Sugar-Free Chocolate Peanut Butter Cookies
Recipe type: Dessert
Cuisine: American
A healthier twist on a traditional classic.
  • 1 egg
  • ½ c sweetener (splenda, stevia...your choice)
  • ½ c Brown Sugar alternative
  • 1 tsp Vanilla
  • 1 c All Natural Creamy Peanut Butter OR PB2(prepared)
  • ⅛ c Cocoa Powder
  • 2 tsp Hazelnut Oil
  1. Preheat oven to 350.
  2. Whisk egg until frothy.
  3. Add all remaining ingredients except Hazelnut Oil.
  4. Use blender/beater to blend well.
  5. Slowly add Hazelnut Oil one teaspoon at a time until the dough is no longer super dry. You want a sticky, but moist dough. Depending on the oil in your natural peanut butter you may not need all of the Hazelnut Oil.
  6. Covering your baking sheets with tin foil is optional. Dab a little olive oil on a paper towel and coat your tin foil or pan. You could also use cooking spray.
  7. Shape your dough into little balls and place 2-3 inches apart on your cookie sheet.
  8. Using your cooking spray, or using a pastry brush, lightly coat your dough balls and the fork with oil so the fork does not stick.
  9. Use your fork to lightly press down making a criss cross pattern. You do not want to press down all the way and make thin cookies.
  10. Bake for 11-13 minutes. Let cool completely.
Recipe by YUM Eating at