Sugar Free Peanut Butter Balls Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 26, 2000
This sugar-free cookie is really good as is, but I took it a step further and used this as a thumbprint cookie, putting the indentation in the middle before baking and then filling the "thumbprint" with sugar-free jelly after they cooled. This really made a fantastic cookie even better!!!
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Reviewed: Dec. 19, 2001
Something must be missing--probably an egg. When I took these out of the oven, they literally disintegrated! Looking at the recipe now, I see there's nothing to bind the cookies--it's basically butter and flour. Add an egg, and these would probably be very tasty.
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Reviewed: Dec. 22, 2002
very dry and tasteless...kind of like a biscuit with nuts
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Reviewed: Mar. 6, 2005
Hello, my dad is a diabetic and wanted to make him some cookies. I made a couple of alterations to make this recipe actually taste good instead of plan like many many recipes! LOL! OK, I talk alot. . . let me tell you what I did: I only made half the recipe first. I substituted 2 Tablespoons of artificial sweetener and used 2 Tbs of fresh squeezed orage juice. I didn't use half of that amount because I really wanted the taste of it. 1/2 of vanilla and of course the margarine Instead of adding water I again used 2 Tablespoons of orange juice :) 1 cup of flour Since I didn't have any peanuts or peanut butter with nuts I didn't use the egg white or the peanuts; I used instead 1/2 cup of creamy peanut butter, 1/2 cup of raisins, and I grated a large, fresh orange and used half of the gratings, plus I used a dash of nutmeg and cinnamon. Every oven seems to cook or bake differently anyway it baked very nicely for 20 minutes. They came out soft and a little sweet because of the raisins. I will make it again. You can e-mail me at royalblue33179@AOL.com about my alterations in this recipe, tell me what you think. Type in the subject box peanut butter cookies. Goodbye and happy baking.
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Reviewed: Dec. 16, 2007
This was possibly the worst recipe that I have ever tried. It was not to our liking at all.
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Reviewed: Dec. 31, 2007
These are great, considering they're sugar free. I did make some alterations: I used 1/2 C dairy-free margarine (Nucoa) and 1/2 C peanut butter instead of 1 C margarine. I also put an additional teaspoons of vanilla in after tasting the dough. I added 1 Tablespoon of honey in addition to the artificial sweetner. Also, since I can't have gluten, I used 1 2/3 C brown rice flour and 1/3 C amaranth flour. I made one tray, and was wishing they were a little sweeter, so I dipped the tops of the rest in Xylitol (after rolling in peanuts). They come out looking glossy on top, but delicious!
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Cooking Level: Intermediate

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Reviewed: May 10, 2010
poor must be some errors
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