Nutrition Facts
Servings Per Recipe: 40
Serving Size: 1 serving
Amount Per Serving
Calories 57.7
Total Fat 3.9 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 0.2 mg
Sodium 35.1 mg
Potassium 11.4 mg
Total Carbohydrate 3.6 g
Dietary Fiber 0.2 g
Sugars 2.7 g
Protein 2.2 g
Vitamin A 0.2 %
Vitamin B-12 0.2 %
Vitamin B-6 0.0 %
Vitamin C 0.0 %
Vitamin D 0.0 %
Vitamin E 0.1 %
Calcium 0.3 %
Copper 0.2 %
Folate 0.1 %
Iron 0.4 %
Magnesium 0.2 %
Manganese 0.1 %
Niacin 0.0 %
Pantothenic Acid 0.7 %
Phosphorus 0.5 %
Riboflavin 0.6 %
Selenium 0.9 %
Thiamin 0.3 %
Zinc 0.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Flourless Tiny Peanut Butter Cookies

View the full Flourless Tiny Peanut Butter Cookies Recipe & Instructions
Submitted by: EMJAYEL25

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Flourless Tiny Peanut Butter Cookies

40 calories of Peanut butter (peter pan) No sugar added creamy, (0.40 tbsp)

9 calories of Splenda Brown Sugar Blend, (0.57 tsp)

4 calories of Milk Chocolate Candy, (0.80 grams)

1 calories of Egg substitute, liquid (Egg Beaters), (0.01 cup)

0 calories of Vanilla Extract, (0.01 tsp)


Nutrition & Calorie Comments  

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. Submitted by:
MELODICAH
(5/30/14)
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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.. Submitted by:
RDOWE53
(6/27/12)
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Substitute the Splenda with brown sugar and use salted peanut bitter (Skippy Natural) Submitted by:
BOBSALYMAC
(2/5/12)
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Delicious! I don't like the Splenda so I used the brown sugar and skipped the chocolate chips. My hubby and kids loved them too! Submitted by:
LGIBOYEAUX
(1/2/12)
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I made a recipe that was very similar. No chocolate chips, 1 cup of Slenda, one egg, 1 tablespoon vanilla, 1 cup PB. They are great for a snack. Filled me up on just one. Will cut the Splenda to 1/2 cup next time as they are very sweet. It made 25 cookies at 98 calories each. I will defiantly try th Submitted by:
CPULLEN34050
(8/25/11)
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so easy and perfect for a last minute treat! I used stevia in the raw in place of the brown sugar. Submitted by:
WANNABESINGER9
(1/9/11)
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I have to say my hubby loves peanut butter anything. I can get a way with only 50 calories each. I am loving this. I made these for desert tonight and they were wonderful. Thank you for the recepie. Submitted by:
SHORTY2585
(1/25/10)
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these are a family recipe for us calorie watchers...yummy!!!! Submitted by:
PATTIDGN
(1/20/10)
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After reading the comments I believe I'll use regular brown sugar -- but I love anything with peanut butter, and bet these will be a big favorite! Submitted by:
CD2475290
(12/11/09)
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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. Submitted by:
VOYAGER89
(11/12/09)
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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! Submitted by:
LANYTHOMAS
(8/9/09)
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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! Submitted by:
ALILEEE
(11/17/08)
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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! Submitted by:
MAYFRANKS
(11/9/08)
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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. Submitted by:
MGTEMPLE
(7/23/08)
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Very good cookie. I made them with regular brown sugar. I don't like the taste of Splenda. Submitted by:
STEF10480
(6/3/08)
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Pretty good but a big after taste from the Splenda. I miss the flour but my friend can't have glutetn so these are good for her. Easy to make. Will probably use real sugar next time. I don't like the after taste. Submitted by:
LANEITA
(5/30/08)
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These cookies had a big aftertaste from the splenda. I would try them again with regular brown sugar. They are the perfect size. Submitted by:
LISSSSSA
(4/3/08)
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I made them both with regular peanut butter and with organic and think the regular is better and not that different in terms of nutrition. I found the organic ones to be a little more crumbly. I only got 24 (1-3/4c=24tsp). Used dark chocolate chips that are gluten and dairy free. Submitted by:
JENBARRERA
(3/20/08)
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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. Submitted by:
LJ1225
(3/13/08)
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Yum! I used super chunky natural PB, organic demera sugar, egg whites, 2 TBL milk powder, 1/4 cup oatmeal and pressed them in demera sugar rather than using chocolate. I had to bake them longer than specified. They were delicious!! Submitted by:
BAYYYY
(3/12/08)
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