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Home » Low Carb Peanut Butter Cookies

Low Carb Peanut Butter Cookies

By Kim Hardesty

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These Six Ingredient Low Carb Peanut Butter Cookies are so easy a 10-year-old can make them. Psst! they’re also low carb, gluten-free, dairy-free, keto and terrific!

These crispy Six Ingredient Peanut Butter Chocolate Chip Cookies are so easy a 10 year old can make them. low carb, gluten-free, dairy-free, keto, thm | lowcarbmaven.com

My kids have been begging for these low carb peanut butter cookies all week and I haven’t minded indulging them; putting one in their school lunch and letting them have a couple with a glass of milk as an after school snack. I’m careful to remind them that mommy’s treats are healthier than regular treats but that they are still treats and “treats are a sometimes food”.

Unfortunately since starting this blog a year ago, my family has had access to more treats than in previous years.  My son is beginning to expect dessert after dinner and he even gave me the “stink eye” the other day when I told him that there was none! But I do my best to provide balance throughout the week and how could I turn my daughter down when she finally (after many years) expressed a desire to bake with me?

After proclaiming her boredom for the umpteenth time the other day, I pulled-up Pinterest and showed her how to do a search. She immediately found gluten-free things she liked and began to gather some recipes into a cookbook – a special cookbook for only herself and mommy to use together. The original recipe for these peanut butter chocolate chip cookies was full of sugar, but we tinkered with it to make a great low carb and sugar-free version, and one easy enough for my 10 year old to prepare herself.

These crispy Six Ingredient Peanut Butter Chocolate Chip Cookies are so easy a 10 year old can make them. low carb, gluten-free, dairy-free, keto, thm | lowcarbmaven.com

There are a bazillion gluten-free peanut butter cookie recipes available on the internet using nothing but peanut butter as the base. Some call for sugar and others are refined sugar-free and some of the recipes work while others don’t. Many recipes use natural organic ground peanut butter and others use almond butter, but I just used regular creamy peanut butter from the grocery store — Skippy Natural Creamy Peanut Butter, and yes, it does have added sugar listed in the ingredients. Boo!

This was the first time I used Lily’s Sugar-Free Chocolate Chips, which are sweetened with erythritol and stevia. For those of you unfamiliar with Lily’s sugar-free chocolate chips, I found them to be like dark chocolate in flavor and harder in texture than Hershey’s Sugar-Free Chocolate Chips which are sweetened with maltitol. Maltitol is a sugar alcohol which can cause blood spikes and/or intestinal distress in some individuals. I can detect a cooling effect in Lily’s chocolate chips and do not enjoy eating them out-of-hand, however, they are great in baked goods. FYI, I have heard that the Lily’s chocolate bars are very nice.

Since I bought a case a few weeks ago, I will be using Lily’s chocolate chips for everything for a while, but you’re welcome to use your favorite low carb or low sugar chocolate in these peanut butter chocolate chip cookies. Have I mentioned that these cookies only have 6 ingredients? I know!!! Most of my recipes are pretty long, but NOT this one.

These crispy Six Ingredient Peanut Butter Chocolate Chip Cookies are so easy a 10 year old can make them. low carb, gluten-free, dairy-free, keto, thm | lowcarbmaven.com

LETS TALK RECIPE TINKERING!

The original recipe called for 3/4 cups of sugar and 1 cup of chocolate chips, resulting in an overly-sweet peanut butter cookie with so many chocolate chips, that it was difficult to work with. Replacing the sugar with erythritol helped cut back on the sweetness, but it was still too sweet and left a nasty cooling sensation in the mouth upon eating. I settled on using 1/3 cup of Sukrin Gold which added a nice brown sugar flavor but using regular erythritol and 1/4 teaspoon of maple flavoring gives a good approximation. Since Sukrin Gold is a 1:1 sugar replacement and erythritol is not, add 1/8 teaspoon of stevia glycerite to bump up the sweetness a bit.  I also used 1 T of the Sukrin Fiber Syrup Gold which helped the cookies brown a little better.

