Diet Peanut Butter Jumbo Cookie

• 2 slices low-calorie whole wheat bread (45+45)
• 1 tablespoon peanut butter (50 cals)
• 1 cup Splenda sugar substitute (or less)

1. Take wheat bread slices and cut crusts off.
2. Roll with a rolling pin into very thin slice.
3. Spread one side with 1/2 tbsp of peanut butter just short of the edge of the slice.
4. Sprinkle a thin layer splenda on top of pb and press other slice on top.
5. Crimp or fold over edges of bread together, sprinkle a little water on top of bread and dash with a little more splenda.
6. Bake in toaster or oven at 350 degrees F for 5-8 minutes.
7. Let cool, and you have an amazing low cal pb cookie!

whole wheat bread, peanut butter, splenda sugar substitute

Taken from www.food.com/recipe/diet-peanut-butter-jumbo-cookie-469895 (may not work)