These Sugar-Free Low Carb Peanut Butter Cookies are perfect for those of you with Type 2 Diabetes. All things considered they are delish!
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.
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 Jar. For more diabetic-friendly recipes, check these recipes out.
If you are curious what Type 2 Diabetes is, check out this informative article. It’s amazing how many people suffer from this disease and don’t pay attention to their diet.
How to Make Sugar-Free Low Carb Peanut Butter Cookies.
1- Preheat oven to 350°. Line a baking sheet with parchment paper.
2- In a large mixing bowl, combine the peanut butter, egg, sweetener, vanilla, and salt. Using an electric mixer or by hand, process until smooth.
3- Pulse in the peanut pieces until just combined. Don’t overmix, you want some pieces left for crunch.
4- 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.
5- 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
Ingredients
- 1 1/4 Cup Peanut Butter, creamy and salted
- 2 Large Egg(s)
- 1/2 Cup Splenda
- 1 Tsp Vanilla Extract
- 1/4 Tsp Sea Salt
- 3/4 Cup Peanuts, Optional
how to make this recipe
- Preheat oven to 350°. 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
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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