Low Carb Peanut Butter Cookies Recipes

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LOW CARB PEANUT BUTTER COOKIES

I adapted my favorite cookie recipe because I started the Atkins diet. They were pretty good. I liked the original recipe because it is so simple and easy and everyone loves them.

Provided by P_Town Ruth

Categories     Drop Cookies

Time 20m

Yield 16 cookies, 16 serving(s)

Number Of Ingredients 4



Low Carb Peanut Butter Cookies image

Steps:

  • mix ingredients in a small bowl.
  • drop by rounded teaspoons onto cookie sheet.
  • bake at 350 degrees for 12 minutes or until set.

1 cup peanut butter
1 cup sugar substitute
1 egg
1 teaspoon vanilla

LOW CARB PEANUT BUTTER COOKIES

I adapted this from The High Protein Low Carb Peanut Butter and Nuts Cookies recipe #966930. I didn't have 4 cups of nuts on hand and I changed it around a little. My kids love them. And since they're low in carbs and sugar its a good snack for my son who is diabetic. The orginal recipe makes small cookies but i like to use a tablespoon instead of a teaspoon because i like to use them between meals for a high protein low carb quick snack. I hope you enjoy! Let me know what you think!

Provided by lolamydog

Categories     Dessert

Time 18m

Yield 12-24 cookies, 1 serving(s)

Number Of Ingredients 5



Low Carb Peanut Butter Cookies image

Steps:

  • Preheat oven to 400 Degrees.
  • Combine peanut butter, splenda, vanilla,and eggs. Mix until well blended and smooth.
  • Fold in the nuts.
  • Drop by Spoonfuls on greased cookie sheet.
  • Bake 8-10 minutes.
  • will make about 1 dozen large cookies or 2 dozen small.

Nutrition Facts : Calories 4524.1, Fat 377.2, SaturatedFat 63, Cholesterol 846, Sodium 3873.7, Carbohydrate 159.1, Fiber 57.8, Sugar 60, Protein 192.2

2 1/2 cups crunchy peanut butter
1/2 cup chopped mixed nuts (or whatever you have on hand)
1 cup Splenda granular
2 teaspoons vanilla
4 eggs

LOW CARB PEANUT BUTTER COOKIES

Make and share this Low Carb Peanut Butter Cookies recipe from Food.com.

Provided by Jenny Hennum

Categories     Dessert

Time 22m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 11



Low Carb Peanut Butter Cookies image

Steps:

  • Blend sweeteners, butter and egg until smooth; add peanut butter and mix.
  • Add dry ingredients and mix until well blended.
  • Form into balls, and press with fork.
  • Bake 375° for 12-15 minutes or until just browned.

Nutrition Facts : Calories 74.2, Fat 6.5, SaturatedFat 2.7, Cholesterol 15.2, Sodium 115.3, Carbohydrate 2.7, Fiber 0.6, Sugar 0.7, Protein 2.1

1/2 cup brown Sugar Twin
1/2 cup Splenda sugar substitute
1/2 cup butter, softened
3/4 cup peanut butter, chunky
1 large egg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almond flour
1/2 cup Atkins baking mix
1/2 cup oat flour
2 teaspoons vital wheat gluten

4-INGREDIENT KETO PEANUT BUTTER COOKIES

Kids will love these scrumptious low-carb keto cookies; all you need is peanut butter, vanilla extract, an egg, and some sugar substitute.

Provided by Fioa

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 25m

Yield 12

Number Of Ingredients 4



4-Ingredient Keto Peanut Butter Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
  • Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
  • Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 12.4 g, Cholesterol 15.5 mg, Fat 11.2 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 104.6 mg, Sugar 2.1 g

1 cup peanut butter
½ cup low-calorie natural sweetener (such as Swerve®)
1 egg
1 teaspoon sugar-free vanilla extract

LOW CARB PEANUT BUTTER CHOCOLATE CHIP COOKIES

A very low carb (and just four ingredients required) peanut butter chocolate chip cookie recipe. Optionally you can leave out the sugar-free chocolate chips and use nuts.

Provided by Big Mike2

Categories     Chocolate Chip Cookies

Time 22m

Yield 12 cookies

Number Of Ingredients 5



Low Carb Peanut Butter Chocolate Chip Cookies image

Steps:

  • Preheat oven to 350 degrees.
  • Line cookie sheet with parchment paper (do not grease parchment).
  • Mix peanut butter, Splenda, egg, vanilla until combined.
  • Then slowly mix in chocolate chips.
  • Once all mixed portion into 12 balls.
  • Place on parchment and then use a fork to criss-cross mark the cookies and flatten them ala regular peanut butter cookies.
  • Bake at 350 for 12 minutes.
  • Remove from oven, cool a couple minutes on pan then transfer to a wire rack to cool.
  • Store in airtight bag or container - cookies will be crumbly but not hard, so keep that in mind when storing.

Nutrition Facts : Calories 100.2, Fat 8.3, SaturatedFat 1.7, Cholesterol 0.1, Sodium 83.3, Carbohydrate 3.2, Fiber 1, Sugar 1.6, Protein 4.7

3/4 cup peanut butter
3/4 cup Splenda granular
1/4 cup egg substitute or 1 large egg
1 teaspoon vanilla extract
1/2 cup sugar-free chocolate chips (Hershey's)

LOW CALORIE AND FABULOUS PEANUT BUTTER COOKIES

I found this recipe in a Low Calorie cookbook that was written before Low Calorie was truly en vogue. I made these cookies last weekend and the whole family LOVED them. They stay soft, but are best right out of the oven. (They won't stay around long anyway!)

Provided by CalorieCounter

Categories     Drop Cookies

Time 20m

Yield 36 Cookies

Number Of Ingredients 9



Low Calorie and Fabulous Peanut Butter Cookies image

Steps:

  • Preheat oven to 325°F.
  • Combine flour and baking soda in small bowl and set aside.
  • In a separate bowl, using a mixer, lightly beat margarine until soft, then add dry ingredients (sugar and brown sugar) and peanut butter.
  • Beat until smooth, scraping edges as necessary.
  • Add in egg whites and vanilla and mix well.
  • Now add the flour mixture and beat slowly.
  • Fold in oats using a spatula.
  • Drop onto ungreased cookie sheet.
  • These cookies don't spread very much so you can put them fairly close together.
  • Bake 8-10 minutes or until edges turn golden brown.
  • This recipe yields about 36 medium cookies.
  • Each cookie has about 70 calories- not too shabby!

1 cup flour
1/2 teaspoon baking soda
2 egg whites
1/2-1 cup margarine
1/3 cup sugar (or sugar substitute like Splenda)
1/3 cup brown sugar
1/2 cup reduced-fat peanut butter
1 teaspoon vanilla
1 cup rolled oats

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