1-2-3 Peanut Butter Cookies

1. Preheat oven to 350 degrees, and line a baking tray (or two) with baking parchment.

2. Mix the peanut butter, flax seed and Splenda in a large bowl, and then scoop rounded spoonfuls of mixture onto parchment-lined baking trays, about 1 inch apart.

3. Bake for 10 minutes and then cool for 10. Enjoy!

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Nutrient	Quantity
Protein	0.9476 g
Carbohydrates	38.9942 g
Energy	159.62 kCal
Water	4.2044 g
Calcium, Ca	404.34 mg
Fiber, total dietary	0.276 g
Riboflavin	0.0069 mg
Sodium, Na	263.12 mg
Manganese, Mn	0.0101 mg
Sugars, total	1.8538 g
Vitamin B-6	0.0069 mg
Ash	1.8538 g
Pantothenic acid	0.0368 mg
Copper, Cu	0.0032 mg
Thiamin	0.0069 mg
Iron, Fe	0.0736 mg
Carbohydrate, by difference	38.9942 g
Phosphorus, P	3.68 mg
Glucose (dextrose)	0.5014 g
Zinc, Zn	0.0184 mg
Maltose	1.3524 g
Starch	1.6192 g
Magnesium, Mg	2.76 mg
Potassium, K	17.94 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
flax seed	0.25 cup	0	0	0
natural peanut butter	2 cups	0	0	0
sugar substitute	2 cups	159.62	38.9942	0