I adapted this recipe from an old family cookbook, The Mennonite Community Cookbook. I swapped sugar for splenda and white flour for wheat. I wanted a cookie I could eat without sending my blood sugar on a rollercoaster ride.

Ingredients

10 serv.

shortening, i prefer butter↗1 cup
peanut butter↗1 cup
Splenda sugar substitute↗1 1⁄2 - 2 cups
eggs↗2
whole wheat flour, i use pastry flour↗3 cups
salt↗1⁄2 teaspoon
baking soda↗2 teaspoons
baking powder↗1 teaspoon
vanilla↗1 teaspoon

Step-by-step instructions

1
Cream shortening and peanut butter together I find that putting these ingredients together in a microwave safe bowl and microwaving for 30 seconds makes the mixing job a lot easier Add sugar and continue to cream together Add eggs and vanilla and beat In a separate bowl measure and add flour, salt, soda and baking powder together Sift dry ingredients to creamed mixture and mix thoroughly.
2
The mixture will be crumbly but stick together if pressed with hands.
3
Optional: Chill dough in refrigerator for several hours Shape dough into balls about 1 inch in diameter Space evenly on cookie sheet Press flat with fork Bake at 375 for 12 to 15 minutes.

Source: food.com

Original recipe ↗

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