Chewy Peanut Butter Cookies

By Nikki Sheriff

5 ingredients, 7 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 95
Total Fat 6g
Sodium 365mg
Carbohydrates 7g
Protein 3g

dessert cookies

32 replies

Low Carb Liz
Low Carb Liz 2015-03-10 16:18:14 -0300 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 15:06:40 -0600 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 15:06:39 -0600 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 15:06:37 -0600 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 15:06:27 -0600 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 15:06:16 -0600 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 17:02:05 -0400 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 11:48:32 -0600 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?

Anonymous
Anonymous 2014-12-25 19:01:42 -0400 Report

I want to try this but I'll leave out the salt. I like that it uses honey instead of sugar or an artificial sweetener.

Anonymous
Anonymous 2014-12-25 19:01:31 -0400 Report

I want to try this but I'll leave out the salt. I like that it uses honey instead of sugar or an artificial sweetener.

Anonymous
Anonymous 2014-12-25 19:01:21 -0400 Report

I want to try this but I'll leave out the salt. I like that it uses honey instead of sugar or an artificial sweetener.

Anonymous
Anonymous 2014-12-22 14:53:26 -0400 Report

That's 93 carbs for the honey - which is 4.65 carbs for each cookie for the honey alone. That seems like a lot! I think I will substitute the honey for something very low carb.

diecasbeer
diecasbeer 2014-10-28 11:08:51 -0300 Report

To the person that ask if you need flour for this recipe the answer is no! Without flour it makes cookies Gluten free and good for diabetic.