Low Carb Cookie Recipe


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. πŸ˜€ 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!! πŸ˜‰

Earlier I shared my Low Carb Chocolate Chip Cookie Recipe. While I really enjoyed them (um, all three batches of them – lol) the texture just wasn’t the same as my Low Carb Peanut Butter Cookies.

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


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. πŸ™‚ 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.


~ Lynn

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 cheap flat rate shipping no matter how much you order – or FREE shipping now too, and they ship super fast! πŸ˜‰

Netrition – The Internet’s Premier Nutrition Superstore!

About Lynn Terry

I love making the low carb diet EASY for people with a busy lifestyle (like me!) with my KISS / Keep It Simple method. :) About Lynn Terry: Host of the Low Carb Challenge
This entry was posted in Low Carb Desserts and tagged , . Bookmark the permalink.


48 Responses to Low Carb Cookie Recipe

  1. Howard says:

    Beware that it is possible to gain weight on low-carb. I have personally done so, using approximately the same approach that you describe (“I’ve eaten A LOT of cookies in the last couple of weeks”). One of the things that artificial sweeteners will do is enable you to consume many more calories than you would be able to scarf down without them. Been there, done that, got the spare tire to show for it.

    • Lynn Terry says:

      Hi Howard,

      My original Low Carb Peanut Butter Cookies have NO artificial sweeteners at all in them – and they are very good. I personally prefer them that way.

      It’s true I have taste-tested several batches of low carb cookies, but I’ve still maintained my daily carb count – which for me, is my primary goal. As long as I keep it below 20 net carbs/day I continue to lose weight.

      I haven’t had any issues with artificial sweeteners. I know that they affect everyone differently though. I’ve been using them from day one – in my coffee, diet soda, sugar free candy, etc. Not that I consume enough to make a big difference, but I do use them.

      The great thing about this recipe is that you can leave out the syrup and chocolate chips if you prefer. The recipe base alone makes an excellent cookie, and is versatile enough for anyone to adjust with ingredients to suit them. πŸ™‚

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  4. Debra Conrad says:

    Hey Lynn –

    I’ve been testing several variations of your cookie recipe – we didn’t care for the cream cheese in the cookies – but I think I used “whipped” instead of regular and that could have been a problem. πŸ˜‰

    I’ll try the regular cream cheese next time. The ones made with whipped came out of the oven looking as if they were boiling in oil… and I thought “What was Lynn thinking?” LOL

    We’ve added some chopped pecans to “up” the texture. I keep adding in a cup (which is too much – they are good but it ups the carb count).

    Up until tonight I just couldn’t get them “sweet” enough. I didn’t want sickening sweet – because as you know when you are low carb you do loose some (not all) your sweet tooth.

    I tried the sugar free chips in one cookie (yes I test ONE cookie at a time with different toppings or add-ins) – and they didn’t hit the spot.

    I tried your suggestion for adding sugar free syrup instead of vanilla – Brilliant. 3 TBSP of “Carmel’ flavor is YUMMY.

    I finally broke down and used my free sample of LC Chocolate Fudge Sauce From HoldTheCarbs.com (which I’ve been hording) – and it’s the best! I put a small dollop (like you did with jam) and it’s okay… but just dipping the cookie into the sauce is so good and feels like cheating!

    FYI – this low-carb diet is working for me! I think hubby is cheating (I found french fry remnants in his truck).

    We are off to Mexico for a long weekend and that’s always “interesting” to try to go low carb when fresh homemade tortillas are staring you in the face.

    • Lynn Terry says:

      I have some of the LC Foods Chocolate Fudge Sauce too, so now I am going to have to break it out and give it a try! That sounds delicious. πŸ™‚ FYI- I also used whipped cream cheese. And my bread/cookies often come out “sizzling” but then “dry up” right away. They are not greasy at all. I assume the Almond Meal is what soaks it up so quickly. Interesting though I agree -lol.

      And yes, the Sugar Free Syrup is the *key* – it made a HUGE difference in all of my cookie recipes!

      Have fun on your trip!! πŸ˜€

  5. MonaKarel says:

    Glad I read the comments. I thought the recipe called for “whipped” cream cheese and was trying to decide if I could substitute somehow with the regular cream cheese in my refrigerator. So what you’re calling for is half a cup of cream cheese, whipped?

