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Super Easy Peanut Butter Cookies (Low Carb & Gluten Free)

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***I no longer use xylitol or Splenda. Please keep in mind xylitol is poisonous to dogs. I would suggest you use a natural sweetener like raw honey.
Peanut butter.  I feel like that is all I have to say.  Peanut butter sums it up.  I love peanut butter.  Peanut butter loves me:D  We are meant to be!
These cookies are addictive.  So addictive I’m putting what I haven’t finished eating in the freezer for another day.  You see this cookie looks all innocent.  It is plain, very homely.  It smells like peanut butter (that’s always a plus).  I’m instantly drawn to it!    Then I bite into it and I’m lost in the peanut butter and sweetness.  Evil cute little cookies!!!  I can’t stop at one.  Neither can anyone else in this house.
I’m growing in my use of xylitol.  I use to make these cookies with Splenda.  If you choose to make them with Splenda they will be a little drier and require about 8 minutes of baking time.  The cookies made with xylitol baked perfectly at 10 minutes.  They come out of the oven extremely soft but once they are completely cool they firm up and taste kinda fudgy peanut butter-like if that makes sense.  The taste and texture between the two sweeteners is like night and day.  I prefer the xylitol sweetened cookie.  It is also sweeter too.  Xylitol is 1.6 times as sweet.  If you prefer your cookies a little less sweet than use maybe half of the xylitol.
If you need a quick snack try out this evil cute little super easy peanut butter cookie.  I bet you can’t stop at one!

Super Easy Peanut Butter Cookies (Low Carb & Gluten Free) Recipe:
The recipe makes about 30 cookies
  • 1 cup natural peanut butter
  • 1 cup xylitol or sweetener of choice
  • 1 egg
  • 1 tbsp of coconut flour
1.    Preheat oven to 350 degrees F.
2.    Combine all the ingredients.
3.    Drop by teaspoonfuls on cookie sheet.
4.    Flatten twice using a fork.
5.    Bake for 10 minutes.
6.    Let cool.
7.    Snack, snack away!!!


17 Responses to Super Easy Peanut Butter Cookies (Low Carb & Gluten Free)

  1. NSAngel February 22 at 2:06 pm #

    I make a simialr one, and i bet that's exactly what's missing is the 1 tbsp of coconut flour to hold it together alike a cookie. mine tend to crumble. thanks for the recipe!

    • Ditch The Wheat February 22 at 11:05 pm #

      Hi NSAngel, these cookies do not crumble at all. They have a moist middle. I hope you enjoy them!

  2. Spicie Foodie February 22 at 9:40 pm #

    I also love peanut butter and peanut butter cookies. Actually anything with peanut butter is pretty darn good. I love that you used coconut, the taste must be great. However I've never heard of xylitol, will have to check it out. Thanks for sharing.

    (P.S. Please make sure you add the YBR banner. I have to see it on your blog before I can add you to the roundup on Wednesday. Thanks!)

  3. Chris Ford February 28 at 10:37 pm #

    I so miss peanut cookies with the cross marks made with a fork. To me that always meant peanut butter cookies, wow this brings me back!

  4. Kristina February 29 at 12:50 am #

    I'm obsessed with Peanut butter cookies! These look delicious 🙂 I love how quick these are, need to give these a try!

    • Ditch The Wheat February 29 at 1:40 am #

      Very quick! I have only tried the cookies with Splenda and Xylitol but they will probably work with any granular sweetener.

  5. melissa @ the delicious wife May 29 at 2:56 pm #

    i made a variation (at the mercy of the pantry) of these on Saturday around 1:30am. hubby and i wanted a midnight snack, these were my go-to! the only sweetener i have is truvia and honey. i opted for truvia (1 1/2 tsp). i used almond flour (2 tbsp). i added a tsp of vanilla…couldn't resist. they crispy on the outside and soft on the inside. hit the spot! loved them!

    • Ditch The Wheat May 30 at 12:19 am #

      Hi Melissa!

      I've been there too and made peanut butter cookies! I've made other variations like no sweetener/honey. I mixed together peanut butter, egg, and almond meal to give it bulk. Tasted plain but was still good and hit the spot.

    • Veronica October 11 at 10:16 am #

      Melissa , when you say you use 1 1/2 tsp of truvia, do you mean the liquid or powder ? I am dying to make these, but want to know which one is best! Thanks

  6. Rick October 15 at 4:14 pm #

    Sounds good, but how many carbs per cookie?

    • CAROLditchthewheat October 15 at 4:22 pm #

      I stopped posting carb amounts. You can use a service like to check. The cookies will be around 2 net carbs each (1 cup of natural peanut butter is net 56 carbs/30 cookies).

  7. Yanni July 20 at 4:40 pm #

    These were awesome!! I’ve been low-carbing it for 3 weeks now and I was dying. These sent me into cookie comatose!
    I used erythitol instead of zylitol (sice I had it onhand)…yup, it has a cooling effect, but I didn’t mind. I also added a pinch of powdered sucralose since I like my stuff super sweet.
    I’m making more TODAY!
    Thanks again!

  8. mims January 16 at 11:17 pm #

    I am not a fan of super sweet and found the 1:1 pb to xylitol ratio a tad to sweet for my liking. Others out there with similar tastes might want to decrease the xylitol by 1/4 cup or so. off to get some milk to go wiht my cookies…..: )

  9. Lori Kaumans September 12 at 5:34 pm #

    I made these last night using erythritol and they are so good! Thanks for the recipe. I’d love to try a version using butter and cocoa powder to get a chocolate cookie, but unsure if it would bake up the same.


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