NOTE: I like my desserts on the less-sweet side. If you want your cookies sweeter increase the Sukrin Gold to 1/2 cup OR add 1/16 – 1/8 teaspoon Stevia Glycerite.

Let the cookies cool on the pan for a full 5 minutes before removing or they will break apart! They will be crispy once completely cool. I found it best to keep them in an air-tight container the refrigerator which helped mask any lingering cooling effect from erythritol and also kept the cookies crisp.

Six Ingredient Low Carb Peanut Butter Cookies are 2 Net Carbs per cookie

[Disclosure: This recipe contains affiliate links.]

These crispy Six Ingredient Peanut Butter Chocolate Chip Cookies are so easy a 10 year old can make them. low carb, gluten-free, dairy-free, keto, thm | lowcarbmaven.com

Gluten-Free Low Carb Peanut Butter Cookies (Made With Six Ingredients)

These Six Ingredient Peanut Butter Chocolate Chip Cookies are so easy a 10 year old can make them. They're also low carb, gluten-free, dairy-free, keto and terrific! 2 net carbs per cookie.
4.91 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 26 cookies
Calories: 64kcal
Author: lowcarbmaven.com

Ingredients

  • 1 cup Skippy Natural Creamy Peanut Butter
  • 1/3 cup Low carb brown sugar packed (or Sukrin Gold)
  • 1 tablespoon VitaFiber Syrup (or Sukrin Fiber Syrup)
  • 1/2 teaspoon baking soda
  • 1 large egg, cold
  • 1/3 cup Sugar Free Chocolate Chips

Instructions

  • Preheat oven to 350 and place the rack in the middle of the oven and line a sheet pan with parchment.
  • Put the first 5 ingredients in a medium bowl and mix thoroughly with hand mixer. Add the chocolate chips and mix again.
  • Weigh 1/2 ounce portions of dough, rolling them into a ball and placing 12 on a cookie sheet at a time. Push down with a fork in one direction and then the opposite direction, making the characteristic peanut butter cookie impressions. Make sure to keep the dough in the refrigerator between batches. This batter performs best when chilled!
  • Bake for 8-10 minutes until the bottoms begin to brown. Let the peanut butter cookies cool for 5 minutes on the baking sheet before moving to a cooling rack to cool completely.
  • Store baked cookies in the fridge for several weeks or freeze up to 3 months
  • Serving size is one cookie at 2 net carbs each.
  • NOTE: DO NOT OMIT the Fiber Syrup or the cookies will crumble apart. I tried using gelatin and xanthan gum to hold them together and it doesn't work. You need all of the ingredients (except the chocolate chips) to make this recipe work. 

Notes

Each cookie is 2 net carbs!
 
NOTE: I like my desserts on the less-sweet side. If you want your cookies sweeter increase the Sukrin Gold to 1/2 cup OR add 1/8 teaspoon Stevia Glycerite.
Nutrition Facts
Gluten-Free Low Carb Peanut Butter Cookies (Made With Six Ingredients)
Amount Per Serving
Calories 64 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 3g1%
Fiber 1g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 64kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Fiber: 1g

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Desserts Tagged With: Under 30 Minutes

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  1. AvatarAshley

    January 1, 2020 at 6:39 pm

    I usually never leave comments, but these cookies are amazing! so yummy! Thx for sharing! I will have to check out some more recipes by you!

    Reply
  2. AvatarIB

    March 5, 2019 at 10:04 pm

    Hey Kim! Thanks so much for the recipe! Although, mine weren’t crispy; they were soft even after cooling. but still delicious. I used 1/4 cup of powdered swerve and followed the rest of the recipe. Thank you!

