Peanut Butter Cookies

One of my favorite recipes, and one the kids will love is my Peanut Butter Cookies.

peanut butter cookies

Peanut Butter Cookies

1/2 cup butter or coconut oil
1/2 cup natural peanut butter
1/2 cup Just Like Sugar (or Swerve confectioners)
1 tsp stevia glycerite
1 tsp vanilla extract
1 egg
1 tsp baking soda
1 cup peanut flour
1/4 tsp Celtic sea salt
1/2 cup chopped salted peanuts (optional)

Preheat oven to 325 degrees F. Cream the butter, peanut butter, natural sweetener and vanilla together. Blend for 3 minutes. Add in the egg and mix well. Sift the baking soda, peanut flour and salt together. Slowly add the peanut flour mixture to the butter mixture. Stir well to combine. Stir in the chopped nuts (if using).

Take off 1 inch pieces of the dough, roll into a ball and place on an ungreased baking sheet. Press tops with fork tines. Bake at 325 degrees F for 10 to 12 minutes or until edges are golden but the center is still soft. Allow to cool for 2 minutes on the sheet then remove to a rack to continue cooling. Serves 24

NUTRITIONAL COMPARISON: per serving
Using white flour and sugar = 120 calories, 13.2 carbs, 0.5g fiber
Using peanut flour and Stevia = 86 Calories, 2.4 carbs, 0.8g fiber

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“Good morning Maria, I had to share some exciting news with you! This morning I weighed myself like I always so and for the first time in over three years, I weighed UNDER 200lbs. 199!!! It’s been three and a half weeks since I started eating your way and reading your metabolism book. I just got your assessment over the weekend and finally just got all the supplements in the mail yesterday. I have lost 24lbs in 3.5 weeks but most of all I feel incredible and have a healthy happy relationship with food that I have never had before. I know this is just the beginning, but I had to share my milestone with you! I had many days before I found you that I thought I would NEVER weigh under 200 again. You have given me hope and empowered me to take back my health. Thank you!! With my warmest regards, Shauna”

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Testimony of the Day

This testimony is from one of the Webinar class participants from my Maximize Your Metabolism class from last Sunday night:

“Thank you, thank you, thank you!  My first suggestion was going to be to have these (classes) more often, but I saw this morning you have another one on the 13th and I am already signed up!  Yeah! 

Also, I know you are busy, but I wanted to tell you really quickly that you have been a miracle in my life. I will spare you the details, but after two weeks of following the meal and supplement plan you provided for me I am a new person!  In one day you diagnosed my issues that doctors couldn’t figure out over the last 20 years.  Who knew my issues were hormone related?!  For the first time in years I finally feel balanced and happy.  I can never thank you enough.  I have been telling all of my family and friends about you. 

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Thank you for being such a blessing (and answer to prayer) in my life! – Cami”

 

If you would like to watch the recording of the video click here:
peanut butter cookies

48 Comments

  • Fugal Family says:

    These sound SO good!

  • Is peanut flour made out of unsalted peanuts? I have not been able to find it anywhere here and wondered if i could just make my own.

    -Melissa

  • No, peanut flour is a light calorie, de-fatted peanut product. I added the link, so click on the word to see where I purchased mine:)

  • Mary D says:

    Looks great Maria, I finally got some Trader Joe’s peanut flour and am excited to make more stuff with it. One question–the recipe says add eggs one at a time but only calls for one egg. Does it just need one?

  • The egg confusion is fixed!:)

  • Thank you,Maria 🙂

  • Molly K says:

    Hi Maria, another substitution question for you. I have Stevia Extract (powdered) and Stevia G (liquid), and xylitol on hand….but no Truvia. Which direction would you steer me in replacing the Truvia with one of the other 3 in this particular recipe?

    Many thanks!

  • I would use 1/2 cup xylitol.

    Happy baking!

  • Molly K says:

    I doubled the recipe and found that they were way too “flour-y” tasting. They tasted great, but just too much flour. I sifted the flour before measuring. I will definitely try again, but maybe reduce the peanut flour a little? All this experimenting is FUN!

  • I agree Molly, I like them with more peanut butter rather than the peanut flour… Thanks for your kind words!:)

  • Could one make these with almond of coconut flour instead and just add a bit more peanut butter? Got tons here I never use lol And what kind of peanut butter-probably mostly smooth but have a bunch of brands and the ones where the oil separates-not sure how that would do with the cookie?

