My grammy’s recipe for blueberry cupcakes is provided below. Include a warm vanilla sauce while serving.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 2 cups smooth natural peanut butter
- 2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
- 2 large eggs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner.
- Mix peanut butter, sucralose, and eggs together in a bowl until thoroughly combined. Drop by spoonfuls onto the prepared baking sheet.
- Bake in the preheated oven until the centers appear dry, about 8 minutes.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 63 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I need to restrict sugar so these are great! I get them crispy by using the half and half sugar/splenda, be sure to half the amount used per the package instructions. I dip the fork in sugar to press without sticking. Like folks said, remove from pan and let set an hour or so. Store great in a container.
Made these because I am diabetic. With no flour, they don’t bake like a cookie and are way too sweet. Plus, when you pick them up they fall apart. Very disappointing.
These cookies are yummy. No sugar, no flour, not your Grandma’s PB cookie recipe. I used 3/4 C of Splenda which is sweet enough for me. Also added 1/2 C quick oats and 1 T vanilla. No matter how good they smell, leave them be on the cooling rack for an hour unless you want crumbles. Once they set up, they will stack and store just fine. I used 1/4 C scoop dropper to form and drop the dough. Only makes 9 cookies that way, so went 15 min at 350. You can see from the pic that I forked them flat and you can see they really do not spread. So if you drop them and do not flatten, they will retain their shape and not cook properly.
They taste good I just made big cookies so they took longer to bake and the bottoms were burned. I also used Splenda Brown sugar instead of regular Splenda. I ready the difference between regular sugar and brown sugar makes soft baked which is what I prefer
Family loved these. I only used 1/2 the sweetener called for and will probably lesson that next time as they were still a tad too sweet.
These are really easy and really good. I only put in 1 cup of sweetener and they are still so sweet I may try 1/2 cup next time. Thank you for posting this.
A big hit with my husband. I baked them for 10 minutes and let them sit 15 minutes before handling them. Easy, simple and I’ll make them again.
I made it for my diabetic neighbours and they loved it! super simple and easy to make. but, I recommend cooking them for 12 minutes. (for the size of cookies that I made)
These cookies are too dried out i almost choked on one
I made this recipe and didn’t like it. I followed the instructions exactly and as the cookies baked, they didn’t look like cookies at all. It looks like a blobs of peanut butter.
i might have used too much Swerve (sugar sub) because they were too sweet! they did crumble but somewhat held together.
I made this recipe and included 1/2 tsp vanilla per other reviews and they are so yummy. I add 3 more minutes to the time because I like crunchy. This is a great tasting recipe. I may add a few chopped peanuts because I love them but the recipe is perfect as is!
I started w/this basic recipe, becuz I was looking for a sugar- free, or,…as close as I could get to sugar-free, for my brother-in-law who is diabetic.?
Dry and crumbly
Pretty tasty. I did cook the for 10 minutes. I also added about a 1/4 cup of oats & a tsp of vanilla.
I had to substitute one cup of the sugar substitute for brown sugar substitute, I think that’s why mine turned out so weird. They were very very sweet, but are used crunchy peanut butter and so they taste great! I also had to cook it at 375 for 16 minutes, because they would not get dry.
These were delicious. However, I made a few changes. I only used 3/4 c of sweetener and added a tablesoon of almond flour and a teaspoon of baking powder. Turned out fantastic.
Tasted like sand, fell apart I your mouth. Not very good.
The problem with diabetes is surcalose also isn’t good for you. It’s better then sugar but it still might cause you problems.
Recently becoming a full Diabetic with a sweet tooth who love cookies I looked for some sugar free cookies. I found this one as it has few ingredients, and simple. I make them, and they came out good. I used Splenda.
The flavor was okay, but the texture was not. They crumbled so easily you couldn’t hold and bite one without it falling apart.