These easy peanut butter cookies are made with SPLENDA® Granulated Sweetener. Perfect for snacking, this easy dessert is idea for those who need to reduce their refined sugar consumption. This post contains affiliate links. All views expressed are that of our own.
Cooking and baking are two of my favorite past times. I especially love when recipes are as simple as these Easy 4 Ingredient SPLENDA® Peanut Butter Cookies!
Since several of my family members cannot enjoy conventional sugar like the rest of us, I think it is important to make SWEET SWAPS™ when baking and cooking.
SPLENDA® No Calorie Sweetener has the sweet taste of sugar, but fewer calories, so you can continue to enjoy foods you love and feel good about the choices you’re making.
By using SPLENDA® in these “4 Ingredient SPLENDA® Peanut Butter Cookies” I was able to cut more than 600 calories from my cookie recipe!
I especially love the SPLENDA® baking blends and granulated because they allow me to make my favorite recipes without all that sugar super easily. Traditionally, these 4 Ingredient Peanut Butter Cookies would take one cup of white sugar.
By using SPLENDA® Granulated, I needed 1 cup to create cookies with a very similar taste and consistency as my famous 3 Ingredient Peanut Butter Cookies.
It feels great knowing that my family can still enjoy cookies, but with less calories versus conventional types.
I love that I can replace three tablespoons of sugar per day with SPLENDA® No Calorie Sweetener, and I save 130 calories per day.
I typically have about three cups of coffee a day so it works out well.
When Santa comes to our house every year, he has really taken a liking to peanut butter cookies.
I heard through the grapevines that he is watching his calories so I am sure he will love these Easy 4 Ingredient SPLENDA® Peanut Butter Cookies.
SPLENDA Cookies Ingredients
- 1 cup of No Added Sugar Peanut Butter
- 1 + 1/3 cups of SPLENDA® granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
Make Sugar Free Peanut Butter Cookies
Preheat oven to 350 degrees Fahrenheit.
Add all the ingredients to a bowl and mix thoroughly until a thick dough forms.
Form tablespoons of dough and place them out 2″ apart on a parchment paper lined cookie sheet.
Using a fork, gently press down and cross hatch the cookies.
Bake for 8-10 mins. I would check them at the 8-minute mark to prevent burning. These will firm up as they cool.
This recipe made 15 cookies for us, but could easily be doubled to make more cookies.
Easy 4 Ingredient Splenda Peanut Cookies
Equipment
- baking sheet
- parchment paper
- Mixing bowl
Ingredients
- 1 cup No added sugar peanut butter *still has 2 grams of sugar per 2 tablespoons
- 1 cup Splenda Granulated Sweetener
- 1 large egg beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to to 350°F.
- Line a baking sheet with parchment paper.
- Add all the ingredients to a bowl and mix thoroughly. Chill dough in the refrigerator for 15 minutes.
- Form tablespoons of dough and place them out 2″ apart on a parchment paper lined cookie sheet. Using a fork, gently press down and cross hatch the cookies.
- Bake for 8-10 mins. Check cookies at the 8 minute mark if using a dark cookie sheet to prevent burning.
- Cool cookies for 10 minutes.
These cookies sound delicious. Pretty awesome that you only used 4-ingreidents with them. I’ll be adding these to my need to bake list.
These sound great. I like that you can cut back the calories with Splenda.
My husband loves peanut butter cookies. When it comes to his cookies the softer and chewier the better.
I have been trying to make healthier options when I’m baking and I have been enjoying trying out Splenda. I haven’t used it to make peanut butter cookies but yours look great!
Peanut butter cookies are my husband’s favorite cookie. We’ll be making some this weekend!
I saw this recipe I’m thinking that I can still enjoy some of my favorite foods yet. I had weight loss surgery & I’m doing great but I was thinking that I would never be able to enjoy my favorite foods or snacks anymore but seeing this there is hope after awhile. Right now I’m @ the pureed food stage & next is soft foods. Do you have any ideas on some different things I could fix & still taste good? Any ideas would be greatly appreciated. Thank you in advance. Have a wonderful day!
Hi, why dont you try fruit smoothies with Greek Yogurt and fruits? If you can only do puree you could also try Sorbets – Freeze watermelon, blend, and squeeze lime, and stevia over it? I would try to stick with wholesome and fresh foods, and maybe even try Stevia since it is natural.Good luck!
Doed it have to be all natural peanut butter or can I use regular oeanut butter?
You can use regular!
What about if using splenda baking blend…..how much do you use in the recipe??
I would only use one cup myself.
Hi! This is awesome. How would I figure out the calories for these? Thank you!
Hi, you can log it in My Fitness Pal if you want? I am working on getting nutritional info for my future posts. Thank you!
Can I use Stevia instead of Splenda?
yes, you can use 3/4 cup of stevia in the raw instead.
I made these but they aren’t firming up. Did I do something wrong?
Hi, did they eventually firm when cooled?
How many carbs per cookie?
Hi Amy,
Could I use Splenda Naturals Stevia instead? Do you think the measurements would be the same? My husband bought a boatload of this and I need to use some of it up. Thanks! Susan
Hi, I have made them with 1 cup of the stevia- going as low as 3/4 of a cup!
I would really like to try these with the almond butter I have in my pantry. Do you think that would work?
Hi, I am sorry but I have not tested it with this so I am not sure if it works correctly.
Can i use splenda Brown Sugar?
Hi, yes you can!! :)
This recipe is so easy and delicious. They are just firm enough and melts in your mouth. Love it!
WOW!!!! So happy I saw your recipe. I have a condition that is triggered by sugar so when this came up I was excited to try. I did and I’m in heaven now. I looked at reviews and decided to add the almond flour because I love almond and extra vanilla but it was still your recipe that got me there. Please keep going with your sugarless ideas. So many people need it. Thank you
This recipe was too gooey and only made 8 cookies. I combined this with another recipe that made more but was too dry. Now I have 3 dozen cookies that have the right texture and flavor for my family.
Wondering if it is a mistake but in the nutrition facts it says 15g of sugar per cookie when using sugar free peanut butter and Splenda. Thank you!
Hello, sorry that was based of conventional peanut butter. No sugar added peanut butter still has some sugar. The facts are better represented now. Thank you
This seems weird for us old school bakers. This recipe sounds like melted peanut butter and splenda.. i can’t see how it’s c a cookie without flour?
These cookies ended up very soft and crumbly. They are NOT dry. They taste good but fall apart in the hand. Any idea why?
Hi, sadly that is normal due to the Splenda!
I made a batch of these cookies. They are very tasty but somewhat dry. How can I make them moister?