Flourless Peanut Butter Oatmeal Cookies

For the last several years I've been working on changing my lifestyle which includes the way I eat.
Out of necessity I've had to modify some of my regular faves to meet my new eating habits.
I no longer eat white anything. No white flour, white sugar, white bread, white rice, or anything white other than the white of an egg.
My mother was a diabetic and she loved peanut butter cookies too. She begged for a good cookie to enjoy with a cup of tea. Together we worked this one out and I must admit, they're delicious.
If you've got a hankering for a cookie with non of the guilt, then you've got to try this recipe.

Ingredients...

• 1 cup low fat peanut butter
• 1 cup Splenda sugar substitute
• 1/2 cup Old Fashioned Oats
• 2 small or 1 extra large eggs
• pinch salt
• Optional:  Chocolate Chips or Hershey Kisses

Here's how you do it...

1. Pre-heat oven to 350F
2. Prepare a cookie sheet with parchment paper to fit.
3. In your electric mixer add the peanut butter, Splenda, eggs, and pinch of salt .
4. Hint: Measure the dry Splenda before you measure out the peanut butter so you don't have a sticky mess.
5. Mix on lowest speed for 1 1/2 minutes and then increase speed one notch for 30 seconds more.
6. Add the oats and blend.
7. Drop by heaping teaspoonful (or roll small balls) 2" apart onto a parchment lined cookie sheet (for no mess clean up).
8. Using the back of a fork, gently press down to create the traditional crisscross pattern forming the cookie into a flatter shape.
9. If you are going to use chocolate, press one chocolate kiss or a few chips on top of each cookie.
10. Bake in a preheated 350F oven for 8-10 min until the edges are golden brown.
11. To cool you can slide the parchment with the hot cookies onto a cool surface.

Great with a glass of ice cold skim milk!

Enjoy the guilt free pleasure!