Low Carb Cookies

Here at the Diabetes Diet, we recommend you try out low-carb baking. Those who embark on a low-carb diet often feel they miss out on the sweet stuff, so low-carb baking can fill that gap – plus it comes with the added bonus that you won’t be eating the nasties that go into commercial baking.

Here’s a recipe for peanut choc chip cookies.

Peanut choc chip cookies

  • plain choc125g/4.5oz of chunky peanut butter
  • 185mls/6fl oz of double cream
  • 75g/2oz chopped pecans or peanuts
  • 35g/1oz plain chocolate drops (70% cocoa solids is best) or chunks
  • 2 teaspoons vanilla essence
  • 2 tablespoons of granular sugar substitute (see notes below)
  • 2 tablespoons soy flour or coconut flour
  • 1 teaspoon baking powder
  1. Pre-heat the oven to 190 deg/375deg/gas 5 and grease a baking tray or use a silicon liner on a baking tray.
  2. Mix all the ingredients together in a mixer or by hand in a bowl, but put the nuts and choc chips in last.
  3. Put teaspoons of the cookie mixture on the tray and bake for 10 minutes.
  4. These biscuits are very crumbly. Store them in a biscuit tin in the fridge and place layers of kitchen towel between each layer of biscuits. Like a lot of low carb baking, they will last a long time in the fridge, 2-3 weeks.
  5. If you double the recipe up, the amount of peanut butter is just short of a jar, so just use up the whole jar.

You can either use straight Splenda or in place of one tablespoon of Splenda ¼ tablespoon Splenda and ½ tablespoon of xylitol or erythritol.  Another substitute is 1/3 tablespoon of Truvia.

Makes about 8 – with a carb count of 5g per biscuit.


What’s your favourite low-carb cookie recipe? We’d love to know… Tell us in the comments, or email us a pic of your cookies and the recipe and we’ll feature it on our website.

 Chocolate picture thanks to Wikipedia.

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