PEANUT BUTTER AND JELLY COOKIES
The South Beach Diet Quick & Easy Cookbook
by Arthur Agatston, MD
Who would believe you can get such a delectable cookie out of such a simple process and with so few ingredients? (That's right, there's no flour!) The not- too-sweet, deep nutty flavor -- topped with a touch of fruit -- is perfect for kids young and old. These cookies are so good that I need to remind you to limit yourself to one serving!
Makes 12 (2-piece) servings
Prep Time: 15 minutes
Cook Time: 14 minutes
¾ cup granular sugar substitute
1 large egg
1 teaspoon vanilla extract
1 cup creamy trans-fat-free peanut butter
1 teaspoon baking soda
¼ cup sugar-free jam, any flavor
Heat oven to 350ºF. Line a baking sheet with parchment paper.
Mix sugar substitute, egg, and vanilla together with an electric mixer on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with ½ teaspoon jam.
Bake until lightly browned on the bottom, 12 to 14 minutes. Transfer to a wire rack to cool completely.
Nutrition at a Glance
Per serving: 140 calories, 11 g fat, 2.5 g saturated fat, 6 g protein, 7 g carbohydrate, 1 g dietary fiber, 210 mg sodium
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