1 cup peanut butter (I use crunchy) 1 cup Splenda sugar substitute 1 egg 1 teaspoon vanilla extract, optional
Preheat oven to 350 degrees F. Spray a cookie sheet w/ cooking spray.
Mix the peanut butter, Splenda, egg and optional vanilla extract all together. Roll dough into walnut-sized balls and place 2 inches apart on the cookie sheet. (The original recipe says you get 20 half-dollar-sized cookies, but I usually get more like 12-14.)
Dip a fork in more Splenda and flatten the cookies crossways, like you do the usual peanut-butter cookie. Bake 9-10 minutes or until just starting to turn golden brown (they will be soft).
Valerie's Review REVIEW: November 22, 2013 I made the recipe as directed and the cookies did turn out a little crumbly but very tasty. As you'll see in the other reviews, some have had luck adjusting the amount of Splenda in making a less crumbly cookie. Overall, these are a really yummy low carb snack.
Guest Foodie December 16, 2014 REVIEW:
Guest Foodie August 25, 2014 REVIEW:
Ive been looking for something to help with my cravings for all things sweet and these are just the trick! Thanks so much for the recipe I think I will be making these regularly :)
LowCarber November 27, 2013 REVIEW:
These tasted okay, but my big problem had to do with texture. They were very crumbly at the bite, then turned into a peanut butter paste in the mouth. Still, we low-carbers have to take it as it comes sometimes, if we're serious about shedding a few pounds.
lchousewife November 8, 2013 REVIEW:
this is a longtime low carb favorite snack. I use creamy peanut butter and egg substitute and 3/4 cup splenda.
jomarkfl March 17, 2013 REVIEW:
I used Organic Blue Aguave as a sugar substitute.
Added about 1/2 cup of oatmeal (eyeballed it and added when mixing when the dough looked too loose.
I used I teaspoon of vanilla.
Baked at 350 degrees for 18 mins.
Seemed just right for a diabetic. Why arenât these available in the coffee shops since they keep telling us on the news that 40% + of the public ia diabetic?
Bernicem77 September 9, 2012 REVIEW:
Made these tonight and they were delicious. AND super easy to make. I used 3/4 cup splenda. They were sweet so next time I will use 2/3 cup splenda. This will be a weekly treat in my household.
Member since: Mar 20, 2012
fltaz March 20, 2012 REVIEW:
The best snack a low- carb person with a big sweet tooth could have!!!! YUM YUM
Guest Foodie April 18, 2011 REVIEW:
Being new to the low carb diet, I tried this recipe and LOVED the cookies! I used 1/4 cup Egg Beaters instead of an egg and added a teaspoon of vanilla extract. I baked them at 350 degrees for about 20 minutes, which was a little too long. The cookies are slightly dry, but they do not crumble and they taste delicious! Next time I will cut back on the baking time. Also, I used the listed amount of Splenda and it was just right...not too sweet at all! Thank you for the recipe!
CC2011 March 29, 2011 REVIEW:
Loved it! I am a guy so I dont measure anything. Just a little of this and that. Not sure the exact ratio but they turned out perfect. I do know I skimped on the Splenda (running low)As well I added a little bit of sugar free jelly (watch those carbs!) on top and it turned out to be one of the best low carb snacks i've ever made. Very simple to make! Thanks!
scrapbookmom December 9, 2010 REVIEW:
These cookies are really good & really easy to make.
The only thing I changed was that I cut the Splenda down to 2/3 cup.
I'll be making these often!
BirdDancer November 19, 2010 REVIEW:
I've made these cookies twice and both times halved the recipe (it makes a lot). The first time I accidentally doubled the amount of egg to 1 (for half recipe) and vanilla (for some reason not showing on the recipe now) to the full amount. They tasted great, but most importantly the cookies didn't crumble. The second time I made them I halved everything correctly and found that the little more than half an egg produced a crumbly cookie. I'd double the egg in both scenarios but leave the vanilla the same (1 tsp in the full recipe).
BirdDancer October 17, 2010 REVIEW:
I made these the other day and can't stop eating them. I don't feel too guilty because they are so tiny (made according to the servings for the recipe). They have a nice peanut flavor from the natural peanut butter.
Tip: I took the peanut butter out of the fridge to soften before making them, and then when I mixed all ingredients I refrigerated it again to harden. It facilitated the process of rolling them into balls and putting the fork marks in them.
