Best 4 Ingredient Peanut Butter Cookies Splenda Recipes

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• In a bowl, combine flour, baking soda, and salt.
• In a mixing bowl, beat Splenda Sugar Blend, Splenda Brown Sugar Blend, peanut butter, vegetable oil spread, and vanilla extract until creamy. Beat in egg whites.
• Gradually beat in flour mixture.
• Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with fork to make a crisscross pattern.
• Bake for 8-10 minutes or until edges are set but centers are still soft. Cool slightly, then transfer to a wire rack to cool completely.

4-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F. In a large bowl, add peanut butter, Splenda sweetener, egg, and vanilla extract. Stir until combined.
• Chill mixture for at least 10 minutes.
• Portion mixture into 1 tablespoon balls and place on an ungreased sheet pan. Press lightly with the tines of a fork to create a crosshatch pattern and flatten each cookie slightly.
• Bake for 8 minutes. Let cool on sheet pan at least 5 minutes before transferring to a wire rack to finish cooling.

4-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F. In a large bowl, add peanut butter, Splenda sweetener, egg, and vanilla extract. Stir until combined.
• Chill mixture for at least 10 minutes.
• Portion mixture into 1 tablespoon balls and place on an ungreased sheet pan. Press lightly with the tines of a fork to create a crosshatch pattern and flatten each cookie slightly.
• Bake for 8 minutes. Let cool on sheet pan at least 5 minutes before transferring to a wire rack to finish cooling.

4-INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.