Since I have been going through gestational diabetes, I have had to rethink everything about the way that I cook and eat. I refuse to be saddled with boring food. I will always ALWAYS find a way to make food fun and delicious. As my husband would say, this is my superpower. Everyone has one. Creative food is mine.Jump to Recipe
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So with all of the restrictions in mind, I have been able to create some truly amazing and delicious recipes. Today I am sharing with you these low-carb Peanut Butter Cookies. I find that I can eat these with zero effect on my blood glucose levels. They are packed with protein and very little carbs. These are not completely sugar free. However, if you want to make them sugar-free, then you can omit the drizzle of chocolate at the end.
Low-carb Peanut Butter Cookies do use artificial sweeteners. You will need to find one that measures 1:1 with sugar. Also, check the label to make sure that it does not contain sugar. Some sweeteners use a blend of sugar and artificial sweetener. I realized pretty quick that they can be tricky that way. I used a pure stevia powder in this recipe. I prefer stevia over some others because I like to keep things as natural and wholesome as possible.
This recipe also calls for natural peanut butter. This is another area where brands can try to trick you. Some so-called natural peanut butters contain sugar. Check the label to make sure that the only ingredients are peanuts, peanut oil, salt. There shouldn’t be anything else. I have found that “no-stir” usually means added sugar.
Lastly, dark chocolate. This is where the sugar in the recipe comes from. The darker the chocolate, the less sugar. So if it says 72% for example, it has less sugar than a bag that says 60% dark chocolate. I personally used Enjoy Life chips because they avoid all of the major allergens.
I hope you enjoy these low-carb Peanut Butter Cookies as much as my entire family has.
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**Weight Watchers Freestyle Points-4/cookie. Weight Watchers points are based on using the exact ingredients and quantities that I used.
Low-carb Peanut Butter Cookies
- 2 Cups Peanut Butter natural, no-sugar
- 4 Eggs
- 1 Cup Stevia Powder or sweetener of choice
- ½ Cups Dark Chocolate Chips optional
- 2 Tablespoons Vegan Butter optional
- Preheat oven to 400F degrees. Line a cookie sheet or sheetpan with parchment paper.
- In a medium mixing bowl, beat Peanut Butter, Eggs and Stevia with a hand mixer on low until creamy and well combined.
- Using a 2 tablespoon cookie scoop, drop even balls of dough onto the parchment. The parchment does not need to be greased for these cookies. Space the cookies about 1 inch apart.
- With a fork, gently press each cookie in two directions creating a grid from the tines.
- Bake at 400F for 10 minutes. Then pull the cookies out and allow them to cool on a wire rack.
- *The chocolate topping is optional* Meanwhile, set up a double boiler by heating water on medium heat in a sauce pan and placing a glass bowl on top. Make sure the bowl is large enough not to touch the water.
- Add the Chocolate Chips and Vegan Butter. Whisk continuously until melted smooth and pourable.
- I like to pour the chocolate into a food prep bottle, but it can also be drizzled with a spoon if you prefer. Do not place it in a piping bag. Chocolate must be drizzled hot.
- Drizzle chocolate evenly over all of the cookies. Once the cookies are cooled and the chocolate is dry, then enjoy!Low-Carb Peanut Butter Cookies can be frozen, refrigerated or left at room temperature. They keep for several weeks.