Low Carb Peanut Butter Cookies

"I adapted my favorite cookie recipe because I started the Atkins diet. They were pretty good. I liked the original recipe because it is so simple and easy and everyone loves them."
 
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photo by rtroiani photo by rtroiani
photo by rtroiani
photo by kaleelouisehill photo by kaleelouisehill
photo by jagmichigan photo by jagmichigan
photo by Carb Lover photo by Carb Lover
photo by HumbleCook photo by HumbleCook
Ready In:
20mins
Ingredients:
4
Yields:
16 cookies
Serves:
16
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ingredients

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directions

  • mix ingredients in a small bowl.
  • drop by rounded teaspoons onto cookie sheet.
  • bake at 350 degrees for 12 minutes or until set.

Questions & Replies

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  1. Samantha B.
    So one cookie is 12g or carbs? Or the whole batch is 12g. I'm confused.
     
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Reviews

  1. darkheart
    Just made this with the following changes and additions: 3/4 cup splenda, instead of 1 cup, 2 eggs instead of 1 egg, 1/2 tsp cinnamon, 1 tsp baking powder, 2 tsp sugar free smuckers caramel sundae syrup (squeeze bottle), NATURAL peanut butter (ingredients are just peanuts and maybe salt...nothing else) and 2 tbsp flax seed. These turned out awesome. They really weren't as crumbly as I feared they would be, which is why I added the flax (not to mention the omega-3's and fiber you're getting from it). Slightly crumbly on the outside and chewy on the inside. Turned out AWESOME. I think i'm going to add maybe another tsp of caramel or drizzle some on top before baking to give it a different texture and flavor. I would flatten them out a bit before baking because they pretty much retain the same shape and size that they originally were in throughout the baking process. I would definitely make these again with my alterations. Haven't tried the original recipe and quite honestly, I can say that since egg and peanut butter both get crumbly when they are cooked in dry heat, which is why it is important to add an extra egg. The natural oils from the natural peanut butter and flax seed give it that chewiness it needs. I would strongly recommend not using commercial grade crap peanut butter like skippys or jif. Smucker's has a natural peanut butter out there too if natural peanut butter is hard to find.
     
  2. csqared
    Yummy for sweet baked good cravings when you're not eating carbs. I substituted about 1/3 of the peanut butter with ricotta and they held together great and had a smoother texture. I also added 1/2 teaspoon baking powder.
     
  3. Lana9831
    These are a tasty alternative for those on a low carb diet. That said, I have made them three times now and every time they are crumbly. They are still very tasty though! I have been thinking of making some more to crumble on purpose, and use as a crust of sorts for a low carb cheesecake. :) Thanks! ~Lana~
     
  4. susan29nj
    I've made these a few times. They are very good, but still too high in carbs for my diet plan. If you make them with unsweetened soy nut butter, the total carbs go from 12.5 grams to 2 grams.
     
  5. Chasidar
    I used to make these with sugar for a friend with celiac. Now I made them for my diabetic husband who loved them. I used 3/4 cup splenda, made the cookies into balls, and flattened them with a fork before baking. They didn't crumble and came out great!
     
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Tweaks

  1. mrs.godfrey87
    3tbsp whey protein powder, 1 egg, 1c peanut butter, 2tbsp sugar free maple syrup (acts as brown sugar in low carb recipes)
     
  2. aydensfolks
    okay I tweaked these a lil, I added half a cup of unsweetened cocount and instead of the vanilla I used Davinici SF caramel suryp, i also used chunky peanut butter, but i can honestly say...... best peanut butter cookie..... EVER!!!
     

RECIPE SUBMITTED BY

I'm a teacher. I love crafts and cooking. I used to collect cookbooks, now I just use Recipeezaar.
 
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