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 them 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 chips to make some peanut butter and chocolate chip cookies.

These quick and simple peanut butter cookies make for great sugar-free, grain-free, gluten-free, and low-carb snacks. Served with a glass of milk, which you can tolerate well, it makes for a great gestational diabetes snack. Details on the best milk 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!
4.49 from 39 votes
Print Pin
Course: Snacks
Cuisine: American, British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: biscuits, cookies, peanut, peanut butter
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, gluten
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 16 small cookies
Calories: 96kcal
Author: Jo Paterson

Ingredients

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

Instructions

  • 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!

Notes

SWEETENERS
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).
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.
NOTE: For the best outcomes with this recipe, it is best to use the recommended ingredients in the quantities stated.

Nutrition

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