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Nutrition Facts
Serving Size 1 (8g) Recipe makes 36 servings The following items or measurements are not included below: Splenda granular
Calories 44
Calories from Fat 33		(76%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 69mg		2%
Potassium 48mg		1%
Total Carbohydrate 1.4g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.7g
Protein 2.0g		3%
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Flourless Peanut Butter Cookies

Recipe #71175 | 20 min | 10 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

By: BAker
Sep 11, 2003

I couldn't believe that you could make these cookies without flour. I saw them on Emeril and had to give them a try. An added touch is to put chocolate chips in the batter. Yum!

SERVES 36 , 72 cookies (change servings and units)

Ingredients

1 cup peanut butter
1 cup Splenda granular
1 egg, slightly beaten
1 teaspoon baking soda

Directions

1
Heat oven to 350 degrees.
2
Mix peanut butter and sugar until creamy.
3
Beat egg and add baking soda.
4
Add egg mixture to peanut butter mixture. Mix well.
5
Drop by teaspoonfuls onto ungreased baking sheet, 2" apart.
6
Dip a fork in sugar and make a criss-cross pattern on the cookies.
7
Bake until slightly browned, but still soft to the touch, about 10 minutes.
8
Let cool on cookie sheet for 2 minutes.
9
Transfer to wire rack until cooled.

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Featured Reviews for This Recipe

From: pokie6me

On Nov 2, 2009

Just not my taste...

0 people found this review helpful

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From: GodzFirefly

On Dec 1, 2008

This recipe was Amazing! I followed the recipe to the letter (except that i only needed to cook them about 8-9 minutes) and got exactly 72 cookies that my family loved. These cookies absolutely melt in your mouth, filling it with peanut buttery flavor. And, since they're only 1 tsp each, they're bite-size, so everyone gets exactly the amount they want (until you run out, which you will.) Highly recommended!

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From: *Shelly*

On Apr 8, 2005

The only complaint I have about these is they are quite crumbly and I think it would be impossible to get 36 cookies out of this recipe — I made 21 and they are very very small. I used Splenda — NOT baking Splenda that has half real sugar in it. I used all natural chunky peanut butter too. These have a good strong peanut butter taste with a nice sweetness to them. They seem like such an indulgent treat when one has been South Beaching as long as I have. LOL Again, the texture is very tender, delicate and crumbly but they taste great considering all that they are "missing." I plan on making these little treasure often. Thank you for sharing the recipe!