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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 57.7
  • Total Fat: 3.9 g
  • Cholesterol: 0.2 mg
  • Sodium: 35.1 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 2.2 g

View full nutritional breakdown of Flourless Tiny Peanut Butter Cookies calories by ingredient
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Flourless Tiny Peanut Butter Cookies

Submitted by: EMJAYEL25

Introduction

Gluten-free, low sugar and low sodium! Gluten-free, low sugar and low sodium!
Number of Servings: 40

Ingredients

    1 cup unsalted natural peanut butter
    1/2 cup Splenda brown sugar (packed)
    1/4 cup egg substitute (such as Egg Beaters brand)
    1/2 tsp vanilla extract
    40 pieces semisweet chocolate chips or semisweet chocolate candies

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Directions

Preheat oven to 350 degrees F.
Lightly spray a cookie sheet with canola oil.
In a medium size mixing bowl, place the peanut butter, brown sugar, egg substitute, and vanilla extract. Stir together well.
Using a small scoop, equal to about a rounded measuring teaspoon, drop cookie dough on the prepared cookie sheet.
Take a fork and make a criss-cross pattern on each cookie.
Add one mini chocolate chip or mini chocolate candy to the top of each cookie.
Bake approximately 8 or 9 minutes or until cookie is lightly browned on bottom.
Remove cookie sheet from oven and let rest on a cooling rack for 5 minutes before removing cookies to rack to continue cooling.
Makes approximately 40 tiny cookies. YUMMY!

Number of Servings: 40

Recipe submitted by SparkPeople user EMJAYEL25.






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Member Ratings For This Recipe


  • Very Good
    19 of 20 people found this review helpful
    I loved these! I substituted the Splenda with regular brown sugar and used salted peanut butter (skippy natural). They turned out great, and 7 calories per serving under what it said on here! - 11/17/08

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  • Incredible!
    8 of 8 people found this review helpful
    Te reason the cookie is more crumbly with all white splenda, is that the brown sugar splenda is a blend of reg brown sugar and splenda. Natural sugar is hydrophilic; in other words, is water loving. The sugar helps to keep moisture in the product. - 11/12/09

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  • Incredible!
    7 of 7 people found this review helpful
    Very good. Best 2 servings under 100 calories that I have had. I left out the chocolate chips. I packaged them in 2's and froze. They held together well (I beat the ingredients with peanut butter well) Yummy! - 8/9/09

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  • Incredible!
    4 of 4 people found this review helpful
    I made these cookies and I really like them They surprised me as how lage they got I made the 20 cookies it say. I used my scoop I have from pamper chef so they are all the same size pretty much. I also use egg beaters egg white works fine. I will make it again . I don't mids the taste of splenda - 9/7/09

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  • Incredible!
    4 of 7 people found this review helpful
    I used regular sugar instead of splenda, but used less than 1/2 cup & replaced the rest with flour. Let them cool before eating or they will be crumbly. My new fav cookie! - 11/9/08

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  • Incredible!
    3 of 3 people found this review helpful
    these were awsome! kids loved them and they were so small and perfect size for them to handle! easy too - 1/29/10

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  • 3 of 3 people found this review helpful
    Instead of putting a chocolate chip on top, I sprinkled on a little coca powder. It was okay, but the Splenda left a bad aftertaste- maybe I'll use Stevia next time. - 11/26/09

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  • Incredible!
    3 of 3 people found this review helpful
    they are gluten free also - 8/1/09

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  • 3 of 6 people found this review helpful
    Splenda gave them a terrible aftertaste. Next time I will sub 1 can Fat Free sweetened condensed milk for the sugar and add 1 T flour. - 7/23/08

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  • 2 of 3 people found this review helpful
    I would just caution people to make SURE you stir the natural peanut butter really well...it will cause less crumbling. And don't use natural CHUNKY. It really crumbles! - 4/27/08

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  • 2 of 3 people found this review helpful
    so happy to see GF recipes!!! - 3/16/08

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  • Incredible!
    1 of 2 people found this review helpful
    i've made these cookies for lots of friends and family. they are a hit. i used egg whites and agave sweetener instead. i also put the cookie mixture in a ziploc bag and cut the tip to squeeze out perfect circles before adding the chocolate chip to the center. delish!!! - 1/9/10

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  • Very Good
    1 of 2 people found this review helpful
    Very good cookie. I made them with regular brown sugar. I don't like the taste of Splenda. - 6/3/08

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  • O.K.
    1 of 3 people found this review helpful
    These cookies had a big aftertaste from the splenda. I would try them again with regular brown sugar. They are the perfect size. - 4/3/08

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  • Very Good
    1 of 3 people found this review helpful
    I've made this recipe for years, but with white sugar (1 C) and egg (one whole). I also tried it with white Splenda and that was great as well. I will definitely try using the Spenda brown sugar next time. - 3/13/08

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  • Incredible!
    1 of 1 people found this review helpful
    YUMMY YUM !!! - 3/11/08

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  • Incredible!
    1 of 2 people found this review helpful
    Can't wait to make these! - 3/15/07

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  • Pretty darn good! I made a couple of changes - I used regular brown sugar and a bit more of the vanilla extract. I also added the chocolate chips to the batter. I cooked them for about 15 minutes as they didn't seem quite done after 8-9. They turned out great! A little crumbly but not too much. - 5/30/14

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  • I love these things, I made mine just a little bit bigger so I can make Ice cream sandwiches using frozen bananas. Freeze frozen banana, have cookies chilled, place bananas in a processor or blender, place bananas between two cookies.... AMAZING!!!! 1 banana equals at least a 6 sandwiches. - 2/23/13

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  • love it so easy and delicious - 2/4/13

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  • This was fab! - 1/19/13

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  • I followed the no bake healthier recipe. I used cocoa powder instead of semi sweet chocolate chips. Also swapped egg substitute for quick oats and added 1/2 milk. Very tasty & fullfills sweet cravings.
    - 10/18/12

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  • have made these many times i used 1 scoop of vanilla protein powder freeze them to take to gym for a quick pre-work out meal.. - 6/27/12

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  • Thank you ALILEE! I'm allergic to Splenda!! - 5/1/12

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  • Substitute the Splenda with brown sugar and use salted peanut bitter (Skippy Natural) - 2/5/12

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