Source: This delicious recipe is from the book The South Beach Diet Quick & Easy Cookbook by Arthur Agatston, MD

Who would believe you can get such a delectable cookie out of such a simple process and with so few ingredients? (That's right, there's no flour!) The not-too-sweet, deep nutty flavor -- topped with a touch of fruit -- is perfect for kids young and old. These cookies are so good that I need to remind you to limit yourself to one serving!

Peanut Butter and Jelly Cookies

3/4 cup granular sugar substitute
1 large egg
1 teaspoon vanilla extract
1 cup creamy trans-fat-free peanut butter
1 teaspoon baking soda
1/4 cup sugar-free jam, any flavor

1. Heat oven to 350°F (175°c). Line a baking sheet with parchment paper.
2. Mix sugar substitute, egg, and vanilla together with an electric mixer on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
3. Form dough into 24 (2 teaspoon) balls and place on baking sheet 1-inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with 1/2 teaspoon jam.
4. Bake until lightly browned on the bottom, 12 to 14 minutes. Transfer to a wire rack to cool completely.

Makes 12 (2 piece) servings. Prep Time: 15 minutes Cook Time: 14 minutes.

Nutrition at a Glance: Per serving: 140 calories, 11 g fat, 2.5 g saturated fat, 6 g protein, 7 g carbohydrate, 1 g dietary fiber, 210 mg sodium

Source: This recipe is from the book The South Beach Diet Quick & Easy Cookbook by Arthur Agatston, MD
Published by Rodale; October 2005;$27.95US/$37.95CAN; 1-59486-292-3
Copyright © 2005 Arthur Agatston, MD