"Fooled Me" Flourless Peanut Butter Cookies – a delicious recipe with natural-style peanut butter, crunchy peanut butter, egg, Splenda sugar, brown sugar, gluten free. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat egg. Add Splenda, dark brown sugar, baking powder and vanilla. Beat with a fork until free of lumps.
2
Add both peanut butters to the egg/sugar mixture. Beat with a fork until well combined -- about 40 strokes.
3
Refrigerate dough for 30 minutes.
4
Preheat oven to 350 degrees F.
5
Cover 11x17 baking sheet with parchment paper.
6
Divide chilled dough into fourths. From each fourth, shape 4 balls of dough. Space balls of dough evenly on prepared baking sheet.
7
Flatten dough slightly with tines of fork. Make a second set of tine marks at a 90-degree angle to the first set.
8
Bake cookies for 9-10 minutes.
9
Let cool for two minutes on baking sheet, then transfer cookies (with parchment paper) to wire rack to complete cooling.
10
Enjoy!
530
kcal
Calories
33
g
Fat
49
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup natural-style peanut butter (we use JIF natural), 1/4 cup crunchy peanut butter (we use JIF extra crunchy), 1 egg, 1/2 cup granulated Splenda sugar substitute (NOT from packets), and more.
Yes, "Fooled Me" Flourless Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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