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The Easiest Low-Carb Cookie Youll Ever Make – vegetarian recipe
Stav Kogan

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,
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 18 cookie
Calories: 67
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (250 g / 8.8 oz) creamy peanut butter, unsweetened
  • 1 1/3 cups (267 g / 9.4 oz) granulated sweetener, like Splenda or erythritol
  • 1 large egg
  • 1 teaspoon (5 ml / 0.2 fl oz) vanilla extract
  • 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.

Method
 

  1. Directions1.
  2. Preheat your oven to 350°F / 175°C.
  3. Line two baking sheets with parchment paper. 2.
  4. In a medium bowl, combine the peanut butter, granulated sweetener, egg, and vanilla extract. 3.
  5. 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.
  6. Place them about 2 inches apart on the prepared baking sheets. 5.
  7. 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.
  8. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft. 7.
  9. 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.

Nutrition

Calories: 67kcalCarbohydrates: 3.14gProtein: 3.1gFat: 4g

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