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Ingredients
- 1 cup Peanut Butter
- 1 cup Presweet Tagatose Or Sugar
- 1/4 cups Egg Substitute Or 1 Egg
- 1/3 cups Pretzels, Crushed (I Used Glutino Gluten Free)
- 5 Tablespoons Mini Chocolate Chip Cookies
Method
- Preheat oven to 350 F. Line two baking sheet with parchment paper; set aside.
- In a large bowl, using a wooden spoon, beat together the peanut butter and Presweet Tagatose or sugar until creamy. Beat in the egg. Mix until well combined. Fold in pretzels and chocolate chips
- Roll cookies into tight balls and place about 1" to 2" apart on baking sheet. The cookies don't spread too much so the cookies can be somewhat close together. Gently flatten in a crisscross pattern with a fork.
- Bake for 7-10 minutes, until lightly golden. Once done, remove pans from oven and set on a rack. Leave cookies on cookie sheet to cool for two minutes and place on cooling rack.
