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

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