Low-Carb, Sugar-Free Peanut Butter Cookies
(59)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 16
Ingredients
1 cup creamy peanut butter1 cup Splenda, plus a little extra for dusting1 egg1 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.
Servings Per Recipe: 16
Nutritional Info 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

Member Reviews
  • ERIN1957
     I use baking stevia works great and healthier - 10/20/10
  • TXLADYTRKR
     Awesome cookies- I love peanut butter and this helps cure sweet tooth also. - 3/18/09
  • NAYNAY69
     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
  • WHENANGELSCRY
     These cookies are GREAT! Perfect for those times when you need something sweet (and low-carb)! - 11/24/07
  • MRYOUNESS
     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
  • KETOLICIOUS
     I took this recipe and added xanthum gum, so that the cookies could stick together. I also added half a cup of almond milk, and half a stick of butter. I did this because of the previous reviewers who complained of the cookie crumbling. I also felt that sprinkling more sweetener on top was too much. - 7/8/14
  • CSTEWAR2
     AWESOME!!! I used Chunky peanut butter and they were sooo gooodddd! - 10/4/08
  • TAMMYIZME2
     The absolute BEST low carb quick snack I have ever fou nd! Thank you! - 2/9/08
  • STINKER77
     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
  • AMANDABLUE76
     I have made these several times now using Truvia as my sweetener, and I found making them bite-sized, and browning them til they are almost crunchy makes them even better! You pop one in your mouth so no crumbling between bites, and the extra browning adds a satisfying crunchy texture. Delish! - 7/6/14
  • MSRACHELR
     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
  • LINDIEMAE
     WOW I made these tonite and just love them. I'll definetly make them again !! - 1/29/08
  • CD12278115
     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
  • RUNNINGMOMYOF3
     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
  • DEBBODESIGN
     delish - 10/27/09
  • CARLAW
     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
  • WWLLEWELLYN
     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
  • CD12534731
     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
  • LULUCOX88
     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
  • LOSER05
     Yum - 7/16/21
  • CD15799877
     Easy to make, great quick answer to sweet craving. Some aftertaste from the Stevia, but not enough to discourage me from making them again. - 9/23/20
  • ELRIDDICK
     Thanks for sharing - 6/22/20
  • NASFKAB
     Great idea but why use poison Splenda? - 11/1/19
  • EO4WELLNESS
     Don't use the splenda myself, as my body doesn't like it. But these work well with any sweetener - 9/15/19
  • RENEEWL1
     Looks great - 5/23/19



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