Easy 4 Ingredient Splenda Peanut Cookies
A delicious and easy peanut butter cookie recipe that is made with Splenda sweetener.
Servings: 15 cookies
- 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
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.
This recipe made 15 cookies (based on no added sugar peanut butter) for us, but could easily be doubled to make more cookies.
These cookies store perfectly in an air-tight container for 3-5 days for best taste.
You can refrigerate the dough for up to 24 hours before baking.
FREEZE THE DOUGH
To freeze, form tablespoon-sized balls and press down with a fork to cross-hatch on a parchment-lined baking sheet. Place sheet in the freezer for 2 hours.
Once cookies are frozen, add them to a bag, and note the baking time.
To bake from frozen, add 2 minutes to the baking time making it 10-12 minutes.
*Nutritional values are meant to be a guide and may differ.
Serving: 1cookie | Calories: 90cal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 16IU | Calcium: 9mg | Iron: 1mg