Weight Watchers Recipes

Low Carb PB Cookies


  • 1 cup peanut butter (smooth or crunchy)
  • 3/4 cup brown sugar
  • 1/4 cup plant-based milk (such as almond milk or soy milk)
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chocolate chips or chopped nuts for extra flavor and texture


  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the peanut butter, brown sugar, plant-based milk, and vanilla extract. Stir until well combined and creamy.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the peanut butter mixture, stirring well after each addition. Mix until a thick dough forms. If desired, fold in the vegan chocolate chips or chopped nuts.
  5. Take about 1 tablespoon of dough and roll it into a ball. Place the ball onto the prepared baking sheet. Repeat with the remaining dough, leaving about 2 inches of space between each cookie.
  6. Use a fork to gently press down on each cookie, creating a crisscross pattern. This also helps flatten the cookies slightly.
  7. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are slightly golden. The centers will still be soft, but they will firm up as they cool.
  8. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
  9. Once cooled, the vegan peanut butter cookies are ready to enjoy! Store them in an airtight container at room temperature for up to 1 week.

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