- 2 cups smooth natural peanut butter
- 2 cups granular no calorie sucralose sweetener (e.g., Splenda ®)
- 2 large eggs
Rebecca D. 31 May 2015
There are a few people who try to avoid sugar and flour in my family, so the sweets table can be hard on them at family gatherings. I stumbled upon this recipe and decided to give it a try for them. Make sure to cool them completely. The taste is better in the days after. The edges are crunchy, but the inside is still soft and chewy. These won't replace regular peanut butter cookies, but for those who need these modifications, they were great!