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Low-Carb Peanut Butter Cookies

recipe at a glance
Rating: 5/5 5 stars
30 reviews
2 comments

ready in: under 30 minutes
serves/makes:   14
  

recipe id: 2289
Low-Carb Peanut Butter Cookies Recipe
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ingredients

1 cup peanut butter (I use crunchy)
1 cup Splenda sugar substitute
1 egg
1 teaspoon vanilla extract, optional

directions

Preheat oven to 350 degrees F. Spray a cookie sheet w/ cooking spray.

Mix the peanut butter, Splenda, egg and optional vanilla extract all together. Roll dough into walnut-sized balls and place 2 inches apart on the cookie sheet. (The original recipe says you get 20 half-dollar-sized cookies, but I usually get more like 12-14.)

Dip a fork in more Splenda and flatten the cookies crossways, like you do the usual peanut-butter cookie. Bake 9-10 minutes or until just starting to turn golden brown (they will be soft).

Let cool.

added by

muse47

nutrition

142 calories, 10 grams fat, 10 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
2377%
number of 4 star votes on this recipe
413%
number of 3 star votes on this recipe
27%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
13%
number of unrated comments on this recipe2



CDKitchen Reviewed



REVIEW: recipe rating

I made the recipe as directed and the cookies did turn out a little crumbly but very tasty. As you'll see in the other reviews, some have had luck adjusting the amount of Splenda in making a less crumbly cookie. Overall, these are a really yummy low carb snack.


Guest at CDKitchen.com




REVIEW: recipe rating
Ive been looking for something to help with my cravings for all things sweet and these are just the trick! Thanks so much for the recipe I think I will be making these regularly :)


Guest at CDKitchen.com




REVIEW: recipe rating
These tasted okay, but my big problem had to do with texture. They were very crumbly at the bite, then turned into a peanut butter paste in the mouth. Still, we low-carbers have to take it as it comes sometimes, if we're serious about shedding a few pounds.


Guest at CDKitchen.com




REVIEW: recipe rating
this is a longtime low carb favorite snack. I use creamy peanut butter and egg substitute and 3/4 cup splenda.


Guest at CDKitchen.com




REVIEW: recipe rating
I used Organic Blue Aguave as a sugar substitute.
Added about 1/2 cup of oatmeal (eyeballed it and added when mixing when the dough looked too loose.
I used I teaspoon of vanilla.
Baked at 350 degrees for 18 mins.
Seemed just right for a diabetic. Why aren’t these available in the coffee shops since they keep telling us on the news that 40% + of the public ia diabetic?


Guest at CDKitchen.com




REVIEW: recipe rating
Made these tonight and they were delicious. AND super easy to make. I used 3/4 cup splenda. They were sweet so next time I will use 2/3 cup splenda. This will be a weekly treat in my household.


Registered Member at CDKitchen.com
Member since:
Mar 20, 2012





REVIEW: recipe rating
The best snack a low- carb person with a big sweet tooth could have!!!! YUM YUM


Guest at CDKitchen.com




REVIEW: recipe rating
Being new to the low carb diet, I tried this recipe and LOVED the cookies! I used 1/4 cup Egg Beaters instead of an egg and added a teaspoon of vanilla extract. I baked them at 350 degrees for about 20 minutes, which was a little too long. The cookies are slightly dry, but they do not crumble and they taste delicious! Next time I will cut back on the baking time. Also, I used the listed amount of Splenda and it was just right...not too sweet at all! Thank you for the recipe!


Guest at CDKitchen.com




REVIEW: recipe rating
Loved it! I am a guy so I dont measure anything. Just a little of this and that. Not sure the exact ratio but they turned out perfect. I do know I skimped on the Splenda (running low)As well I added a little bit of sugar free jelly (watch those carbs!) on top and it turned out to be one of the best low carb snacks i've ever made. Very simple to make! Thanks!


Guest at CDKitchen.com




REVIEW: recipe rating
These cookies are really good & really easy to make.
The only thing I changed was that I cut the Splenda down to 2/3 cup.
I'll be making these often!


Guest at CDKitchen.com




REVIEW: recipe rating
I've made these cookies twice and both times halved the recipe (it makes a lot). The first time I accidentally doubled the amount of egg to 1 (for half recipe) and vanilla (for some reason not showing on the recipe now) to the full amount. They tasted great, but most importantly the cookies didn't crumble. The second time I made them I halved everything correctly and found that the little more than half an egg produced a crumbly cookie. I'd double the egg in both scenarios but leave the vanilla the same (1 tsp in the full recipe).


Guest at CDKitchen.com




REVIEW: recipe rating
I made these the other day and can't stop eating them. I don't feel too guilty because they are so tiny (made according to the servings for the recipe). They have a nice peanut flavor from the natural peanut butter.

Tip: I took the peanut butter out of the fridge to soften before making them, and then when I mixed all ingredients I refrigerated it again to harden. It facilitated the process of rolling them into balls and putting the fork marks in them.


