I’ve eaten A LOT of cookies in the last couple of weeks, working out the perfect mix of ingredients for a Low Carb Cookie Recipe. I finally have what I consider to be the absolute best combination for both taste and texture…
The good news is that the recipe base is very low carb, super easy, and takes only a few minutes prep time in the kitchen.
It’s versatile too, as you can tell from the picture. You can add sugar free jelly, sugar free chocolate chips, etc. And they ALL taste fabulous!!
The only real difference between the recipes was the lack of Peanut Butter in one, and the lack of DaVinci Syrup in the other. With that in mind, I decided to bake up one last pan of cookies – with all three of my favorites: Peanut Butter, Chocolate Chip, and PB&J…
Using half peanut butter, half cream cheese is the perfect combination for a Low Carb Cookie Recipe. It made a MUCH better chocolate chip cookie than just cream cheese alone (though it does increase the carb count). You can see for yourself how beautiful they turn out:
After my official taste test ^ LOL, I’ve decided THIS is it. The *perfect* combination!
The texture is perfect. They’re sweet and delicious. There is NO aftertaste. They’re still *very* low carb. You just can’t get it much better when you want a treat, but still want to eat “real food”…
Low Carb Cookie Recipe
- 1 Cup Almond Meal
- 2 Eggs, beaten
- 1 TBSP Butter
- 3 TBSP DaVinci Sugar Free French Vanilla Syrup
- 1/2 Cup Peanut Butter
- 1/2 Cup Philadelphia Whipped Cream Cheese
Preheat oven to 325 degrees.
Line your cookie sheet with parchment paper.
Add all ingredients together (except preserves, if using) and mix thoroughly. No hand mixer necessary, it’s easy enough to do with just a spoon or fork.
Spoon the cookie dough out on your cookie sheet lined with parchment paper. A heaping spoonful is just about right. Add a dab of the Polaner Preserves to the top, if you’re making PB&J cookies. Bake for 15-25 minutes, until perfectly brown and done in the middle.
Makes 18-22 cookies. Net Carb count will vary depending on your ingredients & specific brands. Using the brands shared here, it’s 32 net carbs for the peanut butter cookies – and 38 net carbs for the chocolate chip cookies. You can figure 1.5 to 2 net carbs per cookie.
The main difference between this and my original Peanut Butter Low Carb Cookie Recipe is that I took out Vanilla Extract, and put in the Sugar Free Vanilla Syrup. It made a VERY nice difference. This recipe also makes better Low Carb Chocolate Chip Cookies, as the Peanut Butter gives it a much nicer cookie texture.
That’s it! An easy peasy Low Carb Cookie Recipe. These are pretty enough to make for company or give as a gift. And delicious enough for the carb eaters in your family!
p.s. You can get the Almond Meal, the Sensato Sugar Free Chocolate Chips, the Sugar Free Preserves, and the DaVinci Syrups all at Netrition. They have a great deal on shipping, which is only $4.95 flat rate no matter how much you order – and they ship super fast!
Netrition – The Internet’s Premier Nutrition Superstore!