Sugar Free Peanut Butter Cookie with Flour

4.50 from 2 votes

These sugar free peanut butter cookies with flour are made with simple ingredients and sugar substitutes for a soft, chewy cookie with classic peanut butter flavor..

Prep Time10

Cook Time12

Total Time22

Course: Desserts

Cuisine: American

Keyword: sugar free peanut butter cookie with flour

Servings: cookies

Calories: 75kcal

Author: Lois

Equipment

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup Splenda Brown Sugar Blend
3 tablespoons Splenda White Sugar Blend
¼ cup creamy peanut butter
5 tablespoons softened butter
1 teaspoon pure vanilla extract
2 egg whites

Instructions

In a mixing bowl, add both the brown sugar and the white sugar.
Then add the vanilla extract.
Add the softened butter and peanut butter.
Finally add the egg whites.
Combine the dry ingredients together and slowly add them to the peanut butter/sugar mixture.
Using a cookie scoop, add the cookies to a baking tray that's been lined with parchment paper.
Using a fork, press the cookie flat, first one direction, then again from the opposite direction to make a crosshatch pattern on top.
Bake in a preheated 350°F oven for 8 - 10 minutes.
My cookies were done at 8 minutes.
Allow the cookies to cool for a few minutes on the baking tray before removing them to a cooling rack to completely cool.

Notes

Tips

Use softened butter so the dough mixes together smoothly and evenly.
If the dough feels too soft, chill it for 15 to 20 minutes before shaping.
If the fork sticks when making the crisscross pattern, dip it in a little extra sugar or lightly spray it with non-stick cooking spray.

Storage & Make Ahead

Store baked cookies in an airtight container at room temperature for up to 4 days.
The dough can be made ahead and refrigerated for up to 24 hours before baking.
You can also freeze the baked cookies and thaw at room temperature when ready to serve.

Nutrition