Looking for a good recipe for sugar-free peanut butter cookies
My father-in-law is diabetic and is dissapointed with his sugar-free peanut butter cookie recipe. The cookies always end up dry and crumbly. Is it possible to have a chewy moist cookie while using Splenda or other artificial sweeteners?
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9 Comments:
Try finding some recipes that at vegan, alot of times they will have replacements for things such as sugar. And they always turn out fabulous. In fact alot of the dessert recipes are fabulous. There is a book that I rely on called "How it all Vegan" Sorry I don't know the author. But this is a great alternative for anyone with any type of food allergy or diet concern.
Lilartist at 2:51PM on 01/16/07
My father is a diabetic as well and I use splenda all the time, remember to use half the amount of splenda as you would regular sugar. I believe there is also some good brown sugar alternatives out there. I dont think the lack of sugar make the cookies dry and crumbly, it may be the peanut butter. Look for a PB that is organic as they tend to have some more peanut oil that skippy or jif.
nelson5757 at 4:08PM on 01/16/07
I made this recipe for my work's potluck and people really liked:
Magical Peanut Butter Cookies
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Healthy Cooking
1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
DowntownStefanie at 4:30PM on 01/16/07
Just add a little canola oil to the batter until it's moist enough, and the texture will be fine. Try this - you'll need a mixer - take a cookie recipe and replace half the butter with peanut butter, adding a bit of canola oil until the texture is like a regular cookie dough. Replace the sugar with maple crystals or sucanat. I recommend doing this with the chocolate chip recipe on the Sunspire grain-sweetened chocolate chip bag.
jumpygrouch at 5:08PM on 01/16/07
Wow. I'll have to try that PB cookie recipe. I'm diabetic too; what a lot of people don't know about being diabetic is that flour is just as bad for us as sugar - it's just another carbohydrate. These cookies have no sugar or flour so they should have a minimum impact on the blood sugar.
AdamH at 9:05PM on 01/16/07
The Paula Deen ones are very good BUT try to substitute Splenda brown sugar for the regular splenda and it rocks the house baby.
JerzeeTomato at 1:37AM on 01/17/07
Hey thanks guys! I will take all this info and surprise my Father-in-law was some kick-butt cookies!
ThatGirl153 at 9:40AM on 01/17/07
Please post back and let us know what works and how they turn out!
Alaina Browne at 5:23PM on 01/17/07
I finally tried these today. I think 12 minutes may be a minute or two too long - the cookies crumble quite easily. They taste great, though - very peanutty. It's just the texture isn't quite right.
I'll probably try making them a few more times to see if I can improve the recipe at all, and I'll look at regular PB cookie recipes too to see if I can adapt the SF recipe at all.
AdamH at 7:43PM on 02/25/07