Yield: 30 servings

3/4 cup no sugar added peanut butter
3/4 cup heavy cream
3 tablespoons Howard's SF Low Carb Syrup
2 teaspoons vanilla extract
5 Splenda packets
2 tablespoons oat flour
1 1/2 teaspoons baking powder

Heat oven to 375 degrees F. Line a cookie sheet with parchment paper or spray
with Pam.

Mix all ingredients in a bowl, blending well. Drop onto cookie sheet by teaspoonsful. Bake about 10 minutes.

Makes 2 1/2 dozen.

34 carbs for the whole recipes or 1/13 carb per cookie. :)

I use natural peanut butter. You can sub soy flour if you like, I just can't stand the taste of it. And since there is so little flour in this recipe it won't affect the carb count too much. BTW, carb count on the peanut butter is MINUS the fiber.