Ingredients for 16 servings:
1. 3/4 cup natural-style peanut butter (we use JIF natural)
2. 1/4 cup crunchy peanut butter (we use JIF extra crunchy)
3. 1 egg
4. 1/2 cup granulated Splenda sugar substitute (NOT from packets)
5. 3 tablespoons firmly packed dark brown sugar
6. 1 teaspoon gluten free baking powder (we use Clabber Girl)
7. 1/4 teaspoon vanilla
Directions:
1. Beat egg. Add Splenda, dark brown sugar, baking powder and vanilla. Beat with a fork until free of lumps.
2. Add both peanut butters to the egg/sugar mixture. Beat with a fork until well combined — about 40 strokes.
3. Refrigerate dough for 30 minutes.
4. Preheat oven to 350 degrees F.
5. Cover 11×17 baking sheet with parchment paper.
6. Divide chilled dough into fourths. From each fourth, shape 4 balls of dough. Space balls of dough evenly on prepared baking sheet.
7. Flatten dough slightly with tines of fork. Make a second set of tine marks at a 90-degree angle to the first set.
8. Bake cookies for 9-10 minutes.
9. Let cool for two minutes on baking sheet, then transfer cookies (with parchment paper) to wire rack to complete cooling.
10. Enjoy!
Enjoy your meal!