Peanut Butter & Jam Coconut Low Carb Thumbprints:

Date Added: 19 Jan 2010
Listed in: Dessert Sweets

• 1 cup crunchy peanut butter


• 1 cup Splenda (or the appropriate amount of Stevia).


• 1 egg


• ½ cap-full vanilla extract
  
• 1 teaspoon cinnamon


• ½ cup all natural, sugar-free coconut flakes


• 4 Tablespoons sugar-free strawberry or apricot jam

Preparation Time 45 min | Cooking Time 12 min:
16 servings | 99 Calories | 5g Protein | 4g Carbohydrates | 9g Fat

These are for all you PB&J lovers out there! They do contain fat because of the PB, but they’re very low in carbs, so if you’re on the AD or low carb diets, you’ll love these cookies!

• Combine the peanut butter with Splenda or Stevia, vanilla, cinnamon, and the egg (electric mixer is best here). Put the mixture into the refrigerator for 30 minutes so it firms up a bit (otherwise it’s hard to work with). Once chilled, roll it into 16 portions, roll each ball in coconut flakes, and place a greased cookie sheet.


• Once all cookies are on the sheet, place in the refrigerator for 10 minutes. After that, take them out, and press each one down lightly with your thumb. Take small amounts of jam with a teaspoon and place it into the indentations you’ve made with your thumb.


• Once all cookies are done, put on the middle rack and bake for about 12 minutes.

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