Memorial Day picnics are soon to be here. This is an easy recipe that is a sure crowd pleaser. I adapted the Paula Dean recipe floating around the internet. Those cookies were always a little too dry for me. These are best if baked until just "done" - browned on bottom - if baked too long, you'll be playing hockey with them.
Joni's Sugar Free Peanut Butter Cookies
1 cup smooth peanut butter
1/3 cup almond flour (ground almonds)
1 tsp vanilla
2/3 cup granular splenda
Mix all together and form into little balls. Cross hatch and flatten with a fork dipped in some additional Splenda. Bake at 350 for about 12-15 minutes. (It took 12 in my countertop oven. It may take longer in a big oven). Remember, bake just until done. Cool thoroughly on a rack and store in air tight container. If not being eaten right away, freeze or refrigerate due to no sugar to act as a preservativie.
I got about 20 cookies.