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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
photo by: CDKitchen Staff
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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 arenât 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: March 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.