Peanut Butter Maple Cookies

Ingredients and Instructions

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

with Pam.

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. :)

I use natural peanut butter. You can sub soy flour if you like, I just can't stand the taste of it. And since

there is so little flour in this recipe it won't effect the carb count too much. BTW, carb count on the

peanut butter is MINUS the fiber.