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Low Carb Peanut Butter Cookies
Sweet and tender, these low carb peanut butter cookies only have five ingredients and are bursting with peanut flavor! This recipe is low carb, dairy free, sugar free, gluten free, keto friendly, and a Trim Healthy Mama S Fuel.
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Cookies are generally an easy to make dessert. For most cookies, you simply mix all the ingredients in one bowl, drop onto a pan, and bake in the oven. Easy!
Now granted, there are more involved recipes. Take my Almond Joy Cookies, for example. You have to make the Low Carb Sugar Free Sweetened Condensed Milk before you can make the cookies. So yes, they are a little more involved, but SO WORTH IT!
However, these Low Carb Peanut Butter Cookies are about as easy as it gets! Honestly, dump, mix, drop, bake! It really is that simple.
Only five ingredients and you can have delicious peanut butter cookies in less than 20 minutes!
What is the best low carb peanut butter?
I have only tried these cookies with Adams Natural No Stir Peanut Butter. This is my all-time favorite brand of natural peanut butter. There is absolutely NO oil separation, and it is ready to eat straight out of the jar. (Don’t ask me how I know that!)
The Adams brand of peanut butter in the West is the same as the Smuckers brand in the East. So if you do not find Adams brand, perhaps you could look for Smuckers. I buy Adams Natural Peanut Butter at my local Walmart.
Many years ago my sister-in-law told me about a cookie recipe that used 1 cup peanut butter, 1 cup sugar, and 1 egg. The cookies were delicious, and full of peanut flavor.
I tried just converting that straight across to make it low carb, but I was not pleased with the results. First they ran all over the place and pretty much disintegrated. Then they turned grainy.
Finally after quite a few trials and errors, I settled on the combination of ingredients you see below in the recipe. The Trim Healthy Mama Baking Blend gives them a bit more body and helps to keep them soft.
If you wanted to, you could even roll the dough balls in erythritol or xylitol before placing them on the pan. That would give more of the traditional “sugary” look to the cookies. (I omitted that step and still enjoyed them thoroughly.)
This recipe gives you a generous 15 cookies, but if you want to make a double batch, I believe they would freeze well! In the back of my mind I keep thinking I will batch cook a bunch of Trim Healthy Mama desserts and stockpile them in the freezer. So far, . . . that hasn’t happened! Ha!
So what do you need for these Low Carb Peanut Butter Cookies?
¾ Cup Adams No Stir Natural Peanut Butter (or your favorite brand)
½ Cup Gentle Sweet (or ¼ Cup Pyure, or use 1/2 cup of my Low Carb Powdered Sugar)
¼ Cup Trim Healthy Mama Baking Blend (see below for substitutions)
2 Teaspoons Vanilla
If you are a peanut butter fan, be sure to check out some of my other peanut butter recipes!
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Low Carb Peanut Butter Cookies
- ¾ Cup Adams No Stir Natural Peanut Butter or your favorite brand
- 1 Egg
- ½ Cup Gentle Sweet or ¼ Cup Pyure
- ¼ Cup Trim Healthy Mama Baking Blend see below for substitution
- 2 Teaspoons Vanilla
- Preheat oven to 350.
- In a medium mixing bowl, cream peanut butter and egg.
- Add Gentle Sweet, Baking Blend and Vanilla and mix well.
- Using a small cookie scoop, scoop dough into your hand and roll into a ball.
- Place balls on prepared cookie sheet (sprayed with coconut oil or use a silicone mat).
- Using a fork, press cookie dough down, making a criss-cross pattern on top.
- Bake for 8 minutes, and allow to cool completely.