Peanut Butter Protein Cookies

1 cup natural peanut butter
2 egg whites (or 1 egg…this will produce a better texture)
1 cup Splenda
2 tbsp whey protein Isolate
2 tsp vanilla
1/2 tsp baking soda

Preheat oven to 350°F

Cream the peanut butter, egg and vanilla together, then add the rest of the ingredients  mix well.

Form dough into balls about 1 inch and place on greased cookie sheet. (They don’t rise
much, so they can be pretty close together.)

Flatten each ball slightly with the palm of your hand.  ( you can roll them in more splenda or Brown Sugar twin if desired and imprint with fork for the peanut butter cookie “look” )
Bake  for approximately 12 minutes, or until the tops are slightly browned.

Remove from cookie sheet and let cool.

Store in a zip lock back in the freezer for the best texture.

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