Peanut Butter Cookies

Crumbly salty sweet peanut butter cookies, sugar free, grain free and low carb. It's the perfect gestational diabetes sweet treat!
3 ingredient peanut butter cookies stacked next to a glass of milk

If you love peanut butter then this is the recipe for you. Better still it only uses 3 ingredients which you probably have in the cupboard already and these cookies only take 10-12 minutes to bake! 

3 ingredient peanut butter cookies stacked next to a glass of milk

Try out these sugar free low carb peanut butter cookies. Being made with peanut butter, egg and sweetener they are self-paired meaning you can enjoy these without worrying about pairing or spiking blood glucose levels.

You can add additional ingredients to this recipe to create different flavours such as cinnamon, coconut, crushed nuts and seeds. I split my dough in half and added 15g of dark chocolate drops to make some peanut butter and chocolate chip cookies.

These quick and simple Peanut Butter Cookies make for great snacks which are sugar free, grain free, gluten free and low carb. Served with a glass of milk which you can tolerate well makes for a great gestational diabetes snack. Details on which milk would be best can be found on our drinks page.

3 ingredient peanut butter cookies stacked next to a glass of milk

Peanut Butter Cookies

Crumbly salty sweet peanut butter cookies, sugar free, grain free and low carb. It's the perfect gestational diabetes sweet treat!
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Snacks
Cuisine: American, British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: biscuits, cookies, peanut, peanut butter
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Contains Nuts
Free from: coconut, dairy, gluten
Servings: 16 small cookies
Calories: 96kcal
Author: Jo Paterson


  • 250 grams peanut butter warmed
  • 3 tbsp xylitol or erythritol sweetener
  • 1 medium egg


  • Preheat your oven to 180°c (fan)
  • Add all the ingredients into a bowl
  • Mix well so that the mixture combines and creates a big (but very soft) dough like ball
  • Roll out balls of dough the size of walnuts and place on baking parchment paper on a baking tray
  • Using a fork, gently press the dough ball to squash it and create a pattern on the cookie, then press the fork in the opposite direction to create a criss cross pattern
  • Place cookies in the oven and bake for 10-12 minutes or until the edges are slightly browning
  • Remove the cookies from the tray and lay on a wire cooling rack. Be careful with these cookies as they crumble easily!


For help with which peanut butters are lower in carbs, take a look at our pictures on Instagram. Other nut butters could be used too, but be wary of cashew nut butter which contains much higher amounts of carbs.
You do not have to use any sweeteners in this recipe if you do not wish to, however this means that the only sweetness comes from the peanut butter (which for a majority is not going to be sweet enough).
The brand of xylitol natural sweetener that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!
Total Sweet xylitol natural sweetener packaging
Erythritol sweeteners are what I recommend using in this recipe if you struggle with IBS or gastric issues. Whilst xylitol is fine for most if eaten in small amounts, those who have any gastric conditions such as IBS may find that xylitol can trigger their symptoms.  The brand of erythritol I use is NKD Living powdered erythritol. 
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in this recipe but they may raise blood glucose levels and can leave a nasty bitter aftertaste.
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.


Calories: 96kcal | Carbohydrates: 3g | Protein: 4g | Fat: 8g | of which saturates: 2g | Fibre: 1g | of which sugars: 1g

Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used

Made this recipe?Take a pic & tag @gestational_diabetes_uk #JosGDRecipes on Instagram

6 thoughts on “Peanut Butter Cookies

  • 12th May 2018 at 6:56 pm

    What is powdered sweetener. Is that the xylitol one ?

    Which is the best peanut for cooking the whole one isn’t very runny so harder to cook with.

    • 13th May 2018 at 2:52 pm

      Hi Helen, I tend to use cheaper ingredients when making these as I make them in large batches. But it’s completely up to you which products you’d prefer to use. For mine, I use ASDAs own red label crunchy nut peanut butter and green lid stevia. Xylitol will work fine if you prefer to use it, but you will need adjust the amount used as the type of sweetener that weighs 15g is very lightweight (like powder) and Xylitol weighs the same as sugar

  • 30th October 2018 at 5:04 pm

    How much xylitol should i use for this? I don’t have access to any other sweetener. Thank you

    • 31st October 2018 at 11:11 am

      You could try 3-4 tbsp of xylitol

  • 14th July 2019 at 4:15 pm

    Just made these and they are delicious……do they need to be paired or are they ok on their own?? x

    • 17th July 2019 at 4:27 pm

      Sorry Sally, I’ve been on holiday and only just catching up! They are self paired due to the ingredients used and so you’re fine to eat these as they are. Glad you like them! Jo xx

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