Peanut Butter Maple Cookies
Yield: 30 servings
3/4 cup no sugar added peanut butter
3/4 cup heavy cream
3 tablespoons Howard’s SF Low Carb Syrup
2 teaspoons vanilla extract
5 Splenda packets
2 tablespoons oat flour
1 1/2 teaspoons baking powder
Heat oven to 375 degrees F. Line a cookie sheet with parchment paper or spray
Mix all ingredients in a bowl, blending well. Drop onto cookie sheet by teaspoonsful. Bake about 10 minutes.
Makes 2 1/2 dozen.
34 carbs for the whole recipes or 1/13 carb per cookie.