These Sugar-Free Peanut Butter Cookies cookies are really easy to make – just throw all the ingredients into a bowl in no specific order and mix. I recently made these cookies for my diabetic friend. This recipe calls for Splenda instead of sugar and very little oat flour instead of white flour, which makes it both a low-carb and low-GI food. Make sure you use a natural peanut butter because many of the brand names like Jif and Skippy list sugar as an ingredient (which negates the purpose of having a “sugar-free” cookie).
- 1 cup natural peanut butter
- ¾ cup Splenda
- 1 egg
- 1 teaspon Vanilla
- 1 teaspoon Cinnamon
- 1-2 tablespoons Oat Flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- Pre-heat the oven to 175 C (350 F)
- Mix all the ingredients together until the mixture forms a dough.
- Form a small balls out of the dough and place it on cookie sheet.
- Using a fork carefully make a cross-cross pattern.
- Bake for 10 mins.
- Let the cookies cool.
These cookies do have a slight Splenda after taste that takes time getting used to. I personally love sugar (I mean who doesn’t), but these cookies are a great alternative for someone that can’t eat normal white sugar. These are a great cookie for someone of a low-sugar diet. My diabetic friend loved these cookies! She liked the fact the cookies were low GI and that she could eat them without feeling guilty for the extra carbs. The best part was that they were really quick and simple to make.
