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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 95.3
  • Total Fat: 8.1 g
  • Cholesterol: 11.2 mg
  • Sodium: 75.4 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.2 g

View full nutritional breakdown of low-carb sugar-free peanut butter cookies calories by ingredient
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low-carb sugar-free peanut butter cookies

Submitted by: RUTABAGA1017
low-carb sugar-free peanut butter cookies

Introduction

You won't believe how close these low carb peanut butter cookies are to the real thing! Creamy & full of peanut butter flavor, they'll hit the spot for your sweet-tooth cravings! You won't believe how close these low carb peanut butter cookies are to the real thing! Creamy & full of peanut butter flavor, they'll hit the spot for your sweet-tooth cravings!
Number of Servings: 16

Ingredients

    1 cup creamy peanut butter
    1 cup Splenda, plus a little extra for dusting
    1 egg
    1 tsp vanilla extract

Directions

Preheat oven to 350 degrees.

Put all 4 ingredients into a medium size bowl. Mix thoroughly until well blended. Roll dough into walnut sized pieces, and place on a greased cookie sheet. Dip a long-tined fork into a small bit of splenda, and press into the balls making cross hatched design.

Cook for 12 minutes & move to cooling rack. Dust with splenda & cool. Store in an air-tight container.





TAGS:  Desserts |

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Member Ratings For This Recipe


  • Incredible!
    6 of 6 people found this review helpful
    Awesome cookies- I love peanut butter and this helps cure sweet tooth also. - 3/18/09

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  • Very Good
    6 of 6 people found this review helpful
    I thought the taste was pretty good. A lot better than what I expected. You have to handle them very gently as they do fall apart very easly but other than that, surprised me all around. Quick and easy. Very few ingredients...lol...had them in my kitchen already so it was super easy! Thanks! - 1/31/09

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  • Incredible!
    4 of 4 people found this review helpful
    I use baking stevia works great and healthier - 10/20/10

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  • Very Good
    4 of 4 people found this review helpful
    This definitely hit the spot with sweet cravings. Also you can use half splenda and half brown sugar (I used Twin) they are really good. - 2/5/08

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  • Incredible!
    4 of 4 people found this review helpful
    These cookies are GREAT! Perfect for those times when you need something sweet (and low-carb)! - 11/24/07

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  • 3 of 3 people found this review helpful
    If you use Egg Beaters or something similar, the numbers are even better....as far as carbs, it depends on which PB you use, and also how big your cookies are. So you just need to calculalte what you used and then figure out the count based on the # cookies you made. - 3/18/09

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  • Very Good
    3 of 3 people found this review helpful
    AWESOME!!! I used Chunky peanut butter and they were sooo gooodddd! - 10/4/08

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  • Incredible!
    2 of 2 people found this review helpful
    delish - 10/27/09

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  • Very Good
    2 of 2 people found this review helpful
    These peanut butter cookies fall apart very easily, but they taste great. I would definitely make them again when I want peanut butter cookies. - 7/11/09

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  • 2 of 2 people found this review helpful
    Very good considering there is no flour or sugar in the recipe. Recipe was good with creamy as well as chuny pb. My kids loved them! - 6/8/08

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  • 2 of 2 people found this review helpful
    The absolute BEST low carb quick snack I have ever fou nd! Thank you! - 2/9/08

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  • Incredible!
    2 of 2 people found this review helpful
    WOW I made these tonite and just love them. I'll definetly make them again !! - 1/29/08

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  • Incredible!
    1 of 1 people found this review helpful
    These are the best and easiest cookies I have ever made and are very delicious and soft. I made some and took to work and people really made over them and couldn't believe how easy they were to make! - 1/12/11

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  • Good
    1 of 2 people found this review helpful
    Texture and consistency similar to pb cookies, but the splenda chemical taste kind of turned me off to them. A good sweet treat if you don't mind the artificial sweetner aftertaste! - 6/24/10

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  • These were awesome! I did however add 1/4 cup of blanched almond flour. Have to stop my son from eating all of them! - 7/12/13

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  • Good I made mine with almond butter. Also very good. - 12/2/12

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  • I love these cookies I use Ideal sweetener in brown sugar flavor Yum
    - 11/28/12

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  • I can't believe how great and easy these peanut butter cookies are....well worth trying! :) - 9/26/12

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  • Made these today, they were a huge hit. I used 1/2 cup Splenda sugar and 1/2 cup spends brown sugar. I was winging it on the peanut butter amount I'm guessing it was a little more than I cup but it worked out beautifully. I did not have any issue with cookies falling apart. Great recipe! - 8/19/12

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  • Bad
    0 of 1 people found this review helpful
    My god these cookies came out horrible. I am not sure if it was because I used all natural peanut butter or maybe I didn't use enough sugar because these came out horrible. I ended up trashing the rest after one cookie. - 7/15/12

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  • I was really excited about these from all the great reviews. But, they didn't taste good at all. I don't think that I did anything wrong as there are too few ingredients to mess up. Unless it was the type of pb or something but I doubt it. I'd rather just eat the straight pb. A big disappointment! - 6/10/12

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  • Wonderful recipe! I used simply jif creamy and jif and jif extra crunchy, not crumbly just delicate and delicious. If you use parchment paper, instead of greasing the pan, they aren't as greasy. - 4/23/12

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  • 2.1 carb per cookie - 12/27/11

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  • love them!! What a great way to get through the holidays:) - 12/3/11

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  • Yummy - 11/3/11

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