Categories: Cookies, LC, Peanut Butter

Ingredients

• 1 tablespoon butter
• 3 tablespoons heavy cream
• 2 teaspoons cocoa
• 1 teaspoon liquid Splenda
• 1 tablespoon natural peanut butter
• 2 tablespoons oats
• 1/4 cup unsweetened coconut (or use 1/2 cup and omit almond flour)
• 1/4 cup almond flour
• 1/4 teaspoon vanilla

Directions

1. Bring butter, Splenda, cream and cocoa to a boil in a very small pot;

2. boil 1 minute, stirring constantly. Stir in peanut butter until well

3. blended, then stir in remaining ingredients. Drop onto wax paper

4. (mixture will be crumbly so you may need to shape them with your

5. fingers); chill or freeze until firm.

6. I might try using all coconut instead of half almond flour next time.

7. I think the almond flour gave them a slight bitter flavor. There would

8. be no change in the carb counts.

9. r Serving (excluding unknown items): 448 Calories; 38g Fat (74.9%

10. calories from fat); 9g Protein; 19g Carbohydrate; 4g Dietary Fiber;

11. 92mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean

12. Meat; 0 Non-Fat Milk; 6 Fat.

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