These Low Carb Peanut Butter Cookies saved my diet this week. Yup, I'm on a diet. Again. Winter has melted away, but my 'winter coat' has not. 🙂
My husband, Tracy, and I have buddied-up for a healthy lower carb regimen. We have eschewed all white flour and regular sugars and anything deemed too 'starchy'. We are walking together and I toss in a bit of yoga which I adore. We have a good many places and people to meet with as we travel for business this coming year and we want to be healthy for it.
Being healthy makes travel for business so much easier. Come to think of it, it makes everything easier. So I hope you will forgive me if I put my usual baked goodies on hold until I'm back into my summer wardrobe and feeling strong.
However it doesn't mean that I'm not in the kitchen. I'm cooking constantly... from scratch. I tell Tracy that "I am cooking like a farm-wife". So I am going to have a lot of recipes to share. And of course, I will keep my hands busy, typing, crocheting, knitting, sewing, painting, crafting and sharing all of it with you.
These Low Carb Peanut Butter Cookies have made it easier in this first week of my diet to give up the usual baked goodies. I developed it by reverse engineering a regular recipe and used a bit of coconut flour. It took some experimentation but this version is the best. They are lightly crisp on the outside and dense/moist on the inside. At 69 calories and under 5 carbs each, they have almost 3 grams of fiber. So If you subtract fiber, it leaves just 2 carbs a cookie. Yay! My sweet tooth finds them satisfying. Such a relief. Oh! Did I mention they are gluten free? Enjoy!
Best Low Carb Peanut Butter Cookie
Crispy, dense and satisfying, a low carb peanut butter cookie. Subtract the fiber and they are almost 2 carbs each.
Author: Laura Hickman
Recipe type: Dessert
Serves: 24 cookies
- ½ cup coconut flour
- 1 cup granulated Splenda
- 1 cup peanut butter (creamy or crunchy, you choose)
- 3 eggs
- ¼ tsp salt
- 1 tsp. vanilla extract
- Heat oven to 350 degrees
- Prepare baking sheet with baking parchment or cooking spray.
- Mix all ingredient in mixer until well combined and dough has formed.
- Using a tablespoon measure, make balls of dough and place balls on pan. (They don't need to be far apart, they don’t puff up.)
- Flatten cookies slightly making a crisscross mark on cookie with a fork.
- Bake for 15-17 minutes till edges are golden brown.
Nutrition info : 1 Cookie: calories 69, fat 5.0, fiber 2.8, protein 2.9
Serving size: 1 cookie Calories: 69 Fat: 5.0 Carbohydrates: 4.6 Sodium: 60 Fiber: 2.8 Protein: 2.9
Update: Some of the comments have mentioned that the cookies are heavy. I confess this is one of the first low carb recipes I developed. They are heavier than a regular peanut butter cookie. However they are still a low caeb staple at our house.
- One commenter suggested only using 1/3 of a cup of coconut flour and this may help. You might have to refrigerate the dough for an hour to make it hold it's shape while baking if you do this.
- You could also try adding 1/2-1 tsp. of baking powder to the dough to lighten up the cookies.
- To make them crisper, you may wish to cut the peanut butter back to 3/4 cup and add a 1/4 cup of softened butter. But honestly, coconut flour does not crisp up as well as regular flour.
- Please note that only coconut flour works with this recipe! It hold up to at least 3 times it's weight in liquid and is what will turn these ingredients into a cookie dough. All other flours will not work.