Recipe: Sugar Free(ish) Peanut Butter Cookies

At very bottom you will find the nutritional information.  12 carbs and 1g sugar. Not too shabby.

My changes in red below

1 box Pillsbury Sugar Free Moist Supreme Classic Yellow Cake Mix
1/4 cup packed brown sugar (I had brown sugar that was like a brick – I could only break off 1/8 cup)
2 tablespoons water
1 cup creamy peanut butter (I used only 3/4 cup peanut butter)
1/4 cup shortening or vegetable oil (I used Canola oil)
2 eggs
Granulated sugar (used less than a teaspoon on the ones I made crisscross patterns on)


  • 1 – Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
  • 2 – Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
  • 3 – Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store covered.

First set I did not do the crisscross marks on because I did not fully read the directions. DUH!  But they made really cute thicker cookies with a softer middle.

Overall they turned out good.  Husband thought they tasted just like what a peanut butter cookie should taste like.


Nutrition Facts
Servings 36.0
Amount Per Serving
calories 90
% Daily Value *
Total Fat 5 g 8 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 10 mg 3 %
Sodium 122 mg 5 %
Potassium 37 mg 1 %
Total Carbohydrate 12 g 4 %
Dietary Fiber 1 g 2 %
Sugars 1 g
Protein 2 g 4 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 2 %
Iron 2 %


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