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1 cup Almond Flour
1/2 cup *WPI (Wheat Protein Isolate)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (stick) butter softened
1 cup SF peanut butter ( I used 50/50 brand)
1 1/2 cups pourable splenda (I used 1 cup pourable, 1 tsp liquid)
1 tsp vanilla
3-4 TBS splenda to dip fork in
How To Prepare:
Preheat oven to 350, line cookie sheet w/parchment paper if you have it. In a small bowl combine dry ingredients, first 5 listed, and then set aside. Cream butter and peanut butter until smooth. Add splenda, mix well, then add eggs and vanilla until well blended. Add dry ingredients, dough should be fairly stiff. If it seems crumbly it is ok. Place dough in fridge for about 20 minutes. Roll teaspoon of dough into a 1 inch ball, place 2 inches apart on cookie sheet. Dip fork into splenda and push into the ball of dough forming a criss cross pattern. Bake for 11-13 minutes until outer edges are slightly brown. Transfer to wire rack to cool.