Peanut Butter Cookies

YIELD: About 4 1/2 dozen cookies

INGREDIENTS:

• 1/2 cup butter, at room temperature
• 1/2 cup Splenda
• 2 tablespoons plus 1 teaspoon stevia/FOS blend
• 1 tablespoon blackstrap or dark molasses
• 1 egg
• 1 cup natural peanut butter (creamy is best)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla
• 1 cup soy powder
• 2 tablespoons oat bran

INSTRUCTIONS:

1. Preheat the oven to 375°F.
2. Using an electric mixer, beat the butter until creamy. Add the Splenda, stevia/FOS blend, and molasses, and beat again until well combined.
3. Beat in the egg, peanut butter, salt, baking soda, and vanilla until the mixture is smooth. Gradually add the soy powder and oat bran, mixing well.
4. Butter or spray cookie sheets with nonstick cooking spray. Roll the dough into small balls and place them on the sheets. Use the back of a fork to press the balls of dough flat, creating the traditional crisscross pattern on the cookies.
5. Bake for 10 to 12 minutes, or until the cookies are lightly golden.

PER SERVING:

• 2.3 grams of carbohydrates and 1 gram of fiber, for a total of 1.3 grams of usable carbs and 2 grams of protein.