Flourless Peanut Butter Cookie


3.9 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 78.8
  • Total Fat: 6.5 g
  • Cholesterol: 43.0 mg
  • Sodium: 63.0 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 4.0 g

View full nutritional breakdown of Flourless Peanut Butter Cookie calories by ingredient
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Number of Servings: 24


    1 egg (beaten)
    1 C Splenda
    1 C creamy Peanut Butter


In large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased cookie sheet and flatten with fork. Bake at 350 degrees for about 18 minutes. Remove to a wire rack to cool. Yield - 2 dozen.

From The Best of Country Cooking, Second Edition.

Number of Servings: 24

Recipe submitted by SparkPeople user MIKE1947.


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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    Amazing! I broke it down to how to make 1 cookie (more is too much temptation! LOL)
    1 Tbsp peanut butter
    1 Tbsp splenda
    1 tsp egg (or egg sub) - 7/4/13

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  • Incredible!
    1 of 1 people found this review helpful
    WoW! Delish! The consistency is like there is flour in them! I do agree with NADALIA, though...they were very delicate and crumbly, but that did not bother me at all. And if you are not used to the artificial sweetener taste, it may take getting used to. 14 min. was perfect in my oven! Yummy!! - 2/5/11

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  • Incredible!
    1 of 1 people found this review helpful
    I just made these cookies and they are AMAZING!!!! soooooooo moist. i only cooked them for 13 minutes and i used egg beaters instead of an egg. i also added just a bit of vanilla extract. These are the BEST cookies i have ever had. - 8/3/08

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  • A little dry but good for those days you need to satisfy a craving :) om nom nom - 7/12/11

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  • Very good little yummy!!! - 4/28/11

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  • Very good. Maybe too good! - 1/16/11

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  • They are in the oven as we speak. I tasted some of the cookie dough, and it is a tasty and easy recipe. I added a little vanilla. - 8/26/09

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  • I just made these today and they are OK. I got 15 cookies using a 1 TBSP plastic measuring spoon. The cookies are a little bitter from all the Splenda and very crumbly. They almost fall apart when you touch them. - 12/6/08

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  • I got this same recipe from a Paula Dean show (yes, she actually made something healthy!) I add a tsp of vanilla and dip my fork in splenda when making the cross hatches. If you use low fat or SF peanut butter, even better for you.
    I only give 4 stars b/c they are a bit dry. - 5/12/08

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