PEANUT BUTTER SCOTCHIES
Prep Time: 10 min
Cook Time: 9 min
Any day is cookie day, especially with these decadent, low carb, low fat cookies
INGREDIENTS
1/2 cup reduced fat peanut butter
1/3 cup truvia
2 tbsp unsweetened applesauce
1/2 tsp vanilla extract
1/4 cup gluten free flour
1/4 tsp baking soda
tiny pinch of salt, optional
1/3 cup Lilly’s no sugar added butterscotch chips
DIRECTIONS
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
Add the peanut butter, sugar, applesauce and vanilla extract to a medium bowl. Mix well until combined.
Now add the flour, baking soda and salt if using, to the wet ingredients and mix with a wooden spoon until combined. Do not over mix. Fold in the butterscotch chips.
Scooping a heaping tablespoon at a time, roll into a ball and flatten onto the baking sheet a little bit, creating a cookie shape. These cookies won't flatten out much while they bake.
Bake for 8-9 minutes. They will appear very soft and not done, but as they cool they will set. Let them cool for at least 10 minutes before removing from the pan, or they may fall apart.
Dig in!
MARCROS
Servings: 10
Calories: 135 cal
Carbohydrates: 15g
Protein: 4g
Fat: 6g
Sodium: 67mg
Fiber: 2g
Sugar: 9g