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I came up with this sugar-free peanut butter cookie recipe for my dad. He’s diabetic but loves peanut butter cookies.
Ingredients
- 2 cups smooth natural peanut butter
- 2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
- 2 large eggs
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner.
Step 2
Mix peanut butter, sucralose, and eggs together in a bowl until thoroughly combined. Drop by spoonfuls onto the prepared baking sheet.
Step 3
Bake in the preheated oven until the centers appear dry, about 8 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 138 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat2g | 9% |
| Cholesterol16mg | 5% |
| Sodium63mg | 3% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber2g | 5% |
| Total Sugars2g | |
| Protein6g | |
| Calcium15mg | 1% |
| Iron1mg | 3% |
| Potassium154mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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