These fantastic low-carb coconut flour peanut butter cookies have a wonderful soft baked texture. With only 2 net carbs per cookie, they are an indulgent, yet perfectly acceptable way to satisfy your sweet tooth on keto.
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You’ve probably tried the ever popular 3-ingredient low carb cookies. Made with only your choice of nut butter, egg, and your favorite low carb sweetener, they are gluten free and low carb.
Unfortunately, the texture of flourless cookies just isn’t the same as those made with flour. And using almond butter or sun butter doesn’t give you that peanut butter taste in quite the same way.
That’s how these keto friendly coconut flour peanut butter cookies came to be...there needed to be a classic peanut butter cookie that worked on the keto diet.
Ingredients In Keto Peanut Butter Cookies
So what do you need to make these delightful low carb peanut butter cookies?
- Coconut flour
- Natural peanut butter (unsweetened)
- Stevia concentrated powder
- Low carb sugar substitute
- Butter
- Eggs
- Salt
- Vanilla extract
While there are more than 3 ingredients here, it’s still a very simple recipe to make.
And the result?
Not only do you have gluten free keto cookies you can eat without guilt, their taste and texture are like the ones you remember from childhood.
When I first made the cookies, I used all Swerve. However, the cooling taste was definitely present.
I recommend reducing the Swerve and adding in stevia concentrate. The sweetener blend makes the cooling effect of erythritol unnoticeable.
Depending on how sweet you want these low carb peanut butter cookies, you can add anywhere from ½ to ¾ cup sugar equivalent. The amount of sweetener I used in the recipe is closer to ½ cup of sugar.
Although I thought the coconut flour amount was just right, you may want to adjust it slightly to get the texture you prefer. I like the cookie crisp on the outside and a bit softer in the middle.
Coconut Flour
The inclusion of coconut flour is what makes these cookies have the texture they do. Coconut flour is incredibly absorbent and can’t be exchanged with other low carb fours equally, so if you don’t have it on hand you’ll need to pick some up on your next trip!
Coconut flour does vary by brand. So, you may need more or less of it.
These cookies will come out just a bit crisp on the outside and perfectly gooey in the middle. If you make your dough, however, and the texture seems off to you don’t be afraid to make a test batch and then add a sprinkle or two more flour to get the texture that’s pleasing to your palate.
If you’re worried about having an overwhelming coconut taste, don’t be. There’s more than enough peanut butter to make sure that doesn’t happen!
Butter
Butter is the traditional peanut butter cookie ingredient, so that’s what this recipe calls for (we want to keep the flavor as authentic as possible, after all).
However if you wanted gluten free, dairy free peanut butter cookies all you would need to do is substitute coconut oil.
You could use any kind you have on hand, but refined is better if you don’t want coconut undertones in your finished cookies.
The Best Sweetener For Sugar Free Peanut Butter Cookies
Low carb sweeteners are interesting.
The first batch of keto peanut butter cookies had all Swerve in them. They were good, but that notorious cooling taste was definitely present.
That’s why the final recipe actually calls for a mix of sweeteners. When you combine the Swerve or another erythritol blend with concentrated stevia powder, the cooler effect becomes unnoticeable.
Keto baking tip: Don’t cut the salt out of your low carb sweets recipes! It also helps reduce any aftertaste you might notice from sugar free sweeteners. If you’re peanut butter is salted, however, you can leave it out.
If you’ve got a real sweet tooth, you can absolutely increase the sweetener blend quantity. The amount of sweetener used in this is comparable ½ cup of sugar, but if you’d like more you can add another teaspoon or two.
If you need to switch out the granulated sweetener for a different option because of what you have on hand, you can refer to this low carb sweetener chart.
To modify this recipe into a flourless cookie, you'd need to omit the coconut flour, butter, and egg. And, the sweetener would likely need to be reduced to accommodate.
But, I was looking for low carb peanut butter cookies that had the texture of flour based ones. The coconut flour is needed to achieve that.
It’s best to tweak the sweetener and coconut flour until you get something that works best for your ingredients.
Baking Your Coconut Flour Peanut Butter Cookies
When you make up your cookie dough, you’ll roll it into a ball and place it on your baking sheet. Before you use a fork to make that nostalgic criss cross pattern, flatten the balls just a little bit.
Unlike regular peanut butter cookie dough, this batter doesn’t spread much in the oven. Because of this, you’ll need to flatten them very thin before baking if you like them that way.
Once they are all done cooking, gently remove them to a cooling rack and allow them to cool completely.
If you’d like to make a peanut butter blossom cookie, take a peek at this recipe that tops a peanut butter flavored cookie with homemade chocolate kisses.
You can also make thumbprint cookies filled with sugar free chocolate chips to satisfy your sweet tooth. All of these cookie recipes would be perfect for holiday treats!
Making Ahead & Storing Your Peanut Butter Cookies
You can make the dough up ahead of time and freeze it to bake them fresh, if you'd like. The easiest way to do this is to roll the balls and flash freeze them on a cookie sheet before putting them in a freezer bag.
Before cooking, lay the balls on the baking sheet and let them come to room temperature so that they cook well.
Alternately, you can cook up a large batch and store them in an airtight container. They should keep well for 2-3 days at room temperature and longer in the fridge.
Low Carb Peanut Butter Cookies Recipe
Be sure to leave a comment to let me know what you think when you try them!
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Recipe
Peanut Butter Cookies with Coconut Flour
Video
Ingredients
- 2 tablespoons coconut flour add more if needed
- ¼ cup low carb sugar substitute or other sugar equivalent sweetener
- ¼ teaspoon stevia concentrated powder or ½ teaspoon monk fruit extract powder
- 1 cup unsweetened peanut butter
- ¼ cup butter softened
- 2 eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Mix all ingredients together until well combined and dough forms
- Drop scoops or balls of dough onto parchment paper lined baking pans.
- Flatten each dough ball by making criss-cross mark with fork. For flatter cookies, press down first with fingers before making the fork marks.
- Bake at 350°F for 12-15 minutes or until edges of cookies have browned.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
JennW
I really wanted to like this recipe. But the batch I made was terrible. I'm going to try adding more sugar as you suggested in the blog post. I used what you recommended, and I felt like it just didn't have as much sweet. I also forgot the salt, which I REALLY think would have made a difference here. So the "terrible" comment is more me trying to get the hang of cooking low carb and no so much about the recipe. I just have to try again. Thanks for the recipe.
