Peanut butter oatmeal cookies have long been cherished for their perfect combination of flavors and textures. For those following a low-carb diet, enjoying such treats might seem out of reach. However, with this recipe, it’s entirely possible to devour these classic cookies without the carb overload. These peanut butter oatmeal cookies offer a fantastic way to satisfy sweet cravings with ingredients that provide nutritional value and energy without the high carbs typically found in oatmeal cookies.
Achieving the Best Texture
The texture of peanut butter oatmeal cookies is paramount. The goal is to ensure they are neither too dry nor too crumbly. Achieving the right balance involves mixing the ingredients until just combined and being careful not to overbake the cookies.
The inclusion of eggs and peanut butter helps to moisten the mixture, providing a chewy texture that is satisfying and reminiscent of higher-carb versions. But, in all honesty, they are really hard to screw up.
Ingredients
The ingredient list does not include anything fancy and it is all things that are probably already in your kitchen.
- Eggs: Bind the ingredients together and add moisture without adding carbs.
- Low-Carb Sweeteners: Using a combination of brown and granulated sweetener mimics the classic cookie sweetness and texture without the sugar spike.
- Natural Peanut Butter: The no sugar added variety ensures that the cookies are high in protein and healthy fats, and low in carbs.
- Gluten-Free Quick Oats: Provide the oatmeal texture and flavor while keeping the recipe gluten-free and still lower in carbs.
- Baking Powder: Helps the cookies rise and become light and airy.
- Sea Salt: Enhances the flavors of the other ingredients.
- Lily’s Baking Chips: These sugar-free chocolate chips add a touch of indulgence without the extra carbs.
Substitutions
Adapting this peanut butter oatmeal cookie recipe can be fun and also straightforward with these substitutions:
- For Nut Allergies: Replace peanut butter with sunflower seed butter for a nut-free alternative that is still low in carbs.
- Oat Alternatives: While gluten-free quick oats are already a good low-carb option, for an even lower carb count, you can substitute part of the oats with almond flour or coconut flour, though this will change the texture slightly.
- Sweetener Choices: Depending on availability and personal taste, other keto-friendly sweeteners like erythritol, monk fruit, or allulose can replace the specified low-carb sweeteners.
Storage Tips
Proper storage is essential to maintain the freshness and texture of your low-carb peanut butter oatmeal cookies. These are best if stored in an airtight container in the fridge for up to a week.
For long-term storage, freezing the cookies is an excellent option. Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They can be stored for up to three months and thawed at room temperature when ready to eat.
Serving Suggestions
Low-carb peanut butter oatmeal cookies are versatile and can be enjoyed in many settings. Pair them with a cup of almond milk or keto hot chocolate for a comforting snack. Alternatively, crumble them over a bowl of keto chocolate ice cream for an indulgent dessert. Their rich flavor and satisfying texture make them a perfect treat for any occasion, providing a guilt-free way to enjoy a beloved classic.
Gluten Free Peanut Butter Oatmeal Cookies
Equipment
Ingredients
- 2 eggs room temperature
- ½ cup low carb brown sweetener packed
- ½ cup low carb granulated sweetener
- 2 cups natural peanut butter no sugar added
- 1 cup gluten-free quick oats
- 2 teaspoons baking powder
- pinch of sea salt
- 1/2-3/4 cup chocolate chips I use Lily’s Baking Chips
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Add eggs, brown sweetener and regular sweetener to a large bowl. Using hand beaters, cream together.
- Add peanut butter, baking powder and salt to the large bowl and mix well with a spatula.
- Fold in quick oats and continue to mix well.
- Finally, fold in chocolate chips.
- Using a cookie scoop (or a large spoon), scoop dough onto baking sheet about 2 inches apart as they will spread during baking.
- Bake for 11-13 minutes.
- Remove from the oven and let cool for 2-3 minutes. Place cookies on a wire rack to continue cooling.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.