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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teresa_tangen

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Reviewed: Jan. 21, 2009

I let my son rate this cookie since he is the one that has diabetes and he gives this cookie a thumbs up!!! Thanks so much !!!!

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Shawna

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

The recipe is great! But, I agree with another poster who added vanilla. In addition, I cut the splenda blend in half. One cup is more than enough. I was a liitle hesitant about the amount of igredients or lack of but, I was pleasantly surprised. My Husband had gastric bypass surgery last year and these are well tolerated.

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Jenn

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Reviewed: Jan. 5, 2009

dry, crumbly, cookies fell apart completely.

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classy

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Reviewed: Dec. 24, 2008

Hey, these are pretty good. I used a little more than 1/2 the sugar sub, because I used the Splenda sugar blend for baking. The diabetics in my family are going to like these:)

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GINGIN89

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Reviewed: Dec. 24, 2008

I was skeptical about sugar-free cookies, but these are great!

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mikkipayne1972

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Reviewed: Dec. 22, 2008

I was disappointed that this didn't measure up compared to sugar-filled peanut butter cookies. Wasn't too bad compared to a lot of sugar-free recipes and was easy to throw together real fast. It definitely helps to let them sit for quite awhile to harden, I would suggest for about an hour. I want to try these again, but make a few adjustments. I think brown sugar would help a ton wit hthe durability of this cookie, but would ruin the "sugar-free" name. If anybody finds a good way to adjust these without adding sugar, let me know!

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PromQueen

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 14, 2008

These are easy to make and taste good. I cut back the Splenda by 1/2 as I think Splenda makes everything way too sweet tasting. I added a tsp of vanilla. They are very delicate cookies. Let them cool before you take them off the cookie sheet.

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blgardner

Cooking Level: Intermediate

Living In: Ossian, Indiana, USA

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Reviewed: Dec. 12, 2008

Yuck- did not like anything about them, the flavour, consistency. Like others said, I would much prefer eating PB straight from the jar

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Gul

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Reviewed: Dec. 11, 2008

I JUST MADE THESE COOKIES FOR MY HUSBAND, AND THEY CAME OUT KIND OF CRUMBLY AND DRY. I happen to use peterpan instead of natural pb so maybe that is where i went wrong. I'll give it another try sometime. Merry Christmas!

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Mrs. Bryan

Cooking Level: Intermediate

Home Town: Joplin, Missouri, USA

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Reviewed: Nov. 18, 2008

My brother is diabetic and can't have sugar and he avoids flour; so this was awesome that I could make him his favorite cookie with no sugar or flour! They taste great too!

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MommyErin

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Reviewed: Nov. 16, 2008

Very yummy. Best with a touch of honey in the batter and a cold glass of milk when they're done.

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DEANNA T

Cooking Level: Intermediate

Home Town: Gouverneur, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Oct. 8, 2008

I was just diagnoised with gestational diabetes. i decided to try this recipe. i really love it. i only made a few changes. i used organic all natural peanut butter, 1/4 tsp baking soda, and 1 tsp vanilla. i baked them for 9 minutes. they definitely need an hour to sit and cool completly. mine came out very moist and tender. i am looking forward to bringing them to thanksgiving this weekend. thank you for the great recipe:-)

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teampat

Cooking Level: Expert

Home Town: Milton, Vermont, USA

Living In: Brossard, Quebec, Canada

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Reviewed: Sep. 17, 2008

These I won't make again... too crumbly. Tasted good though!

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jennnnnn

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Jul. 21, 2008

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!

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HAZELBAGEL

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Reviewed: Jul. 21, 2008

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'.

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PBERGERON1

Home Town: Cleveland, Ohio, USA

Living In: Chuluota, Florida, USA

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Reviewed: Jun. 16, 2008

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!

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Baton Rouge Mom

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Jun. 9, 2008

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

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Shantel

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