Shark week of all kinds is happening right now, and in this particular month – I want to eat EVERYTHING. I’ve also started eating carbier foods (seriously, yogurt was the gateway), and am now more or less off (okay, more) the low carb bandwagon. I do not feel great as a result. So, we’re back to full-time low carb, and I thought I’d make myself cookies as a result.
A low carb, sugar-free peanut butter cookies that is chewy on the inside,not too sweet, and just like the ones you ate as a child.
Ingredients
- 3/4 cup Peanut Butter
- 1 cup (~90g) vanilla whey powder (I used this one)
- 2 eggs
Method
- Preheat oven to 350ºF.
- Mix together peanut butter, whey protein powder and eggs.
- If the dough is a little too soft to work with in your hands, chill the mixture in the fridge for a few minutes until it becomes slightly harder.
- Roll the dough into spheres about the size of a golf ball and place on cookie tray, about an inch apart from each other.
- Use the back of a clean fork to make that fun criss cross shape that identifies these as peanut butter cookies, and hits you right in the childhood.
- Toss these puppies in the oven and set a timer for 5 minutes.
- Pull these bad boys out and let cool for five minutes. You can do it! Trust me, it's worth not having to scrap molten peanut butter off of your charred tongue.
Notes
If you like your peanut butter cookies a bit on the sweeter side, add some extra stevia or sweetener of choice at the beginning. Should your cookies be a little too hard, bake them for less time. If they're too squishy, bake them a little longer.
These were tasty! Thank you! I think I put a little less PB and would recommend not skimping or maybe use some coconut oil if I’m short on the nut butter :)
So glad you like these! Yes – the PB is very necessary in full amounts!
Can you sub almond butter for the peanut?
You absolutely can!!
Thanks!
No problem! I hope they turn out tasty!
What’s the texture meant to be like? Ours ended up not crunchy at all and was kind of dry. Texture was a little rubbery.
Hi Dean, thanks for commenting! The texture is chewy and soft on the inside, and by contrast, they’ll be a bit “crunchy” on the outside. I had to watch mine like a hawk, as if they’re left in for even 30 seconds too long, they can become tough. Hope this helps!
Why 60 minutes for total cook time?
Looks like a typo! I usually don’t put a total cooking time.
Thanks for catching it! :)
Are medium eggs too small? I will be using plain whey powder with vanilla extract, will that even out the moisture?
It sounds like that should definitely even out the moisture!
Alrighty, so they were very dry with only 2 medium eggs! I guess it makes sense, as one large egg is almost twice as big as a medium. I will try three medium eggs to see if that will be better. I also used a tablespoon measuring spoon to get 26 cute, teeny tiny cookies that work out to 60 cals and about 1 carb, flat. Adorable, next time should be muuuuch better. :) I’ll put them on my Insta tonight.
Oh, the tablespoon is a good idea!! I’ll be completely honest – I’ve never bought medium eggs and have no idea how big they are! ?