Sugar-Free Peanut Butter Cookies

Sugar-Free Peanut Butter Cookies

125
lobsteriffic 7

"My Dad is diabetic, but loves peanut butter cookies. I was playing around with some recipes to make a sugar-free version. This is what I came up with."

Ingredients 18 m {{adjustedServings}} servings 145 cals

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
  3. Bake in the preheated oven until center appears dry, about 8 minutes.
Tips & Tricks
Oatmeal Peanut Butter Cookies III

They taste just like the Girl Scout cookies with the peanut butter filling.

JIF(R) Irresistible Peanut Butter Cookies

See how to make classic peanut butter cookies.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 125

  1. 138 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
J. Tate
2/28/2008

These are great! I was so excited to find a good sugar-free recipe for cookies. I added 3/4 cup of oatmeal, and a teaspoon of vanilla. I am making this for the 3rd time this weekend. Thank you!

Roxy
5/6/2008

These cookies are truley a gift from heaven for those who have diabetes or are watching their sugar intake! I love to bake for my family, but unfortunately my mother has diabetes, so i am always in search of sugar-free recipes that taste like "the real thing". This cookie is crumbly/crunchy on the ends, but soft and chewy in the center...the best of both worlds! Even better, the cookies are virtually carb-free as well....which is a plus for diabetics! Thakyou so much!!!

Leah
4/8/2008

Great cookies for sugar-free! I found that they were the best consistency a few hours after baking, and into the next day. When warm, they crumbled, but after cooling through they were great! I added vanilla and will use half white/half brown sugar Splenda next time. Thanks for a great base recipe for sugar-free cookies, I will play around with this to perfect it to my tastes! NOTE: I made again with Simply Jif and they turned out fabulous! I've found that I need to bake them 2-5 minutes longer than the 8 min the recipe calls for...