Low-carb, Sugar-free Peanut Butter Cookies

I love peanut butter, both creamy and chunky (what a monster!!). I also love carbs, but eating all the carbs I want isn’t exactly helpful when trying to cut body fat. In my never-ending and totally unrealistic quest to eat everything without any consequences, I stumbled upon this awesome low-carb, sugar-free peanut butter cookie recipe. It’s just 4 ingredients and super easy to make.

Low-carb, Sugar-free Peanut Butter Cookies

1 cookie: 95 cals | 8g fat | 3g carbs | 4g protein

Makes 16 cookies

1 cup (135 grams) creamy peanut butter
1 cup (24 grams) Splenda
1 egg
1 tsp vanilla extract

Preheat oven to 350 degrees.

Mix all 4 ingredients in a medium sized bowl until combined. I have found the dough to be surprisingly not sticky, but if you have any issues, try adding a little more Splenda. Place cookie dough in balls on a greased cookie sheet.

Press a fork into the top of each dough ball to flatten and make the traditional peanut butter cookie cross-hatch design.

Bake for about 12 minutes. Watch the cookies, if you like them more on the crunchy side, you can let them get more golden brown. Move the baked cookies to a cooling rack. When cool, store in an airtight container. I have found that they will last for about a week before getting soft.

Tips

  • If you want to get a little more fiber in your diet, try using the Splenda with added fiber.
  • Aren't crazy about the taste Splenda? Try the Spenda-sugar blend that has some actual sugar in it. You can't taste the Splenda at all, but it's still lower in carbs than regular sugar. For this option, which is a little heavier, you'll need about 96 grams to equal a cup. You can also try using Stevia, if that's your preferred sweetener.
  • The first time I made this recipe I used reduced fat peanut butter. I have not noticed any difference in taste or texture of the cookies with reduced versus full fat peanut butter, so feel free to go with your preference.
  • I recommend measuring the peanut butter and Splenda in grams rather than using volume measurements, as volume measurements are less accurate.
  • Before combining any of the ingredients, write down the weight of your mixing bowl. Once all the ingredients are combined, weigh the bowl and ingredients together and then subtract the weight of the empty bowl to get the weight of just the cookie dough. Divide the weight of the dough by 16 to find the weight each cookie should be. Now you can weigh out each cookie as you put them on the pan and ensure you are getting an accurate serving.

I have also tried adding semi-sweet chocolate chips to these, with very tasty results. Give this recipe a try. I hope you’ll enjoy them as much as I do!