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.
Magic Peanut Butter Cookies
1 cup creamy peanut butter (I prefer all natural 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 (aluminum free)
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 cookies –Cal – 152, Carbs 5 (fiber is 2, so net carbs is 3)
*The main source of carbs is the peanut butter.
Heart of a Country Home 
My cookies did crumble and slightly chalky so I used
the sweetener (truvia) to half a cup and added a pat of butter
Much better outcome tasted like the real thing
Thanks for your tips! In my experience, the peanut butter I use really affects the outcome of the cookie. I hate to say it, but JIF PB has made a less crumbly cookie for me. I will probably use the Pyure sweetener next time I bake these. I do most of my baking in the fall. 🙂 Thanks for stopping by!
How much spends did you use?
Splenda? I use the granulated Splenda that measures like sugar, so I use 1 cup.
I tried this recipe tonight and used xylitol in place of Splenda. I’m very picky about locarb desserts, because of the weird aftertaste they have but this dessert was very good. I will say that I think I could cut the xylitol in half because it was very sweet. I also cooked these for 13 mins and they were still gooey. I will try this again because it didn’t have any funny after taste, like many locarb sweets do. I do want it to not be gooey though.
I made with stevia/erythitol, I cut amount in half & way too sweet for me & stevia after taste
Good day! I could have sworn I’ve been to this website before but after looking at many of the posts I realized it’s new to me. Anyways, I’m certainly delighted I discovered it and I’ll be book-marking it and checking back regularly!
so awesome! Glad you stopped by. 🙂 You can follow me on Facebook if you don’t already. I’m having some personal family issues right now and have not been creating new content, but I’ll be back to it soon hopefully! Thanks again! 🙂
Has anyone tried cashew butter instead of peanut butter in these cookies? I’d like to make these for my daughter who not only has to watch carbs but also can’t have peanut butter.
I haven’t but it seems like cashew butter would be a suitable replacement for the peanut butter. Depending on the oil content, they might be better with some almond flour added maybe? Leave us an update if you do try the cashew butter. I’ll ask on Facebook and see if we get a response. 🙂
I hate erythritol! These didn’t taste good with erythritol….:( Splenda hurts my tummy, but maybe it tastes better.
I like to mix sweeteners, even in my tea. 🙂 Have you tried a mix of Splenda and erythritol?
I used 1/3 cup Stevia with the baking soda, baking powder, and the vanilla. They are good but I did make them small so they are bite size, ( not so likely to fall apart prior to getting into your mouth). I tried to figure out the carbs and came up with 160 carbs for my whole batch of 29 cookies. 5.5 carbs approx each cookie. Not sure how accurate this is. Any feedback?
I usually make them small, too. That sounds like a lot of carbs for a bite size cookie, so I’m not sure. If I can get a chance (super busy at my “real” job! lol) I’ll try to enter this on My Fitness Pal and see what they say. Their program will usually figure up the nutri info for me. Thanks for your review and comment. 🙂
Thanks! Yes, that did seem like a lot of carbs to me also.
ok, I just updated the carb info – looks like the main source of carbs is in the peanut butter, so that can affect your final carb count. I normally use Jif Natural or Great Value brand Natural. 🙂
I’ve been thinking about using this recipe as a crust for pies or base for something like a magic cookie bar. Anyone done this?
Hi, Roxie. I’ve shared your question on our Facebook page. Maybe we can get some feedback on this from other readers. As for myself, I used this dough as a crust for peanut butter pie a very long time ago. It was good but I remember, it was very fatty, probably because all the fat in the recipe. But, it was good! 😀 Here’s the post on FB: https://www.facebook.com/heartofacountryhome?ref=tn_tnmn
What is the carb count Marta? It sounds like it would be very good with the brown sugar blend. Thanks, Sue
Try using 1/2 Splenda and 1/2 cup splenda brown sugar blend along with increasing the baking powder. It’s the way I make them and they are very good, not crumbly!
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I am allergic to artificial sweeteners. If I use sugar or maple sugar will they still be low carb?
No, I’m sorry. Are you allergic to Stevia or Truvia?