The Easiest Low-Carb Cookie You’ll Ever Make
Craving a classic peanut butter cookie but sticking to a low-carb lifestyle? You’ve found your new favorite recipe! These unbelievably simple, flourless cookies come together in minutes with just four pantry staples. They’re soft, chewy, and packed with rich peanut butter flavor, proving you don’t need sugar or flour to satisfy your sweet tooth. Get ready to be amazed!
Ingredients
• 1 cup / 250g creamy peanut butter, unsweetened
• 1 1/3 cups / 267g granulated sweetener, like Splenda or erythritol
• 1 large egg
• 1 teaspoon / 5ml vanilla extract
Instructions
1. Directions1. Preheat your oven to 350°F / 175°C. Line two baking sheets with parchment paper.2. In a medium bowl, combine the peanut butter, granulated sweetener, egg, and vanilla extract.3. Mix with a spatula or electric mixer until a smooth, consistent dough forms.4. Scoop tablespoon-sized balls of dough and roll them between your palms. Place them about 2 inches apart on the prepared baking sheets.5. Using the back of a fork, gently press down on each ball to flatten, then press again from the opposite direction to create a classic crosshatch pattern.6. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft.7. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Makes: 18 cookiesCalories: 67 per cookieCarbs: 3.14g per cookieFats: 4g per cookie
Pro Tips
• Use a creamy, unsweetened, no-stir peanut butter for the best consistency. Natural, oily peanut butters can cause the cookies to spread too much.
• Pull the cookies from the oven when the edges are set and lightly browned. They will seem underdone in the middle but will firm up perfectly as they cool on the pan.
• If the fork sticks when making the crosshatch pattern, dip it in a small amount of granulated sweetener between presses.
• For extra texture and flavor, feel free to mix in 1/2 cup of sugar-free chocolate chips or chopped peanuts.
FAQ
Q: Can I use natural peanut butter for these cookies
A: It is highly recommended to use a creamy, no-stir, unsweetened peanut butter for the best consistency. Natural, oily peanut butters can cause the cookies to spread too much during baking.
Q: Why are my cookies so soft when they come out of the oven
A: The cookies are meant to be soft in the center right after baking. They will firm up perfectly as they rest on the hot baking sheet for 5 minutes before being transferred to a cooling rack.
Q: What can I add to this low-carb cookie recipe
A: For extra texture and flavor, you can mix in up to 1/2 cup of sugar-free chocolate chips or chopped peanuts into the dough before scooping.
Q: How do I stop the fork from sticking to the dough
A: If the fork sticks to the dough when making the crosshatch pattern, simply dip it in a small amount of granulated sweetener between presses. This will prevent it from sticking.