Valerie
My dough made 20 cookies and they are delicious. The recipe is nice and easy to make and in one bowl which is always a bonus. Took about 15 mins to bake. My husband also thinks they are nice. I had no problems whatsoever with oiliness or any other issues. I used McKenzies brand of coconut flour, I am in Australia. Thank you for sharing the recipe.
Dal
Resulted in a pan full of grease (melted butter & sugars I guess), and the cookies themselves floating in oil, as well as oil sitting on top of them. I kept adding bake time, hoping to somehow end up with some cookies, but without anything to show for the effort.
Something is oh so wrong with this recipe.
Lisa MarcAurele
This can happen if the wrong type of coconut flour is used. If your coconut flour did not absorb enough liquid in the batter, it wan't the right kind. What brand did you use? I ran out once and picked up a bag at a local store and it wasn't defatted enough to work in my recipes. Now I make sure I always keep a supply of HealthWorks brand which has always worked well in my recipes.
Dal
HealthWorks; got it… just added it to my Amazon cart, so I’ll be trying again. Thanks for naming a brand. I can’t wait to try it. I used Bob's Red Mill Organic Coconut Flour which had worked fine when making similar, Coconut Flour only, chocolate chip cookies. I’m committed to mastering several treats to help keep us from burning out on our quest to stick with a Keto diet.
Lisa MarcAurele
I've never used Bob's Red Mill before so I'll have to pick some up to compare. I wish they would standardize coconut flour as it can vary quite a bit when it comes to absorbency.
rotangus
In truth I was disappointed. They exuded a tremendous amount of oil during baking, and emerged very dry, with extremely little peanut flavor. I am still getting a handle on keto baking, but this wasn't a reinforcing experience on that trek.
Lisa MarcAurele
I have a feeling it was the brand of coconut flour you used. Some are not as defatted as others. I picked up a bag locally recently and it ruined my recipe. The brand I like the best and always gives good results is Healthworks coconut flour.
Vertta L Jorgensen
Can I use almond flour i ran out of coconut flour.
Lisa MarcAurele
Other changes would be needed so I don't recommend making that change. If you do want to try it, you'll need less liquid and less egg with more almond flour.
Nizzle ph
Sooo good thank you for the recipe ❤️❤️❤️
Tom
Can I use just stevia? If so, what amount? Stick with 1/4 cup or increase?
Lisa MarcAurele
It depends on the stevia that you are using. You can use the sweetener conversion calculator for some of the common choices.
Ginny
We had to substitute some ingredients, so I expected to have possibly strange results, but I wound up with pretty dry cookies and I’m wondering which part of what I could’ve caused it. I had to substitute salted butter spread instead of regular unsalted butter. I omitted the salt as a result of this. I also used Monkfruit/ Stevia blend granular Sweetener for both types of sweetener. I believe I got the amount right because the sweetness level is right, and there is no cooling sensation which is fabulous. But the cookies are very dry. When I make this recipe again I’ll try regular butter of course and see if that makes a difference. Any other issues that could cause dry cookies?
Lisa MarcAurele
There could have been a difference in fat content with the spread versus butter. However, the absorbency of coconut flour can vary so I'd recommend measuring slightly less coconut flour and only adding more if needed. You could have had too much coconut flour in the cookies.
Rooni
Thanks again. Forgot to rate the recipe!
Rooni
Thank you for this recipe! I decided to look up a traditional peanut butter cookie recipe and then work with both recipes to make a bigger batch of cookie dough that was still high fiber and low gluten. I used 1/2 cup coconut flour, 1/2 cup old fashioned oats, 1/4 cup cacao powder, 1/2 cup brown sugar, and 1/2 cup Zing baking blend (so much for low carb!), 1 tsp. baking soda, and 2 tblsp. water in addition to the other ingredients in your recipe to make the desired cookie dough consistency. Almost 3 dozen cookies! I will work on adjusting the sweeteners to Swerve and stevia to make this recipe lower in carbs while still keeping the high fiber content and having less fat per cookie.
Pat
Did you adjust amounts of rest of ing. or as is?
Ginny Ickle
I'll use bamboo fibre "flour" in place of part of the flour in a recipe to add carb-free fibre. (A little goes a long way!)
The other trick I'll use is replacing half the sweetener in a recipe with inulin. It's a sweet fibre -- not quite as sweet as sugar, but that's fine with me.
James Cook
A very good snack.For sweetener I just used some powdered monk fruit.Turned out great.Wondering if some cocoa powder would give you a chocolate peanut butter cookie?Suppose you would have to up the moisture to absorb the chocolate powder.Have you ever tried anything like this?And would love your thoughts.Been following you and your advice for sometime now.You are the best!
Lisa MarcAurele
You could either melt chocolate into the peanut butter or add cocoa powder. Cocoa powder would likely be easier.
carlie
Hi Lisa
I'm looking forward to making this recipe. I have liquid Stevia already but no powdered. Will this work or do I need to buy the powdered version?
Thankyou
Lisa MarcAurele
This recipe should work with all stevia. It doesn't need the powdered sweetener. Just adjust the stevia up to taste.
Oli
How would you flash freeze these? I clicked the attached link- do you still bake the dough prior to freezing or just roll the dough into balls & then freeze raw? How long does this dough keep if frozen? Thanks!
Lisa MarcAurele
I've frozen the peanut butter cookies baked and also as dough balls. Both work well. I just put them on a sheet pan in the freezer until frozen then store in sealed bags or containers.
Mary Jo
Could powdered peanut butter be used?
Lisa MarcAurele
I actually have another recipe where I use peanut flour (or powdered peanut butter). It's the peanut butter blossoms recipe.
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Deliciousoso ????
Connie
We loved this easy cookie recipe! People are raving about banana bread being easy but they probably haven’t made this! This is seriously the easiest recipe I’ve found during quarantine. We finished all the cookies in 2 days between the two of us! Yum!
Richard
I tried making these last night. Came out horrible as all the oil melted out of the peanut better. I used Costco organic peanut butter. Dont know if that was the problem or what.
Lisa MarcAurele
I've never had oil separate out of peanut butter while baking. Was the peanut butter stirred well before using? Coconut flour is typically very absorbent so it should have absorbed the oil.
Amy
Is there a substitute for maple syrup? Can I just use all coconut sugar instead of maple syrup? Or will honey work?
Lisa MarcAurele
You can use all coconut sugar in place of the stevia if you'd like. There is a sweetener conversion chart linked in the notes that can help.
Susan
Very good!!
