Sugar Free Peanut Butter Balls7 Reviews
“Sugar free peanut cookies.” - by Sherry Lewis
Original recipe yields 54 cookies
- Preheat oven to 350 degrees F (175 degrees C).
- Beat margarine and sugar till fluffy. Add vanilla, water, and flour, mixing well. Refrigerate 1 hour.
- Form into 1 inch balls, dip into beaten egg white and roll into peanuts. Place on ungreased cookie sheets. Bake 10 to 12 minutes. Store in an airtight container.
Amount Per Serving (27 total)
- 114 cal
- 8.1 g
- 7.8 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"This sugar-free cookie is really good as is, but I took it a step further and used this as a thumbprint cookie, putting the indentation in the middle before baking and then filling the "thumbprint" wi..." See moreth sugar-free jelly after they cooled. This really made a fantastic cookie even better!!!"
"Hello, my dad is a diabetic and wanted to make him some cookies. I made a couple of alterations to make this recipe actually taste good instead of plan like many many recipes! LOL! OK, I talk alot. . ..." See more. let me tell you what I did: I only made half the recipe first. I substituted 2 Tablespoons of artificial sweetener and used 2 Tbs of fresh squeezed orage juice. I didn't use half of that amount because I really wanted the taste of it. 1/2 of vanilla and of course the margarine Instead of adding water I again used 2 Tablespoons of orange juice :) 1 cup of flour Since I didn't have any peanuts or peanut butter with nuts I didn't use the egg white or the peanuts; I used instead 1/2 cup of creamy peanut butter, 1/2 cup of raisins, and I grated a large, fresh orange and used half of the gratings, plus I used a dash of nutmeg and cinnamon. Every oven seems to cook or bake differently anyway it baked very nicely for 20 minutes. They came out soft and a little sweet because of the raisins. I will make it again. You can e-mail me at royalblue33179@AOL.com about my alterations in this recipe, tell me what you think. Type in the subject box peanut butter cookies. Goodbye and happy baking."
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