    • You could sub almond flour. I only buy the natural kind that separates. You just need to stir it up before you use it. 😉

    • I did make it with the almond and since I get PB every month with WIC now I will have a use for it and use a bit less flour I think, they were still have a lot of grainy taste to them and used crunchy but got smooth for next time 🙂 So if I do them again with almond-would you cut it down a bit for my PB flavor?

    • Do you use Blanched Almond Flour? That gives a texture more like traditional flour.

  • Anonymous says:

    Maria, I just made the peanut butter cookie for your PB and J whoopie pie from the kids cookbook and it came out totally runny. not sure how to form cookies out of it. is there a misprint? can’t make sense to add a whole cup of almond milk…….. now i’ve wasted 5 eggs, 2 cups of peanut flour, a whole cup of swerve and not sure what to do 🙁

    was hoping you’d have a correction on your blog. please help!

    thanks! rachel

    • Hi, This recipe is more of a muffin consistency so it will be runny. You can use a muffin top pan, muffin pan or similar to pour into for baking. I will update the recipes instructions to point this out. Sorry for any inconvenience. 🙂

  • Anonymous says:

    hi maria
    I made these cookies following the recipe… the cookies came out looking like cookies. but when picking one up, it just crumbles into dust…like they were all flour. what could be the problem?
    thnx

  • Anonymous says:

    Hello! What type of natural Peanut Butter do you recommend? The link to the Amazon store states:
    Product Details The page you requested is temporarily unavailable. We apologize for the inconvenience.

    Am excited to try these! 🙂

  • What are your thoughts on powdered peanuts butter or pb2?

  • fabricpixie says:

    Definitely going to make these for my guests, one is diabetic, these should be just fine for her?

    I make my own p-nut butter in my Vitamix, 3 cups roasted unsalted p-nuts, I do add about 2 TB chia seeds and 1 TB flaxseed (just because) and about 1TB coconut oil for easier blending, and a bit of stevia glycerite for a touch of sweetness….store bought p-nut has sugar in it, so figured I’d sweeten up the homemade p-nut butter.

    Sue in CA

  • Angel says:

    I just made these substituting almond flour for peanut flour. I used Truvia as the sweetener. The batter was extremely runny so I added more flour, first a little coconut, then a little more almond. I probably added nearly another 1/2 cup of flour in total. I was having a real craving for something sweet as I’ve been really good about following your dietary recommendations. They hit the spot. I’m going to have to order some Just Like Sugar or Swerve because Truvia still has an artificial sweetener aftertaste that I just don’t like (but it’s tolerable).

    Yummy recipe!!!

  • Beth says:

    Hi Maria, My cookies were also like the anonymous writer. I didn’t substitute anything. They were perfectly formed, but when you picked it up they crumbled. I was thinking of maybe trying 2 eggs in the recipe. Do you think that might work?

  • Jackie says:

    I just made these and they turned out GREAT! I even substituted almond flour and they still baked PERFECTLY! It’s so nice to know that even when I go “overboard” and gobble up three cookies in one sitting I don’t have to feel bad. Thank you so much for re-creating one of my favorite cookies. You make it so easy to keep keto! 🙂

  • Julie says:

    Just made these subbing the peanut for almond flour. They’re in the oven but wow!!! My daughter and I have been enjoying the dough 🙂

  • Teresa Willey says:

    I made these with a twist. My husbands FAVORITE cookie is the peanut butter ones with the chocolate kiss in the middle. SO I made them, didn’t flatten them out then cut up one of the choco perfection candy bars and pushed them into it after they baked. Walllllaaaa his favorite cookie healthified 🙂

  • Kari says:

    Maria

    If I am allergic to coconut oil and butter is there another substitute that I can use in the sweets and baking recepies by chance that would work the same.

  • KayM says:

    Has anyone tried these with two eggs? Mine was exactly as above mentioned: the batter was normal consistency, and the cookies look like normal cookies. However, when you pick them up, they crumble. I want to try them with two eggs, and wondered if anyone else had done this.

  • Denise Sloan says:

    These look really good, I’m going to make them in the morning.

  • Annie says:

    Mine just came out of oven. I used two eggs. They are delicious and hold together well, just more cake like instead of crispy like a normal peanut butter cookie. Who cares? I cooked them about 15 minutes. I used Honeyville Peanutbutter Flour. Delicious cookies. Thank you Maria.

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