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    Home » Recipes » Diabetic, Keto and Gluten Free

    Sugar-Free Low Carb Peanut Butter Cookies

    Published on August 4, 2019 - Updated on January 22, 2023 by Chef Rodney - 20 Comments - This post may contain affiliate links.

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    These Sugar-Free Low Carb Peanut Butter Cookies are perfect for those of you with Type 2 Diabetes. All things considered they are delish!
     
    Sugar-Free Low Carb Peanut Butter Cookies

    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!

    Sugar-Free Low Carb Peanut Butter Cookies

    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.

    Sugar-Free Low Carb Peanut Butter Cookies

    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.

    Sugar-Free Low Carb Peanut Butter Cookies

    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.

    Sugar-Free Low Carb Peanut Butter Cookies

    My Oatmeal Peanut Butter Cookies are another favorite of mine. Can never have too many cookie recipes in your arsenal.

    🥜 Nut Allergies

    This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.

    For more great recipes with Peanut Butter, I suggest you check these recipes out:

    • peanut butter cupcakes
      Peanut Butter Cupcakes
    • peanut butter apple dip
      Creamy Peanut Butter Apple Dip
    • Peanut Butter Cake
      Peanut Butter Cake
    • peanut butter turkey meatballs
      Peanut Butter Turkey Meatballs

    📋 What ingredients do I need

    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.

    Sugar-Free Low Carb Peanut Butter Cookies

    Sugar-Free Low Carb Peanut Butter Cookies

    These Sugar-Free Low Carb Peanut Butter Cookies are perfect for those of you with Type 2 Diabetes. All things considered they are delish!
    3.83 from 81 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Cooling Time 5 mins
    Total Time 35 mins
    Course Cookies
    Cuisine American
    Servings 16 Cookies
    Calories 189 kcal

    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

    Calories: 189kcalCarbohydrates: 11gProtein: 8gFat: 14gSaturated Fat: 3gCholesterol: 26mgSodium: 140mgPotassium: 192mgFiber: 2gSugar: 7gVitamin A: 38IUCalcium: 20mgIron: 1mg

    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.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

    More Diabetic, Keto and Gluten Free Recipes

    • diabetic slow cooker white chili
      Diabetic Slow Cooker White Chili
    • gluten free chocolate chip cookies
      Gluten Free Chocolate Chip Cookies
    • gluten free vegetable quinoa
      Gluten Free Vegetable Quinoa
    • Diabetic Pork Tenderloin
      Diabetic Slow Cooker Pork Tenderloin
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    Reader Interactions

    20 Comments

    1. Deborah

      March 08, 2020 at 10:22 am

      I'm not understanding this recipe it's not made with flour

      Reply
      • Chef Rodney

        March 09, 2020 at 10:29 am

        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.

        Reply
        • Kandice

          October 27, 2020 at 5:36 pm

          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 ...

          Reply
          • Octavia

            May 18, 2021 at 12:39 pm

            Lolololol! Thank you for being honest Kandice.

            Reply
          • Sandy bispo

            December 25, 2021 at 12:04 pm

            Am I suppose to use sugar free peanut butter

            Reply
      • Diane

        June 25, 2020 at 9:06 am

        I bake peanut butter cookies all the time not using flour. But mine are not diabetic.

        Reply
      • Jose Duran

        January 23, 2021 at 5:39 pm

        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.

        Reply
      • LaTrecia

        January 20, 2022 at 3:51 am

        No Flour hence low carb.

        Reply
    2. Mk

      April 09, 2020 at 12:55 pm

      7 GM of sugar is not sugar free

      Reply
    3. TT

      June 30, 2020 at 12:03 pm

      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.

      Reply
    4. G-Ma

      July 01, 2020 at 12:19 pm

      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.

      Reply
    5. Kitt

      July 07, 2020 at 9:12 am

      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!

      Reply
      • Cm

        April 30, 2021 at 12:54 pm

        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.

        Reply
      • PittyPat

        August 26, 2022 at 9:25 pm

        I would use a scoop for portion size and preventing oily finger.

        Reply
    6. Big Rich

      September 13, 2021 at 4:39 pm

      I followed the recipe exactly and agree with Kandice, they were disgusting.

      Reply
    7. Momma lu

      April 09, 2022 at 1:29 pm

      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.

      Reply
      • Chef Rodney

        April 09, 2022 at 2:37 pm

        EXCELLENT information. Thank you for sharing!

        Reply
    8. Michele

      July 15, 2022 at 4:05 pm

      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...

      Reply
    9. Brenda Prentiss

      July 25, 2022 at 7:29 pm

      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?

      Reply
    10. Romyo

      November 14, 2022 at 8:29 pm

      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

      Reply

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