Sugar Free Peanut Butter Cookies Recipes

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SUGAR-FREE PEANUT BUTTER COOKIES



Sugar-Free Peanut Butter Cookies image

Make and share this Sugar-Free Peanut Butter Cookies recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 17m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 9

1 cup flour
2 tablespoons flour
1/2 cup Splenda granular (or use Sugar Twin)
1 1/2 teaspoons baking powder
2/3 cup creamy natural-style peanut butter
1/4 cup vegetable oil or 1/4 cup canola oil
1 egg
2 tablespoons water
1 teaspoon vanilla

Steps:

  • Set oven to 375 degrees.
  • Grease a cookie sheet.
  • In a bowl combine flour, Splenda or Sugar Twin and baking powder.
  • Add in peanut butter, oil, egg, water and vanilla; mix well to combine.
  • Shape into 1-inch balls and place on the cookie sheet.
  • Flatten each cookie with a fork.
  • Bake for about 10-12 minutes, or until lightly browned.

Nutrition Facts : Calories 87.2, Fat 6.1, SaturatedFat 1.1, Cholesterol 7.8, Sodium 27, Carbohydrate 6, Fiber 0.6, Sugar 0.7, Protein 2.7

3 INGREDIENT SUGAR FREE PEANUT BUTTER COOKIES



3 Ingredient Sugar Free Peanut Butter Cookies image

This 3 ingredient recipe for a delicious peanut butter cookie is easy to make and can be made without adding sugar to it.

Provided by SFD

Categories     Dessert     Snack

Time 18m

Number Of Ingredients 3

1 cup Peanut Butter (peanut butter without added sugar is preferred)
1 cup Splenda (use a sugar alternative that measures 1:1 with sugar)
1 Egg

Steps:

  • Preheat your oven to 325 and prep your cookie pans/sheets for nonstick. I like to use parchment paper.
  • In a mixing bowl, mix together the peanut butter, sugar alternative and egg. Mix until blended.
  • Using a tablespoon, drop spoonfuls of cookie batter on to the prepped baking sheet. Leave at least 1/2" between cookie edges.Bake your cookies for 8-10 minutes. Do not over-bake. These cookies are better when not burnt.

Nutrition Facts : Calories 111 kcal, Carbohydrate 2 g, Protein 12 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 10 mg, Sugar 1 g, ServingSize 1 serving

SUGAR-FREE PEANUT BUTTER COOKIES



Sugar-Free Peanut Butter Cookies image

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.

Provided by lobsteriffic

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 18m

Yield 24

Number Of Ingredients 3

2 cups smooth natural peanut butter
2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
2 large eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
  • Bake in the preheated oven until center appears dry, about 8 minutes.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 4.9 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 62.5 mg, Sugar 1.7 g

FLOURLESS AND SUGAR-FREE PEANUT BUTTER COOKIES



Flourless and Sugar-Free Peanut Butter Cookies image

So easy, delicious and healthy! I use unsalted natural peanut butter, and splenda... I am considering using a natural chocolate peanut butter blend i have found. Just found recipe today on allrecipes.com and tried 2 batches ... one with baking soda and vanilla, one without. I prefer one without...more gooey and less crumbly. I also put about 1/3 of a cup of oats in my non baking soda batch...i would have put vanilla in but I realized I forgot the vanilla...oops. I got 16 cookies using a tablespoon to measure out dough balls.

Provided by trishaje8

Categories     Dessert

Time 18m

Yield 16 cookies, 16 serving(s)

Number Of Ingredients 4

1 cup peanut butter
1 cup Splenda sugar substitute
1 egg
1 teaspoon vanilla (optional)

Steps:

  • Preheat oven to 350.
  • mix all ingredients until well blended.
  • using tablespoon, spoon and roll dough into balls and place on non stick cookie sheet.
  • flatten using a fork with criss cross pattern.
  • bake for 8 minutes.
  • let cool before removing from cookie sheet.

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