If you are looking for a simple low-carb cookie recipe made with everyday ingredients, look no further! These easy to make 5-ingredient keto peanut butter chocolate chip cookies are totally flourless and gluten-free.
Did you know that you can use nut butter to replace flour in some baking recipes?
The result is amazing! In fact, this peanut butter cookie recipe is a perfect example. They’re delicious with a soft texture and just a bit of crunch from the chocolate chips and peanuts.
So the next time you're craving some low carb cookies on a keto diet, make a batch of these flourless peanut butter cookies. You only need 5 simple ingredients for the recipe.
These cookies make a great keto snack for peanut butter lovers. They are a sweet treat that can be enjoyed any time a craving hits!
There is no coconut flour, almond flour, or flour of any kind in these keto cookies. The only non-traditional ingredient is low carb sweetener, which most of us have on hand anyway. The rest of the recipe calls for everyday common ingredients.
Here's what you'll need to make these gluten-free peanut butter cookies:
- Natural peanut butter - Make sure you use a brand with no added sugar!
- Sugar-free chocolate chips - Feel free to use any style of baking chips in the recipe. I like to use dark chocolate chips.
- Sweetener - Any keto sweetener can be used for these cookies but a one-for-one sugar substitute works best.
- Egg - You'll need an egg to bind the ingredients together.
- Salt - If you use an unsalted peanut butter, it's best to add in salt to enhance the flavor.
NOTE: You'll find the full list of ingredients with amounts used in the recipe card at the end of this post.
- Use nuts instead. The chocolate chips can be replaced with chopped peanuts or a couple tablespoons of nuts can be added to the batter.
- Make is allergy free. Have an allergy to peanuts? You can simply replace the peanut butter with any other kind of nut butter and leave out the peanuts. They taste great with either almond butter or sunflower seed butter.
- Use a cookie scoop. The easiest way to make your balls of dough is to form them with a cookie scoop.
- Add vanilla extract. The flavor of vanilla not only adds sweetness but also enhances the taste of these cookies.
This delicious keto peanut butter chocolate chip cookie recipe comes together in five simple steps.
Ready to see how easy it is to make these delicious treats? All you have to do is mix the batter, spoon onto a cookie sheet, and toss them in the oven!
Prepare the cookie dough
In a large mixing bowl, combine the peanut butter, sweetener, salt, and eggs until the ingredients are well combined.
Add chocolate chips
Stir the chocolate baking chips into the batter. Chopped peanuts can be added too.
Scoop dough onto baking sheet
Using a cookie dough scoop or tablespoon, drop rounded scoops of the batter onto an ungreased cookie sheet. You should end up with 12 cookies.
Place in the oven and bake at 350°F for 10 to 12 minutes or until the cookies are lightly browned.
Remove from the oven, allow to cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.
️ Serving suggestions
These low-carb cookies are the perfect treat to satisfy your sweet tooth. Enjoy them as an afternoon snack or dessert.
If you want a nice way to enjoy them in summer, simply add a scoop of keto vanilla ice cream between two cookies. You'll have a delicious cookie sandwich!
They also taste great with a glass of keto iced coffee or iced white chocolate mocha. You'll feel like you've stepped into a coffee shop.
You can store your keto peanut butter chocolate chip cookies in the refrigerator for up to a week or in the freezer for several months. Just put them in an airtight container. You can even double or triple the recipe to have enough to last for a while!
Yes, peanuts are okay for keto. They are a good source of protein and healthy fats, and they are low in carbs. However, it is important to watch your portion size, as peanuts can be high in calories.
I think the best sweetener to use in these peanut butter keto cookies is a monk fruit erythritol blend. It tastes great and doesn't affect blood sugar levels.
Yes! You should be able to use any nut or seed butter in this recipe, including tahini.
Who doesn’t love making a big batch of delicious cookies? If you’re looking for more keto-friendly cookie recipes, check out one of these favorites:
- Keto Chewy Chocolate Chip Cookies are soft, buttery, and a guilt-free way to enjoy a classic!
- Chocolate Zucchini Cookies are not only a tasty dessert, but also a great way to sneak more veggies into your menu.
- Chocolate Flourless Sugar Free Cookies are made gluten-free, nut-free, and dairy-free. But they are even better if you add peanut butter and chocolate chips!
- Keto Coconut Flour Peanut Butter Cookies taste indulgent but only have 2 net carbs per cookie.
- Tiramisu Keto Whoopie Pies feature almond flour cookies with a creamy espresso and rum filling for a truly decadent treat!