    Reply
    • KimKim

      March 6, 2019 at 8:08 am

      Hi IB. I wonder if the powdered Swerve or erythritol makes a difference instead of the Sukrin Gold. I have made these cookies 4 times in the last few weeks trying different combinations. In my recipe as written, the cookies stay together. I’ll try the recipe with granulated erythritol and the Sukrin fiber syrup and see it they stay together. -Kim

      Reply
  3. Avatarcarol

    February 23, 2019 at 5:42 pm

    hi i used this recipe and it was very crumbly. do u know what might be the reason of that? do i need to add butter or flour?

    Reply
    • KimKim

      February 24, 2019 at 11:13 am

      Hi Carol. It’s funny you say that because I literally made the cookies last weekend. My cookies do not crumble apart, although they are more crumbly than a regular peanut butter cookie. I usually keep them in the refrigerator, but have them in a jar on the counter, currently. The reason I made them is because I want to experiment with making a batch this week with gelatin to see what happens. I use Skippy Natural Peanut Butter and I use the Sukrin Fiber Syrup. I will try the gelatin in liu of the fiber syrup. -Kim

      Reply
  4. Avatarashley

    February 5, 2019 at 8:18 am

    Hi, Instead of using the sugar you used, would it be okay if I replace is with Stevia?

    Reply
    • KimKim

      February 5, 2019 at 9:48 am

      The texture will be different, but sweeten with what you have. -Kim

      Reply
  5. AvatarWendy

    September 2, 2018 at 6:48 pm

    Do I have to put in the chocolate chips? Will it affect the cookies if I don’t? Also can I use liquid sweetner or will that be too wet?

    Reply
    • KimKim

      September 3, 2018 at 12:55 pm

      Hi Wendy. You don’t have to add the chocolate chips. I’m not sure what kind of liquid sweetener you are referring to, so it’s a little hard to say if the batter will be too wet. -Kim

      Reply
  6. AvatarMelody

    May 20, 2018 at 5:04 pm

    Where do you purchase Sukrin Gold? Can’t seem to find it.

    Reply
    • KimKim

      May 21, 2018 at 7:58 pm

      Hi Melody. I buy my Sukrin Gold from the Sukrin USA website. It is so good. I also have a recipe for homemade brown sugar substitute. It is very easy to make and pretty good, although not as good as the Sukrin Gold. -Kim

      Reply
      • AvatarMelody

        June 11, 2018 at 4:42 pm

        Have you ever tried the Lakanto Monkfruit -Golden Sweetner ? I really like the taste and it’s not overly sweet. One tsp is 0 calories, 4 carbs from sugar alcohols so not a big risk. If so, how does it compare to the Sukrin Gold?? Lakanto is similar and make from erythritol and monkfruit extract.

        Reply
        • KimKim

          June 12, 2018 at 9:46 am

          Hi Melody. Yes, I have tried the Golden Sweetener. I like the Lakanto sweeteners but the Sukrin Gold is a much superior product. There is nothing on the market that tastes like it. I also have a recipe for homemade “brown sugar substitute” that works in this recipe – but again, the Sukrin Gold is the best tasting brown sugar sub. -Kim

          Reply
  7. AvatarYazmin

    January 22, 2018 at 10:37 am

    Yum! Yet another fantastic recipe from your amazing collection! I used dried goji berries instead instead of chocolate chips as I didn’t have any chocolate in the house, and they still came out absolutely delicious. Like a fruit and nut tasty combo.

    Reply
    • KimKim

      January 23, 2018 at 9:48 am

      Wow! I like your chocolate chip sub, Yasmin, and am so happy you like the recipe. I made a double batch this weekend and my kids have been enjoying them after dinner – me, too! Thanks for taking the time to leave a comment and share your yummy sub. Enjoy your day! -Kim

      Reply
  8. AvatarShawn

    January 14, 2018 at 12:21 pm

    Curious….,,, I’ve seen lots of recipes lately for cookies that are adding gelatin or beef collagen I was hoping that I would find them in a Pb cookie to help with the crumbling…. but hadn’t seen anything in the notes here about these ingredients as having tried them and why not being added etc.

    Any thoughts ?

