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Low-Carb Peanut Butter Cookies

These cookies are not like others. They are different. They are diabetic-friendly. Follow the recipe below to give them a try.

Total Time: 1 hour
Serves: 12 Persons

• 1 cup smooth peanut butter (no added sugar)
• 1 egg
• 2/3 cup powdered sugar substitute
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla essence

• Preheat oven to 350F (180°C) and line a cookie tray with baking paper. Set aside.
• Add all of the ingredients into a bowl and mix well until a smooth, glossy dough forms.
• Roll about 2 tbsp. of dough between your palms to form a ball, then place on the pre-prepared cookie tray. Repeat until all dough has been used. You should end up with 12-14 cookies.
• Use a fork to flatten the cookies, creating a crisscross pattern across the top.
• Bake the cookies for 12-15 minutes.
• Remove from the oven and allow to cool for 25 minutes on the baking tray, then transfer to a cooling rack for another 15 minutes.
• Make sure you let these cookies cool completely. Since they are made without flour, the cooling process is important for them to firm up.
• You can store these cookies in an airtight container in the refrigerator for up to a week or in the freezer for several months.

Source: DiabetesStrong

• ¼ teaspoon chia seeds


Step 1:
Toast bread slices to desired doneness, 3 to 5 minutes.

Step 2:
Mash avocado in a bowl; stir in mint leaves, lemon juice, lemon zest, cayenne pepper, and sea salt. Spread avocado mixture onto toast and top with chia seeds.

Step 3:
Enjoy this tasty snack without any guilt or worry!

Adapted from a recipe published on

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