Peanut Butter Cookies (S)

These little beauties are easy to make and yummy to eat! I posted them on my Facebook Blog page the other day as a picture, but decided I might as well bring them to my site as well. Here's what I posted!

I thought I'd make a handy little printable for you if you like to keep your recipes in a binder.

Author: Jennifer Griffin

Prep time: 5 mins

Cook time: 8 mins

Total time: 13 mins

Serves: 12 cookies

Sugar Free Peanut Butter Cookies~ Low carb, THM-S.

Ingredients

1 cup natural peanut butter
1/4 cup THM Sweet Blend or 1/2 cup Truvia
1 tsp vanilla
2 Tbs melted butter
1 egg

Instructions

Combine mixture together and form into balls.
Press and make your fork marks.
Bake at 350 for 8 minutes.
Refrigerate for best texture.

I hope you enjoy! Please do chill them. When they are hot out of the oven they crumble. They are even good frozen. Add a few Lily's chocolate chips if you want a real treat! Pin: Peanut Butter Cookies (S)

About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

32 Responses to “Peanut Butter Cookies (S)”

Tambra January 27th, 2015

How many of those could you eat for an “S” snack?
- godzgaljen@gmail.com January 27th, 2015
  
  I’d eat a few. I’m not sure you’ll be full enough for it to be all you eat for a snack. 🙂
Kristi Turchi January 27th, 2015

Hi Jennifer, Thanks for the great recipes! Do you think on this one I could sub stevia in instead of the sweet blend or truvia?
Barbara February 1st, 2015

Hi there. 🙂 I made the cinnamon walnut mim this morning, it was yummy! Thanks for posting so many great recipes!
Laura Lane February 1st, 2015

These look so delicious. My mouth is watering!

I pinned it. https://www.pinterest.com/pin/257690409904946783/

God bless you and thank you for sharing your journey and your recipes with us.

Laura of Harvest Lane Cottage
- godzgaljen@gmail.com February 2nd, 2015
  
  Thanks Laura! 🙂
Kristi Turchi February 7th, 2015

Hi, I didn’t get a reply on my comment 🙂 Is there the possibility of subbing Stevia for the sweet blend or truvia?
- godzgaljen@gmail.com February 7th, 2015
  
  Like Stevia extract? Are you using THM’s brand or another kind?
  - Kristi Turchi February 9th, 2015
    
    Hi, I am using THM Stevia powder 🙂
    - godzgaljen@gmail.com February 10th, 2015
      
      1/4 tsp is where I’d start…
      - Kristi Turchi February 16th, 2015
        
        Thank you!!
Dianna March 12th, 2015

What exactly do you mean by 1/2 cup Trivia? What specific type of Truvia? A blend or what?
- godzgaljen@gmail.com March 12th, 2015
  
  I’m not sure I’m following…it’s just a 1/2 cup of Truvia…not the baking blend. We don’t suggest using it as it has sugar in it.
Tina March 20th, 2015

I made the Peanut Butter cookies and they were good but I could still taste the aftertaste if you want to call it that. I used THM Sweet Blend. Would you suggest less Sweet Blend next time or should I try a different sweetener? I have Swerve and I have Xylitol… Thank you so much!!! I also have the THM Stevia extract.
- godzgaljen@gmail.com March 20th, 2015
  
  I’d try using a bit less. To me..the Sweet Blend is by far the best sweetener I’ve ever had in baked goods.
- Kay June 2nd, 2015
  
  I get a bad aftertaste worth sweet blend. Xylitol doesn’t have any aftertaste, but you would need to use a cup of it. Truvia I have good luck worth too.
- Amber January 11th, 2016
  
  Try the Gentle Sweet. I have trouble with the sweet blend having an aftertaste too. Or use sweet blend with a pinch or two of salt. It counters the bitterness.
Cynthia Litchfield April 2nd, 2015

Thank you for making the recipe printable.
Tracy July 11th, 2015

I made these as is but after tasting batter decided they were too sweet and had that aftertaste. So, I added a touch little more vanilla, 1/2 cup THM baking blend, some bakind soda and salt. We will see how they turn out. Just realized I uped the carb count by doing this, shucks. Lesson learned:) Now I supposed it’s a crossover and should give it to my hubby.
Sara M August 4th, 2015

im recently dairy free for my sweet little nursling–do you think I could use coconut oil in place of butter?
- godzgaljen@gmail.com August 4th, 2015
  
  I know folks do that a lot in recipes, but I’ve not tried it myself with this one. Let me know if it works!
Stephanie September 10th, 2015

Thank you for your “experiments” that are so delish!!
Deanna August 26th, 2016

So I made this and maybe I put too much butter but they are runny and no way can I roll them into a ball. I am going to put them in the fridge overnight but what can I add to them? thanks
Deanna
- godzgaljen@gmail.com August 26th, 2016
  
  Hmm…maybe some almond flour or on Baking Blend?
- Gretchen September 28th, 2016
  
  I’d add a little ground flax
Ellie January 15th, 2017

I’ve made these a couple of times now. I love the dough and I love them once i’ve let them sit in the fridge for a while. I’ve made it with Pyure both times, and I also like to use half crunchy and half creamy peanut butter. YUM!
shantell February 19th, 2017

Hello, I tried to make some peanut butter cookies last night with the THM sweet blend…I used natural peanut butter, a little almond and cashew butter and 3 eggs…it was as if the sweetner was pulling the oil out of the dough. I could literally wring the oil out of it…the cookies were awful! The texture was almost like rubber…it was a waste of all my ingredients. I have never ever had this happen before and I make peanut butter cookies all the time. But this is the first time I have used this sweetener. Has this ever happened to anyone else?
- godzgaljen@gmail.com April 5th, 2017
  
  I’ve never heard of that before! Odd!