Krysta
Mine came out very crumbly and fell apart ???? not sure what I did wrong. I did not have anything to sweeten them with ...
Lisa MarcAurele
Did you allow them to cool completely? They can be crumbly at first, but after cooling completely (I keep mine in the refrigerator) they hold together much better.
Lauren
I don’t know how you get 24 cookies out of this. I got 12 relatively small cookies and they were not crunchy at all 🙁 I used ghee instead of butter and honey instead of stevia so maybe that caused the difference.
Lisa MarcAurele
I used a small cookie scoop. The cookies should be soft baked and not crunchy.
Lauren
My batter was runny and they turned out a strange rubbery texture. I think it must have been the ghee/honey substitution. There is no way I would get 24 cookies unless they were like quarter sized
Lisa MarcAurele
It was most likely the honey.
Darcy
Could I add unsweetened cocoa powder to these?
Lisa MarcAurele
You might need to add more liquid if you add cocoa powder or use less coconut flour.
Monika
Made these today. Turned out perfectly. I used smooth peanut butter. Next time will use crunchy peanut butter. Husband loved them also. Thanks for recipe.
Angela
Great recipe!
Alisha
I made these so my hubby and I could have some Keto Christmas treats. They came out absolutely delicious. Thank you for doing all the hard work and sharing your recipes.
Baker Judy
Oh, so now I understand why my coffee and Swerve taste better if I add vanilla stevia. I never understood "the cooling effect." But I always felt it had a taste on my tongue after.
Thanks for helping. I look forward to trying your recipe.
Sandy
i'm going to make these for a friend on chemo and I can only use monk fruit (Lakanto, looks like powder or sugar). I'm not sure the measurement or how much I should use. Do you have a suggestion on how much approximately? Thanks!
Lisa MarcAurele
If you are using Lakanto classic, I'd add about 1/2 cup or a bit less. So start with 1/3 cup and add more as needed.
ugochi
hi, please can I skip the sweeteners, I want it to be plain, no stevia, no sweeteners at all. will the texture still be the same?
Lisa MarcAurele
There's not a lot of sweetener added by volume so it should be okay.
Julie
I made a few adjustments— using agave for sweetener, I added an extra 1/4 regular flour Very good!
I would add “ wet fork before pronging each cookie “.
Bonnie Harrison
Thank you, Lisa, for this recipe. I just made these cookies and they are very tasty. I left the cookies on the pan for 10 minutes after baking them before I removed them to cooling racks. This seemed to allow the coconut flour to absorb more of the fat. They turned out perfect!
Kayden Gillum
Would I be able to replace the sweetener and stevia with honey? If so how much would you say I should put in?
Lisa MarcAurele
I'd say about half cup honey, more or less to taste.
Julie
I would say do 1/2 honey and 1/2 maple syrup or agave. Just honey will really alter the flavor.
Judy B
Made these yesterday and I love them! It does bring back childhood memories. So delicious!
Cate Mitten
THANK YOU! Yummy ? ?. My granddaughter Savanna & grandson Zach LOVE??????? them
Zuzana
We love Peanut Butter so much. have to make those anytime soon.
paleoglutenfreeguy
Love that these are like the classic cookies but upgraded with healthy options. I could eat that whole plate!
jennifer
I am a HUGE peanut butter cookie fan . . . such childhood memories, and my mom criss-cross hatched them with a fork, just like you did. Pinned for later, thanks
Hope
I love anything peanut butter, these are perfect for my PB cravings!
Jean Choi
Peanut butter cookies have always been my favorite and these look incredible! I love that they are keto.
Megan Stevens
I'm always excited to find low carb and keto desserts that aren't made with almond flour. Thank you!!
ChihYu
There's nothing better than a chewy, delicious peanut butter cookie!
Raia
Mmmm! I'm always in the mood for peanut butter cookies! Especially when they're healthy!
Joni Gomes
I made these cookies over the weekend because I was looking for a snack for work. They were easy to make and satisfy my cookie cravings, thank you for the recipe!
Daniela
Oh these sound simply divine!!! I could use one this moment!
Chacha
Love all your recipes im addicted to sugar so i make low carbs desserts AWESOME!!!
Pat
Would almond flour be ok
Lisa MarcAurele
You'd need other changes so it really won't work as a one for one sub.
Janna Hunt
These cookies are amazing!! Thank you for the recipe!
Teresa Wright
I did make the coconut flour cookies but added a bag of choco chips my grandson loves them, I've very happy with this and plan to do the peanut butter ones next thanxt
Alice Edwards
How is this recipe using almond flour? Does it have the same texture? Are there more or fewer carbs?
Lisa MarcAurele
It would depend on the recipe you use. I find coconut flour recipes have fewer carbs as you use less of the flour. And almond flour does result in a crisper cookie.
Alice Edwards
I really like pb cookies, however I'm on the keto diet and try to keep my carbs around 20 to 30 per day. I want to try this recipe and plan to put the cookies in the freezer and take out one or two depending on how many carbs I have eaten that day. Thank you for your help.
Lisa MarcAurele
Freezing the cookies is a great way to enjoy only 1 or 2 at a time!
Claudia
They have a very cakey texture. No amount of overbaking/browning seems to crisp them up. I would prefer a crisper PB cookie.
Lisa MarcAurele
You'd like ones made with almond flour better. Or, try this flourless peanut butter cookie recipe and omit the chips and peanuts.
Marylyn
Great recipe. I used about1/3 cup Lakanto monk fruit/Erythritol sweetener (no stevia) and added nearly 2 more tablespoons of coconut flour, but they are great.... 24 cookies nicely sized (2 to 2 1/2 inches), not greasy and not crumbly, just perfect “real” cookies. Thanks so much!
Lisa MarcAurele
Thanks for sharing your experience with these coconut flour cookies!
Cyn
I have been looking for a good pb cookie recipe for awhile , these were great. I also added cranberries and another time choc chips. Very satisfying. Ty!
Kathy
My grandmother in a pinch would make us the 3 ingredient peanut butter cookies and they were great. I could not bring myself to make them that way tho, because adding the other ingredients, I got a lot more cookies out of the same amount of peanut butter. Glad to be able to try this one!
Lisa MarcAurele
Those 3 ingredient ones are great, but like you, I prefer ones with a bit more to them.
