Low-Carb, Sugar-Free Peanut Butter Cookies

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1 cup creamy peanut butter

1 cup Splenda, plus a little extra for dusting

1 egg

1 tsp. vanilla extract


1. Preheat oven to 350 degrees.

2. Put all 4 ingredients into a medium size bowl. Mix thoroughly until well blended. Roll dough into walnut sized pieces, and place on a greased cookie sheet. Dip a long-tined fork into a small bit of Splenda, and press into the balls making cross hatched design.

3. Cook for 12 minutes & move to cooling rack. Dust with Splenda & cool. Store in an air-tight container.

Bon Appetit!

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