There are no added sugars in this recipe, but they taste just as good as the real thing! My wife, Jennifer, got the recipe from Paula Dean as a healthier alternative to regular peanut butter cookies. Give them a try! Usually there’s some taste is sacrificed with a healthy alternative, but this is certainly a strong exception to the rule!
Peanut Butter Cookies
Serving Size: 1 cookie
Ingredients
1 cup of Naturally More peanut butter
1 egg
1 tsp. vanilla extract
1⁄2 cup of Splenda
Preparation
Mix all ingredients together. Spoon out 6 cookies on a cookie sheet. Bake at 350 degrees for 10 minutes. Let cool before you serve.
Nutritional Value
Calories: 197
Fat: 13 grams
Carbohydrates: 9 grams
Protein: 12 grams
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Josh Bryant is one of the fastest rising names in the fitness industry. He works as a speed, strength, and conditioning coach at one of the top high school programs in Texas. Currently Josh is a personal trainer who works successfully with many clients, both in person at Metroflex Gym and via the Internet. By using the Joshstrength Method, he has trained world record setting powerlifters, women fitness competitors, Olympic athletes, professional fighters, NCAA champions, and a host of high school athletes who have received collegiate scholarships.
As an athlete, he won many national and world titles in both powerlifting and strongman, and at 22 years of age was the youngest person in powerlifting history to bench press 600 pounds raw. He squatted 909 pounds in the USPF, officially bench-pressed 620 pounds raw, and officially deadlifted 810 pounds raw. In 2005, he won the Atlantis Strongest Man in America competition.
Along with ISSA certifications in fitness training, nutrition, and conditioning, Josh has been awarded the prestigious title of Master of Fitness Sciences (MFS). He was also recently named the ISSA Director of Applied Strength and Power. In addition to being certified by the NSCA as a Certified Strength and Conditioning Specialist (CSCS) and by NASM as a Performance Enhancement Specialist (PES), Josh completed his master of sciences degree in exercise science (July 2010). He has been published in numerous magazines, periodicals and websites.
Josh Bryant is the founder and owner of Joshstrength.com and The Joshstrength Method. To learn more about Josh Bryant or to contact him visit 
Yum! Gonna give these a try soon.
Thoughts on replacing the Splenda with sweetened whey? I’ve got some pretty tasty vanilla caramel whey and think it would work well in something like this.
Is that recipe missing any ingredients? Just wondering how they bind together with all that peanut butter, mixed with splenda… Sounds messy…
Hey Steve-O, please post the results of substituting the sweetened whey.
Is the nutritional value for all 6 cookies or just 1 cookie? I was curious about the same thing with the oatmeal pancakes which were posted a week or so ago. Thanks.
Don’t waste your time. Paula Dean had these on her show when I was watching food netwrk. I made them a few years ago. The texture is horrible and the taste is even worse.
Besides, if you are going to eat something sweet, just eat the real thing. It will be much more satisfying and you’ll end up consuming less crap in the long run.
Someone’s still fat (fitfoodie)
Umm fitfoodie is wrong, I made a ton of these and gave them to my diabetic cousin two years ago for christmas and they texture and flavor was fine.
Bear in mind that you can probably use other nut butters as well for a bit of variety. Cashew, almond and Hazlenut butter would work well I bet. The latter I assume would be like eating a praline cookie!
Josh, keep these recipes coming. I tried making those protein pancakes you wrote about and they came out great. Looking forward to trying these cookies. Thanks a bunch!
The problem that most people have with this recipe is the texture. This isnt like a regular cookie. Since there is no flour in the “dough” it will have kind of a mushy texture.
Made these awhile ago and they were just ok, but after playing around with the recipe, and adding in some flour to the mix, it because much more appealing. 1/4cup flour should do the trick.
Perhaps some almond flour will fix the texture issues.
These cookies should definitely be made with flour. Me and my roommate made 2 batches. One without flour and one with. The one without flour was in fact weird in texture and had a weird taste to it ( im actually typing this on the toilet thanks to this cookie ), but the one with flour was not that bad just really dry like if you didn’t down it with water or milk you might joke lol. if you attempt this USE WITH FLOUR.
^joke = choke*