Low-Carb Peanut Butter Cookies Recipe | CDKitchen.com (2024)

reviews & comments for low-carb peanut butter cookies

1. Guest Foodie REVIEW:
   April 4, 2017

   I added two teaspoons of Stevia instead of sugar or Splenda AND carob chips sweetened with stevia for chocolate peanut butter cookies. Perfect for a sweet tooth.

2. Guest Foodie REVIEW:
   September 28, 2016

   I used coconut palm sugar instead of Stevia because I hate the taste of it. The dough was very wet but the cookies look great... A bit darker then the ones in the picture. Also you have to bake them for another 3-4 minutes but keep an eye on them. Delicious! Not crumbly at all! Super Chewy and only 4 net carbs!!!

3. schuester REVIEW:
   September 21, 2016

   Not bad!

4. Lina REVIEW:
   April 11, 2016

   Mine just came fresh out of the oven earlier today. They taste amazing. I used half smooth peanut butter and half crunchy. The only downside for me is how incredibly crumbly they are, but not to the point that I won't make them again. Cheers!

5. Katerina December 4, 2015

   The nutritional info is useless if you do not either specify how large a serving is (which this recipe does not) or provide nutritional info for the entire batch so that one can calculate the value of each cookie oneself. It is true that I can do that myself by looking up carb content of all the ingredients and dividing by the number of cookies that yields, but then the recipe should not pretend to provide useful nutritional info.

   • CDKitchen Staff Reply:

     The nutritional data IS per cookie. I'm not sure what you think is missing. The recipe makes 14 cookies, one cookie is a serving.

6. Guest REVIEW:
   July 10, 2015

   I made half a recipe, but used 1 large egg, then replaced 1/3 of the peanut butter with cream cheese for fewer carbs. I used stevia in the raw, which I reduced a littler rom the half recipe. They were good and moist, and not too crumbly, but they came out of the oven wet. Moisture seemed to separate from the dough during baking, so they looked funny coming out of the oven. They dried when I moved them to a cooling rack. I think next time I will not reduce the sugar, but I'll still double the egg.

7. Guest Foodie REVIEW:
   December 16, 2014

   Aftertaste yuck

8. Guest Foodie REVIEW:
   August 25, 2014

   Ive been looking for something to help with my cravings for all things sweet and these are just the trick! Thanks so much for the recipe I think I will be making these regularly :)

9. LowCarber REVIEW:
   November 27, 2013

   These tasted okay, but my big problem had to do with texture. They were very crumbly at the bite, then turned into a peanut butter paste in the mouth. Still, we low-carbers have to take it as it comes sometimes, if we're serious about shedding a few pounds.

10. Valerie REVIEW:
    November 22, 2013

    I made the recipe as directed and the cookies did turn out a little crumbly but very tasty. As you'll see in the other reviews, some have had luck adjusting the amount of Splenda in making a less crumbly cookie. Overall, these are a really yummy low carb snack.

11. lchousewife REVIEW:
    November 8, 2013

    this is a longtime low carb favorite snack. I use creamy peanut butter and egg substitute and 3/4 cup splenda.

12. jomarkfl REVIEW:
    March 17, 2013

    I used Organic Blue Aguave as a sugar substitute.Added about 1/2 cup of oatmeal (eyeballed it and added when mixing when the dough looked too loose.I used I teaspoon of vanilla.Baked at 350 degrees for 18 mins.Seemed just right for a diabetic. Why aren’t these available in the coffee shops since they keep telling us on the news that 40% + of the public ia diabetic?

    See Also

    Caramel Cheesecake Stuffed Apple Bread Recipe - The Cookie Rookie®

13. Bernicem77 REVIEW:
    September 9, 2012

    Made these tonight and they were delicious. AND super easy to make. I used 3/4 cup splenda. They were sweet so next time I will use 2/3 cup splenda. This will be a weekly treat in my household.

14. fltaz REVIEW:
    March 20, 2012

    The best snack a low- carb person with a big sweet tooth could have!!!! YUM YUM

15. Guest Foodie REVIEW:
    April 18, 2011

    Being new to the low carb diet, I tried this recipe and LOVED the cookies! I used 1/4 cup Egg Beaters instead of an egg and added a teaspoon of vanilla extract. I baked them at 350 degrees for about 20 minutes, which was a little too long. The cookies are slightly dry, but they do not crumble and they taste delicious! Next time I will cut back on the baking time. Also, I used the listed amount of Splenda and it was just right...not too sweet at all! Thank you for the recipe!

16. CC2011 REVIEW:
    March 29, 2011

    Loved it! I am a guy so I dont measure anything. Just a little of this and that. Not sure the exact ratio but they turned out perfect. I do know I skimped on the Splenda (running low)As well I added a little bit of sugar free jelly (watch those carbs!) on top and it turned out to be one of the best low carb snacks i've ever made. Very simple to make! Thanks!

17. scrapbookmom REVIEW:
    December 9, 2010

    These cookies are really good & really easy to make.The only thing I changed was that I cut the Splenda down to 2/3 cup.I'll be making these often!

18. BirdDancer REVIEW:
    November 19, 2010

    I've made these cookies twice and both times halved the recipe (it makes a lot). The first time I accidentally doubled the amount of egg to 1 (for half recipe) and vanilla (for some reason not showing on the recipe now) to the full amount. They tasted great, but most importantly the cookies didn't crumble. The second time I made them I halved everything correctly and found that the little more than half an egg produced a crumbly cookie. I'd double the egg in both scenarios but leave the vanilla the same (1 tsp in the full recipe).

