1/2 cup chunky peanut butter
1/3 cup oleo (both at room temperature
1/4 cup dark molasses
2 teaspoons liquid sugar substitute
1 1/4 c. all-purpose flour
12 teaspoon baking soda
18 teaspoon salt

How to Cook:

Cream together at medium speed until smooth:
peanut butter, oleo (both at room temperature), sugar substitute. Set
aside. Then sift flour, baking soda, and salt together. Add to creamed
mixture, mix at medium speed until smooth. Drop by tablespoon onto
cookie sheet lined with foil. Press down lightly with fingers dipped in
cold water to form circles 2-inches wide. Bake at 375 degrees for 10
to 12 minutes or until lightly browned. Remove to wire rack. 2
cookies per serving. 140 calories, 13 grams cholesterol, 4 grams
protein, 9 gram fat, 169 milligrams NA. 1 bread and 2 fat exchanges.

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