Reviewed: May 21, 2008

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.

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shaina Bermudez

Cooking Level: Intermediate

Home Town: Chapin, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2008

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

zmo

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2008

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!!!

Was this review helpful? [ YES ]
61 users found this review helpful

Reviewer:

Roxy

Cooking Level: Intermediate

Living In: Irvine, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marjan

Cooking Level: Expert

Home Town: Amersfoort, Utrecht, Netherlands

Living In: Wellington , Wellington, New Zealand

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HAIRGODDESS

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Pipe Creek, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

YAKASIL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2008

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...

Was this review helpful? [ YES ]
38 users found this review helpful

Reviewer:

Leah

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Kansas City, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2008

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

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

CHRIS GROUT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2008

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

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Mandieh24

Cooking Level: Intermediate

Home Town: Miamisburg, Ohio, USA

Living In: Springdale, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2008

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!

Was this review helpful? [ YES ]
84 users found this review helpful

Reviewer:

J. Tate

Cooking Level: Intermediate

Home Town: Lyons, New York, USA

Living In: Wake Forest, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2008

I loved this recipe! I have diabetic family members, and this was great for all. It's even a great diet recipe for those keeping trim. It's a wonderful substitute.

Was this review helpful? [ YES ]
7 users found this review helpful