When I was working on my Frozen Peanut Butter Cup experiments, I noticed that the combination of peanut butter and Sukrin syrup made a really thick dough when I mixed them for a half a minute.
So I wanted to make cookies out of the dough to see if they’d look — and taste — as perfect as the dough does.
Read about my experiments below: you’ll also find a recipe for the perfect (and super-easy) gluten-free, low-carb 2-ingredient peanut butter cookies! Yes, that’s correct; it takes just two ingredients and half a minute to mix and you’ve got a perfect dough! What else can you wish for?
Tips for making these 2-Ingredient Peanut Butter Cookies
This is quite a short post; I just want you to try out these super-easy cookies and see how you like them. (“Like” isn’t the right word, actually; you’ll absolutely love them! I know!)
Since the process is so easy, it’s hard to mention any tips here. Just mix the ingredients until a smooth, stiff dough forms, make cookies out of it, and bake!
Still, I think the most important thing is to let the hot cookies cool down properly before even thinking about removing them from the baking sheet. When hot, the cookies are really fragile, but they hold together pretty well once they’ve cooled down.
The texture of the cookies is quite chewy: I would even call it sticky—but sticky-in-a-yummy-way 🙂
Let’s take a closer look at how to make these no-trouble treats:
Take a medium bowl. Spoon in the peanut butter…
…and the Sukrin syrup (Clear or Gold, your choice).
Mix with a spoon…
…and watch the magic happen! In less than a minute, you’ve got a stiff dough.
Take a walnut-sized piece of the dough and form it into a ball.
Place the ball on a baking sheet lined with parchment paper.
Flatten the ball with your fingertips…
…like this.
Repeat with the rest of the dough.
If desired, press a criss-cross pattern on each cookie using the back of a fork.
Bake in the preheated oven for 8-12 minutes. Don’t overbake: otherwise the cookies will taste burned. You’ll know they’re ready when the center starts rising slightly.
Remove from the oven, and let cool completely. (Important! The cookies are very fragile when hot.)
When completely cool, remove the cookies from the baking sheet.
Enjoy!
My 2-Ingredient Peanut Butter Cookie experiments
So, a couple of weeks ago I was engrossed in my divine Frozen Peanut Butter Cup experiments. As I mentioned in that blog post, I noticed by accident that the combination of peanut butter and Sukrin syrup make a stiff dough when mixed for long enough. (This “long enough” isn’t actually very long: it only takes between thirty seconds and one minute for the dough to reach the ideal consistency.)
Holding that perfect dough in my hands, I wondered if it would make peanut butter cookies that were just as perfect. Instead of making the Frozen Peanut Butter Cups, I simply couldn’t resist the temptation to bake cookies from that dough.
So I did. And I was really excited to see the result. I stared at the cookies through the oven door the whole time they were baking: Would they break apart? Would they rise? Would they spread? How long would I have to bake them for!? I hope they won’t burn!
I had preheated my oven to 350 °F (175 °C). After 10 minutes I wasn’t sure whether or not it was time to take them out. After 12 minutes, though, I was very sure that they should come out; they had gotten a bit too much color. Turns out that 10 minutes would definitely have been enough: and it’s possible that 8 minutes would have been just right.
Enthusiastically I touched one hot cookie. It was fragile, but I didn’t despair: when baking homemade, gluten-free low-carb cookies, the cookies are often fragile when they’re just out of the oven. (I actually faced this issue for the first time some years ago when I developed this recipe for Vanilla Toffee Butter Cookies).
So I knew enough to let the cookies cool down completely. Boy, was I excited to find out whether they’d hold together well once cool! I was delighted to see that they looked and felt like “real” cookies—but what about the taste?
The taste was… delicious! R-E-A-L-L-Y delicious. The cookies were chewy and a bit sticky in a very interesting (but pleasant!) way.
Although I was happy with my 2-Ingredient Peanut Butter Cookies, I wondered if I could improve the recipe even further: My inner R&D self couldn’t resist the temptation to explore.
I had tried out Sukrin Gold syrup, but now I wanted to see what kind of cookies Sukrin Clear syrup would make. Maybe the cookies wouldn’t get that much color? I also wanted to try out a lower oven temperature and longer baking time.
Plus, I wanted to experiment with different ingredient proportions: More syrup, less PB. (I wouldn’t go the other way around: too little syrup wouldn’t provide enough sweetness.)
So, for my next (small-batch) experiment, I made the cookies with 1/2 cup (120 ml) PB and 2 tablespoons Sukrin Fiber Syrup Clear. I baked the cookies at 325 °F (150 °C) for 15 minutes. At the same time, I made another batch with 1/3 cup (80 ml) PB and 2 tablespoons Sukrin Fiber Syrup Gold. Again, I baked the cookies for 15 minutes.
