Gluten-free, low sugar and low sodium!

1 cup unsalted natural peanut butter
1/2 cup Splenda brown sugar (packed)
1/4 cup egg substitute (such as Egg Beaters brand)
1/2 tsp vanilla extract
40 pieces semisweet chocolate chips or semisweet chocolate candies

Preheat oven to 350 degrees F.
Lightly spray a cookie sheet with canola oil.
In a medium size mixing bowl, place the peanut butter, brown sugar, egg substitute, and vanilla extract. Stir together well.
Using a small scoop, equal to about a rounded measuring teaspoon, drop cookie dough on the prepared cookie sheet.
Take a fork and make a criss-cross pattern on each cookie.
Add one mini chocolate chip or mini chocolate candy to the top of each cookie.
Bake approximately 8 or 9 minutes or until cookie is lightly browned on bottom.
Remove cookie sheet from oven and let rest on a cooling rack for 5 minutes before removing cookies to rack to continue cooling.
Makes approximately 40 tiny cookies. YUMMY!

Number of Servings: 40

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