    Reply
    • KimKim

      January 14, 2018 at 1:11 pm

      That’s a great question, Shawn. I actually don’t have any recipes using collagen. I think that gelatin would make for a weird texture. I know that the collagen is a powder (I stir it into my coffee) and I have no idea if it would act like more of a flour or if it would actually act as a binder. I just don’t know. -Kim

      Reply
  9. AvatarScynthea

    December 16, 2017 at 2:20 pm

    I made these and they are the best keto cookie I have made so far.

    Reply
    • KimKim

      December 17, 2017 at 7:00 am

      I’m so glad to hear it, Scynthea! Enjoy you cookie and your week. -Kim

      Reply
  10. AvatarCheryl

    November 23, 2017 at 10:11 am

    I love this! This looks awesome! My kids would love this!

    Reply
    • KimKim

      November 23, 2017 at 11:44 am

      Thank you Cheryl, I bet they will. Happy Thanksgiving to you and enjoy the rest of your week. -Kim

      Reply
  11. AvatarHeather

    November 15, 2017 at 1:16 pm

    First of all, these are AMAZING. They were such a hit, I thought I hit the Keto Lotto! However, 4 cookies later and they knocked me and my roommate out of Ketosis. We used the Swerve and Honey substitute because we couldn’t find the Sukrin in the store. With our substitutions, the Macros were per ONE cookie: 124 calories, 10g Fats, 4.5 Carbs(not net), 4.45 protein. We thought it was weird that it knocked us both out of Ketosis so we tried it again a few weeks later after we both were in Ketosis for over a week. Double checked all the measurements and once again it knocked us out of out Keto state. Both of us. We might try again using the Sukrin gold and see if that helps. But For those who are low carb or on Atkins. Good lord, you HAVE to try these!

    Reply
    • KimKim

      November 15, 2017 at 3:21 pm

      Hi Heather. I’m glad you like the cookies. I’m surprised that they knocked you out of ketosis, but it could have been the honey. How long were you out of ketosis and were you using ketosticks to measure whether or not you’re in ketosis or a blood reader? In any case, maybe try it without the honey next time. The Sukrin Gold is amazing and I think you will love it. -Kim

      Reply
      • AvatarShawn

        January 14, 2018 at 12:19 pm

        Curious if you were measuring before you had them. If you’re fat adapted, you likely are t measuring consistently in the urine strips regardless. The type of PB could have had sugar added so along with the honey maybe.

        Reply
  12. AvatarErin

    September 17, 2017 at 1:47 pm

    Hi! Can I use crunchy peanut butter for this?

    Reply
    • KimKim

      September 17, 2017 at 2:08 pm

      I don’t see why not, Erin, although I haven’t. -Kim

      Reply
  13. AvatarHeidi

    June 25, 2017 at 6:37 pm

    Heads up: Malt has gluten because it is made from barley There is malt in the Sukrin Gold

    Reply
    • KimKim

      June 25, 2017 at 11:18 pm

      Thank you Heidi. You own brown sugar sub can be made from 1 cup of erythritol and 1-2 teaspoons of molasses for a gluten-free alternative for celiacs. -Kim

      Reply
  14. AvatarNancy Hijjawi

    January 29, 2017 at 2:18 pm

    I made recipe exactly as published. I weighed to 1/2 ounce before baking. If 1 gram of cookie is 2 net carbs, each cookie weighed around 15 grams after cooking. Is that correct, a single cookie is around 30 carbs??

    Reply
    • KimKim

      January 29, 2017 at 2:58 pm

      No, Nancy. When I changed over to a new recipe plug-in for the site, the quantity of 1 cookie, became 1 gram. I will fix it. Each cookie is 2 net carbs. Thanks for letting me know. I have almost 300 posts and obviously missed fixing some of them. Have a wonderful day. -Kim

      Reply
      • AvatarNancy Hijjawi

        January 30, 2017 at 7:15 am

        Thanks, I’m so relieved because they are delicious!!

