Peanut Butter Cookies (THM-S)

Family, Homemaking, Mothering, recipes / Wednesday, February 13th, 2019

These cookies are so easy, you’ll be making them all the time!  My kids can’t get enough of them and I love that they are getting nutritious, homemade cookies!  These are naturally gluten-free, contain no sugar, are low-carb, and work as a THM S dessert.


You can add some optional stevia-sweetened chocolate chips to the top if that’s how you roll.  There’s some debate in our family which version is better so I add the chocolate chips to half the batch only!  I love crunchy peanut butter, but you can use smooth too!  Or if you like crunchy but can’t find it in a sugar-free variety, just add about 1/4 cup of finely chopped peanuts to your cookie dough!

1 cup natural Peanut Butter (sugar-free)
6 Tbsp Gentle Sweet
3 Tbsp THM Peanut Flour
2 Tbsp Flax Meal (or THM Baking Blend)
2 eggs
1/4 tsp mineral salt
1 tsp vanilla extract
1/2 tsp baking powder
1/4 cup Trim Healthy Chocolate Chips (optional)

Preheat oven to 350 degrees. Mix all ingredients well (except for the optional chocolate chips) and roll into 1 Tbsp size balls. Flatten in a criss-cross pattern with fork if doing the plain peanut butter cookie version.  If using the chocolate chips, flatten with the back of a large spoon and put 4-5 chocolate chips on top of each cookie.  Bake for 10-12 minutes and let cool to set up a bit before diving in.  Store these in the fridge or on the counter.  Makes about 32 cookies (I use a 1 Tbsp scoop for each cookie).

Coach Jess

Jessica is a Christian homeschooling mom of five and married to her knight in shining armor for over 20 years. She is a THM Certified Coach and loves to share her recipes while managing the huge THM online community. Some of the links in her recipes may contain affiliate links to products she uses and loves.  If you make a purchase, using these links, she’ll earn coffee money, which she promises to drink while creating more recipes that you’ll love.


12 Replies to “Peanut Butter Cookies (THM-S)”

    1. Hi Anne, yes, you certainly can, but the THM chocolate chips tend to melt into the dough when they’re baking instead of staying crunchy like “regular” chocolate chips, so I prefer to just put them on the top, personally. 🙂

  1. I don’t have any of the special sweetners. I’ve just been using liquid stevia. Can I use that instead of the sugar you suggest?

    1. Hi Elizabeth, thanks for stopping by! I really recommend you get the powdered stevia sweetener for this recipe (Gentle Sweet is the best and most sugar-like in taste and texture) because it adds some good “bulk” to the recipe that liquid stevia won’t be able to provide, I’m afraid.

    1. There’s no set limit in an S setting, however, with nut butter, it’s a good idea to not overdo as it’s easy to get into calorie abuse. I’d definitely enjoy 2-3 as a snack with some coffee and maybe 1-2 as a dessert after an S meal.

  2. I made these but I changed it a little. (I wish I could post a picture! I dipped the top of the ball onto gentle sweet and then pressed an indent into the cookie with the back of a mini cookie scoop. Then I melted a bag of Lily’s chocolates and filled the thumb print with it after they cooled a little bit. After refrigerating they tasted pretty darn close to the original peanut butter blossoms that my family loves at Christmas time!

    One question though…did you use chinky peanut butter? It looks like there are chunks of something in yours.

    1. Hi Megan, I saw yours on Facebook! They looked great – I’m going to try your method next time! Yes, for this batch I did use the chunky PB. I believe it was Smuckers Natural Chunky! So glad you enjoyed them! I agree with the fridge time – really makes a big difference!

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