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 Diabetic and Keto Friendly 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.
🥜 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 like this one, I suggest you check these recipes out:
📋 What ingredients do I need
You will need the following ingredients to make these cookies: 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
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.
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.
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.
Big Rich
I followed the recipe exactly and agree with Kandice, they were disgusting.