The easiest low-carb cookie you'll ever make is a flourless peanut butter classic built from just four pantry staples. No flour, no sugar — just peanut butter, granulated sweetener, an egg, and vanilla mixed into a soft, chewy dough. Eighteen cookies bake in 10-12 minutes at 3.14 g carbs each.
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 (8.8 oz) creamy peanut butter, unsweetened
• 1 1/3 cups / 267g (9.4 oz) granulated sweetener, like Splenda or erythritol
• 1 large egg
• 1 teaspoon / 5ml (0.2 fl oz) 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 (0.11 oz) per cookieFats: 4g (0.14 oz) 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 (480 ml) 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 (480 ml) 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.
Pro Tips
- Use unsweetened creamy peanut butter — with only four ingredients, any sugar in the peanut butter lands straight in the macros.
- Roll tablespoon-sized balls between your palms for smooth, even cookies before pressing them with the fork.
- Press down once, then crosswise again for the classic crosshatch; the pattern flattens the flourless dough so it bakes evenly.
- Pull the cookies at 10-12 minutes while the centers are still soft — they firm up during the 5-minute rest on the baking sheet.
Frequently Asked Questions
What are the four ingredients?
Creamy unsweetened peanut butter, granulated sweetener like Splenda or erythritol, one large egg, and vanilla extract. Nothing else — no flour, no sugar.
Are these cookies keto?
Each of the 18 cookies has 67 calories with 3.14 g carbs, 3.1 g protein, and 4 g fat, so they fit a low-carb day when the carbs are counted.
Why are the centers still soft when they come out?
That is normal — the cookies bake 10-12 minutes and firm up as they cool on the sheet. Pulling them soft is what keeps them chewy.
How do I get the crisscross pattern?
Press the back of a fork onto each ball, then press again from the opposite direction. The pattern also flattens the cookies for even baking.
Recipe card below.
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The Easiest Low-Carb Cookie You'll Ever Make
Ingredients
Method
- 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.
