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 Splenda
- 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.