Cocoa Nutty Bites
the Editors of Publications International, Ltd.
Cocoa Nutty Bites
Yield
Makes 24 cookies
Ingredients
| 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 salt |
| 1/4 | teaspoon ground ginger |
| 1 | egg, beaten |
*Choose natural peanut butter that is not hydrogenated. Check label carefully.
Preparation
- 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.
Note
This simple recipe is unusual because it doesn't contain any flour–but it still makes great cookies!
Nutritional Information
| Serving Size: | 1 cookie |
| Fiber | 1 g |
| Carbohydrate | 8 g |
| Cholesterol | 9 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 55 % |
| Calories | 85 |
| Protein | 3 g |
| Sodium | 79 mg |
Dietary Exchange
| Fat | 1 |
| Starch | 1/2 |
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