Peanut Butter Cookies

READY IN: 27mins


  • 1
    cup natural no-sugar-added peanut butter
  • 1
    teaspoon sugar-free vanilla extract
  • 1
    large egg, lightly beaten
  • 1
    teaspoon baking powder
  • 12
    cup Splenda brown sugar blend
  • 14
    cup semi-sweet chocolate chips (optional)


  • Thoroughly mix peanut butter, vanilla, egg, baking powder, and the two types of Splenda.
  • Roll by rounded tablespoonfuls and place on cookie sheet lined with parchment paper 3 inches apart.
  • Dip fork into brown sugar blend and flatten cookies using a cross hatch pattern.
  • Top with a few chocolate chips (pressed in), if desired.
  • Bake at 350F for 12 minutes, then slide parchment paper onto cooling rack and allow cookies to cool.