Darcie
I almost didn't make these cookies after reading the reviews, but a friend at work recommended them so decided to give it a shot. They turned out perfectly! I mean, come one everyone... it's a sugarless, flourless cookie—but I was more than happy with the end result. Mine looked exactly like the picture and they taste great. They were never swimming in a pool of grease. Some people might like to add a bit more sweetener, but I don't like a super sweet cookie so these were perfect for me.
I had to make a few very minor adjustments based on what I had on hand.
1. ended up using 3tbsp coconut flour because the dough was too wet
2. used Swerve sweetener (the 1/4 cup that the recipe recommends)... not sure if swerve might be better for one reason or another and used one packet of Stevia in the raw (which seemed to measure at a bit more than a 1/4 tsp
3. I only had 1/8 cup of butter, so replaced what was missing with more peanut butter.
I'm wondering if people are using all-natural, unsweetened peanut butter? Or using foil instead of parchment paper. I think that would cause problems.
Anyway, I love them! Thanks for the recipe!
Lisa MarcAurele
Thanks so much for all the information Darcie. I use unsweetened natural peanut butter so maybe it's something else. I know coconut flour tends to vary in absorbency so it could be that too.
Janelle Lynn Keener
Perfect! Simple ?
Kathy
The butter really leaked out of the cookie during cooking. It was a greasy mess. The flavor isn’t bad, but, I used sugar in the raw and something about it just didn’t work.
Lisa MarcAurele
The coconut flour usually absorbs any grease or liquid. Maybe something caused the oils from the peanut butter to leak out?
terigo
I had the same problem. The butter leaked out (used softened, and wonder if it should have been melted) leaked out of the cookies and they essentially fried. The cookie was eggy and tasteless. I used xylitol and powdered stevia as recommended. When I added a little maple syrup (which meant that I then couldn't eat them b/c of the carbs) the texture and even flavor was better in the second batch. I think, honestly, something's off with the recipe.
Jennifer
Excellent Recipe! The Cookies are Delicious.
Thanks!
Mary
I love your site, especially since so much is pretty easy & that’s a must for me. I have tried a couple of your recipes with success, cheese biscuits w coconut flour are a regular here 😉
I was excited to try these but had to make a couple of adjustments: I used about 1/4 cup swerve(all I had) & 1/4 xylitol plus a generous amount of monk fruit (I don’t like stevia at all!) It was super wet so added a smidge more coconut flour & only 1 egg. It came together nicely & I added a handful of sugar free dark chocolate chips. I scooped the it out with my hands & rolled into balls & smooshed them down a little bit. I got 19 cookies They weren’t tiny but they were definitely small. Baked for about 17 mins & cooled for just a few minutes before tasting one-I’m inpatient. It was super crumbly but still yummy. I put them in the fridge & tried another one 3 hours later & they are perfect! Delicious, soft, peanut butter goodness! And it was so quick & easy to throw together. I’m excited to make these again as well as more of your recipes. Thank you!
Lisa
You're welcome! Thanks for sharing your experience. I do find that chilling the cookies makes them hold together better.
Colleen
At first when I read some of the comments, I got scared these might not work out. I decided to try anyways and I’m so glad I did! I followed this recipe exactly (except I used skippy creamy peanut butter and Truvia as a sweetener) and they turned out perfectly! They are slightly moist and not dry or crumbly at all! So so happy that I found this recipe! It’s hard to believe these cookies have no carbs or sugar:) thanks for this recipe!
Lisa
Thanks so much for sharing that Colleen. I'm not sure why others are getting different results.
janz
Hi, how much Truvia did you use ?
Trina
So you used sugar free skippy?
James
Hi. Let me tell a brief little story, and then give my feedback on this recipe (or at least my variation of it). I'm kind of new to the keto thing but am a very experienced baker. I am hoping someone can give me some good constructive feedback here, as I think this recipe, while not a total success in my book, was certainly an order of magnitude ahead of the first one I tried...
The first PB cookie recipe I tried was a 3-ingredient, no flour recipe: 1 egg, 1 C peanut butter, 1/2 C of sweetener (I used Stevia or maybe Splenda... I can't remember which I filled the tub with when I bought it). Anyway... Those cookies were BAR NONE the absolute WORST cookies I have ever eaten. I wouldn't give them to my dog. I was so disappointed. As my friend said, "these are dry as a popcorn fart". They weren't sticky, but they stuck to the top of your mouth when you tried to chew them, weren't sweet, and just didn't resemble a peanut butter cookie from anywhere else in this universe... TOTAL FAIL... and then I found your recipe...
So as an engineer, I'm trying to dissect these recipes, figure out what went wrong, and also figure out how to get the desired taste, texture, and other attributes of a cookie without using the usual ingredients (i.e. sugar and flour). In my book, peanut butter cookies should have all the following attributes:
* Be mildly sweet
* Slightly crisp at the edges
* Have some softness to the middle
* Most (e.g. slightly oily) texture
* Should hold together when picked up between the fingers, and should not fall apart when you take a bite
To achieve these things, one generally needs fat for moisture and texture, sweetener, something to give it body (which I would guess comes from the peanuts and flour), a bit of leavening to get it some texture in the middle (eggs will do that), and something to bind it all together (protein, which would come from the eggs and the gluten in the flour). So I think the biggest thing I'm trying to get my head around in all this keto baking is... absent flour, where are you supposed to get the protein and binding strength from? I see keto breads and cakes, and I can't help but think that these are just going to fall apart with no gluten to bind the darn thing together.
I decided to make some slight modifications to your recipe. I did this for a few reasons. First, you had mentioned that the flour seemed to make all the difference (coconut flour, in your case) and while I haven't had a lot of experience with it, it certainly doesn't have an offensive taste. I did have another keto dessert with a sort of shortbread crust made from almond flour, which again also doesn't have an offensive taste, and being a nut, I thought it might work well with these cookies. I added a little of both, and added an egg to compensate for the additional flour. I also added some additional fat, because the original recipe I used before yours was so dry and absent of texture, that a little butter couldn't hurt. I added a splash of vanilla extract (because that just brings out the flavor of stuff, IMHO) Finally, I added 1/4 tsp of baking soda, because (in combination with the acidity of the eggs) I thought that might give a bit of a leavening boost and help improve the texture of the finished product. Having said that, here is the final recipe I tried...
