- 3/4 cup granular sugar substitute
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 cup creamy trans-fat-free peanut butter
- 1 tsp baking soda
- 1/4 cup sugar-free jam, any flavor
Makes 12 (2-piece) Servings
- Heat oven to 350 F. Line a baking sheet with parchment paper.
- Mix sugar substitute, egg, vanilla and almond (if using) together with an electric mixer on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
- Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each with 1/2 teaspoon jam.
- Bake until lightly browned on the bottom, 12-14 minutes. Transfer to a wire rack to cool completely.
WW POINTS VALUE: 4 pts per cookie
Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who does not love peanut butter and jelly? If you ever saw the photos of these cookies in the cookbook, you will want to cook them they look that good. Peanut butter and jelly is a childhood classic and these cookie taste so yummy with very little ingredients (That's right, no flour!). You can also use almond butter in place of the peanut butter and the cookies will still taste delicious. The combination of nuts and fruit is really yummy and you won't be buying store-bought cookies anymore (Sorry Nabisco!) I should warm you that these cookies are so good only eat one serving for yourself.