Flourless Tiny Peanut Butter Cookies
(76)
  • Number of Servings: 40
Ingredients
1 cup unsalted natural peanut butter1/2 cup Splenda brown sugar (packed)1/4 cup egg substitute (such as Egg Beaters brand)1/2 tsp vanilla extract40 pieces semisweet chocolate chips or semisweet chocolate candies
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.
Servings Per Recipe: 40
Nutritional Info 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

Member Reviews
  • ALILEEE
     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
  • VOYAGER89
     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
  • LANYTHOMAS
     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
  • COOKER123
     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
  • MAYFRANKS
     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
  • MGTEMPLE
     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
  • KMKRAMER28
     these were awsome! kids loved them and they were so small and perfect size for them to handle! easy too - 1/29/10
  • ANGRYGOOD
     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
  • LAL667
     they are gluten free also - 8/1/09
  • PURPLEBABY111
     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
  • BOSSMOM63
     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
  • MAMMIEJEAN
     so happy to see GF recipes!!! - 3/16/08
  • STEF10480
     Very good cookie. I made them with regular brown sugar. I don't like the taste of Splenda. - 6/3/08
  • LISSSSSA
     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
  • LJ1225
     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
  • JUST_BREATHE08
     YUMMY YUM !!! - 3/11/08
  • EASANS33
     Can't wait to make these! - 3/15/07
  • JUNETTA2002
     Great - 3/28/21
  • NASFKAB
     Great idea did not use Splenda but a healthy sugar substitute. Also uised eggs - 3/17/21
  • CD3802882
     Surprisingly delicious! - 6/7/19
  • SRIVERS1
     This are so good. The family really loved them too. - 1/1/19
  • DEE107
     thank you good - 6/25/17
  • CD13892684
     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
  • FITGIRL_LACOLE
     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
  • CD13612433
     love it so easy and delicious - 2/4/13



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