Low Carb Peanut Butter Cookies

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Low Carb Peanut Butter Cookies

1.3 grams of carbs per cookie

Makes about 40

1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla extract
4 packets of sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder

Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. You should have 40 cookies. If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.

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Reviews of Low Carb Peanut Butter Cookies:

6-15 of 15 reviews << Previous

A cookie baker in Arizona Apr 29, 2009
Would make this again.
I thought these were great. Like a lot of folks, I tend to have a sugar addiction and this ability of being able to bake and enjoy low carb Peanut Butter cookies (my favorite) is wonderful. Thanks for sharing of the recipe! five stars

A cookie baker in New York, NY Apr 4, 2009
Would make this again.
WOULD MAKE AGAIN!!!!!
I added about 3 xtra splenda packets and an egg white, came out great!!! five stars

A cookie baker Dec 5, 2008
Would make this again.
I really enjoyed these! I added a tbs spoon or two more of the PB (also used regular not SF) and added more splenda. Besides the fact that they are super fragile, the taste was good! four stars

Low carb dieter in Chicago Dec 1, 2008
Would not make this again.
I would not refer this to anyone, I used the additions that everyone offered besides the oatmeal idea(more carbs???) and the cookies came out horrible. As stated above they tasted better before they were cooked and they fell apart at first touch. Maybe I did something wrong but I followed the recipe. one star

Bobbie in Arkansas Aug 19, 2006
Would make this again.
I tried this recipe a couple of different ways. I added 1 teaspoon of xanthan gum to help hold them together and they still fell apart so the next time I made them, I added 1/4 cup of oatmeal and baked them about 5 minutes longer and they held together much better. My husband and I really liked them. Next time I will add a little more peanut butter though. five stars

A cookie baker in missouri Oct 12, 2005
Would not make this again.
They were so bad...I had to throw the whole batch away two stars

A cookie baker in Longview, WA Dec 19, 2004
Would make this again.
I tweaked the instructions a bit, but they turned out pretty yummy! Added just a bit less cream, a bit more baking powder, real peanut butter instead of sugar free (there really isn't a big diff in the carbs) and baked on 325 for 20min. four stars

dennis brady in pefferlaw ont. canada Dec 6, 2004
Would make this again.
Turn oven down to 350 F. for 12 minutes. four stars

A cookie baker in Low-Carb dieter in Alberta Oct 20, 2004
Would not make this again.
I followed the recipe to a Tee. But when I made these cookies, they tasted alot better unbaked, then when I baked them, It was doughy on the inside, and burt on the outside. one star

A cookie baker in long island Jun 4, 2004
Would not make this again.
Made these exactly to the recipe. Id give them a 2 on a scale 1-5: they came out a bit on soggy side even though I made 3 batches and cooked each a bit longer...also I might add a tad more spenda, - the sweetness was imperceivable.(and a bit more flour).
Honestly, I think if you just eat the pecans and peanut butter raw it would be more enjoyable. two stars

Recipe Info

two point nine stars
50% would make this again

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