Peanut Butter Cookies (low carb) – updated recipe

In the fall, I get a hankering to bake, bake, bake!

Since I try to live the low carb lifestyle, that limits my baked goods choices.  When I want to bake cookies, this easy recipe always comes to mind.

I found this recipe several years ago in my Aunt Mary’s little recipe box.  Last night when I baked these little gems, I subbed Splenda for the sugar.   I have written the recipe here as it is on her recipe card and added my own tweaks.

LC PB cookies

 

Magic Peanut Butter Cookies

1 cup creamy peanut butter

1 cup granulated sugar (I subbed granulated Splenda)

1 egg

1 tsp vanilla, optional

1/2 tsp baking soda

1/4 tsp baking powder

Mix the peanut butter and sugar well.  Add the egg.  Mix well.  (As the egg is added to the peanut butter mixture, it  causes the mixture to have a cookie dough texture)

Drop by rounded spoonfuls on baking sheet.  Using a fork, press the cookies down to give them that classic peanut butter cookie look.  Bake at 350º for 8-10 minutes.  Do not overcook.

 Cool and enjoy!

*UPDATE:  I added 1/2 tsp baking soda and 1/4 tsp baking powder to this recipe and the crumbly factor was much better.  This addition has been added to the recipe above.

If you can make 30 small cookies, using natural creamy peanut butter and granulated Splenda or granulated no calorie sweetener, then the nutritional info is as follows:

Serving size- 3 small cookiesCal – 152, Carbs 5  (fiber is 2, so net carbs is 3)

*The main source of carbs is the peanut butter.

PB cookies

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61 responses to “Peanut Butter Cookies (low carb) – updated recipe

  1. I just made these. By accident I put 1/2 ts of baking soda and 1/2 ts of cream of Tarter ( it was supposed to be 1/4 ts bs and 1/2 tarter). The cookies are very fragile and airy but I felt like they turned into pure peanut butter in my mouth. What am I doing wrong?

    • They do the same thing to me! Lol doesn’t sound like you’re doing anything wrong. Just gotta have something to drink handy. 🙂

      • I am confused by these two posts. I do not see anything about adding Cream of Tarter in the recipe! I am confused – Help! 🙂

      • Now, I’m confused! lol 🙂 I don’t see Cream of Tartar mentioned in the recipe or instructions. ?

  2. Can you use Stevia instead of splenda ? Thanks for your help

    • I really think you need the bulk sweetener. I never tried this recipe with Stevia. What about using something like Truvia which is a stevia/ethrytol blend I think.

  3. These cookies are the best,,I use KraftPB, have been making them for years,,need to make a batch today,,yum yum

    • They are super easy and tasty! I have recently read to add a half teaspoon of baking soda to the mix to cut down on crumbliness. 🙂

      • Is this an ADDITIONAL 1/2 tsp. of baking soda added to the amount already listed in recipe?

      • Sorry – no! The baking soda and baking powder additions were added to the recipe. I just posted the comment below the recipe about making the changes. Sorry for the confusion!

  4. Sherrill Croteau

    I made the peanut butter cookies with Jif crunchy and loved them, but am wondering if anyone has used a natural peanut butter; for instance, Teddies. Plus, how would they be with Splenda so as to cut down on sugar because the Jif already has plenty of sugar in it. Thanks so much.
    ~Sherrill

    • I have made them with creamy Jif & they were really good. I’ll be trying them soon with a natural pb.

      • Sherrill Croteau

        As soon as I get some Teddies pb, I’m going to make the cookies and I’m going to use Splenda as well. I have IBS so it’s nice to have a recipe for pb cookies I can eat, plus cut down on the sugar. I’ll let you know what I think of them!

      • Ok, great! I am not familiar with the Teddies brand, so I’m curious as to how they turn out. 🙂

      • I think someone mentioned adding baking soda to help with the texture. 🙂

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  6. The cookies are a bit crumbly because of the Splenda. Its worth it though, they are delicious! I used to make these all the time using sugar and I added a cup of “whatever”. eg., oats, nuts…whatever you want.Not sure if they will work with the cup of “whatever” using Splenda but it would be worth a try.

  7. If you let them cool completely they will firm up and won’t crumble so easily.

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  9. how many carbs do they have

  10. First, id like to say thank you! I am on a weight loss journey and was really craving some PB, and these hit the spot. These are fabulous! I followed the recipe, I used Splenda and I took the suggestion of adding 1/2 tsp of baking soda, they came out great! They’re a little fragile, but still delicious! Nom-nom!

  11. I make these cookies without the vanilla and they come out perfect every time!

  12. Try adding a 1/2 t. of baking soda-really helps-I am GF and make these all the time with JIF Natural-also let them cool for 5 min. on the pan-it really firms them up.

  13. Is the texture supposed to be very very crumbly? It is kind of odd, they crumble, but at the same time they are very gummy. I tried cooking for 8 minutes, and tried cooking for 10. I even put them back in the oven thinking they weren’t done. I used the splenda as well.

    • I have found them to be crumbly at times, depending on the brand of peanut butter used. I assumed it was because the lack of flour, so I tried adding about a tablespoon of coconut flour. Quite honestly they turn out best with Jif if you can afford the added sugar. I’m thinking they might work well with Jif Natural, as well.

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  16. I’ve made these cookies for years ( one time for Jefferson Starship) but have never tried using vanilla, they don’t seem to need it but I’m gonna make with it next time. So if you’re out of vanilla they will still make. They ARE the best peanut butter cookies of all time.

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  18. YUM!! I too try to live low-carb but want something sweet sometimes. I will give these a whirl. Very simple, but if they taste half as good as they look . . . . . .

    Happy New Year!!!

  19. Mmmm! One of our favorite recipes. 🙂 We have a gluten free household so these are a wintertime staple!
    Hi from a Pioneer Woman reader

  20. easy recipes

    This recipe look very simple, I can’t wait to try it.

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