Low-Carb Peanut Butter Cookies

Yield: 25 people
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Delicious low-carb peanut butter cookies, using creamy peanut butter, natural sweetener and topping with sugar-free chocolate and chopped peanuts.
Print Recipe
5 from 2 votes

Ingredients

  • 1 ¼ cup peanut butter
  • 2 egg
  • 1/2 cup xilatol
  • 1 tsp vanilla extract
  • ¼ tsp  sea salt
  • 1 cup unsalted peanuts — chopped (save some for topping)
  • ¾ cup sugar-free chocolate bar — chopped

Instructions

  1. Preheat the oven to 350F. Line a baking sheet with parchment paper or silicone mat. Set aside.
  2. In a large bowl add the peanut butter, eggs, sweetener, vanilla, and salt. Using a spatula stir everything well until all is combined and the dough is smooth.
  3. Add the chopped peanuts and mix well.
  4. Roll balls of dough. It’s about 1.5 tablespoons of dough per cookie. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Probably the dough will crack a little when you press your thumb into it. You just have to re-seal some cracks by simply smooth it out with your fingers. But know that it’s totally fine to have a few cracks.
  5. Bake for about 15-20 minutes, until very lightly golden. Allow the cookies to cool completely before handling.
  6. While the cookies are in the oven, melt the chocolate in the microwave.
  7. In a microwave-safe bowl, melt ¾ cup chocolate chips. Heat for 1 minute. Remove from the microwave and stir. Return it to the microwave and repeat, stopping to stir every 15-seconds until the mixture is totally melted.
  8. To make chocolate-dipped cookies, dip half of cookie into the melted chocolate and let the excess run off. Sprinkle with peanuts, if desired.
Course: Dessert
Cuisine: American
Keyword: cookies and brownies, dairy free, dessert, gluten-free, low-carb, vegetarian

Nutrition Information

Amount per serving (1/25) — Calories: 130, Fat: 10g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 89mg, Potassium: 4mg, Carbohydrates: 10g, Fiber: 1g, Sugar: 1g, Protein: 5g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

This post contains affiliate links. For more information, please visit my disclosure page here.