Peanut Butter Cookies (S)

These little beauties are easy to make and yummy to eat! I posted them on my Facebook Blog page the other day as a picture, but decided I might as well bring them to my site as well.

Here’s what I posted!

peanut butter cookiesI thought I’d make a handy little printable for you if you like to keep your recipes in a binder.

5.0 from 2 reviews
Peanut Butter Cookies (S)
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
Sugar Free Peanut Butter Cookies~ Low carb, THM-S.
  • 1 cup natural peanut butter
  • ¼ cup THM Sweet Blend or ½ cup Truvia
  • 1 tsp vanilla
  • 2 Tbs melted butter
  • 1 egg
  1. Combine mixture together and form into balls.
  2. Press and make your fork marks.
  3. Bake at 350 for 8 minutes.
  4. Refrigerate for best texture.

I hope you enjoy!  Please do chill them.  When they are hot out of the oven they crumble.  They are even good frozen.  Add a few Lily’s chocolate chips if you want a real treat!

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Peanut Butter Cookies (S) — 32 Comments

  1. Hi Jennifer, Thanks for the great recipes! Do you think on this one I could sub stevia in instead of the sweet blend or truvia?

  2. Hi, I didn’t get a reply on my comment 🙂 Is there the possibility of subbing Stevia for the sweet blend or truvia?

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  4. What exactly do you mean by 1/2 cup Trivia? What specific type of Truvia? A blend or what?

  5. I made the Peanut Butter cookies and they were good but I could still taste the aftertaste if you want to call it that. I used THM Sweet Blend. Would you suggest less Sweet Blend next time or should I try a different sweetener? I have Swerve and I have Xylitol… Thank you so much!!! I also have the THM Stevia extract.

    • I get a bad aftertaste worth sweet blend. Xylitol doesn’t have any aftertaste, but you would need to use a cup of it. Truvia I have good luck worth too.

    • Try the Gentle Sweet. I have trouble with the sweet blend having an aftertaste too. Or use sweet blend with a pinch or two of salt. It counters the bitterness.

  6. I made these as is but after tasting batter decided they were too sweet and had that aftertaste. So, I added a touch little more vanilla, 1/2 cup THM baking blend, some bakind soda and salt. We will see how they turn out. Just realized I uped the carb count by doing this, shucks. Lesson learned:) Now I supposed it’s a crossover and should give it to my hubby.

  7. im recently dairy free for my sweet little nursling–do you think I could use coconut oil in place of butter?

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  11. So I made this and maybe I put too much butter but they are runny and no way can I roll them into a ball. I am going to put them in the fridge overnight but what can I add to them? thanks

  12. I’ve made these a couple of times now. I love the dough and I love them once i’ve let them sit in the fridge for a while. I’ve made it with Pyure both times, and I also like to use half crunchy and half creamy peanut butter. YUM!

  13. Hello, I tried to make some peanut butter cookies last night with the THM sweet blend…I used natural peanut butter, a little almond and cashew butter and 3 eggs…it was as if the sweetner was pulling the oil out of the dough. I could literally wring the oil out of it…the cookies were awful! The texture was almost like rubber…it was a waste of all my ingredients. I have never ever had this happen before and I make peanut butter cookies all the time. But this is the first time I have used this sweetener. Has this ever happened to anyone else?