Peanut Butter Cookies (Sugar Free, Low Carb, Gluten Free, THM S)

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 Low Carb and Sugar Free Peanut Butter Cookies

Cookies! I love the smell of baking cookies. I used to love coming home from school as a kid and find that mom had baked. She had two really good cookie recipes that I still love. They were a nice crisp butter cookie and a chocolate cookie with chocolate chips.  She called the chocolate ones “Paul’s Cookies” because they were always my younger brother’s favorite. We still call them that to this day. I just called them all my cookies because I loved them all, ha!

Actually, I don’t think I have ever met a cookie I didn’t like.  I wanted to have this recipe out on the blog back before Christmas but with all the rush of season I simple didn’t get to it. But, I am sure you will enjoy them just as much as you would have then. After all, cookies are a perfect treat all year around, right? Right!

Low Carb Peanut Butter Cookies

This version of peanut butter cookies is low carb, sugar-free, gluten-free and a Trim Healthy Mama “S” treat. Isn’t it great that we can eat cookies as part of our journey to getting healthy? As with any other food, eat them responsibly. Over doing it on treats, even low carb ones, can still add up to less weight loss. I always feel a bit sad for those that choose an eating plan that would cut out cookies though. Can you imagine?  No cookies, no way!

Blunt honesty is coming in my next statement, so be ready.  I can become a serious grumpy girl and may even seem a bit dangerous… like a hungry bear when denied cookies or any dessert for that matter. Ha! Am I alone there?

Okay maybe I am, but don’t worry, my family is safe from my grumpiness because Mama Bear’s cookie jar will always be full! Thanks to this recipe.

Low Carb Peanut Butter Cookies

A great addition to these cookie would be some low carb chocolate chips like Lily’s. Oh man, we all know how well chocolate goes with peanut butter! Thank you for stopping by and I hope you enjoy this Peanut Butter Cookie Recipe.

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2 cookies

Peanut Butter Cookies (Sugar Free, Low Carb, Gluten Free, THM S)
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Ingredients

  • 2 cups of finely ground almond flour
  • 1/4 of Pyure Sweetener (or 1/2 cup THM Gentle Sweet)
  • 1 stick softened butter
  • 1/2 cup all Kroger natural peanut butter (of your favorite)
  • 1/2 tsp pure vanilla
  • pinch of salt
  • Note: Taste the dough once you have it mixed completely and if needed you can adjust your sweetener.

Instructions

  1. This recipe makes about 24 small cookies, with a serving size being 2 cookies.
  2. Cream your butter, peanut butter and sweetener together in your mixing bowl.
  3. Add in your almond flour and combine well.
  4. Let cookie dough rest in the fridge for 15-30 minutes.
  5. Us a small cookie scoop to get the cookie dough and then roll it into small balls. The larger your balls are the few cookies your recipe will make.
  6. Place each dough ball on a sprayed cookie sheet about 2 inches apart. I am able to fit about 12 per baking sheet.
  7. Spray a fork lightly with cooking spray and press the fork down on the top of each ball. Repeat this step with the fork going the cross directions also.
  8. I find that making these cookies flatter helps them have a more crisp texture after they cook and cool completely.
  9. Bake the cookies in a 350 degree oven for about 12-14 minutes. Times may vary between ovens so just start watching them after 12 minutes.
  10. You want the cookies to be a nice golden brown but not overly dark. The nut flour will burn quickly if over baked.
  11. When the cookies are done, let them cool for just a few minutes on the baking tray before transferring them to a plate or cooling rack.
  12. These cookies are light and delicate but I love the texture. I prefer to keep mine in the fridge but you don't have too.

Notes

Nutritional Information Per Serving per my calculations with my ingredients: Calories 194, Fat 19 grams, Net Carbs: 3, Protein 7 grams, Sodium 66 grams.

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16 comments

  1. Michelle says:
    Number one, can I make the peanut butter cookies with peanut junkie butter and that still work? I was just wanting to make them a little less fattening.
    • Keri Bucci says:
      Hi Michelle, I haven't tried that so I couldn't say exactly if it would work or not. I don't see why it woudln't thought. It might a little more dry since the fat will be less but the flavor should still be good.
  2. april isaacs says:
    I just made these and they turned out really cakey. Yours do not look cakey. Is that how they are supposed to be? If not, what do you think I did wrong?

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