I have tried and retried this recipe, originally from Paula Deen, to make it my own, using things I always have on hand. This is just the thing for a sweet tooth!

LOW CARB/LOW SUGAR/HIGH FIBRE
PEANUT BUTTER COOKIES

1 cup peanut butter, organic, natural, creamy or crunchy
2/3 cup Splenda
1 egg
1 teaspoon vanilla extract
2 TBS ground flax seed
handful (or two,depends how big your hands are, :-)!!) of semisweet chocolate chips

wide bowl or plate with about 1/4 cup sugar on it

Preheat the oven to 350 degrees F. Grease a large baking sheet. (I used airbake sheets and did not grease them)

In a mixing bowl, combine the peanut butter, Splenda, the egg, flax seed and vanilla, and stir well with a spoon. Add in chocolate chips, smushing to distribute them somewhat evenly. Roll the dough into balls the size of walnuts (or a bit bigger if you like). Roll the balls in the sugar. Place the balls on the prepared baking sheet, about 1 1/2 inches apart. With a fork, press a crisscross design on each cookie.

Bake for 12-15 minutes. Cool slightly before removing from pan.

ok, these are crumbly...so I freeze them and eat them frozen. They are delicious, and guilt-free!

Enjoy!

Carolyn!