Flourless Peanut Butter Cookies (1 net carb!)

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This has got to be one of the easiest cookie recipes on the planet!  It’s really just a standard flour-less peanut butter cookie recipe, I just replaced the sugar with erythritol and it’s only 4 ingredients, one mixing bowl, one spoon and one cookie sheet! Oh, and if you eat them all in one day then you won’t even need to dirty a container to store them in (although this is not recommended unless you are sharing!).

I am very new to the low-carb baking world so I am limited in my knowledge of sugar replacements…so far I have only successfully used Swerve Sweetener, which is erythritol.  It is highly recommended by Carolyn at All Day I Dream About Food, which is my absolute favorite low carb blog…she is a genius in the kitchen and every recipe I have tried has been AWESOME!  I like especially like Swerve since it subs 1:1 for sugar in just about any recipe…this takes all the guess-work out of substitutions also, it has no weird after-taste and won’t upset your digestive system!  I do also love stevia as a sweetener but I have yet to master using it alone in baking.  If you are not interested in a low carb version of this cookie it is easy to sub in your favorite unrefined sugar of choice, I think they would be fabulous with coconut palm sugar.

Low Carb Peanut Butter Cookies

Ingredients:

1 cup organic unsweetened peanut butter, room temperature
1 1⁄8 cup erythritol (I used Swerve)
1 egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 350° F.  Line a large cookie sheet with parchment paper.In a large mixing bowl, combine peanut butter, 1 cup erythritol, egg, and vanilla, stir well with a spoon. Roll the dough into 1″ balls. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, turning the cookie sheet halfway through baking, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from the pan to a wire cooling rack.
Makes 16 cookies.
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Comments

  1. What about using Natural Peanut Butter?

  2. I LOVE Swerve… very excited to try this recipe!

  3. Wow! I’ll have to try these! We use sucanat for sweetener. So easy!

  4. vegetarianmamma says:

    Oh, I could make this with no nut butter for my peanut allergy boys! Awesome!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    We have a Gluten Free gift basket giveaway this week! One lucky winner will score an awesome basket, just in time for Mothers Day!

    Cindy from vegetarianmamma.com

  5. Cheryl jean says:

    what is erythritol? I also do not know what Swerve is. Thank you for your help. Cj

  6. Can I add chocolate chips to it ?

  7. I loved these, had to share them with my husband else I could’ve polished off the lot. So yummy!!

  8. This recipe looks great. I’m confused how these can be 1 net carb though. By my calculations these are 60-70 carbs/15 which should be 4.5 or so per cookie. Can you clarify how you computed?

    • It will depend on the sweetener you choose to use… I used Swerve and when I enter my calculations into My Fitness Pal recipe builder with the exact brand ingredients I used it came out at 1.3 net carbs.

Trackbacks

  1. [...] Flourless Peanut Butter Cookies from Simply Living Healthy [...]

  2. [...] kids and I made these last week and they were very quickly devoured by all of us! Flourless Peanut Butter Cookies from Simply Living [...]

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