These are great! I was so excited to find a good sugar-free recipe for cookies. I added 3/4 cup of oatmeal, and a teaspoon of vanilla. I am making this for the 3rd time this weekend. Thank you!
These cookies are truley a gift from heaven for those who have diabetes or are watching their sugar intake! I love to bake for my family but unfortunately my mother has diabetes so i am always in search of sugar-free recipes that taste like "the real thing". This cookie is crumbly/crunchy on the ends but soft and chewy in the center...the best of both worlds! Even better the cookies are virtually carb-free as well....which is a plus for diabetics! Thakyou so much!!!
Great cookies for sugar-free! I found that they were the best consistency a few hours after baking and into the next day. When warm they crumbled but after cooling through they were great! I added vanilla and will use half white/half brown sugar Splenda next time. Thanks for a great base recipe for sugar-free cookies I will play around with this to perfect it to my tastes! NOTE: I made again with Simply Jif and they turned out fabulous! I've found that I need to bake them 2-5 minutes longer than the 8 min the recipe calls for...
I am not sure what some reviewers were expecting from a flourless sugar-free cookie recipe. Of course they are not going to be of the same texture and taste of a traditional peanut butter cookie however given the parameters I found these cookies to be an exceptionally delicious and satisfying alternative for those who must or choose to limit their consumption of simple carbohydrates. My tips: Start out with less Splenda for your first attempt and adjust to taste with subsequent batches. (I used only 1/2 C. as I prefer subtle sweetness. 2 C. would have been far too much for my taste.) Add 1 t. of vanilla. Roll dough into approximately 1 inch balls (bite-sized) and flatten with the tines of a fork in a crisscross pattern as with traditional PB cookies. (I believe that this step helped to avoid the crumbling issue that others have cited.) I cooked mine for 10 minutes though ALL OVENS VARY so watch for signs that your cookies are dry and set in the center. Cool on pan for about 1 minute before attempting to GENTLY transfer with a spatula to a wire rack to cool further (at least half an hour or more). I used Smucker's natural creamy peanut butter. As an aside I always use air-filled baking sheets as in my experience they virtually eliminate the problem of overcooked bottoms on cookies.
Great recipe! My family LOVES it but mind you they are used to splenda when I first tried them I was sure no one would like them. On the contrary. I make them weekly now I only bake 1/2 a batch at a time and add 1 tsp of vanilla to it I've never tried it without. Good with crunchy Peanut butter as well. Edit to review; I've since tried with low fat p-nut butter & like them but hubbie didn't enjoy as much says they didn't 'melt in his mouth'.
When they first came out of the oven my initial reaction was not good - the flavor seemed off and they were very crumbly and messy. However after they cooled completely everything seemed to work better. Very good.
I hate to give a bad review but these were the worst cookies i've ever made. They were NOT yummy crumbly and soft but more like touch them and they fell apart completely and crumbled like sand.
It's great to find a cookie without flour. I added a teaspon of vanilla to this. Cookies are very soft quick and good.
This was a fantastic cookie recipe! I used crunchy peanut butter and it was glorious! Thank you for such a great recipe!
