Peanut Butter Cookies – Low Carb!

Peanut Butter Cookies – low carb!

Recipe makes approx 48 medium sized cookies,
and is super simple, no fuss!

These cookies have a very intense peanut butter taste, with a nice texture, and for added benefit, the oatmeal in them gives them a little bit of crunchiness, which is similar to a cookie with nuts in it. Very good eating. I prefer the non-egg Vegan version, as the cookies seem to hold together better, and nicer texture.


  • 2 1/4 Cups Peanut Butter
  • 2 Eggs (or for Vegan: use 2 Heaping Tblspns ground Flax seed, and 6 Tblspns Water )
  • 1 1/2 Cups Splenda (spoonful to spoonful sugar substitute)
  • 2 1/4 Cups Quick Oatmeal
  • 3 Tblsp Vanilla
  • Optional: 1/8 Cup or less of crushed peanuts (increases the net carbs by only .1g per cookie).
  • For Cinnamon Ginger Cookies, add 1 tsp Ceylon Cinnamon, and 1 tsp Ginger, or to taste


Mix ingredients in a bowl.

Put in freezer for 20 minutes to firm up (optional). Roll into balls about an inch and a quarter round, and put on metal sheet (bakes quicker) or stone sheet. Flatten with a fork.

Bake on middle rack at 350F for approx 20-25 minutes, or until browned.

Net Carbs: only 4.7 g