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No Sugar Added Peanut Butter Oatmeal Cookies!

Updated on February 18, 2015
SheilaSchnauzies profile image

SheilaSchnauzies is a Miniature Schnauzer rescuer, writer, crochet designer, gardener, crafter, wife, mom & friend living in Omaha, NE.

Enjoy These Guilt-Free Cookies Anytime!

My husband and I both love warm peanut butter cookies straight out of the oven! Problem is, we're both diabetic and regulate our carb and sugar intake. Problem goes away - my new recipe made in a smaller batch size with Splenda sugar substitute! The taste is the same! But the snack is much more healthy for us.

A day after I baked these, my little 12 year old friend Nicole came with her mom for dinner and she enjoyed these cookies a LOT! So Moms out there, these cookies do pass the kid test! They definitely pass the husband test, and the "me" test!

I added a touch of oatmeal just for a bit more healthy goodness and texture. And hey - since January is National Oatmeal Month, you can celebrate with a batch of these cookies!

Add your favorite ingredients to this dough – chocolate chips, raisins, fresh coconut, macadamia nuts, pecans, walnuts – use your imagination!

Tools To Help You Bake Great Cookies On Amazon! - I Personally Own Some Of These Exact Products!

Some of my things are too old to find, but some are newer and I've found them for you here!

I just bought the Wilton Jumbo Cookie Spatula and it is, as they say, "The Bomb!" You can lift a great big 4" cookie off a hot sheet onto a serving plate with no breaking - miraculous!! I don't know how I lived without it.

I also own the Paula Deen beautiful speckle Mixing Bowls, they are so functional and yet pretty enough to serve meals in! Mostly, they make me happy to work with and look at while I'm cooking and isn't that's what's really important?

If you haven't baked on silicone sheets, you need to try if you want to have the perfectly baked cookies you get in bakeries. The bottoms are perfectly golden brown, not burned! When I switched to silicone, my cookie quality went up about 100% instantly!

Freezing Tips For Portion Control!

It's much easier to resist frozen dough than it is hot baked cookies! Prep your cookie dough as though to bake on a cookie sheet and freeze. Remove dough as soon as frozen and store in a freezer container. Now when you want just a few cookies, you can remove just what you want and bake anytime!

This dough freezes very well! See my tips for prepping dough for freezing.

If desired, press design on top of cookies with fork before baking. This cookie dough freezes well.

Cook Time

Prep Time: 15 Minutes

Total Time: About 30 Minutes

Serves: Makes 24 Medium Cookies


  • 1/2 Cup Planters Crunchy Peanut Butter
  • 1/2 Cup Crisco
  • 1 Egg
  • 1 cup Splenda
  • 3/4 cup Splenda Brown Sugar Blend
  • 1 tsp Vanilla
  • 1 cup all purpose Flour
  • 3/4 cup Oatmeal
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 Cup Chocolate Chips - Optional
  • 1/4 Cup Fresh Coconut - Optional


  1. In large mixing bowl, combine Peanut Butter, Crisco, egg, Splendas, and Vanilla until well blended. In separate bowl, combine dry ingredients - Flour, Oatmeal, Baking Soda, Baking Powder and Salt.
  2. Add dry ingredients to wet ingredients a little at a time, blending well after each addition.
  3. Set aside half of dough for a batch with added ingredients like chocolate chips, if desired.
  4. Bake at 325 for 9-11 minutes or until just golden brown.
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    • beaworkathomemom 4 years ago

      Great Lens! And because they are guilt free, it's easier to have more than just one!

    • Harriet 4 years ago from Indiana

      While this is scrumptious looking, all the Splenda is so sweet, I would have to cut that to a third and Crisco is not what I would use in recipes that call for fat. Thanks you for the recipe, I am absolutely going to try it with some changes.

    • anonymous 4 years ago

      Love peanut butter cookies and oatmeal cookies. The side didn't show up to pick!

    • anonymous 4 years ago favs!!

    • Sheila 4 years ago from Omaha, NE

      @greenj: THANK YOU so very much for the awesome feedback! I'm so pleased you tried them and loved them! You must make smaller cookies than I did:) We like big cookies!

    • Sheila 4 years ago from Omaha, NE

      @Nanciajohnson: I honestly cannot answer your question and guarantee good results since I have not attempted this substitution. If I WERE trying to sub it, I would use "I Can't Believe It's Not Butter" in an equal amount. Hope that helps!

    • Nancy Johnson 4 years ago from Mesa, Arizona

      I love peanut butter cookies and will definitely give this a try since I have a diabetic in my home also. Always watching the carbs and sugar. Can I substitute for the crisco?

    • greenj 4 years ago

      I made this recipe adding both the chocolate chips and the coconut. Yum, Yum! I used a #60 scoop and it made 50 cookies. Thank You for sharing this recipe. So tasty!

    • RoadMonkey 4 years ago

      I love peanut butter. I also love cookies (though they are not on my list of foods to eat!) So, putting the two together sounds awesome, especially as there is no sugar, LOL

    • chriszorn 4 years ago

      Definitely going to try this!

    • anonymous 4 years ago

      Sounds like a great recipe. I usually use Stevia instead of sugar or other sugar substitutes. I wonder if I could replace your Splenda with stevia. Maybe I'll give it a try!

    • queenofduvetcover 4 years ago

      Hungry...thanks to you! lol

    • missmary1960 4 years ago

      I love the idea of using crunchy peanut butter :)

    • MaureenCee 4 years ago

      Sounds absolutely delicious!

    • GigHarborHome 4 years ago


    • rdcbizz 4 years ago

      nice lens

    • SteveBuilding 4 years ago

      Am excited to make these!

    • CornellMarCom LM 4 years ago

      This is a great recipe. Tastes great and quick and easy to make....Great!

    • anonymous 4 years ago

      like the 1 cup Splenda to ensure a lower calorie cookie. Great recipe. Thanks.

    Don't Hold Back... Tell Us How You Feel!

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      • Sheila 4 years ago from Omaha, NE

        @rattie lm: Author's note: I have not tested, nor do I recommend (or not recommend, for that matter) any of the substitutions suggested by my wonderful readers! They are simply submitted as they are in the interest of the free exchange of information.

      • rattie lm 4 years ago

        I worry about any artificial sweetener and with Spenda there have been reports of many toxic side effects. A little organic honey might be a safer option. I note that Teapixie is afraid of eating fats in case she becomes diabetic. In fact good fats are excellent for all of us, and in particular, diabetic sufferers. They serve to keep our blood sugar constant and also, to satisfy. Paleo is an optimal way of eating for diabetics so substituting almond flour for grains and organic coconut oil will still give a good result for your biscuits.You might like to look at this site for your cooking. I find Elana a wonderful

      • Tea Pixie 4 years ago

        This looks super delicious! I have been told to be careful with fats, too, so I am wondering if there are any food scientists out there who might be able to talk about the Crisco and if there is an appropriate substitute. I really love your recipe!

      • Amy617 4 years ago

        Thank you so much for the recipe!!! These cookies sound delicious!

      • Tea Pixie 4 years ago

        This is great but I worry about the fat. I am trying to avoid diabetes and have been guided to limit carbs and fats. Splenda makes it possible for me to eat many different foods, but I still have to be careful. But- this recipe looks soooooo good.

      Cookie Dough Ready To Bake Or Freeze!

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      Cookie Dough Ready To Bake Or Freeze!

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      The Version With Chocolate Chips & Coconut!

      The Version With Chocolate Chips & Coconut!
      The Version With Chocolate Chips & Coconut!

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