Paula Deen’s Magical Peanut Butter Cookies are so good! This is a naturally gluten free and lower calorie cookie! Perfect to make for anyone who is watching their sugar intake or calories.
My boys LOVE peanut butter cookies! I cannot keep them in my house or even on the kitchen counter on the cooling racks 😉 This is a really simple recipe and tastes so good! Perfect for holiday’s or any day! I must admit that I like to sneak a few off the cooling rack too!
This is one of my favorite gluten free cookies! You can even add a Hershey kiss in the middle when it comes out of the oven for an alternative treat (not low carb though).
Be sure to give this recipe a try. I always double the recipe because it is such a family favorite.
Magical Peanut Butter Cookies
Paula Deen’s Magical Peanut Butter Cookies are so good! This is a naturally gluten free and low carb cookie! Perfect to make for anyone who is watching their sugar intake or calories.
Ingredients
- 1 cup peanut butter creamy or crunchy
- 1 cup baking sugar replacement recommended: Swerve, Monk Fruit, Splenda or you can use granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Grease a large baking sheet.
- In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon.
- Roll the dough into balls the size of walnuts.
- Place the balls on the prepared baking sheet.
- With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie - this is optional and I don't always do this.
- Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement.
- Cool slightly before removing from pan.
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
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sherry sexton
January 12, 2013 at 11:29 pma cookie with no flour..hum…
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DONNA Sebastian
January 16, 2013 at 4:38 pmthis is gluten free right
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Melissa@StockpilingMoms
February 9, 2014 at 10:34 pmYes it is gluten free!
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Pam
October 12, 2014 at 8:57 pmI’ve made these cookies in the past, but they sure don’t look as tasty as yours! Would you be so kind as to share what brand of peanut butter you used? I used a natural peanut butter, maybe that’s the problem? Thank you!!
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Melissa@StockpilingMoms
October 13, 2014 at 9:58 amJif – regular.
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Pam
October 13, 2014 at 8:51 pmAwesome – thank you!! :o)
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holy
January 25, 2013 at 8:51 amI make mine with 2 eggs, it makes them nice a chewy. The egg is the magic ingreedient in these gluten free cookies.
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Melissa@StockpilingMoms
February 9, 2014 at 10:35 pmI will have to try that – these are delicious as is. I have been making them for 15 years! Long before I was even gluten free!
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marty
January 25, 2013 at 3:35 pmCan you use regular granulated sugar? Do you use the same amount called for in the recipe?
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Melissa@StockpilingMoms
February 9, 2014 at 10:35 pmYes the same amount – I updated the recipe too! Thanks!
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Melissa@StockpilingMoms
February 9, 2014 at 10:36 pmPaula Deen’s Magical Peanut Butter Cookies are so easy to make! They are gluten free, low in sugar and low in carbs!
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Rachel
February 23, 2014 at 9:37 amCan you make these with honey instead? I could buy a sugar replacement but would prefer to use honey if it works 🙂
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Ivadale
March 19, 2014 at 11:12 amYes it is sugar free. I didn’t see where it said how many carbs. But it says low carb. I do believe it is.
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Terri
November 1, 2014 at 8:14 amCarbs for 1 cookie = 11g
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Angela
November 3, 2014 at 7:31 pmI made mine a little bigger ,so I got 15 cookies… I plugged the ingredients into the spark recipe calculator, and this is what it spit out per cookie…. net carbs would be 4.2 per cookie.
Nutrition Facts
User Entered Recipe
15 Servings
Amount Per Serving
Calories 116.8
Total Fat 8.9 g
Saturated Fat 1.4 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 12.4 mg
Sodium 68.7 mg
Potassium 4.6 mg
Total Carbohydrate 5.3 g
Dietary Fiber 1.1 g
Sugars 0.5 g
Protein 4.7 g
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ash
December 21, 2014 at 11:06 amdid you use natural peanut butter
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Melissa@StockpilingMoms
December 21, 2014 at 6:48 pmWe did not but you can!
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Joan
March 15, 2015 at 2:22 pmWhat peanut butter did u use?
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Melissa@StockpilingMoms
March 15, 2015 at 2:36 pmJif Brand.
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Andrea
November 5, 2014 at 6:33 pmMaking some now with P2B powered peanut butter. Hope they taste good!
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Cathi
May 24, 2015 at 6:18 pmWhat about Stevia? Can you use it instead and how much?
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Melissa@StockpilingMoms
June 1, 2015 at 10:39 amHere is a chart for you to substitute – https://www.stockpilingmoms.com/2012/02/what-is-stevia-sweetleaf-liquid-stevia-review/
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Destasio
June 1, 2015 at 9:37 pmi so wanted these to work. Not sure why they didn’t. I made 2 batches and the first ones spread out and were wet and gooey. The next batch I added an extra egg and they ended up spongy and wet in the middle. I used Jif regular and xylitol sugar substitute. So sad it didn’t work. 🙁
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Melissa@StockpilingMoms
June 1, 2015 at 10:03 pmWhat was the xylitol sugar substitute that you used?
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Linda
September 8, 2015 at 4:18 pmUsed half PB and Half Nutella. Tastes really good. Don’t know if I messed up anything but when I calculated the carbs it came out to 10 per cookie. And tasted great!
Linda
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Shelli
April 24, 2016 at 10:15 amNutella has sugar in it so it would have slightly more carbs than peanut butter
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Melissa@StockpilingMoms
April 24, 2016 at 5:35 pmTrue! Also some peanut butter does too so be sure to look at your label.
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chris
September 23, 2015 at 4:12 pmThese were great! I added some chopped nuts and 2 tablespoons of flaxseed meal. Yummy
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Lynn Dempsey
December 16, 2015 at 8:08 pmHi, thanks for posting, this is very similar to a Skippy PB recipe I found years ago that had PB & chocolate chips. I double the recipe added an extra tsp of vanilla & a full bag of chocolate chips. They came out great! I’m watching carbs but made these for a work event so was jazzing them up a bit with the chips.
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Shelley
January 24, 2016 at 8:42 pmGreat! I made a half batch, with one egg, used Splenda and crunchy PB. Was thin so added a little coconut and they were wonderful!
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Shinea
June 12, 2016 at 10:52 amHello! I was wondering, does anybody know if using PB2 (or any other powdered Peanut Butter) would yield the same results?
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Brian
June 17, 2016 at 11:23 pmI tied PB2 nope I would call it a fail. Plus the cost of PB2 and Splenda Ouch$$$$$$
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Amy
January 13, 2018 at 8:30 pmHow about Swerve in place of sugar?
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Melissa@StockpilingMoms
January 14, 2018 at 8:40 pmYes, you can do that!
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Dianna
December 11, 2018 at 7:13 pmThese cookies were great but next batch I ll add another egg to batter, yum yum
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Cheryl
January 13, 2019 at 7:18 pmFailed at low carb peanut butter cookies. 🙁 They spread and glommed together, but didn’t really harden. They taste great, but I have to eat them with a spoon. Advice?
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Melissa@StockpilingMoms
January 18, 2019 at 10:07 amReduce your sugar substitute to 1 cup.