1 C peanut butter
3 Eggs
3/4 C sweetener (again, I don't know if it's Stevia or Splenda in the tub now)
1/4 C ghee (clarified butter)
1/4 C coconut oil
2 T Coconut flour
2 T Almond flour
1/2 t vanilla extract
1/4 t kosher salt
1/4 t baking soda
To try and get some air into all this, I beat the eggs separately, and then beat in the salt, sweetener, vanilla, baking soda, the oils (after having warmed the coconut oil slightly above room temperature to melt it), and finally the flours. I then beat in the peanut butter. Overall, the texture of the batter was slightly oily, but it formed well and I got 16 nice cookies out of it. I baked them @ 350 for about 15 minutes (I have a convection oven too, but decided to go conventional on this one as cookies don't generally benefit from the convection process.)
So now for the feedback... First off, again I want to say these were an order of magnitude above the first attempt. My wife and I ate all of them last night while watching America's Got Talent, with a couple of glasses of almond milk. The taste was FANTASTIC.. BUT... The things were so crumbly they literally fell apart in your fingers. My wife was amazed that I was able to lift them off the silicone baking mats and get them onto a plate without crumbling them to bits. We ended up putting them in a bowl and eating them with a spoon. 🙂 They were tasty, and I thought you could probably mash these up with some butter and maybe use them as a substitute for something like graham cracker crumbs or shortbread cookies in a sweet crust, but "cookies" they were most definitely no. So while I can't call this a "win" (and I realize I didn't follow your recipe directly), I also will not call it a fail, because again it 's a HUGE improvement over what I started with (those were completely inedible; I gave them away.)
I think my biggest complaint at this point, again, is the texture and the binder. How do you keep things w/ no gluten from just turning into crumbs? If we could solve that, I think we'd have a real winner here. Thanks again for the recipe and also for your time in reading and responding! -- James
Lisa
Xanthan gum can help bind and so should eggs. However, I've found that putting the cookies in the refrigerator holds them together. I think it's because the fats will hold together better when chilled.
Bria Sativa Aguayo
I think constructive criticism is great. But not sure if you can criticize a recipe you never tried. It sounds like you ever actually tried this recipe. You came up with your own recipe and then said this recipe doesn't work. I don't understand the point of your comment, really.
M
You literally made up, reviewed and criticized a totally different recipe.
Susan
You changed the recipe James. How can you critique the recipe if you change it? You can't.
Waste of time James.
Lori
I just use swerve granular or confectioners when baking. What measurements do I use? Do I need both sugars or just one?
Lisa
You'll want about 1/3 to 1/2 cup for the entire recipe.
Raquel
Ok so when I first tasted these right out the oven they were dry and crumbly. But when I let them cool to room temperature they were delicious. I did add 2 tbs of cocoa powder because the dough was a little wet. They can not taste exactly like regular cookies because they don't have the same ingredients however they are an excellent substitute.
Lisa
Thanks for sharing your experience Raquel! Very helpful. 🙂
Margaret
Made these today and didn’t read any of the reviews UNTIL my mix turned into a greasy blob! After reading the reviews, I almost binned them but decided to try a tray first. Looking in the oven the cookies were literally swimming in grease and had slid all over the oven. Not to be defeated, I left them until browned at the edges. On removing from the oven, I immediately put on a wire rack to cool. Amazingly, they dried out and taste wonderful. I had made a couple of adaptations but none that I believe would have affected the final result. I used no added sugar hazelnut butter, and a couple of tbls of coconut palm sugar as I cannot tolerate sweeteners. Thanks Lisa for the recipe. So happy I persevered and cooked them.
Lisa
Thanks for sharing. Perhaps others just didn't bake them long enough. I do have a convection oven so things may just bake up faster even though I convert the temperature for a non-convection oven.
evy
OH MY on greasy floating blobs on my cookie sheet...here too! YIPE. However once they cooled off they were a bit better. I am experimenting...lol...I have them in the dehydrator in hopes that they will crisp up-we'll see! When the first half on the cookie sheets cooked so strangely, I decided the other half of the dough needed some additions in hopes of preventing the floating mess-I added a few tablespoons of hemp seeds and 2 tablespoons of ground flax. They still got all oily/weird, but they are also in the dehydrator and they look good (less greasy looking than the first half). Ah, the joys of keto baking 🙂 🙂 🙂
Lisa
I've never tried the dehydrator. Interesting. I'll have to experiment with that.
Ashley
Could I substitute the sweetener for JUST liquid stevia? Or even ground stevia leaves? I want to try but am afraid the dough would be too runny and don’t want to change the flavor too much by adding more coconut flour to compensate. First time baking with these ingredients so any feedback would be SO appreciated.
Lisa
You can add in another 1/4 cup granular sweetener in place of the stevia.
Cathy Walston
I just made this recipe; the only change I made was I substituted 1/2 c of granulated stevia for my total sweetening agent. I made the recipe into 30 cookies.
DELICIOUS!!
Lisa
Awesome! Thanks for sharing how the recipe worked out for you Cathy!
JAN
I had high hopes, but these were so bad that they just got thrown directly into the trash. The texture was all wrong (not chewy at all, just cardboardy) and they were not sweet. Really terrible.
Lisa
Sweetness is an individual preference and those who have been on low carb keto for a while tend to like things a lot less sweeter. More sweetener can always be added. I do find the texture of the cookies to be best the next day after being in the refrigerator. They are a soft cookie like most made with coconut flour.
Krystle
I am a skilled baker and keto for a long time. I made these as directed with no substitutes, but they turned out terrible. As in I doubled the batch and when they were done no one even wanted to eat them. I'm sure others made them and they turned out well, but just a cautionary tale to others to see if your coconut flour etc. are going to work. When finished they didn't taste very peanut buttery, they had an odd texture, and weren't that sweet. Hopefully others have better luck.
Roxi
I followed the recipe except I substituted sunflower seed spread and I don't think my dog will eat these. Floated in grease, rubbery, tasteless, starving dog treats, about sums it up.
They're so bad I can't stop laughing!
Lisa
The recipe worked out well with peanut butter. Sunflower seed butter isn't an option listed so that's likely the cause of the issue and it sounds like the oil didn't mix in well. And, the cookies I made were much better next day.
Maria
I heard erythritol is poisonous to dogs so don't feed it to him anyway!
Lisa
It's xylitol, not erythritol that is harmful to dogs.
Penny moore
Xylitol is poisonous for dogs !!!
Alan
So you didn’t follow the recipe and you’re surprised it didn’t turn out. LOL SMHWAF
Denise
I really wanted to believe that you were trolling with your review of this recipe. But I can say unequivocally that you were being honest to a fault. I made these monstrosities today and I couldn't force myself to eat them nor convince my greedy kids to eat them either...and they will just about eat anything.
