To make these even lower in carbs, I used 1/2 peanut butter and 1/2 almond butter!

Wonderful cookies, just sooo easy! Great for diabetics.

Not bad, but mine were undersweet. Used natural PB so maybe I needed to compensate with more splenda..

For us the full recipe produced 26 cookies at about 1.5 inch diameter. I did some calculations and it came out to only 1.2g carbs per cookie and a nice 2.2g of protein per cookie! We used an all natural unsalted peanut butter so we did add a pinch of salt. I am really happy with this recipe! The cookies have a nice rich flavor and I can feel really good about enjoying a couple. Thanks :-)

These PB cookies did not turn out well for me. After baking them they did not hold together. They fall into a million pieces when I try to pick one up. Not sure what happened.

These made a nice Christmas gift for my Diabetic neighbor. I did add 1 M&M. How many carbs in one who knows? It made him happy and that's what counts!

add some bittersweet baking chocolate shaved finely on the cheese grate.

These cookies are absolutely wonderful! My husband is diabetic and these are a real treat. They come out moist and gooey. I use Splenda brown sugar blend and Heart Smart peanut butter. Chocolate chips are a nice addition. Thank you Kristi for sharing!

I used chunky peanut butter and just one small packet of Splenda, they were PERFECT!!!!

Enjoyed the cookies, altho they were dry, almost like divinity cookies. I plan to add some oil or low fat margarine to make them a little more moist.

Great recipe... just needed a little more Splenda and I added 1/4 tsp. molasses to give it more flavor... so great for a treat.

These are pretty darned good for 3 ingredient low carb PB cookies! Tip: Natural PB is gooey at room temp. Mix the ingredients at room temp. Then, refrigerate the goo for a couple hours or more. It hardens a bit into a more doughy consistency. Then, it can be rolled into balls and flattened with the fork more easily.

Super great recipe and so easy to make.. They came out great!!!