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Keto Peanut Butter Chocolate Chip Cookies
- ½ cup peanut butter
- ¼ cup low carb sugar substitute add ⅓ cup for sweeter cookies
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoons sugar free chocolate chips
- Preheat oven to 350°F
- In medium bowl, blend together peanut butter, sweetener, salt, and egg until well combined.
- Stir in chocolate chips.
- Drop cookie dough into 12 pieces about 1 tablespoon each onto lined or unlined cookie sheet. Press to flatten each dough ball into a circle.
- Bake 10 to 12 minutes or until lightly browned. Cool on cookie sheet for a few minutes then transfer to wire rack to cool completely.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 2 [calories] => 155 [carbohydrates] => 7 [protein] => 6 [fat] => 13 [saturated_fat] => 3 [cholesterol] => 31 [sodium] => 207 [potassium] => 164 [fiber] => 3 [sugar] => 2 [vitamin_a] => 45 [calcium] => 15 [iron] => 1 [serving_unit] => cookies )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: January 31, 2011... Last Updated: August 13, 2020
Yum! I can’t wait to try these!
How do you store the cookies?
I keep them in the refrigerator or freezer.
Late comer here 🙂 I am glad to find your recipe. I have a question and would love your input. I doubled this recipe using 3 cu. peanut butter and 4 eggs. The cookies turned out more dense than I like them, and I wondered if it was because I doubled the eggs. Any insight?
Thanks for the recipe. I will still eat them all because, peanut butter and chocolate chips. I put them in the freezer and I know they'll be great like scone-type treats or a more dense biscotti and who doesn't want cookies like that with coffee?? 🙂
oops TWO cups peanut butter, four eggs.
I think it was too much peanut butter. Doubling should have only used 2 cups not 3.
This recipe is one I must try! Keto is new to me and so is erythritol. Where do I purchase it, please?
Most natural food stores carry it. I find it in the natural food section of my grocery store.
Yummy <3 I love keto cookies like this!
What can be substituted for the stevia concentrated powder? I have stevia packets and stevia drops...would either of those work? And would there be a difference in measurement?
You'd need about double the amount to use stevia drops. The equivalent packet amount is around 6 packets.
What is the difference between Swerve and concentrated Stevia powder? New to this whole low carb Keto thing so I am still figuring stuff out.
Swerve is a 1-for-1 sugar replacement so 1 cup Swerve is equal to about 1 cup sugar. Whereas 1 teaspoon concentrated stevia powder equals about the sweetness of 1 cup sugar. Obviously, taste is a little different too but I find blending multiple sweeteners provides the best taste.
Hi can we make this with tahini (sesame butter) and sesame instead of peanut butter and peanuts? I am asking because tahini is not that firm.. And because I am not american I dont do that peanut butter everywhere thing, actually I dont even know its taste I am mediterrenean and we use tahini a lot. And of course because peanut butter does have carbs while tahini is just fat and fiber
I don't see why it wouldn't work. You may just need to adjust if the batter is too thin.
Hi, where do You get sugar free chocolate chips? I didn't find any at the grocery store. Thank you
I buy Lily's brand off Amazon or Thrive Market online.
Hershey makes some. Got mine at Wal-Mart.
Will powdered erythritol work okay in this recipe? I've noticed your recipes often call for granular and was wondering if powdered and granular are interchangeable (I only have powdered on the shelf at this time). Also, if powdered is okay to use, would I use the same amount as granular? (I'm new to low-carb baking and still trying to understand all the various sweeteners and when to use which one and why recipes call for more than one.)
Thanks for your help!
In this recipe, either granular or powdered can be used. Powdered is a little more compressed so you should be able to get away with using less. However, I usually just add the same amount, regardless if it is granular or powdered. The best way to measure is by weight and I am working on putting together a chart for converting various low carb ingredients from standard US measurements to ounce/gram weight. I am starting to use my kitchen scale to make sure the amounts are more accurate.
Can't believe how EASY and FAST these were to make! Had them mixed, in the oven and in our tummies within minutes after dinner! 🙂
The powdered erythritol worked perfectly as you said - I used a little bit less to be on the safe side and they were sweetened just enough for us. And I didn't need to add any extra nuts since we used Adams Natural Crunchy peanut butter to begin with - there were plenty of nice sized nuts in each cookie.
Thanks again for your recipes!
Glad you liked them and thanks for the tip on using crunchy versus smooth peanut butter.
Cookies without flour is interesting idea 🙂 I love peanut butter and everything with it 🙂