Chewy Peanut Butter Cookies

By Nikki Sheriff

5 ingredients, 8 grams of carbs, and just 20 minutes for a fantastic peanut butter cookie!

Chewy Peanut Butter Cookies
Ingredients
  • 1 cup creamy peanut butter

  • 1/3 cup honey

  • 1 egg

  • 1/2 tsp baking soda

  • 1/4 tsp natural sea salt

Directions
  1. Preheat the oven to 350 degrees F.

  2. Mix all ingredients together until you have a sticky dough.

  3. Drop level cookie scoops onto a cookie sheet lined with parchment paper. (Don't press with a fork until later)

  4. Bake for 10-12 minutes.

  5. Remove from oven and let cool completely on the cookie sheet.

  6. Halfway through the cooling process, press a crisscross into the cookies with a fork, if desired.

  7. NOTE: the cookies with become more firm as they cool.

  8. MAKES 20 COOKIES. 1 SERVING=1 COOKIE.


Nutritional Facts

Servings
20
For 1 Cookie
Calories - 97
Total Fat - 7g
Saturated Fat - 1g
Sodium - 61mg
Carbohydrates - 8g
Fiber - 1g
Sugars - 6g
Protein - 3g

dessert peanuts bake low carb gluten free dairy free

39 replies

OpenHeartWarrior
OpenHeartWarrior 2016-11-11 15:00:56 -0600 Report

I ate the first cookie warm so it was still soft. Good flavor. Thinking about adding oatmeal and raisins on next try. I like my cookies "CRISP" so I am still thinking about how to crisp up the next batch. I think I would use stevia for a substitute for honey.

Eat clean
Eat clean 2016-02-03 20:28:34 -0600 Report

I used sunbutter sunflower spread instead of peanut butter- 1st time I opened the jar. Not great but ok

Tamibegley
Tamibegley 2015-10-04 03:07:28 -0500 Report

I use 3 cups almond flour mix with one cup coconut flour mix well and use this in recipes to replace the flour. I use splendid or applesauce to replace to sugar. You can modify most recipes pretty easily.

suzukijack
suzukijack 2015-05-08 16:34:35 -0700 Report

Not bad for an "altered" cookie. Slight aftertaste, not sure if it's because of the honey vs. sugar. Good tip to add some almond flour. I used crunchy peanut butter for more texture. Easy recipe, quick to make, definitely healthier, but still…there's an aftertaste.

Low Carb Liz
Low Carb Liz 2015-03-10 12:18:14 -0700 Report

I agree it is too runny so I added about 3/4 cup of Almond flour and to those who asked if Agave could be used the answer is Yes. I didn't have any honey so I tried it and the turned out great. It has peanut butter there is nothing you can do about the fat. But remember it is from peanut(think plant fat-good fat)

historyvoyager
historyvoyager 2015-02-07 13:06:40 -0800 Report

I'm a pretty good baker and when I made these the first time the cookie dough seemed kind of loose to me. I added 1 cup of almond flour and then baked for about 15 minutes and they came out very yummy. The next batch I included sugar free chocolate chunks with great success. I'm certain the type of honey is not as important just as long as it's honey. I also used both smooth and crunchy peanut butter and both worked equally well. I like crunchy things so use the crunchy version when I baked them.

historyvoyager
historyvoyager 2015-02-07 13:06:39 -0800 Report

I'm a pretty good baker and when I made these the first time the cookie dough seemed kind of loose to me. I added 1 cup of almond flour and then baked for about 15 minutes and they came out very yummy. The next batch I included sugar free chocolate chunks with great success. I'm certain the type of honey is not as important just as long as it's honey. I also used both smooth and crunchy peanut butter and both worked equally well. I like crunchy things so use the crunchy version when I baked them.

historyvoyager
historyvoyager 2015-02-07 13:06:37 -0800 Report

I'm a pretty good baker and when I made these the first time the cookie dough seemed kind of loose to me. I added 1 cup of almond flour and then baked for about 15 minutes and they came out very yummy. The next batch I included sugar free chocolate chunks with great success. I'm certain the type of honey is not as important just as long as it's honey. I also used both smooth and crunchy peanut butter and both worked equally well. I like crunchy things so use the crunchy version when I baked them.

historyvoyager
historyvoyager 2015-02-07 13:06:27 -0800 Report

I'm a pretty good baker and when I made these the first time the cookie dough seemed kind of loose to me. I added 1 cup of almond flour and then baked for about 15 minutes and they came out very yummy. The next batch I included sugar free chocolate chunks with great success. I'm certain the type of honey is not as important just as long as it's honey. I also used both smooth and crunchy peanut butter and both worked equally well. I like crunchy things so use the crunchy version when I baked them.

historyvoyager
historyvoyager 2015-02-07 13:06:16 -0800 Report

I'm a pretty good baker and when I made these the first time the cookie dough seemed kind of loose to me. I added 1 cup of almond flour and then baked for about 15 minutes and they came out very yummy. The next batch I included sugar free chocolate chunks with great success. I'm certain the type of honey is not as important just as long as it's honey. I also used both smooth and crunchy peanut butter and both worked equally well. I like crunchy things so use the crunchy version when I baked them.

historyvoyager
historyvoyager 2015-02-07 16:02:05 -0500 Report

I'm a pretty good baker and when I made these the first time the cookie dough seemed kind of loose to me. I added 1 cup of almond flour and then baked for about 15 minutes and they came out very yummy. The next batch I included sugar free chocolate chunks which great success.

ValerieBuell
ValerieBuell 2015-02-03 09:48:32 -0800 Report

My sister baked these for me and they came out really badly. I have been reading the posts and it looks like no one responds to the questions, so I don't know if I will get help. Do we need a specific kind of peanut butter? Do we need to use an egg or can we use eggbeaters? Is there a specific kind of honey, or can we use clover honey?