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Low-Carb Peanut Butter Cookies

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


recipe is ready in under 30 minutes time: 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.


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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shared by: muse47



ratings & reviews



number of 5 star votes on this recipe
2276%
number of 4 star votes on this recipe
414%
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




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



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



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



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



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



Guest at CDKitchen.com



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



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



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



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).



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