You will need:
3/4 Splenda (or Sugar)
1tsp Baking Soda
1 cup Creamy Peanut Butter - typically I use organic but all I had today was Jif
1/2 tsp Gluten free Vanilla (does not have to be gluten free if making WLS version)
1/3 cup Chocolate Chips (Nestle Brand is Gluten Free) WLS may want to omit for use Sugar Free Chocolate chips or cut up 2 small SF chocolate bars into small pieces
Preheat your oven to 350 and line a cookie sheet with wax paper. It makes for easier cleanup.
Mix together egg, vanilla, sugar, and baking soda with paddle attachment on your mixer or electric hand beater. Add peanut butter and mix well, scraping down the sides at least once. Add chocolate chips if using.
Drop mix on cookie sheet by the teaspoon. Dip fork in hot water and lighting press down the top of each cookie before popping in the oven.
I only cook mine for about 7 minutes. Bake until lightly set on top. Remove from oven. Let sit 2min and then move to a cooling rack.
These little treats are pretty good for being both Gluten Free and WLS friendly.
Tomorrow (hopefully) is my blog on Spritz cookies which are currently frozen in my freezer. Everyone says they are so easy and the dough is, so maybe my cookie press is faulty. Also coming soon are decorated sugar cookies, Peppermint Bark, and a few others...
If you need any holiday recipe ideas, I literally have hundreds of cookie and dessert recipes. Leave me a comment or your email and I can shoot you some of my favorites!