        Reply
  15. AvatarSandi

    January 5, 2017 at 1:34 am

    How is it best to store these cookies as I would only eat 1 or 2 then pack for a couple of weeks. Should I put in freezer?

    Reply
    • KimKim

      January 5, 2017 at 6:35 am

      They freeze really well, Sandi.

      Reply
  16. AvatarJames

    December 14, 2016 at 6:56 pm

    Missing sugar in the nutrient facts, kind of crucial..

    Reply
    • KimKim

      December 14, 2016 at 7:08 pm

      I know James. The program I use doesn’t include it. I have sent them a letter about it. I’ll begin adding the info to my recipes as soon as that feature is available. So sorry!

      Reply
      • AvatarJames

        December 14, 2016 at 9:46 pm

        Sorry, wasn’t trying to be rude.. thanks though!

        Reply
        • KimKim

          December 14, 2016 at 10:12 pm

          You’re very welcome James. I see now that my exclamation point could have been taken as me shouting at you. I was not. ? it was supposed to be a girly “I know” Lesson learned for me. I apologize very sincerely. Have a nice evening. -Kim

          Reply
  17. AvatarKelli

    September 5, 2016 at 9:15 am

    Blew me away that there are only 6 ingredients and they were YUMMY. I did not have Sukrin Gold or Stevia Glycerite (NEVER EVEN HEARD OF EITHER). Just used 1/2 cup of Swerve. Maybe they would’ve tasted even better if I’d had. But they taste great now! Perfect consistency (after cooling). I saved a bit of the dough and added some softened butter, those cookies were great too! What is the reason there was no butter in the recipe? Just curious.

    Reply
    • KimKim

      September 5, 2016 at 12:38 pm

      Hi Kelli. Subbing the Swerve was perfect. The Sukrin Gold is a brown sugar sub and makes the cookies taste a little more rich. The stevia glycerite bumps up the sweetness, but liquid stevia drops works just fine. I didn’t add any butter because the recipe didn’t need it with the fat from the peanut butter. I’m so glad you liked the recipe. :) This is my kid’s favorite cookie recipe. Thanks for the comment. Enjoy your week! -Kim

      Reply
  18. AvatarKatie Crenshaw

    October 26, 2015 at 6:09 am

    I think it is so special that you are sharing your cooking talents with your daughter. The peanut butter cookies sound fantastic. Never heard of Sukrin Gold… Will have to give that a try along with Lily’s chocolate chips. Thanks for the great tips.

    Reply
    • AvatarKim

      October 26, 2015 at 7:50 am

      Thank you so much Katie. What a sweet thing to say. Yes, these cookies were really good and my daughter loves making them. She gets a nice sense of pride in that accomplishment. Thanks, and have a great week! -Kim

      Reply
  19. AvatarBethany @ Athletic Avocado

    October 3, 2015 at 7:40 am

    a healthy cookie that contains peanut butter and chocolate chips and only 6 ingredients? Sign me up!

    Reply
    • AvatarKim

      October 3, 2015 at 1:23 pm

      Thanks, Bethany! Enjoy!

      Reply
  20. AvatarElaine Markley

    October 2, 2015 at 10:08 am

    Yummy! And I just got my order of Sukrin Gold and Sukrin Fiber Syrup Gold!

    Reply
    • AvatarKim

      October 2, 2015 at 10:10 am

      Nice. I hope you enjoy using the products. Have a great weekend. -Kim

      Reply
      • AvatarJoy

        February 26, 2017 at 11:06 am

        What is the sukrin?

        Reply
        • KimKim

          February 26, 2017 at 11:53 am

          Great question, Joy. It’s a low carb Erythritol/stevia sweetener. You can use your favorite sweetener in place of the Sukrin. I like the Sukrin because I get a bite at the back of my throat from Swerve. I hope this answers your question. -Kim

          Reply

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Kim HardestyHi, I'm Kim. I love coffee, steak, and love to bake. Are you looking for great Low Carb, Keto recipes that taste like the real thing? You're in the right place! Sign up for my NEWSLETTER and never miss a post!


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