sugar-free-peanut-butter-balls

Sugar Free Peanut Butter Balls

7 Reviews Add a Pic
Sherry Lewis
Recipe by  Sherry Lewis

“Sugar free peanut cookies.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 54 cookies

ADVERTISEMENT

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.

Share It

Reviews (7)

Rate This Recipe
NANCY-PGH
46

NANCY-PGH

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

ROYALBLUE33179

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

DMARIES

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.

More Reviews

Similar Recipes

Chewy Peanut Butter Cookies
(194)

Chewy Peanut Butter Cookies

Peanut Butter Balls II
(144)

Peanut Butter Balls II

Peanut Butter Balls IV
(126)

Peanut Butter Balls IV

Peanut Butter Balls V
(73)

Peanut Butter Balls V

Easy and Fun Peanut Butter Balls
(60)

Easy and Fun Peanut Butter Balls

Whitney's Peanut Butter Cookie Balls
(42)

Whitney's Peanut Butter Cookie Balls

Nutrition

Amount Per Serving (27 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Peanut Butter Balls II

>

next recipe:

Chewy Peanut Butter Cookies