The Perfect Low Carb Peanut Butter Cookie Recipe
After two or three years of messing around with the proportions, I’m pretty sure I’ve finally nailed the perfect low carb peanut butter cookie recipe. It’s difficult to get it right without any flour or sugar, as these ingredients generally lend chewiness and crispiness to peanut butter cookies. But I think the following recipe is about as close as you can get without them, and when paired with a glass of milk they are tremendously satisfying.
Ingredients
- 2 cups of Skippy Natural peanut butter. I don’t know if the cookies will come out the same if you use another brand, because I only use this one. It’s got a nice texture and flavor, and I like that its made with non-hydrogenated palm oil.
- 3 eggs
- 2 cups of Stevia in the Raw or equivalent
- 2 tablespoons of melted butter
- A teaspoon or so of vanilla extract
- 2 or 3 tablespoons of molasses. This gives the cookies a nice depth of flavor with minimal added sugar. I think it also helps them crisp up a little bit.
Procedure
- Mix all those ingredients together real good! I use a metal flat whisk. It only takes a minutes or two; the mixture should get thin for a while and then thicken back up.
- Then, chill the dough in the freezer while the oven preheats to 350.
- Prepare a cookie sheet with some aluminum foil and a little cooking spray. When the oven and dough are at a good temperature, form the dough into patties on the cookie sheet. They won’t spread out much at all, so make them about the size and shape that you’d like the finished product to be. They should be about a quarter to a third of an inch thick.
- Bake the cookies for 7 minutes. When they’re done, remove the entire piece of foil from the cookie sheet and let the cookies cool on it for a few minutes to give them a chance to firm up.
- After 5 minutes or so, remove the cookies from foil with a spatula and place them lovingly on a wire rack to cool and dry the rest of the way.
Voila!
Delicious, tender, crispy, chewy low carb peanut butter cookies. Enjoy them with a glass of milk!
Everything sounds good to me except for the Splenda, which has given me headaches in the past (prolonged usage).
I wonder if I could swap out the Splenda with another sugar-substitute, or just use sugar, but then that would defeat the purpose of “low carb.”
You should be able to use any sweetener you like for this recipe. The Splenda doesn’t have any special properties that improve texture or anything–I wish it did. The ideal might be Truvia, since the erythritol in it would react more like sugar and give it more crispiness and chewiness, but that stuff is pricey.
This looks more than interesting! I wouldn’t use artificial sweeteners since generally they are considered unhealthy even thought they are widely used. they have some risks involved although not as much as sugar. If you have to use somthing then some artificial sweeteners won’t be a bad idea, but if it’s not needed why use it.
I’ll need to give this a try at some point, though I like to live with a really strict diet so it might take some time to get a “cheat” meal like this in there, especially with milk! Can you thrown in the nutritional facts on this also?
How about using stevia in the raw? Stevia has a really strong after taste, and it’s hard to mask, but this is the measure cup by cup like sugar stuff and if you have a good strong base you usually can’t taste it at all. Would that work in this recipe?
Also, what about using honey instead of molasses? There’s only about 2 more carbs in honey than molasses and a lot better taste. I’d love your opinion on these two ingredient substitutes
You can use truvia. It’s expensive but being so you only use about 1/3 of the amount of Splenda or sugar it’s not bad.. For example this calls for 2 cups of Splenda- so you’d use about 2/3 cup + 3 tblsp of truvia. There’s a conversion chart on the website… I’ve used truvia with all kinds of stuff and love it! I’m doing low carb and it’s great in pumpkin pie, cheesecake, home made chocolate and vanilla ice cream, choc chip cookies using almond flour, melt some unsweetened bakers chocolate w truvia and a little cream to make a chocolate fondue for strawberries.. I’ve also used it to make koolade, jello, and whipped cream. I made a coconut flour cake with it and cream cheese icing (powdered it in my blender) All very good!!! I have always stayed away from the chenically made artificial sweeteners. They scare me. So far truvia has worked good for me with no I’ll effects…. In gonna try these pb cookies with it and I’ll report back.
Since writing this post I’ve actually stopped eating Splenda altogether because I found it gives me eczema! I have no idea how that works.
But these cookies work great with Stevia in the Raw.