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Quick And Easy Low-Carb Peanut Butter Cookies Recipe


Peanut butter cookies that are low in carbs and oh so easy to make

Some people are chocolate lovers like me and simply adore the decadent taste of virtually anything with chocolate in it. Others may prefer something a little different than that to satisfy their desire for something sweet–like peanut butter! I’ve never been one to get into peanut butter personally, although it’s not so bad mixed with chocolate for me.

Special thanks to our friends at Low-Carb Connoisseur, I’ve not only got a delicious low-carb peanut butter cookie recipe to share with you today, but it’s about as easy a recipe as I’ve ever posted before. Bake and ENJOY!

EASY LOW-CARB PEANUT BUTTER COOKIES
1 cup Skippy Natural peanut butter
1 cup Splenda or other sweetener equivalent
1 egg
1 teaspoon Singing Dog vanilla
A dash of salt

Preheat oven to 350 degrees.

1. Mix together and roll into balls.
2. On lightly greased cookie sheets, place balls about two inches apart.
3. Flatten the balls with a fork dipped in sweetener.
4. Bake until set.

NOTE: These cookies are more like shortbread in texture, but are a good treat when the craving for peanut butter hits. And for those of you who are like me and LOVE chocolate with your peanut butter, why not drizzle some melted low-carb chocolate on top for an added layer of ooo la la to make this even better?! Oh yummy!

February 22nd, 2009 | Tags: , , , , | Category: 1
  • http://thewoweezoweemenublog.blogspot.com/ Harry

    Jimmy,

    I tried these cookies when I first started LCing. They are super simple to make. A major plus.

    The taste, IMO, is pretty good. The texture is a little bit crumbly – not horrible though.

    Overall, I think they’re a winner.

  • susie kilgroe

    Where is the carb count?

    It depends on the peanut butter you use, but not more than 3g carbs if you choose a natural one with no added sugars.

    –Jimmy

  • http://www.timeless.co.za JayCee

    Awesome stuff – low enough for induction …

  • Shannon

    I use this as a crust for my low carb chocolate cheesecake and it is great! You have to press it into a pan and bake it first and then I make a chocolate cheesecake that you just have to refrigerate.

    What a GREAT idea, Shannon! THANKS for sharing.

    –Jimmy

  • http://lowcarbtransformation.blogspot.com/ lctcathy

    Wow! Shannon’s idea is brilliant. I thought that I had perfected the lc cheesecake crust but that idea just takes it to a whole new level of wonderful – can’t wait to try it.

  • Paula

    I had these whipped up before my oven was even preheated — quick and easy is right!

    For those who want a few more details — I made balls of approximately 1 1/2 inches, and flattened them out to cookies that were approximately 2 1/2 inches wide. This has no leavening, so they will stay the same size. This recipe made 12 cookies. I baked them for 10 minutes.

    I used a natural peanut butter from Trader Joe’s which has ground flaxseed added, for more Omega-3 goodness. And I used 3/4 cup of Splenda and 1 tsp of blackstrap molasses, to give them more of a brown sugar flavor.

    They’re on the crumbly side, but just melt in your mouth. I wouldn’t recommend trying to transport them unless you want peanut butter crumbs. I might try the cheesecake crust — that sounds great! Or even better using almond butter…

    GREAT suggestions, Paula! THANKS for sharing.

    –Jimmy

  • Kayldell

    Do you have a list of low carb foods?

    On my web site, I don’t. But you can go to this page on Jackie Eberstein’s web site for a list of Atkins-acceptable foods.

    –Jimmy

  • Paula

    I wonder if making these with almond butter would result in a cookie that tastes like the almond cookies they serve in Chinese restaurants. They certainly have the shortbread-y texture of those cookies already, so I bet they would, and you could press a single almond in the middle after you flatten them out.

    Unfortunately I don’t have any almond butter on hand to try it, but if anyone does, please post your results. And as I commented earlier, I think that would make a phenomenal cheesecake crust.

  • http://bigeasyonlowcarb.blogspot.com/ Bayoubabe

    It depends on the peanut butter you use, but not more than 3g carbs if you choose a natural one with no added sugars.

    –Jimmy

    Is this 3 carbs for the ENTIRE RECIPE ? not per cookie ? thanks

    Per cookie.

    –Jimmy

  • Jen

    Too bad Skippy Natural Peanut Butter has added sugar.

    My favorite peanut butter is Naturally More made with flax seed and oil.

    –Jimmy