Sugar-Free, Cholesterol-Free Peanut Butter Cookies

By mngdov

It only takes 4 ingredients and a few minutes in your oven to make these delicious, low-carb cookies.

Sugar-Free, Cholesterol-Free Peanut Butter Cookies
  • 1 cup creamy peanut butter

  • 1 cup Splenda

  • 1/4 cup egg substitute

  • 1 teaspoon vanilla

  1. Preheat oven to 350 degrees.

  2. Mix all 4 ingredients until well blended. Drop by teaspoonful onto a cookie sheet that has been sprayed with non -stick cooking spray. Dip a fork into a little bit of splenda and press into balls, making a crisscross design.

  3. Bake for 12 minutes and let cool. Store in an airtight container.

Nutritional Facts

8.8 g
0 mg
5.3 g

ultra-low-carb cookies peanut butter

65 replies

ConnieMarie 2015-07-03 06:22:09 -0500 Report

Evaziem i wish you'd leave DC i am soooo tired of your constantly negative comments since you obviously are a freaking perfect diabetic that never wants a cookie

evaziem 2014-06-14 16:08:10 -0500 Report

Cookies for diabetics? Are you kidding?
This is Diabetic Connect web site, isn't?

Who is screening these recipes?
I am very disappointed with so many of the recipes published here for sick people. A diet is one of the greatest weapons in diabetes 2—it can go either way-help or make a person more sick…

This is highly irresponsible to suggest that these sugary, full of simple carbs recipes may be healthy for diabetics!

Anner Bab Nanner
Anner Bab Nanner 2013-11-20 23:13:02 -0600 Report

Makes 15 cookies…where it say's servings go to the far right and it will tell you 15. :) Hope that helped. :)…trying these right now. I hope they are good :)

INDYROY 2013-10-07 12:45:32 -0500 Report

It does not say how big a serving is, but with the small amount of ingredients, I would have to assume 1 cookie. If that is so, 105 calories is WAY too much for anyone trying to control their diabetes thru diet. I know of nobody on the planet that could just eat 1 small cookie, sugar free or not.

grayape 2013-06-26 11:55:08 -0500 Report

Thank you, Unhindered Living and DrDawn, I also stay away from artificial sweetners, and don't believe in the Cholesterol myth. Splenda and Aspertane are nothing but poisons.

Unhindered Living
Unhindered Living 2013-06-17 15:16:59 -0500 Report

I don't use artificial sweeteners so substituted Stevia herb sweetener. But Stevia is 100 times sweeter than sugar so you can't use it cup for cup like you do to Splenda. I realized they were using the powdered Splenda as the dry ingredient to hold the cookie together, and since I reduced the quantity of Stevia, had to substitute something else. So used 1 cup peanut butter, 1/2 cup stevia and 1/2 cup coconut flour, which is also low carb. It was a little dry so I think next time I will add some butter to the recipe. I also used a whole egg. I am NOT concerned about cholesterol - they've got this cholesterol thing all wrong, read The Great Cholesterol Myth by Dr. Sinatra, cardiologist. Butter is considered a healthy fat.

DrDawn 2013-06-16 22:37:56 -0500 Report

I would replace the Splenda with xylitol, replace the egg substitute with real egg, and add almond flour so that they would be chewy, rather than brittle. Almond flour is also gluten-free, so will not elevate blood sugar levels.

Cholesterol is needed for every cell in the body, a precursor to sex hormones and vitamin D (the latter actually being a hormone that protects against diabetes, heart disease, and various cancers, as well as osteoporosis). It is vitamin C complex, proline (an amino acid), and lysine (also an amino acid) that protect the lining of arteries. If deficient, cholesterol provides patches for the damage done by inflammation. Real eggs also supply important B vitamins for heart health and lecithin for emulsification of fats.

grneyz1969 2013-06-10 01:04:02 -0500 Report

I only rated this recipe with 1 star because it was easy to make. I really didn't want to give it any stars at all because it is not worth making. I made these cookies tonight and got 16 out of the recipe. The problem is they were so brittle they were falling apart. They were not dry at all; quite the contrary. I found them to be greasy from the oil in the peanut butter. I even made 4 with a dollop of sugar free strawberry jam but they were terrible. Omitting flour definitely leaves something to be desired as far as texture! I didn't care for the taste either, and I am not a picky eater. I cook all the time and eat pretty much anything. Sorry to have to give these "cookies" such a poor rating, but I will NOT be making them again, unfortunately. :( Did anyone else have this problem?

Moss6060 2013-06-05 18:24:42 -0500 Report

1 cup Splenda is way too much for these! I only use 1/4 cup Splenda, 1 egg and 1 cup Peanut Butter!