Gluten-Free Low Carb Peanut Butter Cookies (Made With Six Ingredients)

Ingredients

• 250 g (1 cup)Skippy Natural Creamy Peanut Butter
• about 67 g (1/3 cup), packedlow-carb brown sugar (or Sukrin Gold)
• 15 ml (1 tablespoon)VitaFiber Syrup (or Sukrin Fiber Syrup)
• 2.5 ml (1/2 teaspoon)bicarbonate of soda
• 1 large, coldegg
• about 57 g (1/3 cup)sugar-free chocolate chips

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F), position a rack in the middle and line a baking tray with baking parchment.

2. 2

   Mix the dough

   Put the first five ingredients in a medium bowl and mix thoroughly with a hand mixer. Add the chocolate chips and mix again.

3. 3

   Shape the cookies

   Weigh out 14 g (1/2 oz) portions, roll each into a ball and arrange 12 on a baking tray. Press each ball with a fork in one direction, then the other, to make a criss-cross pattern. Keep the remaining dough in the fridge between batches; it works best chilled.

4. 4

   Bake and cool

   Bake for 8–10 minutes, until the bottoms begin to brown. Leave the cookies on the tray for 5 minutes, then transfer them to a cooling rack to cool completely.

5. 5

   Store the cookies

   Keep baked cookies in the fridge for several weeks, or freeze them for up to 3 months.

6. 6

   Serve one cookie

   The stated serving size is one cookie, with 2 net carbs per cookie.

What are peanut butter cookies?

Peanut butter cookies are an American classic, often recognised by the fork-pressed pattern on top. This version keeps that familiar shape while using low-carb brown sugar, fibre syrup and sugar-free chocolate chips.

The syrup is important here: it helps hold the dough together, while chilling it between batches makes it easier to portion and press.

Nutrition and macros by portion

The nutrition label shows one serving as written: 64 calories, 2g protein, 3g carbs, 5g fat.

The peanut butter contributes most of the fat and some protein, while the low-carb brown sugar and chocolate chips contribute carbohydrates. Pair one cookie with fruit or yoghurt if you want a more balanced snack.

The ingredients that hold the dough together

Peanut butter: creamy peanut butter gives the cookies their main flavour and supplies much of their fat. Use the specified creamy style for a dough that mixes and shapes evenly.

Fibre syrup: keep this ingredient in the mixture; the recipe notes that leaving it out makes the cookies crumble. The egg and syrup work alongside the peanut butter to bind the dough.

Mixing and shaping

Mix the first five ingredients thoroughly before adding the chocolate chips, so the egg, syrup and bicarbonate of soda are distributed through the peanut butter. Mix again just enough to spread the chips through the dough.

Chilled dough: keep the bowl in the fridge while one tray bakes. Roll even portions and press each ball in two directions with a fork for the characteristic pattern.

How to tell when they are baked

Bake at 175°C for 8–10 minutes, watching for the bottoms to begin browning. The cookies need not be moved as soon as they come out: leave them on the tray for 5 minutes to firm before transferring them.

Let them cool completely on a rack before storing. They are delicate while warm, so handle them gently during the transfer.

Timing and batch size

The stated total time is 20 minutes, with 26 cookies as the yield. The method bakes 12 cookies per tray, so work in batches and keep unbaked dough chilled between them.

The 8–10 minute bake time is a guide for each tray. Allow for the 5-minute rest on the baking sheet before moving each batch.

Serving ideas

Serve a cookie with tea or coffee, or add it to a snack plate with fresh fruit. The chocolate chips bring sweetness, while the peanut butter makes the flavour rich and savoury.

For a more substantial snack, pair a cookie with plain yoghurt or a glass of milk; for a lighter plate, serve it with fruit.

Recipe notes & tips

• Keep the dough chilled between baking batches, as the recipe says it shapes best cold.
• Use a kitchen scale to portion each cookie to 14 g (1/2 oz).
• Press the fork in one direction, then across it, to make the criss-cross pattern.
• Line the baking tray with parchment so the cookies can be lifted off more easily.
• Let the cookies rest on the tray for 5 minutes before moving them to the cooling rack.
• Do not omit the fibre syrup; the recipe notes that the cookies will crumble without it.

Variations

• Try Sukrin Gold: use it in place of the low-carb brown sugar.
• Swap the syrup: use Sukrin Fiber Syrup instead of VitaFiber Syrup.
• Change the chips: use another sugar-free chocolate chip variety.
• Make smaller portions: divide the dough into smaller balls and watch them closely as they bake.
• Keep them plain: leave out the chocolate chips for a simpler peanut butter cookie, noting that the recipe calls for all ingredients other than the chips to make the dough work.

Common mistakes to avoid

• Leaving out the fibre syrup: the cookies may crumble, so include it.
• Skipping the chill: warm dough is harder to shape; refrigerate it between batches.
• Overbaking: bake only until the bottoms begin to brown, within the stated 8–10 minutes.
• Moving them too soon: they are fragile straight from the oven; leave them on the tray for 5 minutes.
• Adding all the chips at the start: mix the first five ingredients thoroughly, then add the chips.

How to store

The recipe says to keep baked cookies in the fridge for several weeks or freeze them for up to 3 months. Cool them completely before storing, and thaw frozen cookies before serving.

Frequently asked questions