Lisa, thank you so much for taking out your time to provide alternative treats for people like me who are trying to live a healthier lifestyle with keto. I am beyond grateful. But this most definitely is a fail in my humble hungry opinion. I'll keep trying with other recipes.
Lisa
Thanks for your honest opinion. But I'm thinking that variations in coconut flour are likely the issue. Perhaps 1/4 cup is too much for many and only 2-3 tablespoons would be better. In addition, these cookies are much better after being in the refrigerator overnight.
Carol McClure
Can I just use pyure stevia blend as the sweetener? Instead of pyure stevia blend, along with another type of sweetner?
Thnx!
Lisa
You can. You'll need about 1/4 cup.
JoyousMN
Made these. Followed the recipe pretty much exactly, but had a super sized egg, so I only used one. The batter consistency felt right. I made some almond cookies a few weeks ago, (not sure what recipe I used) and both the almond cookies and these came out crumbly and dry. They taste great, and are a great low carb substitute, now I just have to figure out the texture problem.
Lisa
Dry and crumbly is usually not enough binder and or liquid. I have found that a crumbly cookie fresh out of the oven is fine the next day out of the fridge, though, so try that.
Penny Joy
Lisa,
In spite of all the reviews I tried your recipe anyway. I refrigerated them overnight and They turned out fine the next day. I did add 1tsp of baking powder and xanthum gum and I used 1 Tblsp of Stevia as I don't need a lot of sweetener. Thanks for the recipe
Lisa
I think people get disappointed right away, but these cookies are way better after a night in the fridge. Thanks for the positive review!
Cheryl
I made these with Tahini as I am trying to cut out nuts/legumes and they turned out great. I didn't get the same amount of cookies as this recipe but think I still managed at least 20+. I weighed them and each cookie was about 12-15g each. Very easy to make. Thanks for the recipe 🙂
Lisa
You can also make these from ground sunflower seeds or sunflower seed butter.
Dody Denman
I have recently purchased peanut flour. Could I use for this recipe and if so, with what adjustments? Any other suggestion for recipes with peanut flour? Thanks. I appreciate your knowledge and am learning much from you.
Lisa
I'd recommend making this peanut butter cookie recipe instead.
Niki
Ok I don't want to rate these because to be fair, I am sloppy and impatient when it comes to baking and I barely followed the instructions. That being said, these were still good!! I didn't have vanilla extract and I used "one small clump" of Splenda brown sugar blend. I also used Skippy reduced fat peanut butter and Earth Balance buttery spread. The cookies came out super crumbly but tasty! I bet the recipe is amazing if an experienced baker follows the instructions better.
Lisa
If there isn't adequate fat (or liquid), they could get crumbly.
Bill
Mine are very crumbly as well. I used all Splenda for the sweetener. What additional fat should I use to get them not to fall apart just trying to pick them up?
Lisa
Did you try keeping them in the fridge overnight? That usually helps too. Another thing you can do is to add xanthan gum or use a fiber based sweetener.
Bill
I'll try the fridge today. Thanks for the reply. Let you know. They are still good... Crumbly and all.
Emma
I used to use a lot of Splenda for a lot of things but once I investigated all the ingredients, I found there are too many chemicals as I want to try and eat as clean as possible. I now use a variety of sweeteners. Stevia with erythiterol, xylitol, and Swerve, truvia. I am getting older and want to get as many of these chemicals I've been ingesting all my life gone for good. I am now on the Keto diet (for two months now) and am very pleased with the results and knowing my body doesn't need all those carbs. There are so many yummy recipes and products on the market that satisfy any cravings I may have. Looking forward to trying the pb cookies and the pumpkin cheesecake this week!! Thank you for all your recipes.
Lisa
You've made a great choice getting rid of the chemical based ingredients!
Patty
Not to mention, Splenda kills good gut bacteria just like antibiotics! I wish I would have learned of all the negative affects sooner. Isn't it sad that we have to research our food and medicine to the extent we do?
Teri
I'm sorry but these definitely are not your mamas cookies. I was so excited to try them. Total devastation when I tried it. With all of today's technology and advancement why can't they find something that makes a good tasty treat for those of us with diabetes? Or even just people that are wanting to go vegan or Keto?
Lisa
There are plenty of other options. Sorry this one didn't work out for you, but coconut flour can vary and so can sweeteners so sometimes a recipe needs slight adjustments in those areas.
Kara Dymond
I've been keto for 10 months and low-carb cookies just haven't been a decent replacement - too muffin-like, when I crave the crunch! UNTIL NOW. I made these last night. Last night, the taste was okay, and they were softer than I usually like though browned around edges. I took the advice in comments to refrigerate, and I had to stop myself from eating them all today! Flavour developed overnight and the texture was awesome - soft in the middle but crunchy all around! (I also added Lily's sugar-free chocolate chops to the batter.) These are addictive and really scratched that itch for a good cookie!
Connie
I followed the recipe and my cookies turned out a bit dry. Can it be because I only used 2 eggs? Would they have been moister if I used 3 eggs?
Lisa
There are some variations in coconut flour. It's helpful to add in more eggs and liquid if the batter feels too stiff.
Gareth
Hey thanks for the recipe! Im 3 months into keto and these are great for kicking my swert cravings! I have a question. Do yours end up becoming soft the next day? Is that whats expected? I think i was expecting a crucnchy cookie ao surprised how soft theyve becomr
Lisa
I store mine in the refrigerator and I find them better the next day. However, I've never noticed them to be softer.
Karen
Can you freeze the cookies since it makes a lot ?
Lisa
You can. The cookies freeze well. You can also freeze the dough to use later.
Kerry
I can't use Swerve, have you tried this using only stevia?
Lisa
Any equivalent sweetener should be fine.
Cheryl
The sugar substitute convertions drive me crazy, lol. I am fairly new. I have Stevia. How much should I use? These look so good. I cant wait to try them.
Lisa
It depends on the stevia you have. Some are bulk forms that are usually 1 for 1 sugar replacements. Other bulk stevia are twice as sweet as sugar. Most liquid stevia is about 2 teaspoons = 1 cup sugar. Concentrated powdered stevia is about 1 teaspoon = 1 cup sugar. So, you need to specify what stevia you are using.
Kourtney
I used to tablespoon scoops, and I only I made ten cookies :((!- what am I doing wrong?? However these are super delicious!!
