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Sugar Free Peanut Butter Balls

Sherry Lewis

Sugar free peanut cookies.

Ingredients {{adjustedServings}} servings

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Original recipe yields 27 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat margarine and sugar till fluffy. Add vanilla, water, and flour, mixing well. Refrigerate 1 hour.
  3. 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.
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Reviews

NANCY-PGH
46
2/16/2003

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" with sugar-free jelly after they cooled. This really made a fantastic cookie even better!!!

ROYALBLUE33179
25
3/6/2005

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. . . 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.

DMARIES
21
1/10/2004

Something must be missing--probably an egg. When I took these out of the oven, they literally disintegrated! Looking at the recipe now, I see there's nothing to bind the cookies--it's basically butter and flour. Add an egg, and these would probably be very tasty.