Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / South Beach Peanut Butter Cookies Recipe
    Lost? Site Map

    South Beach Peanut Butter Cookies

    South Beach Peanut Butter Cookies. Photo by Kris10Ed

    1/4 Photos of South Beach Peanut Butter Cookies

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Singing Mimi's Note:

    This is a good Phase 1 recipe that will satisfy those cookie cravings!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 350 degres. Mix the three ingredients thoroughly. Drop by spoonfuls on a cookie sheet. Dip a fork in Splenda and press gently on top of cookie.
    2. 2
      Bake for 10 minutes. Remove from pan carefully after cooling slightly. Enjoy!

    Ratings & Reviews:

    • on June 10, 2009


      These were so good I'm ready to cry. I will definitely make them again. After reading the other reviews, I modified the recipe a bit. I used 3/4 c. Splenda brown sugar substitute, rather than the 1 c. recommended. I also ground up a handful of peanuts and threw them in. After being on Phase 1 for 9 days, I'm starting to realize that many of the foods I used to eat are way too sweet. I'm rating this recipe 4 stars because, although I reduced the Splenda, I thought they were a bit too sweet. Next time, I'll try 1/2 c. brown Splenda instead. Also, you didn't say what type of peanut butter to use (I used Smart Balance creamy.) But seriously, thank you so much for this recipe. You have no idea how much I enjoyed it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2009


      I love this recipe for flourless cookies! I make one almost identical (the difference is the addition of 1 teaspoon of baking powder) to it frequently, as it's an easy and delish solution to making a cookie that both my sister (no dairy) and me (no gluten) can enjoy together. I usually make them with real sugar, but both ways are still wonderful. These DO tend to be fragile, though! Once or twice, I have made them without the baking power and they are even more apt to break apart There are a few tricks to making these a little less crumbly: 1) Use full-fat peanut butter 2) refrigerate the dough for an hour or two 3) keep the cookies smallish- great for portion control (they're pretty rich, anyway) and for keeping them together 4) Bake on parchment and make sure they're COMPLETELY cool before removing

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2012


      EDITED 7/24/12: I modified the original recipe as follows and just edited my version once again. As for the sweeteners to use - you decide but measure accordingly. Agave Nectar (GI 15), Stevia (GI at 0):

      1 cup All Natural Chunky Peanut Butter
      1 egg
      1 tsp baking powder
      1 tsp vanilla
      1 TBS Splenda brown sugar
      1/8 Tsp Stevia (SweetLeaf brand only) OR 1/4 cup Raw Organic Agave Nectar (WhoelsomeSweeteners Brand only)

      Drop by teaspoon on parchment paper.
      Bake 350 for 10 mins
      Cool completely before removing from parchment.

      Note: These are not overly sweet and they do not crumble. Next time I will dip a fork in some brown sugar to make the typical crisscross pattern on top of the cookie before baking.

      NOTE: My apologies for so many edits but I was researching the sweeteners and wanted to pick the most healthy ones. You can use cane sugar as well if you are not restricted in any way however, I did not determine the measurement for it.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (41)


    Nutritional Facts for South Beach Peanut Butter Cookies

    Serving Size: 1 (25 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 132.3
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 2.3 g
    Cholesterol 15.5 mg
    Sodium 104.6 mg
    Total Carbohydrate 4.2 g
    Dietary Fiber 1.2 g
    Sugars 2.0 g
    Protein 5.9 g

    The following items or measurements are not included:

    Splenda granular

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes