I love peanut butter cookies and have diabetes, so this Sugar-Free Low Carb Peanut Butter Cookies recipe is perfect for me.
I just hope the flavor doesn't suffer. Now I know it doesn't. If you have type 2 diabetes then you should try this cookie recipe for diabetics!
One of the many things that absolutely sucks about having Type 2 Diabetes is the need to closely watch what you eat. Being a foodie and running a food blog can make it pretty challenging to come up with recipes for all of you that don't have diabetes.
If you don't care about Sugar-Free or Low Carb and love cookies, you need to check out my Cookie Recipes. For more diabetic-friendly recipes, check out my Diabetic, Keto & Gluten Free Recipes.
If you are curious what Type 2 Diabetes is, check out this informative article on Diabetes. It's amazing how many people suffer from this disease and don't pay attention to their diet.
My Oatmeal Peanut Butter Cookies are another favorite of mine. Can never have too many cookie recipes in your arsenal.
🥜 Nut Allergy Warning
For more great recipes with Peanut Butter, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this sugar-free peanut butter cookies recipe (see recipe card for quantities): Peanut Butter, Eggs, Splenda, Vanilla Extract, Sea Salt and Peanuts.
🥣 How to Make Sugar-Free Low Carb Peanut Butter Cookies
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the peanut butter, egg, sweetener, vanilla, and salt. Using an electric mixer or by hand, process until smooth.
Pulse in the peanut pieces until just combined. Don’t overmix, you want some pieces left for crunch.
Use a medium cookie scoop to place balls of dough onto the prepared cookie sheet. Press the cookie dough into the scoop tightly then releasing onto the sheet. Flatten using a fork in a crisscross pattern.
Bake for about 15 to 20 minutes until very lightly golden. Cool completely before handling. Cookies will become crisp as they cool.
📖 Recipe
Sugar-Free Low Carb Peanut Butter Cookies
Ingredients
- 1 ¼ Cup Peanut Butter, creamy and salted
- 2 Large Eggs
- ½ Cup Splenda Granulated Sweetener
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Sea Salt
- ¾ Cup Peanuts, Optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the peanut butter, egg, sweetener, vanilla, and salt. Using an electric mixer or by hand, process until smooth.
- Pulse in the peanut pieces until just combined. Don’t overmix, you want some pieces left for crunch.
- Use a medium cookie scoop to place balls of dough onto the prepared cookie sheet. Press the cookie dough into the scoop tightly then releasing onto the sheet. Flatten using a fork in a crisscross pattern.
- Bake for about 15 to 20 minutes until very lightly golden. Cool completely before handling. Cookies will become crisp as they cool.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Deborah
I'm not understanding this recipe it's not made with flour
Chef Rodney
That is correct. No flour required for this recipe. If you are uncomfortable with that you can try one of our other peanut butter cookie recipes that have a more traditional process.
Kandice
So I just made these cookies from your recipe and it taste disgusting, I follow directions the batter tasted real good but unfortunately when I baked them in the oven it tasted completely disgusting..I don't know why it came out like that..I know is for diabetics but damn it taste like sand and bland at the same time ...
Octavia
Lolololol! Thank you for being honest Kandice.
Sandy bispo
Am I suppose to use sugar free peanut butter
Diane
I bake peanut butter cookies all the time not using flour. But mine are not diabetic.
Jose Duran
Being a type 2 diabetic, this recipe meets all my expectations plus more, I just got diagnosed with diabetes a couple months ago and I love this recipe.
LaTrecia
No Flour hence low carb.
Mk
7 GM of sugar is not sugar free
TT
I made your sugar free low carb peanut butter cookies with a change. I used "peanuts only" peanut butter . They were very hard and not much flavor. I think these could be great if I could use the peanuts only peanut butter. They would
truly be sugar free.
Thanks.
G-Ma
Made these today, and they are just like the real thing. I am a diabetic but love cookies so decided to give these a try. I found them easy to make and were delicious. I used the Splenda as specified, even though I have never used it before and found that it did not make a difference in the flavour. I froze a portion of them so I would not eat them all at the same time. Very tasty.
Kitt
Just made these cookies, the pan was loaded with oil!! Oven smoking before cookies were done.The dough was so greasy from the peanut butter. WTF!
Cm
Great recipe. Seen some complain about flavor or oily. The better the butter, the better the flavor and oily consistency. I've tried this with sunbutter, almond butter and peanut butter. I also don't use splenda, sugar spikes. So we use Stevia. Lovely recipe. Thank you.
PittyPat
I would use a scoop for portion size and preventing oily finger.
Big Rich
I followed the recipe exactly and agree with Kandice, they were disgusting.
Momma lu
Great cookie recipe. The problem people are having is with their ingredients.
As a baker for a diabetic, I have learned to READ the label on all brands of nut butters. Various brands use different types of oils, fats and sugars. The 'nuts only' types are just that, and may be tasteless for those who like their favourite PB like Jif or Skippy, for example. These contain sweetening ingredients like confectioner's sugar and emulsifying fats. Try using natural peanut butter and add your own pinch of salt, along with a sprinkle of cinnamon to sweeten things up.
Pro tip - reserve excess oil from your natural nut butter before stiring, adding only what you need to combine. Keep it in the fridge and if you need to add texture to your batter, add a teaspoon or two.
Chef Rodney
EXCELLENT information. Thank you for sharing!
Michele
This is 2nd diabetic recipe I tried the other wasn't great but edible...These are great, crunchy (no peanuts), great taste and texture... Enjoying them, almost too much...lol...THANX...
Brenda Prentiss
I'm a type 2 diabetic and use PB2 instead of regular peanut butter. Can this be used in this recipe in place of the peanut butter?
Romyo
Idk if I did something wrong or if it’s the recipe but I ended up with a gooey pile of dough soaking in a puddle of oil )-: at least they smell good
Heidi
Hubby said they taste like sawdust ☹️ they did. I had to use stevia powder (the only sugar substitute I had in bulk) but regardless of the sweetener, you could hardly choke them down. Trying another 🫤