Low Carb Peanut Butter Cookies

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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! If you love peanut butter you’ll love the flavor of these cookies.

Low Carb Peanut Butter Cookie Ingredients

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• All Natural Peanut Butter (almond butter and cashew butter works too)
• Splenda (other low carb sugar substitute for baking will work too)
• 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.

Preheat and Prep:

Start by preheating your oven and lining a baking sheet with parchment paper. This ensures easy cleanup and prevents sticking.

Mix It Up:

In a mixing bowl, add the ingredients. Mix until a dough forms. Feel free to throw in some sugar-free chocolate chips for an extra layer of decadence! I love using my Kitchenaid mixer for all my cookie dough.

Scoop and Shape:

Using a cookie scoop or your hands, form the dough into evenly sized balls and place them on the prepared baking tray. Flatten each ball slightly with a fork, creating the classic crisscross pattern.

Bake to Perfection:

Pop your cookies into the preheated oven and let the magic happen. In just 10-13 minutes, you’ll be greeted by golden brown perfection. Keep an eye on them to avoid over-baking.

Cool and Enjoy:

Allow your low-carb peanut butter cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. This step ensures they set properly, resulting in a chewy and delicious texture. Now, it’s time to savor the fruits of your baking adventure!

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

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Crave those peanut butter cookies? Here's a great low carb version of this classic cookie. Satisfy your sweet tooth without the guilt.

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Serving Size 12 cookies

Equipment

• mixer
• cookie sheet
• parchment paper or baking mat

Ingredients

• 1½ cups All Natural Smooth 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. You can use a stand mixer or an electric mixer (hand).
• 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.

Notes

Store leftovers in an airtight container at room temperature or you can keep them in your refrigerator if you prefer them chilled.

They can be stored for up to 5 days.

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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.