19. BirdDancer REVIEW:
    October 17, 2010

    I made these the other day and can't stop eating them. I don't feel too guilty because they are so tiny (made according to the servings for the recipe). They have a nice peanut flavor from the natural peanut butter.Tip: I took the peanut butter out of the fridge to soften before making them, and then when I mixed all ingredients I refrigerated it again to harden. It facilitated the process of rolling them into balls and putting the fork marks in them.

20. Jenny REVIEW:
    May 14, 2010

    I've made this old 1-1-1 recipe before with regular sugar, and it was always pretty good. I wanted to try it low carb, so this time I used the Splenda. 1 cup is way too much though (I have never found granulated Splenda to work 1:1 in recipes with sugar but maybe that's because I never tried it in recipes before I stopped eating refined sugar, maybe I've lost the sweet tooth?). I used about 1/3 of a cup. They came out fab. Just the right sweetness, no aftertaste. Maybe a little soft/crumbly, but I love soft cookies. Yay for a low-carb treat that tastes good!

21. christineallegra REVIEW:
    December 26, 2009

    i added the vanilla and decreased the amount of splenda i used by a tad. i only wanted to make half the amount of cookies so i did 1/2 cup crunchy pba little less than 1/2 cup Splenda1 egg (to hold the mixture)1/4 cup of almond meal to hold cookie as wellthey came out wonderfully! unfortunately can't do much about the splenda aftertaste. think i'm going to try it with a mixture of 1/2 splenda and 1/2 stevia next time!

22. kuntrymommy REVIEW:
    September 9, 2009

    Made them right after finding recipe. I put 1 tsp vanilla. They are a little crumbly but not bad. I only baked mine 8 minutes because I like moist cookies. My sister-n-law and my dad love them. Great treat when you need something sweet.

23. kaykay10 May 10, 2009

    Very..very dry. I didn't really enjoy them at all.

24. americangirl65 REVIEW:
    January 24, 2009

    This recipe was a shock to me. I tried them and I love them. So easy to make. One of the best low carb cookies I have tried.

25. Low Carbing it! REVIEW:
    June 1, 2008

    I made these little cookies and they are great. I did add a teas vanilla, about 1/4 teas baking soda, and 2 tblsp fat free half and half. They are perfect! I got 20 oookies out of the batch.

26. kworthmom REVIEW:
    March 25, 2008

    My daughter made these for us and they were fabulous!! I think I will tell her to reduce the Splenda next time and we try the vanilla too, but we loved these. They were pefect little guilt free nibbles.

27. lowcarblifer REVIEW:
    January 26, 2008

    These were great..I added the vanilla, some low carb chocolate and an extra egg. They weren't crumbly dry...just perfect.

28. Mom2aMiracle REVIEW:
    November 13, 2007

    I just made these and loved them!I used natural peanut butter, 1 t of vanilla and one packet of instant plain oatmeal. They turned out really good! I also cooked them on a silpat if that matters. I am diabetic & these are a nice treat! Fast too!!!

29. hearts_07 REVIEW:
    November 4, 2007

    These are easy excellent cookies. Addictable.

30. AprilBaby REVIEW:
    August 19, 2007

    I must say, these are not what they promised to be. Very crumbly and all around disappointing. They barely hold their form out of the oven, and even when they cool, there's not much taste. I tweaked the recipe after reading others' comments that they were too sweet. I used 3/4 c. Splenda and 1 tsp. vanilla extract. Still, not very good. Maybe there should've been salt and some form of low carb baking mix? Baking soda?

31. RachelW67 REVIEW:
    January 28, 2007

    With 1 tsp of vanilla added these are 5 star cookies. You can also add a piece of sugar free chocolate on top after they come out for a Sugar Free Peanut Blossom Cookie! I made 20 cookies.

32. yummy January 2, 2007

    These are great!! Perfect indulance without all the guilt. They were a little suggary though. I would try and use 3/4 c of sugar next time?? Or maybe not roll them in sugar!!

33. NancyT REVIEW:
    May 26, 2006

    Pretty good cookie, but somewhat crumbly. Leaves an after-taste, probably from the Splenda. I don't think I'll make these again.

34. jenn REVIEW:
    April 30, 2006

    i just started the low carb thing a few days ago... and a lot of the copy cat recipes for the real deal ( like speghetti squash) didnt compare to the real deal. This is GREAT!!! LOVE IT LOVE IT :)

35. HAPA GIRL REVIEW:
    April 21, 2006

    Great recipe. My father is diabetic and these are a perfect tasty snack for him. tip**I add a cup of oatmeal to the batter.

36. careen REVIEW:
    February 18, 2006

    I made these cookies for VAlentines Day. I bought p.b. with no added sugar to reduce carbs. I also bought sugar-free strawberry jam and pressed hearts in the the cookies and filled them with the jam. They were adorable and delicious! Although I may have under-cooked them because they were really SOFT!

37. loreleiofbabel REVIEW:
    January 15, 2006

    This is the easiest cookie recipe ever! The cookies are super delicious. My husband never knew that I used reduced fat peanut butter and Splenda! He thought they tasted just like his grandmother's. Great recipe!

38. elcunni REVIEW:
    October 15, 2005

    YUMMY!! Very good! My whole family loves these...and I don't worry too much about giving it to them!! Thanks for the wonderful recipe!!

39. gen80517 REVIEW:
    June 11, 2005

    This is a fantastic recipe! I altered it slightly to create my own version using honey - and they were still absolutely soft and tasty. Thanks!