Lisa
I used a small cookie scoop. I don't think you are doing anything wrong. My cookies were just smaller.
lorenzo
do you ever use coconut oil in place of butter? why does the recipe work without baking powder?
(sorry for a dumb question)
Lisa
It's not needed. The eggs provide enough leavening.
Amanda
Hi there, I usually don't leave comments but I started Keto about 3
Weeks ago and found this recipe while looking for something sweet to make. I made these cookies exactly as the recipe is written. (I got 20 cookies) They were delicious and extremely satisfying!
Lisa
Thanks Amanda! Glad you enjoyed them.
Tiffany p
I tried these peanut butter cookies I'm pb addict they were terrible idk what I did wrong I'm just new to low carb baking with different flours.
Lisa
It could be the coconut flour you used or possibly a measurement issue.
Sharon Yocum
I just made this cookies but used 1/2 (4 squirts) monk fruit juice concentrate instead of the sweeteners you used. They taste great!
I also used a cookie scoop so they would be the same size and so I only got 23 cookies. The scoop was 2 tsp size. So I had to adjust to nutrient counts.
I'm new to Keto lifestyle. I'm into my 4th week.
Lisa
I typically make full scoops and I'm not sure what size my scooper is, but it's on the small side.
Laura
These are great! Do you estimate 73 calories per cookie (based on your batch of 31 cookies)?
Lisa
I thought it seemed pretty high per cookie, but that's what I got from the calculator.
Kathy Herbst
I ran this recipe thru SparkPeople's Recipe calculator and came out with 176 cal total with 15.1 fat and 3.5 saturated, 7.1 carbs with 2.6 fiber and 6 protein. Very off from your calculator. I used Bob Red Mill organic high fiber coconut flour, 1/2 cup splenda and the 365 organic creamy preanut butter, unsweetened and no salt. They also do not taste like peanut butter. Any ideas. (it only made 24 cookies for me, but I used 31 for the calculator. Any ideas? What calculator program are you using?
Lisa
I redid the calculation using another program and it's based on 31 cookies. The original calculation was based on MyFitnessPal with custom ingredients entered. The updated calculation is using a recipe software program called WP Recipe Maker. Both calculations I did are similar so there's something wrong with the program you are using.
Kelley Wrba
Lisa, do you have a favorite sweetener to bake with? I'm new to the Ketogenic diet and am having a hard time with all the artificial sweeteners. The conversions from one to the other is so inconsistent. Everyone seems to have a love/hate relationship with them. Thanks for responding!!
Lisa
For baking, I use Sukrin:1, Swerve, and the LC Foods white erythritol sweetener. I've gotten the best results with these one-for-one sugar substitutes that are naturally based. I don't really have a favorite.
Marlene Burns
Please do not encourage people to ingest erythritol. Check out the list of health hazards.
I'm going to try your recipes and substitute erythritol with coconut sugar. Coconut sugar is full of nutrients and does not register on the glucose index.
Thank you for the ideas for cookies.
Marlene
Lisa
It's the best option for those using a bulk sweeteners. I've been moving away from it since I seem to have a sensitivity to it.
Marlene Burns
Good for you!
I am a proponent of the Paleo diet. If my great grandparents didn't eat it, I don't. I had an "incurable" disease. Which I cured just by staying away from processed foods, and eating only organic. I'm sticking with Mother Nature. She knows what's best for our bodies.
Lisa
Yes! 🙂
Cheryl
The health hazards is far less worse than sugar. Secondly if you avoid everything that is "bad" for you just go live in a cave. And she also stated use what ever sweetener you prefer. No where did they say use only 'x'.
Kelley Wrba
I just made these. I didn't use swerve because I didn't have it and I didn't use stevia either. I made some red velvet cheesecakes last week using stevia and they were disgusting!! I threw them in the garbage. The only sweetener I added to these cookies was two packets of Splenda. They came out great!! Just to my liking!
Lisa
Glad they worked out with Splenda! I used to use that a lot when I first started, but now I find it to be too sweet for me.
shantell
Splenda spikes your blood sugar and can kick you out of ketosis. Be very carful with artificial sweetners such as Splenda, sucrolose, aspartame, malrodextrin, Ect...do your research. I was told this by my doctor (no I didn't just read it on the Internet somewhere) stick to natural sweetners such as stevia (has an awful after taste...only use a very small amount, you will get the sweetness without the god awful bite...play around with it. Or mix it with swerve (erythritol) and it will hide the aftertaste of each sweetner...I use truvia, they come premixed...I only use a tsp or a half a tsp in my baking, cooking, coffee ect and that avoids most of the nasty after taste...like I said, play around with it (I've thrown out a lot of ruined foods...until I learned how to use it that is haha)
Kate
I'm diabetic and have used Splenda since it came out. It never spikes my blood sugar, and once you learn how to use it, there is no aftertaste and for me, is indistinguishable from sugar.
Blanket statements can discourage people from trying what might work for them. Always, always YMMV.
Toni
Agreed!!! T1 diabetic household and we always use Splenda without a single bolus!
Cheryl
Funny splenda has never spiked my blood sugar or kicked me out of ketosis.
Robert Angel
Splenda does harm your internal flora (microbiome)--which I experienced first hand. I agree Spenda taste most like sugar but be prepared to double your probiotic dose when you do. By the way, everyone is different because I have never experienced a cooling effect and use it extensively.
MaryB
These sound soo good. If I only used Swerve as the sweetener, how much do you think I should use. Thanks! Love your recipes.
Lisa
You'll need about a half cup of Swerve. Add a bit more for a sweeter cookie (I prefer my cookies minimally sweet).
Karen
They are in the oven now and they smell delicious!
Lisa
I hope they taste as good as they smell!
Barb
I baked these cookies and they are so good.....I am so glad I found these recipe now I can have cookies and not worry about my blood sugar spiking.
Lisa
I'm so glad to hear they worked out for you!
Rachel
OMG these look delicious! They'll be my next dessert (i.e. I'm making them tomorrow)!
Lisa
Be sure to adjust sweetener to taste. Some like them a bit sweeter.
Trisha
Hi! How many cookies did you make for the nutritional facts that you included?
Lisa
It's based on the 31 cookies that I got.
Jeannie Kemper
I will be making these for sure! Thank you!
Lisa
Enjoy them!
Kathleen
I think I need to make these!
Lisa
You do! I enjoyed every bite! 🙂
Jennifer Poklar
These look super good. I'm excited to try them.
Lisa
Hope you love them!
Pam
just made these tonight, good .. but will increase the sweetener . I am very pleased over all with the texture and flavor.
