I made these cookies to try a recipe with splenda for the first time. These were crumbly, but they were better the second day. I couldn't stay away!

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.

These were so dry and thick and felt as if I was choking while trying to swallow them. I made them small, but maybe not small enough. I love peanut butter so much but it was just like eating it on a spoon. Which is not bad if you want to eat peanut butter on a spoon, but I was hoping for a cookie. I think I might try this as the crust for a sugar free cheesecake, as I have plenty of recipes for that but don't want to use graham crackers since they have sugar in them. I've tried making a pecan crust before, but I think this cookie dough would make an even better cheesecake crust. Going to try that this weekend!

I wasn't to terribly impressed it was sort of like eating a peanut butter off a spoon just required more work... I was hopeing for something a little more special.. oh well it was worth a shot

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.

The taste of this cookie is great, other than the overpowering peanut buttery taste... maybe some vanilla? its just the factor that they did not stay together... maybe it was the brand of peanut butter, or the sugar free. on a light colored pan the bottoms burnt... not a great smell in the kitchen... i love the idea and the flavor... and i will test them until i figured out the way that works best for us.

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.

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!!!

I love the idea of sugar free cookies but I dont like the idea of Sucralose, not sure which is worse...... might try with honey

Just 3 ingredients? You can't get any easier than that! I was skeptical of this recipe at first but I was surprised when I ended up with cute little cookies that tasted great! I made them into balls first time round but they didn't seem to cook through to the centre so I found it best to flatten with a fork for a more even result. My husband loved them and couldn't believe they were made with Splenda. I made them with 1 cup of store bought smooth PB and 1 cup of my own homemade crunchy styIe PB. Next time I'll just use my own. Thanks for a surprising recipe.

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...

Oh, this is weird, but YUM! I wasn't sure about this recipe, but we all loved them, very soft and crumbly, definately good with milk!Thanks for the recipe.

These were pretty good. I used 1.5 cups of splenda and they were still sweet enough. I am thinking that maybe use even less splenda and add a bit of sugar free jam (in a thumb print)and bake them. But it was nice to have a flourless, sugarless peanut butter cookie!Thanks

The cookies did not hold together and the Splenda taste was overpowering.

This was a fantastic cookie recipe! I used crunchy peanut butter and it was glorious! Thank you for such a great recipe!