Peanut Butter Cookies - Phase I
 

This is a love it or hate it recipe - they were a wonderful treat for me, a definite cookie fix! :D It's quick and easy, worth the effort to see if it's something you'd enjoy..



1 Cup Natural Peanut Butter
1/2 Cup Splenda (or any other granular sugar substitute)
1/2 TSP Vanilla Extract
1 Egg



Pre-heat oven to 350

Combine all ingredients in a bowl, and mix well.

Shape into small cookies - about 1/2 inch balls and flatten slightly.

Bake for 8-10 mins, depending on your oven.. I'd start checking after 5 if you shape them into smaller balls

These are best served warm - leftovers can be frozen, just microwave!

*NOTES*
-I use Smuckers Natural PB for these
-If you preferre to not use vanilla, you can do 1 Cup Splenda instead
-I use the Pure Vanilla Extract, more expensive but worth it
-You can use the bottom of a glass to dip in splenda and flatten the cookies before baking, like you would with regular PB cookies
-If you want, you can top each cookie with 3 mini semi-sweet chocolate chips (while still warm is best)
-Depending on how many cookies you decide to make, the serving size may differ, since this is your nut serving for each day. (I usually limit myself to 2)

I made a variation of this recipe tonight that came out really well, so I thought I'd share. I found myself craving a chocolate cookie, but since I have recently restarted Phase 1, that's obviously out of the question. Until now!

Following the recipe above, I added 2 tbsp of unsweetend cocoa powder. They taste awesome! You can still taste more PB than chocolate, but there is enough of a hint there to satisfy me!

I also undercokked these slightly, at 7 minutes. I find that they have more of a traditional cookie consistancy this way.

How many cookies does this recipe make? I suppose I'll try it making 16 so that I can have two small cookies for my nut allowance. :-) I'm excited. I have been having nightmares about going to the store and buying cookie dough and eating peanut butter (reg. kind) from the jar! Ahhh! I think I"ll go downstairs and try these now!

It made 16 perfectly. I added the cocoa powder and upped the vanilla to about a teaspoon, and used eggbeaters. They were a bit crumbly, probably because they hadn't yet cooled enough to harden (dad and i pounced on them as soon as they came out of the oven!). The inside, however, was nice and moist. We stuck them in the fridge, though- they were perfect chilled! I loved this recipe- but I loved it TOO much. I couldn't limit myself to just two, so I won't be making these again, simply because I can't trust myself to have them in the kitchen!
But if you have self-control, I reccommend them.

I made these last night, the batter was GREAT! :D They are crumbly and very thick? I mean, you need milk or water handy when you eat them. But they taste good :)

Another thing you can do is (if you like them sweeter) to sprinkle a little Splenda on top after they are done, kinda like powdered sugar, not too much or they will be too sweet. I love these! Can't wait to try them with the Chocolate.

I LOVE these as well and made the batch and froze the rest after having 3. I know only two, but I indulged a little okay. :p They were crumbly, but I didn't care. I'll try the eggbeaters to see if that helps some next time.

I tired these tonight, if I hadn't licked the spoon I'd have been in good shape! haha

Does anyone have a clue what the calorie content is on this?

Hmmm 200 calories if you eat two of them? I think that's about right.

:chin: Well lets see..... running the following through Fitday...

smuckers creamy PB = 210 cals for 2 tbsp... and there's 16 tbsp in a cup...so that = 1680 cals...
an egg = 75 cals ... so the total is at least 1755 cals fer the whole batch ... so it depends on how many ya make and how many ya eat... so if you make a dozen ..each cookie is around 150 calories....:yikes:

I made these!!
 

Delish! I made these with some cocoa powder and they were SOOOO good.

I added 2 tbsp. of cocoa powder and about 2 tbsp. of water because it seemed a bit dry. They did come out a bit dry (I only baked for 7 minutes). I think I will use less cocoa powder next time.

This stuff was even better uncooked. I had a tbsp. worth before I baked and it was heaven.

Great recipe!

These sound great! I will be trying them tomorrow...thanks :)

Beachflower... i saw the post, because it was the last one posted on and i'm gonna be making these.. I'm in P2.. but I'll still have these!! :D

Needless to say, we started the diet Monday, and apparently Jell-O hasn't been doing it for my boyfriend, he was craving something sweet...me, it hasn't bothered me much. So i started looking for recipes and i found this one...thank goodness cuz it fixed his sweet craving LOL. And they're super yummy anyway, thanks for a great recipe.

I was lookign at the WW snickerdoodle Recipe and I wondered if you could make the Splenda "brown Sugar" she talked about and use it for the PB cookies?

Can Truvia be used in this recipe?

If you like peanutbutter make the cheesecakemuffins wth peanutbutter in them they are one of the best recipes I have found on here hope to make some tommorow Viole6t

I've wondered the same thing but haven't tried it yet. When I was in college we made these in the dorm, with sugar, not artificial sweetener, so the Splenda doesn't have any magical properties... :) I haven't baked with Truvia yet though. Be sure to let us know how they come out if you try it.


(I love these and fix them often. I bring them to things at school or church and to friends' homes and they always go over well. I use less peanut butter and 1 cup of Splenda, and I make my cookies small - usually 21 or 22 to a batch - and bake them at 350 for 11 minutes. With less PB they have more of a shiny, meringue type consistency on the outside and they taste great but I don't have to worry as much about going over my daily allowance of nuts.)

These look awesome...Heidi58, how much less peanut butter do you use?...I want to make some...

Made these at christmas,and they were a HIT i tell you. An absolute hit.

About 3/4 cup of PB.
We like crunchy style best. :)

i dont understand how mine came out quite bitter tasting. They were horrible.. I followed the recipe as posted and then added in the 2tbsp of unsweetend cocoa powder and up'd the vanilla..but still..quite bitter..any thoughts?? on why it might have happend?

Did anyone Try it with Truvia?

I've made these cookies before and turn out pretty good. I love nuts, so I also use the chuncky style PB.

I made them with Stevia Extract in the Raw this evening and I'm happy with them.


(I don't use Truvia because it containes erythritol and sugar alcohols cause me embarrassing side effects, but both are stevia sweeteners.....)

I made them last night and they really hit the spot!

I made these this evening. I thought I made average size cookies, but I only got 8 cookies total. So I am just going to eat one at a time. I baked them for about 7 minutes and they have an interesting consistency, very crumbly. I think I would rather just eat some peanut butter off a spoon and not have all that artificial sweetener. If you are a cookie person though I would say try them.

UPDATE: I froze the cookies so they would keep. I ate one directly out of the freezer and it was awesome. It had a normal peanut butter cookie texture. I have made this recipe now a couple times and have frozen the cookies and we love them frozen! Who would have thought? :)

I made these the other night and loved them! My husband complained about the texture, but I slightly undercooked them because I like cookies squishy. He's not on the SBD anyway so his opinion doesn't matter!

These cookies saved my life today. And my husband's. :) (It was one of those "give me peanut butter cups or someone is going to die today" days.) Heh. I added cocoa powder to them and it definitely satisfied my craving for the chocolate peanut butter combo.

Thank you
 

I have been on SB for five days and really wanting some dessert...am going to try these right now. Thank you:)