YIELD Makes 24 cookies
|1||cup creamy unsweetened natural peanut butter*|
|1/2||cup light brown sugar, not packed|
|1/4||cup sucralose-based sugar substitute|
|1||tablespoon unsweetened cocoa powder|
|1/2||teaspoon ground cinnamon|
|1/4||teaspoon ground ginger|
- Preheat oven to 350°F. Combine peanut butter, brown sugar, sugar substitute, cocoa, cinnamon, salt and ginger in medium bowl. Add egg; stir until well blended.
- Shape dough into 24 (1-inch) balls. Place on ungreased cookie sheets. Flatten balls with fork to 1/2-inch thickness.
- Bake 10 to 12 minutes or until cookies are firm and lightly browned. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.
|Serving Size:||1 cookie|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||55 %|
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