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Our Low Carb Peanut Butter Cookies are perfectly sweet, tender and full of delicious peanut flavor. Don’t forget the sprinkle of sea salt on top!
These Low Carb Peanut Butter Cookies are the first recipe we’re sharing that is made from the Low Carb Baking Flour that Jack has been working on over the last few weeks.
But really – anyone will love these peanut butter cookies, even if you aren’t watching your carb count. And, these are a great gluten-free cookie option too.
Our Low Carb Peanut Butter Cookies have a wonderful, moist and tender texture thanks to a combination of that baking flour, plus butter, Greek yogurt and cream cheese in the batter.
Our recipe today also uses crunchy peanut butter – so you get a little bit of peanut-y crunch in every bite. But you can make these easy cookies with smooth peanut butter if you prefer.
What I also like about these Low Carb Peanut Butter Cookies is that they are sweet – but not too sweet. We used a monk fruit sweetener – a natural sweetener that is low in carbs. We prefer this sweetener over some of the other low carb options because it’s not overly sweet, and it doesn’t have that artificial aftertaste that some other sweeteners have. (This is the brand we recommend.)
Just before baking our Low Carb Peanut Butter Cookies – we topped each cookie with coarse sea salt. This is optional – but highly recommended! The sea salt gives each cookie a little bit of crunch, and the salty punch perfectly complements the sweetness of the cookie as well as the peanut flavors.
This recipe makes about two dozen cookies – and each cookie has 7.5 net carbs (thanks to lots of fiber-rich ingredients in the baking flour), which is lower than most other flourless peanut butter cookie recipes made with granulated sugar. And, while you may not be able to eat an entire batch of cookies if you are watching your carb count – you should be able to fit in a cookie or two as a special treat.
1/2 cup all-natural crunchy or smooth peanut butter (we like Teddy’s brand)
1/4 cup butter, softened
1/2 cup whole milk Greek yogurt
1/2 cup cream cheese, softened
2/3 cup monk fruit sweetener (Stevia or Xylitol can also be used)
2 teaspoons vanilla extract
1 whole egg
2 cups of our Low Carb Baking Flour
1/2 teaspoon salt
1 tablespoon baking powder
Sea salt for tops, optional but highly recommended
Preheat oven to 350 degrees F and place oven rack in top most position.
Line two cookie sheets with parchment paper.
In the bowl of a stand mixer with the paddle attachment, beat peanut butter, softened butter, yogurt and softened cream cheese until smooth, about two minutes.
Add the sweetener and vanilla and mix to combine, scrape bowl and mix again.
With mixer running, add the egg and mix to combine.
In a medium bowl mix Low Carb Baking Flour, salt and baking powder then add half to the mixer.
Mix to combine then mix in the rest of the dry. Scrape bowl and mix again.
Using a one-ounce scoop, scoop out 24 portions, roll each into a ball and place 12 on each pan.
Press to a half inch thick, make crisscross fork marks on each cookie and sprinkle on a little optional sea salt.
Bake one pan at a time for 15 minutes. Once out of the oven, slide off onto a rack to cool and enjoy warm or store in an air tight container.
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