Flourless Peanut Butter and Jelly Cookies

I grew up in a diabetic family, and frequently have to go back myself to a lower carb diet. So I have to say I saw this recipe this morning, looked at the ingredients, and said to myself "yep, I think those will work!" But a warning, I haven't tried this recipe at all yet, so if anybody tries it, could you let us know how it works out with the taste?

For all those who have to watch their sugar or carb intake, here's a cookie to help those cravings for something freshly baked ... 

Flourless Peanut Butter and Jelly Cookies

Ingredients:

• 3/4 cup granular sugar substitute (Splenda, etc. - to  equal 1 cup regular sugar)
• 1 cup all-natural chunky or smooth peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 cup sugar-free jam, any flavor

Directions:

• Oven Temperature: 350 degrees
• Baking Time: 12-14 minutes
• Makes: 24 cookies
• Carbohydrate Count: 7 g per 2 cookies

Prepare a baking sheet with parchement paper or lightly greaes. Preheat oven to 350 degrees F.

Mix the sugar substitute, egg and vanilla until well blended. Add peanut butter and baking soda. Mix on a medium speed until completely incorporated with sugar mixture.

Form the dough into 24 balls (about 2 teaspoons) and place on the baking sheet about 1-inch apart. Press your thumb into the center of each to make an indentation. FIll each indentation with 1/2 teaspoon jam.

Bake until lightly browned on the bottom. Transfer to a wire rack to cool completely.