You can make these low carb by using low carb maple syrup in place of the honey or maple syrup.These cookies have a crunchy outside and a slightly chewy tender inside. You can play with this a bit by baking them a bit shorter if you want them softer, or a bit longer if you prefer them crunchier. I make these peanut butter cookies on the small side, about 1 tablespoon, rolled into a ball and the flattened with a fork. Feel free to make them a bit larger and then bake for another minute or so. Definitely let them cool at least 30 minutes to give them some time to firm up.If you're baking with honey, remember that honey is hygroscopic and absorbs moisture in the air, so the cookies may become soft if left out or not sealed well. To get the crunch back you can put them in a dehydrator for a bit to firm them up, or an oven at a very low temperature or seal them well and store them in the refrigerator.Another nice touch is to sprinkle some finishing salt on each cookie before baking them. Here's my latest favorite finishing salt.For the honey or maple syrup, 6 tablespoons = 1/4 cup + 2 tablespoons. If you prefer them a bit sweeter and softer, you can go up to 1/2 cup of honey or maple syrup.