Can you spend your life without peanut butter cookies?
I sure can’t!
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Dear Peanut Butter Cookies,
I love you.
There’s just something so special to me about peanut butter cookies. They have always been my very favourite type of cookie, one that I absolutely cannot resist never mind live without. I have magical memories of my Gramma making them for me, knowing that they were my favourite. It used to always amaze me that she knew just how much they meant to me.
Well that love turned into a love/hate relationship when I grew a little older and had to start watching every crumb that entered my body because I will literally gain weight just but smelling food. Butter? Peanut butter? All that flour and sugar? Yup, I could see the scale in my mind climbing as I was indulging in these beauties.
The turning point? I learned a whole new way to eat and started down this low carb path to better health. The best part? I can easily make Low Carb Peanut Butter Cookies fit into my lifestyle! Score!
So here you have it, an easy recipe for Low Carb Peanut Butter Cookies that are soft and loaded with peanuty goodness! I hope you love them as much as I do!
How to make Low Carb Peanut Butter Cookies
Heat oven to 350°. In the bowl of a stand mixer with the paddle attachment, cream butter and peanut butter until light and fluffy. Beat in sukrin gold then scrape the bowl. Mix in an egg, vanilla and salt until fully combined. Stir in almond flour.
Place a non stick baking mat onto a cookie sheet and dump the dough on top. Roll into a log then cut into 8 equal chunks. Roll each chunk into a ball and space them evenly on the cookie sheet.
Dip a fork in a bowl of water and press into each cookie in a criss cross pattern. Bake for 13-16 minutes, until the cookies have browned a bit on the bottom and outer edges. Cool for 10 minutes on the cookie sheet before transferring them to a cooling rack to cool to room temperature.
What type of peanut butter you should be using
Not all peanut butter has been created equal. If only it were that easy.
The best thing you can do it aways buy organic peanut butter without any additives. Peanut butter is absolutely delicious without all the added sugars and salt anyways. If you really can’t stand it as is, try adding in some pink Himalayan or grey salt?
The ‘other’ peanut butters should be completely avoided not just because of the sugars and salt. A great majority of the non organic grocery store peanut butters are processed using hydrogenated oils which is super bad for your health.
Besides this, peanut have porous shells, which means they absorb all the pesticides and fertilizers used in non organic fields… most disturbing about this fact is that peanuts are often planted to ‘clean up’ fields in between seasons of heavily sprayed crops! Yuk.
Have I convinced you yet to buy organic?
How to mix up organic peanut butter with ease
Organic peanut butter doesn’t have those ‘lovely’ Mono- and diglycerides, so it can be annoying to mix the oil into the peanut butter the first time you use it. Lucky for you, this really sweet lady showed me the coolest trick a few years ago!
Take a hand blender and attach only one of the beater heads. Stuff the lone beater head into the peanut butter, hold on tight to the jar with your other hand (and I mean TIGHT) and turn the machine on low. In no time your peanut butter will be fully mixed without a hitch!
Sugar free sweetener
There are quite a few sugar free sweeteners out there, which one you choose totally depends on your preference!
I am super picky and can’t stand the aftertaste of a few of them, especially stevia. The problem with some sweeteners are the health risks like splenda. I always steer towards natural sweeteners because hey, we have gone down this road to get healthy, no?
After a few attempts I landed on erythritol. It’s amazing!
To replace white sugar in baking I use powdered erythritol because granular leaves a gritty texture. I like the brand Swerve, which I can easily find in a pinch on my local grocery shelves, but find Lakanto Monk Fruit Sweetener (a erythritol/monk fruit blend) tastes just a little bit more like sugar. It comes in granular form but can be pulsed in a coffee grinder for a few seconds to create powdered sweetener!
How to store low carb peanut butter cookies
I would be surprised if these beauties lasted longer than a day before they all went ‘missing’, but just in case they survive the first day, know that they should stay fresh for 2-3 days at room temperature, or 4-5 month in the freezer. 🙂
Freezing these low carb peanut butter cookies is an excellent option for calorie control. If my family didn’t love these I would definitely freeze them so I could refrain myself from eating the entire batch to myself in a couple of days!
Tips and Tricks
Here is a list of some tips and tricks for making these low carb peanut butter cookies I hope you find helpful!
- Read above about mixing organic peanut butter for an excellent way to do it easily and mess free!
- If your peanut butter is brand new and room temperature, it might make the dough too soft. If this is the case and your dough is super sticky, try refrigerating for an hour before rolling out into a log.
- Make sure the cookies have browned on the bottom and edges, other wise they will be under baked.
- Cool for at least 10 minutes on the cookie sheet before transferring to a cooling rack or plate to fully cool. These cookies are easily damaged when warm if not careful, but totally solid once cooled!
- Try these beauties dipped in unsweetened almond milk!
Love this recipe? Try these other low carb desserts next:
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Low Carb Peanut Butter Cookies
- Cookie Sheet with Non Stick Baking Mat
- Small bowl of water and a fork
- Heat oven to 350°. In the bowl of a stand mixer with the paddle attachment, cream butter and peanut butter until light and fluffy. Beat in sukrin gold then scrape the bowl. Mix in the egg, vanilla and salt until fully combined. Stir in the almond flour.
- Place a non stick baking mat onto a cookie sheet and dump the dough on top. Roll into a log then cut into 8 equal chunks. Roll each chunk into a ball and space them evenly on the cookie sheet.
- Dip the fork in the water and press into each cookie in a criss cross pattern. See above for photos. Bake for 13-16 minutes, until cookies have browned a bit on the bottom and outer edges. Cool for 10 minutes on the cookie sheet before transferring them to a cooling rack to cool to room temperature.