Lisa
I like to keep the sweet taste to a minimum. A lot of people who aren't fully keto adapted may like them sweeter.
Joan
So many wonderful recipes. Nice that you can live a low carb lifestyle and still eat things you love. thank you
Lisa
Thanks Joan! Glad you enjoy the recipes!
Mary Ann
Excited to try a recipe with flour in peanut butter cookies!!!
Lisa
Hope you love it! 🙂
Ashley Hunt
I am new to low carb recipes and I am always looking for something sweet. Love all the recipes you post.
Lisa
Thanks Ashley!
Sarah
How would this work with almond flour?
Lisa
If you want to use almond flour, you'd need a bit more and will want to cut back or eliminate the butter. You may also need to reduce the eggs.
Kevin
Hello Lisa,
The pictures have 3 eggs and the ingredients read 2 eggs. Which do you prefer?
Lisa
It depends on the size of the eggs. I had medium small size so I used 3. For larger eggs, you'll only need 2.
Jen
Reduce eggs to what for almond flour? I'm not a coconut girl! Thanks for all your receipes!
Lisa
I have not tested the recipe with almond flour, but generally, you'll need more almond flour (3-4 times as much) and less egg/liquid. So, you may want to try 3/4 cup almond flour, 1 egg and like 2 tablespoons butter.
Josh
Ugh. Wish I had read the comments before I made the batch...
I used almond flour, and added dark chocolate chips because why not.
I realized with the almond flower the dough wasn't dough so I tripled it, but didn't use less eggs.
Turned out to be a very greasy dough (cookies literally slid off the sheet while baking) and the texture is unfortunately rubbery and dense.
Questions:
1. would less eggs/butter help with the texture?
2. traditional peanut butter cookie recipes usually include baking powder, baking soda, or both. do you think these would help with the texture so that it rises a bit?
Lisa
Why would you try and use almond flour in a recipe that calls for coconut flour? They aren't the same and can't be substituted for each other.
Chris Houck
I don't have powdered stevia only liquid. Will the liquid work? thanks!
Lisa
It will work. You will likely need to use twice as much, though. I've found the powder to be about twice as sweet.
Teri Parrish
I must try these!
Lisa
You should give them a try. I'm going to make another batch for Christmas rolled in a little sweetener and topped with chocolate.
MERI KIEFFER
Please share exactly what kind of sweetener you plan to roll them in and also your plan of what chocolate to put on top. I need to make a really good cookies for my book club and none of them are on a LCHF diet. Thank for you help!
Lisa
I like using Sukrin:1, but you could use plain erythritol granules. I find Swerve too powdery. As for the chocolate drizzle, you can just melt a 85-90% cocoa dark chocolate or your favorite low carb chocolate melted. You can even use a homemade chocolate.
Roelien
Thank you so much for all your amazing recipes we benefit from them in more ways than I can count!
Lisa
My pleasure Roelien!
Emily
So good! Thanks!!
Lisa
You're welcome! 🙂
Karri
These look yummy!
Lisa
You must give them a try! 🙂
Kayla Campbell
Can't wait to try these!!
Lisa
Hope you like them!
Mene
These look delicious! Thank you!
Lisa
I thought they were! 🙂
Breanna michels
Love all the recipes!
Lisa
Thanks Breanna!
Rosanne
I LOVE all your recipes. Thank you!
Juli Varvarezis
These looks delicious! Pinned and saved! 🙂
Lisa
Thanks for the pin Juli!
Robin D
Going to make these for my hubby! He loves peanut butter and cookies 😉
Lisa
Hope he enjoys them!
Bambi
I pinned this one! Can't wait to try it!
Lisa
Thanks for the pin! 🙂
Peggie Thomas
Look delicious!
Lisa
Thanks Peggie!
Marion Schack
Hi Lisa, My husband and I are new to low carb dieting, but after a few short weeks and seeing amazing results in weight loss and improvements to health issues we are never going back to the way we used to eat! The hardest part for us has been trying to find meals and recipes we both like and low carb treats. (You can only eat so many salads.) I was very pleased today to find your blog. I have been checking out all the recipes. I can't wait to try this peanut butter cookie recipe. Thank you. Marion
Lisa
That was always the hardest part for me in the beginning as I like to have a variety of foods. Best to you and your husband on the low carb way of eating!
Marianne Christianson
Love PB. Can't wait to try.
Lisa
It is a nice way to have a peanut butter treat!
Arlene
Can't wait to try these. I think my little ones will love them!
Lisa
I do hope they like them as much as I do!
Kirsten Kassee
Peanut butter cookies have always been a favorite of mine. This low carb option has made me super excited! They look delicious and only 2g carbs per cookie! Wow, I have to give them a try very soon!
Lisa
Hope you love them Kirsten!
Alicyn E.
Can't wait to try these!
Lisa
You should definitely give them a try!
Lori
They are in the oven right now!!!
Lisa
Get the low carb milk ready! 🙂
Wishn4fishn
Made um and luved um!!!!!
Lisa
So glad they worked out for you too!
Jim B
These look tasty. Always looking for alternative recipes for the ketogenic diet. Oh and winning some product would be awesome too!
Lisa
Good luck Jim!
Joann
Low. Carb. YUM! thanks for the give away opportunity.
Lisa
Good luck Joann! Thanks for visiting!
Rachel
Peanut butter cookies!!!!!!yumm
Lisa
I ate the whole batch. They were yummy!
Julie
Peanut butter cookies are my husband's favorite that he has been missing because of his diabetes. This will be a great superuser for him this weekend.
Lisa
I hope he enjoys them as much as I do!
Eric
How many cookies does this yield in relation to one serving?
Lisa
I got 31 cookies using a standard size cookie scoop (about 1 tablespoon batter). I gave counts per cookie so you can judge how many to eat.
Leanne
I was using a teaspoon and barely got 20 cookies. Not sure where I went wrong.
Lisa
My cookies were pretty small. I'm sure that's what it is. I like them mini size.
Mary
I would like to win the low carb products
Lisa
Good luck Mary.
H
Hi Lisa have you tried to make these with almond butter instead of peanut butter?
I'm allergic to peanuts and these look so yummy.
Lisa
Although I haven't made these with almond butter, it should work fine. They are one for one substitutes. It's just the taste that will be different.
Sharon
Almond butter is milder tasting than peanut butter. For more flavor I would add some chopped almonds too.
Lisa
Yes! That would help give it a nice flavor.