    • Lynn Terry says:

      I used the “whipped cream cheese” in the tub, but if you take your regular cream cheese out of the refrigerator for awhile and let it soften that should work just fine. It’s just what I happened to have on hand when I was testing for this recipe. πŸ˜€

  6. Bingham says:

    Thanks for the recipe. How many carbs is the whole recipe? then I’ll divide by the number of cookies to see the per cookie count. Please specify whether it is real carbs or NET carbs.
    Thanks so much, bing

    • Lynn Terry says:

      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.

  7. Nat says:

    Hi There,
    New to the site, and new to LC eating, and I have been desperate to make a good LC cookie. This looks extremely promising, but I cannot use Da Vinci syrups due to my body’s reaction to sucralose/splenda. I was wondering, might anyone else know of a LC-compatible syrup, in any flavor that would work in the place of the vanilla syrup here?(I am also open to using vanilla extract, alongside a sweetener) Thanks in advance folks! πŸ™‚

  8. MonaKarel says:

    have you tried cooking with the liquid Stevia for a sweetener?

    • Lynn Terry says:

      I haven’t… have you tried it with this recipe? How did it turn out?

      • Mona Karel says:

        I’ve used the liquid Stevia in place of most of the dry sweeteners. It works pretty well, I find these recipes are very forgiving. Most all the sweeteners leave a bitter after taste. Since my need for SWEET has reduced quite a bit I’m not using near the sweeteners I did to start out

  9. Mari says:

    These were amazing, and oh so easy! I DID tweak just a little. I used DaVinci’s SF caramel syrup, only because I wanted to finish the bottle. It ended up being about 2 extra tablespoons, but didn’t hurt anything one bit. It gave the cookies a butterscotch taste. Also, used regular cream cheese (not in tub), and added 1/2 teaspoon baking powder. They did puff up and were soft. Will be experimenting with these. Next time, I think I will add a small blob of cream cheese blended with the French Vanilla Syrup to the top in place of jelly.

  10. Jean says:

    Do you have any good cookie recipes using flax meal? an sugar free jelly?

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  12. Kym says:

    These cookies are really really good , I made a double batch. My only change was i added a fourth of a cup of swerve to make them sweeter (personal taste) I love the texture and will defiantly be making them again. Thanks!

  13. Lugenia says:

    Is there a way to Pin your recipes? If so, I haven’t found it.

  14. sandee Frascone says:

    Didn’t know there were sugar free chocolate chips

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  17. Candy says:

    I wish there was a print button,love hard copies But thanks for recipe !!

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  20. Mirna says:

    Hello Lynn I am going to try this today do I need special peanut butter

  21. luvlowcarb says:

    I follow you wherever you go, but I just can’t follow a recipe without adding my own flavor. So I’ll keep you posted on how mine turn out. I added an extra tbs of butter and about one scoop of vanilla protein. They’re in the oven now! You’re awesome. Thanks for sharing!

  22. Brenda P says:

    Another recipe I tried and love!
    First was the sausage biscuits, then the SF honey biscuits, choc chip cookies, the chicken and cauliflower and broccoli casserole with coconut milk…. Are you sure you don’t know how to cook Lynn? I love all 4 of these recipes and they’re staples in my house. I love TLC and 90 days!!!

    • Lynn Terry says:

      I’m so glad, Brenda! I do love to experiment in the kitchen… (sometimes) πŸ™‚ lol. Those were all great recipes that actually turned out. Glad you enjoyed them!

  23. Leann says:

    Can you use almond flour instead of almond meal?

    • Lynn Terry says:

      Hi Leann – yes πŸ™‚ The one I use is Bob’s Red Mill and actually says “Almond Meal/Flour” on the bag: http://www.netrition.com/cgi/goto.cgi?pid=230-0001&aid=3558 so I didn’t realize there was a difference.

      I posted a question about that here: https://www.facebook.com/lowcarbtraveler/posts/1576906462337943 if you want to follow the discussion. πŸ™‚

    • Vanessa says:

      Almond meal consists of almonds that were ground before having their skin removed, so it’s a bit grainy and doesn’t work very well in most cookie recipes. Almond flour is when the almonds have been ground after being blanched and makes a much finer flour closer to the consistency of wheat flour. For some odd reason, Bob’s Red Mill plays fast and loose with the terms, but in reality there’s a major difference between the two. The flour is better for baking because it’s smoother and the meal is better for breading & other applications where a grittier texture may be needed.

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