Sugar-Free Peanut Butter Cookies

"A wonderful cookie for those who are watching their sugar intake."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Outta Here photo by Outta Here
Ready In:
17mins
Ingredients:
9
Yields:
2 dozen
Serves:
24
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ingredients

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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

  1. How many carbs are in these exactly .
     
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Reviews

  1. 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.
     
  2. 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.
     
  3. 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
     
  4. 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.
     
  5. So disappointing. I was excited about this recipe because of the good reviews, but it turned out dry and without any flavor. With a diabetic husband i am always looking for good and easy sugar free desserts. In my opinion, this was not a good recipe and i will not be trying it again.
     
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Tweaks

  1. 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.
     
  2. 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
     
  3. 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.
     
  4. 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!
     
  5. 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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