I have made these cookie for my father, who has diabetes, many times in the past and they have always been a hit. The original recipe comes from Martha Stewart's Everyday Food TV show, but I replaced the sugar with Splenda and the cookies are still surprisingly very tasty. I have not always had much success with sugar substitutes, but these work very well. Sometimes we add sugar-free chocolate chips to the batter and sometimes we leave them as plain cookies.
This is what I do:
1 cup creamy or crunchy peanut butter
3/4 cup Splenda
1 egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free chocolate chips (optional)
This is what I do:
1 cup creamy or crunchy peanut butter
3/4 cup Splenda
1 egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free chocolate chips (optional)
"...perfect for all those late night sugar-free dessert cocktail parties that you throw. Yeah, me too."
The batter itself is pretty thick and dry - and sticky at the same time. Strange, I know. The best way to make these cookies is to mix all the ingredients except the chocolate chips. Then stir in the chocolate chips by hand or just let the kids stick individual chocolate chips into the cookies (an activity!).
Grease a cookie sheet with cooking spray and using dry hands, form the batter into small balls and place them on the cookie sheet. These cookies don't spread, so you can place them pretty close together. I can usually get all the cookies from one batch onto one cookie sheet, getting between 16 and 20 cookies, depending on how big they are. Once all the balls are formed, use a fork to flatten the cookies slightly. Bake at 350 for about 12 minutes or until the edges are starting to brown. I always try and double the recipe and freeze half so I have some to give to my dad that day and then some the next time he comes.
Grease a cookie sheet with cooking spray and using dry hands, form the batter into small balls and place them on the cookie sheet. These cookies don't spread, so you can place them pretty close together. I can usually get all the cookies from one batch onto one cookie sheet, getting between 16 and 20 cookies, depending on how big they are. Once all the balls are formed, use a fork to flatten the cookies slightly. Bake at 350 for about 12 minutes or until the edges are starting to brown. I always try and double the recipe and freeze half so I have some to give to my dad that day and then some the next time he comes.
Once, when I was a in rush, I forgot (neglected) to flatten the cookies and they baked in the shape of balls. And they were fine, so the truth is, if you are looking for a peanut-butter-chocolate-chip-cookie-ball, this is your recipe too! It's like two recipes in one. And now that I think about it, if you bake them as cookie balls, they can be dipped into melted chocolate after they are baked and served on toothpicks - you know, for all those late night sugar-free dessert cocktail parties that you throw. Yeah, me too.
