Reviewed: Nov. 12, 2009

used 1 1/2 cups splenda so it wasn't overpowering and added 1/2 cup of wheat flower for more consistency, also a dab of vanilla

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Marc

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Reviewed: Oct. 31, 2009

Crumbly, weird texture and not a very nice flavor either. Still trying to shake it off.

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LAUREN003

Cooking Level: Intermediate

Living In: Jamestown, North Carolina, USA

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Reviewed: Sep. 16, 2009

I agree with some others.. cooking time was longer in my oven. I tried just 1/2 a recipe, to see if my diabetic bf would like them. looks like I'll be making the full recipe next time. I'm not a diabetic, and have a HUGE dislike of artificial sweetners.. I gotta say that these are actually OK! I ate more than one, and couldn't tell they were sugar-free at all.

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love2cook

Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

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Reviewed: Sep. 13, 2009

the cooking time is more like 15 minutes than 8 mins....but not bad though.

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doeuno

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Reviewed: Aug. 26, 2009

Tip: if you buy PB in the 16 oz. jar, there's no need to measure. Note: These are a God-send for folks who are on no/lo-carb and -sugar diets. Some reviewers noted that the Splenda taste is prominent, and I'll admit that it is. I think next time I'm going to try a bit of vanilla to help. But when you can't eat white flour and your options for snacks and treats are limited, these taste pretty good with Cool Whip Free or a glass of milk!

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MrsV

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

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Reviewed: Aug. 17, 2009

This is a fabulous recipe. I had several people who can't/shouldn't eat sugar test them and they were very impressed. And talk about easy! Plus it has ingredients that I always have around. Thanks

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PVBOOSTER

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Reviewed: Aug. 5, 2009

Ok , sugar free. It is what it is and we all know it usually falls short but I added 3 ounces of cream cheese, 1 teaspoon of vanilla and a little honey and they were pretty good actually .

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HAVANADAYDREAM

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

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Reviewed: Aug. 2, 2009

These aren't as moist as I like, but otherwise they're very good.

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Googers

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Reviewed: Jul. 25, 2009

These cookies are great if you are diabetic or dieting. I used egg substitute in place of the eggs. The cookies came out soft and delicious. There are several reviews saying they are crumbly. I did not have that problem. We love these cookies. Maybe the egg substitute made the difference. Try it for yourself.

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sadkisson

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Reviewed: Jun. 20, 2009

I did not care for this recipe. The Splenda taste was SO overpowering and the consistency was just strange. I would not reccomend.

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kboney29

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Reviewed: Jun. 18, 2009

My sweetie just found out he was diabetic so I've been searching for sugar-free treats to satisfy his sweet tooth. I have made these several times and he absolutely loves them. Thanks for the recipe!

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fuzzy

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Reviewed: May 31, 2009

These were ok... they were very crumbly, but they tasted alright. The texture just isn't quite right for a cookie. But I suppose if your choices are this or no cookie, this is better than nothing! If anyone has found a way to make the texture a little better, please share!

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Holly R.

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Reviewed: May 26, 2009

These were just OK. I fixed them for my father-in-law, who is diabetic. They were very crumbly, but tasted all right. I probably won't make them again.

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julie

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Reviewed: May 2, 2009

Mixed feelings. I used Splenda as the sugar substitute, which was not over powering in our opinion. I also added a tsp of Haitian Vanilla extract which is a little stronger than what is sold in most grocery stores. They were very yummy, the inside was very soft and melted in your mouth. When we make cookies in this house, we have a tendency to devour them right away while they are nice and warm. To my disappointment they were pretty dry and crumbly but I did notice that as they cooled, they held up a little better. So next time we will resist the urge and wait for them to cool. So ridiculously simple to make and very budget friendly as well.

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Jilliene

Cooking Level: Beginning

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Reviewed: Apr. 17, 2009

I have made lots of sugar free recipes as we have dibetics in our family. This is one recipe I will never make again.

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EVJWT59

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Reviewed: Mar. 30, 2009

I would give these 3 1/2 stars if it were an option. They weren't terrible but they weren't great. The cookies came out with a consistency like compacted wet sand so they are definitely crumbly, but that didn't bother me. They tasted a bit dry and a little bland but it was my first attempt at sugar-free (started doing Atkins a few weeks ago)and I can see where a recipe like this would come in handy. Especially for diabetics or people who need to "trick" their brains into thinking they're getting a real cookie. Some of the reviews made me skeptical so I added the teaspoon of Vanilla and then halved the Splenda. I had never cooked with Splenda before but the cookies seemed plenty sweet so I doubt that was the problem. So like I said, not bad but also not good. It hasn't stopped me from eating them but I'll probably go back to my berries and whipped cream desserts.

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ZAT0514

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Reviewed: Mar. 3, 2009

Quick, super easy and delicious. Totally my style. Amazing taste! You'd never know it used Splenda. They were fantastic, I'm addicted. My new favorite treat. Thank you for the super recipe.

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Rob-and-Sher

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Reviewed: Jan. 28, 2009

WOW! These are really really good - I followed another cooks idea and added the 3/4 cup of instant oatmeal and 1 t vanilla. I've already had one that was warm (gooey) so I'm going to try to wait for them to firm up....

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Cathie

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Reviewed: Jan. 25, 2009

Great recipe for people into bodybuilding/working out that cannot have sugar or carbs. I used egg whites, natural PB, and added two scoops of vanilla protein powder for additional protein. Great recipe!

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