Photo: Lee Harrelson; Styling: Mindi Shapiro
2 dozen cookies (serving size: 1 cookie)

For best results with these delicious cookies, use regular stick margarine instead of a reduced-calorie or tub-style margarine and regular peanut butter rather than a low-carb or natural peanut butter.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Beat peanut butter and margarine with a mixer at medium speed until blended.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and sweetener in a medium bowl. Add flour mixture to peanut butter mixture, beating well. Add egg and vanilla; beat well.

Step 4

Shape dough into 24 (1-inch) balls. Place balls, 2 inches apart, on ungreased baking sheets; flatten cookies in a crisscross pattern with a fork. Bake at 350° for 12 minutes. Cool completely on baking sheets.

Step 5

carbo rating: 4

Chef's Notes

For testing purpose, we used Splenda sweetener. 

The Complete Step-by-Step Low Carb Cookbook

Ratings & Reviews


December 25, 2015
I would give this cookies zero stars, if that was an option, maybe even negative stars.  Not only was this cookie dry as sand, even when I added milk to add more moisture, it was still dry as the Saharra Desert.  The taste was also awful, so it didn't even make up for the dryness of the cookie. 

wkmason00's Review

August 21, 2014
Agree with the other reviews. This cookie is dry and crumbly. Not a good recipe. Kind of a waste of ingredients, such a shame...

hrosano's Review

December 20, 2012

chefdeb2's Review

May 21, 2012
taste is good, but texture is really dry

morgannfree's Review

September 19, 2011
These turned out very dry and the taste just seemed a bit off to me - perhaps I did something wrong along the way but was disappointed in the end, too crumbly as well. Was a very easy recipe though, easy clean up. Needs something else though.