Recipes
SUGAR FREE PEANUT BUTTER COOKIES
Sugar free peanut butter cookies
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INGREDIENTS
- Cooking Time: 16
- 1 egg (or 1/4 cup egg substitute)
- 1 cup Splenda granular
- 1 cup peanut butter (use the no sugar added for a true sugar free cookie)
DIRECTIONS
Preheat oven to 350.
Beat egg in a mixing bowl, add Splenda and mix till smooth, add the peanut butter and mix well until a firm dough results
Drop by rounded teaspoon or small cookie scoop onto greased cookie sheet.
If desired flatten a bit, with fork tines to make the 'pb cookie' look.
Bake at 350 12-16 minutes depending on oven. Remove when nicely brown.
Allow to cool 2 minutes on the pan then remove to wire rack to cool.
Use care as the richness makes them prone to crumbling.
Enjoy!
RECIPE REVIEWS
Aug/14/2008 08:08 am teachny
I have made these but add vanilla extract. The recipe is from Paula Deen on the food network. Magical Peanut Butter Cookies Recipe courtesy Paula Deen Ingredients 1 cup peanut butter, creamy or crunchy 1 1/3 cups baking sugar replacement (recommended: Splenda) 1 egg 1 teaspoon vanilla extract Instructions Preheat the oven to 350 degrees F. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
I have made these but add vanilla extract. The recipe is from Paula Deen on the food network. Magical Peanut Butter Cookies Recipe courtesy Paula Deen Ingredients 1 cup peanut butter, creamy or crunchy 1 1/3 cups baking sugar replacement (recommended: Splenda) 1 egg 1 teaspoon vanilla extract Instructions Preheat the oven to 350 degrees F. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
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