Low Carb Peanut Butter Cookies
These low carb peanut butter cookies are SO easy to make and I’ve tried so many different options of them over the years. I started making these cookies almost 15 years ago when I decided to try a low-carb diet. They are the perfect treat that makes you feel like you’re cheating when you’re not! 😉
Low Carb Peanut Butter Cookie Ingredients
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- 1 1/2 cups All Natural Peanut Butter (almond butter and cashew butter works too)
- 1 1/2 cups Splenda (other low carb sugar substitute will work too)
- 1 egg
How to make low-carb peanut butter cookies
That’s it! It only takes three ingredients to make these easy low carb cookies. I like using Splenda as my sweetener, but you could use other low-carb sugar substitutes if you prefer. Put the ingredients in your mixing bowl and then just mix to combine. I mix them up in my Kitchenaid mixer till it’s just combined.
Using a tablespoon for measurement I roll the cookie dough into a ball and place them on a parchment sheet lined cookie sheet. Sprinkle with some Splenda and then press with a fork.
Bake them in a preheated 350-degree oven for 10-13 minutes.
For all peanut butter lovers this is such a treat. This cookie recipe has a great peanut butter taste and is delicious.
Low Carb Peanut Butter Cookies
Ingredients
- 1½ cups All Natural Peanut Butter almond butter works great too
- 1½ cups Splenda other low carb sugar substitutes for baking will work also
- 1 egg
Instructions
- Preheat your oven to 350°F. Prep a cookie sheet with parchment paper.
- In a mixer bowl, add the peanut butter, Splenda, and an egg. Mix on a low speed until combined.
- Use a spoon to scoop a spoonful into your hand and roll into a ball. Sprinkle a little Splenda on top of the peanut butter cookie ball and then use a fork to press the cookie down.
- Repeat until all the cookies are the baking sheet. The cookies don't spread much, so you can fit them on to 1 or 2 baking sheets.
- Place into a preheated oven and bake for 10-13 minutes.
- Let the cookies cool on the baking sheet.
Customizing the recipe
If you like a chewy cookie texture, you can add 1/2 cup of almond flour and an additional egg to this recipe. Coconut flour will work too.
If you want some crunch, you can add some chopped, salted peanuts to the top of your cookies before you bake them.
If you love chocolate with your peanut butter, add some mini chocolate chips to the peanut butter cookie recipe.
I hope you love them as much as we have in all the varieties we’ve tried over the years.
I wish I could try one now Maryann! Thanks for sharing at the Say G’day Party! Pinned all and look forward to seeing you on Saturday!
My husband and I have been doing a 30 day low carb challenge (we just challenged ourselves to do 30 days, lol). We’re nearing the end, but he’s been thinking of continuing on after the 30 days, so these would be a perfect sweet treat for him. We don’t keep splenda in the house but may make a special trip to the store for some to try this. I’ve made a really similar recipe with sugar, but haven’t tried the low carb version!
Oh yum! I bet these are dangerous! I love that they are so easy… my kids are crazy for peanut butter so I think I’m gonna have to make them soon! Thanks! #SuperSaturday