I don’t know about you, but one thing I missed a lot when switching to a low-carb diet was cookies, especially peanut butter or chocolate chip cookies. If you’re like me, then you totally get this.

After searching the internet high and low for the perfect peanut butter cookies recipe, I finally just whipped one up myself. Oh, and they’re good. Soooo good.

The perfect consistency and just like regular peanut butter cookies, super easy to make. You’ll be making batches and batches of these little gems. The only problem you may come across is whether to share them or not. That’s up to you.

Making Low-Carb Peanut Butter Cookies

This page may contain affiliate links, which means I may be compensated if you click a link. However, there is no cost to you. Also, as an Amazon Associate, I earn from qualifying purchases. For more info, please see my Privacy and Disclosure page.

For these peanut butter cookies, you will need all-natural peanut butter. You can’t use regular pb. Sorry.

You’ll also need erythritol or your favorite sweetener. Normally, I use Stevia, which is also fine.

And here’s a few more things you’ll need:

one large egg
vanilla extract
baking powder
salt
dark and white sugar-free chocolate chips (optional). Lily’s is the brand of choice for most bakers, but you use what you like!

How to Make Peanut Butter Cookies

Preheat your oven to 350 F (175 C) and line your baking sheet with parchment paper if you wish. I have a hard time finding parchment paper here in the tiny town I live in, so I bake without it.

In a mixing bowl, combine the peanut butter, erythritol or Stevia, eggs, baking powder, and salt. Mix well until all the ingredients are fully combined and a dough forms.

Fold in chocolate chips and vanilla extract until they are evenly distributed throughout the
dough.

Take small portions of dough and roll them into balls.

Place the balls onto the prepared baking sheet, leaving some space between each cookie.

Bake for 10-12 minutes or until the edges turn golden brown.

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes
before transferring them to a wire rack to cool completely.

Serve and enjoy with a glass of milk, tea, coffee or on their own!!

Other important notes

If the peanut butter is too thick or dry, you can add a tablespoon of melted coconut oil to make the dough more pliable.

Adjust the sweetness to your taste. Different sweeteners may have different levels of sweetness so you can add more or less depending on your preference.

You can substitute almond butter or other nut butter for the peanut butter if you prefer.

Vanilla extract can be substituted with other extracts like almond or hazelnut, depending on your preference.

Peanut Butter Cookies

These little gems will be your favorite cookie to make and eat – you may not want to share them!

No ratings yet

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10

Servings: cookies

Calories: 152kcal

Author: Leah Ingram

Ingredients

1 cup natural peanut butter unsweetened
1/2 cup erythritol or your favorite sweetener
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup dark and white sugar-free chocolate chips

Instructions

Preheat your oven to 350 F (175 C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the peanut butter, erythritol, eggt, baking powder, and salt. Mix well until all the ingredients are fully combined and a dough forms.
Fold in chocolate chips and vanilla extract until they are evenly distributed throughout the dough.
Take small portions of dough and roll them into balls. Place the balls onto the prepared baking sheet, leaving some space between each cookie.
Bake for 10-12 minutes, or until the edges turn golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them

Notes

If you want a lower carb count cookie, you can use almond butter or any other nut butter but it will taste very differently.

Nutrition

How to Store Your Peanut Butter Cookies

I’m not sure there will be any left to store, to be honest, but you can safely store them in a glass or plastic container and leave them on the counter. If you like your cookies cold, toss them in the fridge!

You may also like these dessert recipes too!

FAQ’s

Can I substitute the egg in this recipe?

While eggs provide structure and moisture to the cookies, you can try using a flax
egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a chia egg
(1 tablespoon chia seeds mixed with 3 tablespoons water) as an egg substitute.
Keep in mind that the texture and results may vary slightly.

Can I use baking soda instead of baking powder?

Baking powder and baking soda have different leavening properties, so it’s best to
use baking powder as specified in the recipe. If you don’t have baking powder, you
can make a substitute by mixing 1/4 teaspoon baking soda with 1/2 teaspoon
cream of tartar.