Sugar Free Peanut Butter Balls

Rating: 2.29 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 4

Sugar free peanut cookies.

By Sherry Lewis

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Recipe Summary

Servings:
27
Yield:
54 cookies
Nutrition Info
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Ingredients

27
Original recipe yields 27 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Beat margarine and sugar till fluffy. Add vanilla, water, and flour, mixing well. Refrigerate 1 hour.

  • Form into 1 inch balls, dip into beaten egg white and roll into peanuts. Place on ungreased cookie sheets. Bake 10 to 12 minutes. Store in an airtight container.

Nutrition Facts

Per Serving:
114 calories; protein 2.8g; carbohydrates 7.8g; fat 8.1g; sodium 80.6mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

NANCY-PGH
Rating: 5 stars
02/16/2003
This sugar-free cookie is really good as is but I took it a step further and used this as a thumbprint cookie putting the indentation in the middle before baking and then filling the "thumbprint" with sugar-free jelly after they cooled. This really made a fantastic cookie even better!!! Read More
Helpful
(48)

Most helpful critical review

ROYALBLUE33179
Rating: 3 stars
03/07/2005
Hello my dad is a diabetic and wanted to make him some cookies. I made a couple of alterations to make this recipe actually taste good instead of plan like many many recipes! LOL! OK I talk alot... let me tell you what I did: I only made half the recipe first. I substituted 2 Tablespoons of artificial sweetener and used 2 Tbs of fresh squeezed orage juice. I didn't use half of that amount because I really wanted the taste of it. 1/2 of vanilla and of course the margarine Instead of adding water I again used 2 Tablespoons of orange juice:) 1 cup of flour Since I didn't have any peanuts or peanut butter with nuts I didn't use the egg white or the peanuts; I used instead 1/2 cup of creamy peanut butter 1/2 cup of raisins and I grated a large fresh orange and used half of the gratings plus I used a dash of nutmeg and cinnamon. Every oven seems to cook or bake differently anyway it baked very nicely for 20 minutes. They came out soft and a little sweet because of the raisins. I will make it again. You can e-mail me at royalblue33179@AOL.com about my alterations in this recipe tell me what you think. Type in the subject box peanut butter cookies. Goodbye and happy baking. Read More
Helpful
(26)
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 4
Reviews:
Most Helpful Most Positive Least Positive Newest
NANCY-PGH
Rating: 5 stars
02/16/2003
This sugar-free cookie is really good as is but I took it a step further and used this as a thumbprint cookie putting the indentation in the middle before baking and then filling the "thumbprint" with sugar-free jelly after they cooled. This really made a fantastic cookie even better!!! Read More
Helpful
(48)
ROYALBLUE33179
Rating: 3 stars
03/06/2005
Hello my dad is a diabetic and wanted to make him some cookies. I made a couple of alterations to make this recipe actually taste good instead of plan like many many recipes! LOL! OK I talk alot... let me tell you what I did: I only made half the recipe first. I substituted 2 Tablespoons of artificial sweetener and used 2 Tbs of fresh squeezed orage juice. I didn't use half of that amount because I really wanted the taste of it. 1/2 of vanilla and of course the margarine Instead of adding water I again used 2 Tablespoons of orange juice:) 1 cup of flour Since I didn't have any peanuts or peanut butter with nuts I didn't use the egg white or the peanuts; I used instead 1/2 cup of creamy peanut butter 1/2 cup of raisins and I grated a large fresh orange and used half of the gratings plus I used a dash of nutmeg and cinnamon. Every oven seems to cook or bake differently anyway it baked very nicely for 20 minutes. They came out soft and a little sweet because of the raisins. I will make it again. You can e-mail me at royalblue33179@AOL.com about my alterations in this recipe tell me what you think. Type in the subject box peanut butter cookies. Goodbye and happy baking. Read More
Helpful
(26)
DMARIES
Rating: 1 stars
01/10/2004
Something must be missing--probably an egg. When I took these out of the oven they literally disintegrated! Looking at the recipe now I see there's nothing to bind the cookies--it's basically butter and flour. Add an egg and these would probably be very tasty. Read More
Helpful
(21)
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JSB
Rating: 4 stars
12/31/2007
These are great considering they're sugar free. I did make some alterations: I used 1/2 C dairy-free margarine (Nucoa) and 1/2 C peanut butter instead of 1 C margarine. I also put an additional teaspoons of vanilla in after tasting the dough. I added 1 Tablespoon of honey in addition to the artificial sweetner. Also since I can't have gluten I used 1 2/3 C brown rice flour and 1/3 C amaranth flour. I made one tray and was wishing they were a little sweeter so I dipped the tops of the rest in Xylitol (after rolling in peanuts). They come out looking glossy on top but delicious! Read More
Helpful
(17)
DELILAMYST
Rating: 1 stars
01/10/2004
very dry and tasteless...kind of like a biscuit with nuts Read More
Helpful
(6)
Kimmy60
Rating: 1 stars
12/17/2007
This was possibly the worst recipe that I have ever tried. It was not to our liking at all. Read More
Helpful
(3)
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jane48
Rating: 1 stars
05/11/2010
poor must be some errors Read More
Helpful
(2)
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