It may seem strange to some of you that I’d be posting a low carb cookie recipe now, when binging on cookies and other naughty foods lately is what probably got you back to low carb in the first place. Isn’t January for denial and self-deprivation to punish ourselves for all the bad things we ate in the last few months?
Not in my book! Enjoying delicious food (including cookies) AND losing weight is one of the perks of low carb and keto eating – and what IBIH is all about.
Steeling ourselves for the misery of dieting after we packed on a few pounds is part of the unbalanced thinking that got us here in the first place! Food should be fun – even when we’re trying to lose weight. And if we can maintain a balanced view of food long term, then we won’t find ourselves binging during times of celebration – and then punishing ourselves with deprivation for weeks afterwards to make up for it.
That’s why my first recipe post of the new year is for these yummy (and easy!) low carb cookies! Because delicious cookies can, and should, be a part of any sustainable eating plan!
I made a batch of these keto cookies as a test last week and was really happy with the results, so I took a few photos and called it a day. These are super filling and taste like a real peanut butter and jelly sandwich! I ended up eating two of these low carb cookies every morning with my coffee and stayed full until lunch time.
There’s really no downside here, amiright?
Now I have always preferred strawberry preserves on my peanut butter and jelly sandwiches, so that’s what I used here – but you could really use any sugar free preserves in this keto peanut butter thumbprint cookie recipe.
I also used crunchy peanut butter because it reminds me of my childhood and I like the texture – but you can use smooth if you prefer it! Just be sure that you use as natural a peanut butter as possible and check the label to be sure there is no added sugar in it!
Now go forth, eat keto peanut butter cookies, AND lose weight!
PrintKeto PB & J Thumbprint Cookies (Gluten Free)
- Total Time: 21 minutes
- Yield: 20 cookies 1x
- Diet: Diabetic
Description
A low carb, keto, and gluten free cookie recipe inspired by the classic peanut butter and jelly sandwich! These keto peanut butter and jelly thumbprint cookies are sure to be a hit!
Ingredients
- 1 3/4 cup sugar free peanut butter (I prefer crunchy and used Smucker’s natural)
- 2 eggs
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 1/3 cup granulated sugar substitute (Swerve, Splenda, Ideal, etc.)(for lowest carbs use erythritol)
- 1/4 cup sugar free strawberry (or other) preserves
Instructions
- Combine all of the cookie ingredients except for the jelly in a medium sized bowl. Stir well until fully combined.
- Roll into twenty 1 inch balls and place on a parchment covered cookie sheet.
- Press a well into the center of each cookie with your thumb. Place about 1/2 teaspoon of jelly in each center.
- Bake in a preheated 350 degree (F) oven for 11 minutes. Don’t bake too long or they’ll dry out.
Notes
Approximate net carbs per cookie =3g
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 158
- Fat: 12g
- Carbohydrates: 3g net
- Protein: 6g
Barb Young says
These cookies are fabulous!!! Like Lori I like a crispier cookie so I added an extra tablespoon of coconut flour and baked for 15 minutes. They are a bit crispier but not hard. Love them!! Thanks so much for giving me a low carb dessert that’s tastes awesome!!
Mind the Home says
Are you seriously kidding me? These cookies might be the most beautiful thing I’ve ever seen. If you only could co-experience my Need To Have-Emotions right now.
Lianna says
These were AMAZING!! Thank you for all your work, Love your site!
Mellissa Sevigny says
Thanks liana, so glad you liked them!
Michael says
These look so good! Do you think it’s possible to use a liquid sweetener (ez-sweetz) instead of granulated? I’m not sure if it would lead to a textural (or structural) difference. Thank you!
Mellissa Sevigny says
I can’t say for sure, it may make a textural difference but probably not a significant one! Let us know how they turn out!
Meredith says
Many thanks for the wonderful recipe. These are so tasty and easy to make, that I have made two 1/2 batches over the past few days. My non-dieting husband loves them too!
Mellissa Sevigny says
You’re so welcome Meredith! I stocked up on peanut butter so I can always have these on hand! Glad you’re enjoying them too!!!
Lori says
I made these and agree the flavor is great, love them with coffee in the morning and they are very filling. I only wish they were more cookie like and less soft & chewy. I’m going to experiment this weekend by eliminating one egg and/or adding more coconut flour. Maybe that will give them more of a cookie consistency. I even played with the time in the oven and temperature…no luck. Any suggestions?
Mellissa Sevigny says
More coconut flour may make them crisper – the type of peanut butter you are using can also make a difference. If your peanut butter is really soft and spreadable you might try using a firmer all natural peanut butter to get a firmer texture in your cookie. Let us know if playing around with the egg to flour ratio yields good results!
Chad says
Could I substitute an almond flour or something else? My wife is allergic to coconut.
Christine says
Does this recipe call for sugar free peanut butter. I just made these with regular peanut butter, did I blow it? I did not see the sugar free peanut butter part in the ingredients list.
Christine
Mellissa Sevigny says
It’s not that they specifically label peanut butter as sugar free usually, but some of the commercial brands do have added sugar so it’s best to look for an “all natural” peanut butter made with just peanuts and salt!
April says
I love that you posted a cookie recipe after the New Year- I completely agree with your thoughts on being able to enjoy treats responsibly all year long!
And these look awesome! I am currently doing the 21 Day Sugar Detox, as my December sweets were definitely NOT low-carb and I want to reset my taste buds, but I definitely want to make these after I’m done!
Steph says
HI There! (This may be a duplicate, I tried commenting on my phone but it didn’t show up) What brand of peanut butter do you use? I’d love to try and make these but want to make sure I use the right kind of peanut butter…
Mellissa Sevigny says
I used an all natural organic peanut butter that was on sale here (forgot the name, sorry) but any sugar free peanut butter will work Steph!