The latter dough, with less PB and syrup, was really soft, but it was easy to form it into balls. In the end, there was only a small difference between those two experiments. The version with less PB and more syrup didn’t hold together that well, so in the end I was happier with my original version, but made with clear Sukrin syrup.
You just have to try these out: I bet you’ve never tasted anything like them before. And the texture is fascinating. I would LOVE to hear your comments on them, and to find out how you liked them!
| Nutrition information | Protein | Fat | Net carbs | kcal |
| In total: | 61.6 g | 139.8 g | 29.7 g | 1706 kcal |
| Per serving if 10 servings in total: | 6.2 g | 14.0 g | 3.0 g | 171 kcal |
Tips for variations
After you have tried this recipe as it stands, I’d love to hear your thoughts on how would you vary it. Would you add vanilla extract? Chocolate chips? Press a thumbprint into each cookie and fill it with sugar-free jam?
I’m still planning to try out a 3-ingredient version with less syrup, adding more sweetness with liquid stevia or powdered erythritol, just to see if the texture is crunchier.
What about pancake lite syrup?
I haven’t tried out if it keeps the cookies together. Might be worth trying, though.
Can I cook these in the microwave?
I haven’t tried, but I doubt it works. However, feel free to experiment. And if you do, I would love to hear how they turned out!
Just tried this recipe! YUM! Thank you for providing recipes with all the deets. You have been vital in my Keto journey. These came out nice. I let them cool as you said and they were divine.
Wonderful! So happy to hear 🙂
Would corn syrup work??
I doubt it works (at least honey didn’t work), but if you try out, please let me know if it worked!
Does this sweetener cause diarrhea like all the other sugar alcohols and fibers?
That’s highly individual. I would say it’s well tolerated as it works as prebiotic, but I bet there are some people whose system it will upset.
Hi Elviira – I tried these and yes, they are an interesting texture! Kind of like a slightly dry, tender cookie at first bite, then seem to turn into an almost creamy, fudge-like texture in my mouth. Super simple as well. Just wanted to let others know that I used SunButter (natural, with three net carbs per 2 T.) It worked out fine. I made half a recipe and got six cookies using what for me is my ‘medium sized’ cookie scoop.
I will say that they are fairly calorie dense tho, and I could have eaten the whole batch! Elviira, what do you think the result would be if I added an egg to this recipe to stretch it a little further (as in, maybe make a few more cookies and result in reducing the calorie count per cookie?)
Thanks for all that you do! Your hazelnut cookies are my ‘go to’ cookie recipe for Fall and Winter…I often sub pecan meal for the hazelnut. Either way, they make my house smell like Christmas!
Hi! Thanks for your comment and kind words! Great to know the recipe works with Sunbutter as well. Personally, I’m going to try it out with almond butter and cashew butter (that is higher in carbs, but okay for my son). I don’t actually know how it turns out if you add an egg, but I expect it to work well if you mix it long enough (maybe with an electric mixer?). If you give it a try, please let me know how the cookies turned out!
Great idea to use pecan meal for the hazelnut cookies! I have to try it too! I guess adding a bit gingerbread spice mix would give it even stronger Christmassy note.
Can you use almond or cashew butter? I try to stay paleo. What is Sukrin syrup anyway? Thanks
Yes, other nut butters and almond butter should work. Sukrin syrup is isomalto-oligosaccharides, a naturally occurring plant-based dietary fiber. It is prebiotic, soluble, and low-glycemic.
Would sugar free syrup work?
Hi Candi, I doubt, since Sukrin syrup has fiber which somehow makes the dough stiff. But if you try with sugar-free syrup, please let me know how the cookies turned out!
I purchase mine from Low Carb Grocery online. I am also in Canada.
Perfect! Thanks for your help, Cindy!
Cindy, I am also Canadian, do you think that I could use this syrup in butter tarts, rather than corn syrup, I would have a very happy husband, Thank you, for your reply.
Linda
can you sub the Sunrin Gold brown sugar for the syrup?
Unfortunately no, because syrup acts as liquid. However, using PB, Sukrin Gold brown sugar and egg might work.
I checked out Amazon to purchase the Surkin Sweetener products, however, they do not ship to Canada. Do you know if there’s another source that would ship to Ontario, Canada? Love your website…I think your quick low carb recipes are great! Many thanks, Jeanne
Hi Jeanne, I was hoping Amazon delivers Sukrin syrup also to Canada but unfortunately they don’t… For the time being I’m not aware of any store that would sell Sukrin syrup in Canada. I will try to check further.