Sugar-Free Peanut Butter Cookies
"A wonderful cookie for those who are watching their sugar intake."
photo by DianaEatingRichly
- Ready In:
- 17mins
- Ingredients:
- 9
- Yields:
-
2 dozen
- Serves:
- 24
ingredients
- 1 cup flour
- 2 tablespoons flour
- 1⁄2 cup Splenda granular (or use Sugar Twin)
- 1 1⁄2 teaspoons baking powder
- 2⁄3 cup creamy natural-style peanut butter
- 1⁄4 cup vegetable oil or 1/4 cup canola oil
- 1 egg
- 2 tablespoons water
- 1 teaspoon vanilla
directions
- Set oven to 375 degrees.
- Grease a cookie sheet.
- In a bowl combine flour, Splenda or Sugar Twin and baking powder.
- Add in peanut butter, oil, egg, water and vanilla; mix well to combine.
- Shape into 1-inch balls and place on the cookie sheet.
- Flatten each cookie with a fork.
- Bake for about 10-12 minutes, or until lightly browned.
Questions & Replies
-
How many carbs are in these exactly .
Reviews
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I went through a lot of trouble to sign up here just to review this. Here it is, No, no nope, negative no. I havent had sugar in about 4 months and its still a no. This is a waste of good peanut butter and my wife's time. -
Overall really good & simple directions but I felt I felt there was a little to much flour, next time I will reduce flour & add a little more peanut butter, will most likely make them again
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I used coconut oil instead of canola or vegetable oil. Next time I will use a bit more Splenda because they could have been sweeter. They were easy to make. I got exactly 24 cookies, which never happens for me. -
this is the easiest peanut butter cookie recipe i have ever found......with the b/f being diabetic and loving his sweets he cant get enough of these........to make it more my own i added unsalted raw peanuts (mulched them down a bit so they werent so chunky) and to him the taste was amazing .......and thats all that matters....thanks for this recipe
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These were so dry and so bland. I even aded a little unsweetened applesauce in the final batches to give a little more moistness. Big fail and a waste of costly ingredients.
see 15 more reviews
Tweaks
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I used coconut oil instead of canola or vegetable oil. Next time I will use a bit more Splenda because they could have been sweeter. They were easy to make. I got exactly 24 cookies, which never happens for me.
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So simple. Love that they are a 1 bowl recipe and turned out delicious! I also used melted butter instead of oil, but otherwise made as written and they turned out perfectly! Thanks again Kittencal -
I used this recipe to make some healthier cookies for my family, a good portion of whom are diabetic. The cookies came out great! I used margarine instead of oil like most other people and used the splenda as a substitute for sugar. Personally, I don't like the after taste of sugar substitutes. But besides that, the cookies tasted like regular good peanut butter cookies. The consistencies was fine. -
I liked these a lot! I did use melted butter instead of oil, just as a preference, and I added butterscotch chips at the end, before baking, because I had some on hand and I thought it would be yummy. It was! I only added a half a package, and it was almost too many. I thought the texture was just fine, despite the other reviews! -
A very nice melt-in-your-mouth peanut butter cookie! I substituted butter for the oil, (the farmer in me). Also, I added a 12 oz bag of chocolate chips at the end. They came out beautiful! This will be one of my favorites!
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