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Sugar-Free Peanut Butter Cookies

Reviewed: Sep. 17, 2012
I've made these multiple times and here's what I've found out. The sugar substitute mellows after a day or two. I mix Splenda, Nutri Sweet and Sweet-n-low, instead of using just one type of sweetener. (An old Atkins trick to cut down on the after taste.) The last time I made these, I added about 4 heaping tablespoons of unsweetened apple sauce, and instead of rolling them, made them into drop cookies. I also cooked them longer - 12 minutes. (because of the apple sauce, they will leach water during the baking process, so be prepared with a paper towel) Store them in a cookie jar so that they don't lose their crunchy chewy outer texture. This was the best batch so far.
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