These cookies are a perfect treat for the afternoon or after dinner. The ground flaxseed in the cookies are a good source of iron and fiber! They taste great frozen, too!
Submitted by: Emsley Willingham, Nutrition Student, West Chester University, West Chester, PA.
| Nutritional Info |
|---|
| Servings Per Recipe: 14 |
| Amount Per Serving – 1 cookie |
| Calories: 116.4 |
| Total Fat: 9.9 g |
| Cholesterol: 13.2 mg |
| Sodium: 91.1 mg |
| Total Carbs: 7.1 g |
| Dietary Fiber: 1.2 g |
| Protein: 5.2 g |
| Weight Watchers Points: 3 |
Ingredients
- 1 cup peanut butter
- 1 egg
- 1 cup splenda
- 1 tbsp. ground flaxseed
Directions
- Preheat oven to 350 degrees
- Mix peanut butter, egg and splenda together
- Stir in ground flaxseed
- Shape dough into 2 inch balls
- Flatten cookie by using a fork in a crisscross pattern
- Bake for 8-10 minutes
- Enjoy!
Amanda
/ March 22, 2013These are YUM. I used my own homemade peanut butter, which also has flaxseed oil. I can’t get enough flax in my life!
http://messnkitchn.blogspot.com/2013/03/honey-flax-peanut-butter-vegan-gluten.html
Joann
/ March 22, 2013Hi Amanda,
Thank you for letting us know! Emsley Willingham, a nutrition student from West Chester University created this recipe. I made them a while ago, and your comment reminded me how good – and healthy – these cookies are. I use stevia and the cookies come out just as good as with splenda.
Amanda
/ March 22, 2013These are YUM. I used my own homemade peanut butter, which also has flaxseed oil. I can’t get enough flax in my life!
recipe @ messnkitchn.blogspot.com
Joann
/ March 22, 2013You have some very nice recipes on your blog, Amanda!