Paula Deen’s Magical Peanut Butter Cookies
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 Paula Deen’s Magical Peanut Butter Cookies recipe a try. I always double the recipe because it is such a family favorite.
Magical Peanut Butter Cookies
- 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
- 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.
OUR FAVORITE PAULA DEEN RECIPES:
Paula Deen Crockpot Potato Soup
Paula Deen House Seasoning Recipe
Paula Deen Pineapple Casserole
Paula Deen Oatmeal Raisin Cookies
Crockpot Bacon Cheese Potatoes
Meatloaf in a Muffin Tin
Crockpot Pizza Casserole
Crescent Pepperoni Roll Ups
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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.
a cookie with no flour..hum…
this is gluten free right
Yes it is gluten free!
I’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!!
Jif – regular.
Awesome – thank you!! :o)
I make mine with 2 eggs, it makes them nice a chewy. The egg is the magic ingreedient in these gluten free cookies.
I 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!
Can you use regular granulated sugar? Do you use the same amount called for in the recipe?
Yes the same amount – I updated the recipe too! Thanks!
Paula Deen’s Magical Peanut Butter Cookies are so easy to make! They are gluten free, low in sugar and low in carbs!
Can you make these with honey instead? I could buy a sugar replacement but would prefer to use honey if it works 🙂
Yes it is sugar free. I didn’t see where it said how many carbs. But it says low carb. I do believe it is.
Carbs for 1 cookie = 11g
I 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.
User Entered Recipe
Amount Per Serving
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
did you use natural peanut butter
We did not but you can!
What peanut butter did u use?
Tried these the other night! Delicious! My daughter in law is making them tonight ! Crunchy peanut butter makes them even better!!!
Making some now with P2B powered peanut butter. Hope they taste good!
What about Stevia? Can you use it instead and how much?
Here is a chart for you to substitute – https://www.stockpilingmoms.com/2012/02/what-is-stevia-sweetleaf-liquid-stevia-review/
i 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. 🙁
What was the xylitol sugar substitute that you used?
Used 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!
Nutella has sugar in it so it would have slightly more carbs than peanut butter
True! Also some peanut butter does too so be sure to look at your label.
These were great! I added some chopped nuts and 2 tablespoons of flaxseed meal. Yummy
Hi, 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.
Great! I made a half batch, with one egg, used Splenda and crunchy PB. Was thin so added a little coconut and they were wonderful!
Hello! I was wondering, does anybody know if using PB2 (or any other powdered Peanut Butter) would yield the same results?
I tied PB2 nope I would call it a fail. Plus the cost of PB2 and Splenda Ouch$$$$$$
How about Swerve in place of sugar?
Yes, you can do that!
These cookies were great but next batch I ll add another egg to batter, yum yum
Failed 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?
Reduce your sugar substitute to 1 cup.
Has anyone tried to add coco power to it?
No, but yum! I often put a Hershey kiss in the middle once they come out of the oven and that is so yummy!
Would a flax egg substitute for the egg work?
I am not sure but I have used egg beaters before.
I have been making these for 9 years now but it has been a few years since I made them. This time I used fresh ground dry roasted peanuts from Fresh Thyme so no added oil, sugar or any thing else, half a cup of the splenda brown sugar mix (they were very sweet so I could use less), vanilla, and 1 extra large egg and they turned out crispy on the edges and perfectly chewy throughout the rest of the cookies. Thank you for the reminder about how amazing these cookies are!
I am diabetic. Since mid December. I love to bake. Haven’t tried to yet. Kinda of scary. Do you have tbe nutritional value. Of the peanut butter cookies. They look so yummy. Thanks so much
You can put them into My Fitness Pal and it will tabulate for you.
I put a lily’s peanut butter cup on top. They are amazing!