- 1 cup oatmeal
- 1 cup peanut butter
- 1 cup sugar substitute (splenda)
- 1 tablespoon vanilla extract
- 1 egg
|Calories100Calories from Fat60|
|% DAILY VALUE|
|Calories from Fat60|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kerry W. 27 days ago
excellent and chewy would make again..... so yummy
Hedie 20 Sep 2018
Best peanut butter cookies! And so simple!
Lauren Ambrose 15 Sep 2018
Was a little too sweet but generally good will make again
Celia Marc P. 27 Dec 2017
It was a bit grainy with the full cup of sugar. A finer grained sugar may work better
Nikki S. 26 Oct 2017
Can I use regular sugar in this recipe?
Tammy H. 2 Aug 2017
I used instant oatmeal since I don't have regular ones. They taste OK, not too bad.
Kathy B. 26 Jul 2017
Well, I hit the pan on the stove , when taking out of the oven and they all fell onto the floor in a big pile of crumbles🙀I put the extra olive oil in , still crumbly. Tasted good though
s f. 11 Jun 2017
great recipe for super easy no time cookies. I took the advice of Robbie F. and used 2 eggs just in case they got crumbly. I also added pumpkin seeds and raisins.
Robbie F. 5 Jun 2016
Easy to make no flour, peanut butter, oatmeal cookies that are absolutely delicious. I will definitely make them again many times. (edit: I have re-arranged the ingredients to suit our diet = 1 c. oatmeal, 1-1/2 c. Splenda, 1/2 c. peanut butter (to cut the calories and fat) 1 tbsp vanilla, 2 eggs = makes a chewier cookie).