My husband loves cookies and if they are peanut butter he is a very happy man. If I add even a wee bit of chocolate to each cookie he starts to drool. I love peanut butter cookies too. Now, I won’t drool over them but I will be very happy if I get to enjoy eating one.
Quest for the perfect low carb cookie
It is not easy to find yummy treats that are low in carbs. I usually find that often when you take the carbs out of a treat you take the yumminess with it. For the past several months I have been on a quest to create a scrumptious low carb peanut butter cookie. My husband has been my official taste tester and due to his cookie obsession, every attempt he gave a thumbs up. We had cookies that were way too soft and one batch disintegrated in crumbs when you would take even a small bite. There were several batches that varied between the two. I don’t think I chose an impartial tester.
I knew I had a winner when his eyes lit up, a smile appeared from ear to ear and he gave me two thumbs up. The other night I tried it with chunky peanut butter and he stated — “this is even better”.
Simplicity at its finest
I don’t fancy myself as a chef or a baker. My mother is an amazing cook and baker and I think it has intimidated me in the kitchen. I also eat very differently than most of my family. When I started on my healthy eating journey, I realized very quickly that I would have to make more of an effort in the kitchen, if I was ever going to enjoy what it was I was eating. It was also important that the recipes be simple as I did not want to spend hours in the kitchen. I can prepare these cookies and even do the clean up in 30 minutes.
You will first need to gather the ingredients and a medium sized bowl.
Preheat your oven to 350 and line a baking sheet with parchment paper. I am a huge fan of parchment paper and use it several times a week.
Dump all the ingredients in the bowl with the exception of the chocolate chips. I have used both Splenda and Stevia for my sweeteners. They both do the same job in regards to the recipe, so it comes down to which one you prefer the taste of.
Mix well. The dough is going to be very sticky as well as wet. Do not add more flour. It is supposed to be sticky.Roll out balls approximately the size of walnuts and place on your prepared cookie sheet.
This is where it may get tricky. Take a fork and dip it into some water. Then gently press down on each cookie. The water prevents the fork from sticking to the dough. I usually do two cookies and then re-dip my fork.
To make these cookies extra special I add a few chocolate chips. This it totally optional unless you live in my household. Once I started adding the chocolate chips there was no turning back — after all I want a happy husband.
I place 3 chocolate chips in the center of each cookie. There is no need to push them in the dough – simply lay them on the top. I use sugar-free chocolate chips as that is what works for my diet. You can use regular semi-sweet chocolate chips, however it will increase your carb count.
Put them in the oven to bake. This is when I do some of the clean up, so I can be done in less time. I have other things I would rather do than be in the kitchen.
After 10-12 minutes the cookies will be golden and ready to come out of the oven. They will be a little soft as these are chewy cookies.
Once out of the oven quickly take a knife and gently spread the melted chocolate chips in the center of each cookie .
Let the cookie cool before eating. They can be stored in an air tight container for several days. They usually don’t last that long if my husband is hanging around.
The Best Low Carb Peanut Butter Cookie
- 1 Cup Peanut Butter Creamy or Chunky
- 1 Cup Sweetener Splenda or Stevia
- 2 Eggs
- 1 Tbsp Vanilla
- 1/4 Cup Almond Flour
- 1 Tsp Baking Powder
- 45 Sugar Free Chocolate Chips Optional -- can use regular, however it increases the carbs
Preheat oven to 350
Line a baking sheet with parchment paper
Combine all ingredients together in medium sized bowl
The dough will be sticky and on the "wet" side -- this is ok - do not add extra flour
Roll 15 balls -- the size of walnuts and place on baking sheet
Take a fork and gently press down on each cookie. Since the dough is quite sticky -- wet the fork with water prior to pressing down. I usually do 2 cookies and then re-wet the fork
Optional -- place 3 chocolate chips in the center of each cookie -- lightly -- no need to push them in deep
Bake in preheated oven for 10-12 minutes. Cookies will be golden brown and still soft when fully cooked
Let cookies cool and store in an airtight container
Per Cookie (with sugar free chocolate chips)
128 calories, 10.1g fat, 6.3g carbs, 1.3g fiber (fiber is my friend -- I minus the fiber and get 5 carbs ), 5g protein
Per Cookie (with regular chocolate chips)
149 calories, 11.2g fat, 9g carbs, 1.4g fiber, 5.2g protein
Please note that I am not a nutritional or medical professional. I am sharing my own experiences and not advising. Nothing that I express should be taken as medical advice and you should consult with a medical professional before starting any diet or exercise plan. The reason that I am providing some of the nutritional information is as a courtesy.
I use MyFitnessPal to calculate and I usually will remove sugar substitutes (erythritol, Splenda, swerve etc..) from the final carb count and net carb count, as it doesn’t affect my own blood glucose levels. It is my goal to do my best to be as accurate as possible, but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.