Guest at CDKitchen.com




REVIEW: recipe rating
I've made this old 1-1-1 recipe before with regular sugar, and it was always pretty good. I wanted to try it low carb, so this time I used the Splenda. 1 cup is way too much though (I have never found granulated Splenda to work 1:1 in recipes with sugar but maybe that's because I never tried it in recipes before I stopped eating refined sugar, maybe I've lost the sweet tooth?). I used about 1/3 of a cup. They came out fab. Just the right sweetness, no aftertaste. Maybe a little soft/crumbly, but I love soft cookies. Yay for a low-carb treat that tastes good!


Guest at CDKitchen.com




REVIEW: recipe rating
i added the vanilla and decreased the amount of splenda i used by a tad. i only wanted to make half the amount of cookies so i did

1/2 cup crunchy pb
a little less than 1/2 cup Splenda
1 egg (to hold the mixture)
1/4 cup of almond meal to hold cookie as well

they came out wonderfully! unfortunately can't do much about the splenda aftertaste. think i'm going to try it with a mixture of 1/2 splenda and 1/2 stevia next time!


Guest at CDKitchen.com




REVIEW: recipe rating
Made them right after finding recipe. I put 1 tsp vanilla. They are a little crumbly but not bad. I only baked mine 8 minutes because I like moist cookies. My sister-n-law and my dad love them. Great treat when you need something sweet.


Guest at CDKitchen.com

kaykay10

COMMENT:
Very..very dry. I didn't really enjoy them at all.


Registered Member at CDKitchen.com
Member since:
Jan 24, 2009





REVIEW: recipe rating
This recipe was a shock to me. I tried them and I love them. So easy to make. One of the best low carb cookies I have tried.


Guest at CDKitchen.com




REVIEW: recipe rating
I made these little cookies and they are great. I did add a teas vanilla, about 1/4 teas baking soda, and 2 tblsp fat free half and half. They are perfect! I got 20 oookies out of the batch.


Guest at CDKitchen.com




REVIEW: recipe rating
My daughter made these for us and they were fabulous!! I think I will tell her to reduce the Splenda next time and we try the vanilla too, but we loved these. They were pefect little guilt free nibbles.


Guest at CDKitchen.com




REVIEW: recipe rating
These were great..I added the vanilla, some low carb chocolate and an extra egg. They weren't crumbly dry...just perfect.


Guest at CDKitchen.com




REVIEW: recipe rating
I just made these and loved them!
I used natural peanut butter, 1 t of vanilla and one packet of instant plain oatmeal. They turned out really good! I also cooked them on a silpat if that matters. I am diabetic & these are a nice treat! Fast too!!!


Guest at CDKitchen.com




REVIEW: recipe rating
These are easy excellent cookies. Addictable.


Guest at CDKitchen.com




REVIEW: recipe rating
I must say, these are not what they promised to be. Very crumbly and all around disappointing. They barely hold their form out of the oven, and even when they cool, there's not much taste. I tweaked the recipe after reading others' comments that they were too sweet. I used 3/4 c. Splenda and 1 tsp. vanilla extract. Still, not very good. Maybe there should've been salt and some form of low carb baking mix? Baking soda?


Registered Member at CDKitchen.com
Member since:
Jan 28, 2007





REVIEW: recipe rating
With 1 tsp of vanilla added these are 5 star cookies. You can also add a piece of sugar free chocolate on top after they come out for a Sugar Free Peanut Blossom Cookie! I made 20 cookies.


Guest at CDKitchen.com

yummy

COMMENT:
These are great!! Perfect indulance without all the guilt. They were a little suggary though. I would try and use 3/4 c of sugar next time?? Or maybe not roll them in sugar!!


Guest at CDKitchen.com




REVIEW: recipe rating
Pretty good cookie, but somewhat crumbly. Leaves an after-taste, probably from the Splenda. I don't think I'll make these again.


Guest at CDKitchen.com




REVIEW: recipe rating
i just started the low carb thing a few days ago... and a lot of the copy cat recipes for the real deal ( like speghetti squash) didnt compare to the real deal. This is GREAT!!! LOVE IT LOVE IT :)


Guest at CDKitchen.com




REVIEW: recipe rating
Great recipe. My father is diabetic and these are a perfect tasty snack for him. tip**I add a cup of oatmeal to the batter.


Guest at CDKitchen.com




REVIEW: recipe rating
I made these cookies for VAlentines Day. I bought p.b. with no added sugar to reduce carbs. I also bought sugar-free strawberry jam and pressed hearts in the the cookies and filled them with the jam. They were adorable and delicious! Although I may have under-cooked them because they were really SOFT!


Registered Member at CDKitchen.com
Member since:
Jan 15, 2006





REVIEW: recipe rating
This is the easiest cookie recipe ever! The cookies are super delicious. My husband never knew that I used reduced fat peanut butter and Splenda! He thought they tasted just like his grandmother's. Great recipe!


Registered Member at CDKitchen.com
Member since:
Jun 11, 2005





REVIEW: recipe rating
YUMMY!! Very good! My whole family loves these...and I don't worry too much about giving it to them!! Thanks for the wonderful recipe!!


Registered Member at CDKitchen.com
Member since:
Jun 11, 2005





REVIEW: recipe rating
This is a fantastic recipe! I altered it slightly to create my own version using honey - and they were still absolutely soft and tasty. Thanks!