Peanut Butter Cookies

Adapted from:

250g peanut butter

9 Tb. (53g) powdered isomalt or sorbitol (you can sub this for erythritol but the cookies will not turn out as chewy or tasty)

3 Tb. (18g) powdered erythritol or xylitol

(optional) 1/2 ts. molasses (for flavor)

1 egg (50g)

1/2 ts. vanilla

1/2 ts. baking soda (bicarb)

1/4 ts. salt (skip this if your peanut butter is salted)

Preheat your oven to 180C/350F degrees.

Beat together the peanut butter and sweeteners until creamy and well combined.

Mix in the rest of the ingredients and beat well. The dough will be very thick.

Roll into 2Tb. balls and flatten slightly on a cookie sheet lined with a non-stick baking mat.

Use a fork to imprint a cross-hatch design on each cookie if you'd like.

Bake for 10 minutes for very soft cookies, 15 minutes for firmer cookies with a soft chewy center, or 20 minutes for crispy-edged cookies with a firm but chewy center.

Note: These are BIG cookies by all standards except North American ones, so if you want to be a normal human and make regular sized cookies, remember to cut the baking time down so they don't over-bake.


Simply sub out the peanut butter for any creamy nut butter of your choice, and you will have CHEWY:

almond cookies

cashew cookies

pistachio cookies

macadamia cookies

pecan cookies

hazelnut cookies



When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

Become a TPH Patron and get special perks here:

  • Pinterest Social Icon
  • YouTube Social  Icon

©2023 by TPH. Proudly created with