Jenny May 14, 2010 REVIEW:
I've made this old 1-1-1 recipe before with regular sugar, and it was always pretty good. I wanted to try it low carb, so this time I used the Splenda. 1 cup is way too much though (I have never found granulated Splenda to work 1:1 in recipes with sugar but maybe that's because I never tried it in recipes before I stopped eating refined sugar, maybe I've lost the sweet tooth?). I used about 1/3 of a cup. They came out fab. Just the right sweetness, no aftertaste. Maybe a little soft/crumbly, but I love soft cookies. Yay for a low-carb treat that tastes good!
christineallegra December 26, 2009 REVIEW:
i added the vanilla and decreased the amount of splenda i used by a tad. i only wanted to make half the amount of cookies so i did
1/2 cup crunchy pb
a little less than 1/2 cup Splenda
1 egg (to hold the mixture)
1/4 cup of almond meal to hold cookie as well
they came out wonderfully! unfortunately can't do much about the splenda aftertaste. think i'm going to try it with a mixture of 1/2 splenda and 1/2 stevia next time!
kuntrymommy September 9, 2009 REVIEW:
Made them right after finding recipe. I put 1 tsp vanilla. They are a little crumbly but not bad. I only baked mine 8 minutes because I like moist cookies. My sister-n-law and my dad love them. Great treat when you need something sweet.
kaykay10 May 10, 2009 COMMENT: Very..very dry. I didn't really enjoy them at all.
Member since: Jan 24, 2009
americangirl65 January 24, 2009 REVIEW:
This recipe was a shock to me. I tried them and I love them. So easy to make. One of the best low carb cookies I have tried.
Low Carbing it! June 1, 2008 REVIEW:
I made these little cookies and they are great. I did add a teas vanilla, about 1/4 teas baking soda, and 2 tblsp fat free half and half. They are perfect! I got 20 oookies out of the batch.
kworthmom March 25, 2008 REVIEW:
My daughter made these for us and they were fabulous!! I think I will tell her to reduce the Splenda next time and we try the vanilla too, but we loved these. They were pefect little guilt free nibbles.
lowcarblifer January 26, 2008 REVIEW:
These were great..I added the vanilla, some low carb chocolate and an extra egg. They weren't crumbly dry...just perfect.
Mom2aMiracle November 13, 2007 REVIEW:
I just made these and loved them!
I used natural peanut butter, 1 t of vanilla and one packet of instant plain oatmeal. They turned out really good! I also cooked them on a silpat if that matters. I am diabetic & these are a nice treat! Fast too!!!
hearts_07 November 4, 2007 REVIEW:
These are easy excellent cookies. Addictable.
AprilBaby August 19, 2007 REVIEW:
I must say, these are not what they promised to be. Very crumbly and all around disappointing. They barely hold their form out of the oven, and even when they cool, there's not much taste. I tweaked the recipe after reading others' comments that they were too sweet. I used 3/4 c. Splenda and 1 tsp. vanilla extract. Still, not very good. Maybe there should've been salt and some form of low carb baking mix? Baking soda?
Member since: Jan 28, 2007
RachelW67 January 28, 2007 REVIEW:
With 1 tsp of vanilla added these are 5 star cookies. You can also add a piece of sugar free chocolate on top after they come out for a Sugar Free Peanut Blossom Cookie! I made 20 cookies.
yummy January 2, 2007 COMMENT: These are great!! Perfect indulance without all the guilt. They were a little suggary though. I would try and use 3/4 c of sugar next time?? Or maybe not roll them in sugar!!
NancyT May 26, 2006 REVIEW:
Pretty good cookie, but somewhat crumbly. Leaves an after-taste, probably from the Splenda. I don't think I'll make these again.
jenn April 30, 2006 REVIEW:
i just started the low carb thing a few days ago... and a lot of the copy cat recipes for the real deal ( like speghetti squash) didnt compare to the real deal. This is GREAT!!! LOVE IT LOVE IT :)
HAPA GIRL April 21, 2006 REVIEW:
Great recipe. My father is diabetic and these are a perfect tasty snack for him. tip**I add a cup of oatmeal to the batter.
careen February 18, 2006 REVIEW:
I made these cookies for VAlentines Day. I bought p.b. with no added sugar to reduce carbs. I also bought sugar-free strawberry jam and pressed hearts in the the cookies and filled them with the jam. They were adorable and delicious! Although I may have under-cooked them because they were really SOFT!
Member since: Jan 15, 2006
loreleiofbabel January 15, 2006 REVIEW:
This is the easiest cookie recipe ever! The cookies are super delicious. My husband never knew that I used reduced fat peanut butter and Splenda! He thought they tasted just like his grandmother's. Great recipe!
Member since: Jun 11, 2005
elcunni October 15, 2005 REVIEW:
YUMMY!! Very good! My whole family loves these...and I don't worry too much about giving it to them!! Thanks for the wonderful recipe!!
Member since: Jun 11, 2005
gen80517 June 11, 2005 REVIEW:
This is a fantastic recipe! I altered it slightly to create my own version using honey - and they were still absolutely soft and tasty. Thanks!
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