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These keto peanut butter chocolate chip cookies are easy to make with everyday ingredients and so delicious. They’re also gluten free and totally flourless!
Did you know that you can use nut butter to replace flour in some baking recipes?
The result is amazing! In fact, these keto peanut butter chocolate chip cookies are a perfect example. They’re delicious with a soft texture and just a bit of crunch from the chocolate chips and peanuts.
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.
Have an allergy to peanuts? You can simply replace the peanut butter with any other kind of nut butter and leave out the peanuts.
So if you’re looking for a delicious cookie recipe that comes together in five simple steps, you have to give these flourless cookies a try!
How to make keto peanut butter chocolate chip cookies
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 peanut butter cookie dough. In a medium bowl, mix together peanut butter, sweetener, salt, and eggs until the ingredients are well combined.
- Add chocolate chips. Stir chocolate chips into the batter. Chopped peanuts can be added too.
- Divide 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.
- Bake cookie dough. Place in the oven and bake at 350°F for 10 to 12 minutes or until the cookies are lightly browned.
- Allow cookies to cool. Remove from the oven, allow to cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.
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. You can double or triple the recipe to have enough to last for a while!
Are peanuts okay for keto
As you may know, peanuts aren’t actually nuts. They belong to the legume family, which some strict versions of keto don’t allow.
If you prefer not to eat them or have an allergy, you can omit the peanuts and replace the peanut butter with any other kind of nut or seed butter.
If you want to include something else in the batter for crunch, you could use chopped almonds or pecans. If you leave them out, I think the chocolate chips still provide some nice texture.
Personally, I enjoy peanuts in moderation. They are a low carb legume and are very similar in taste, texture, and nutritional content to most nuts. So I eat them sparingly on my low carb diet.
Other low-carb cookie recipes
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!
Flourless Peanut Butter Cookie Recipe
These cookies are perfectly soft and taste so indulgent. It’s amazing they only have 50 calories and 1.2 net carbs per cookie!
Plus, these keto peanut butter chocolate chip cookies might be some of the easiest cookies to make. Just mix, scoop, and bake. It doesn’t get much simpler than that.
So why not whip up a batch? And then the next time you need a little treat to indulge your sweet tooth, grab one… or two!
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Keto Peanut Butter Chocolate Chip Cookies
Recipe Video (Click on Image to Play)
Ingredients
- 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
Instructions
- 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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
Cameron Moss
Yum! I can’t wait to try these!
Fay
How do you store the cookies?
Lisa MarcAurele
I keep them in the refrigerator or freezer.
LA
Hi Lisa!
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?? 🙂
LA
oops TWO cups peanut butter, four eggs.
Lisa
I think it was too much peanut butter. Doubling should have only used 2 cups not 3.
Amy
This recipe is one I must try! Keto is new to me and so is erythritol. Where do I purchase it, please?
Lisa
Most natural food stores carry it. I find it in the natural food section of my grocery store.
Andrew
Yummy <3 I love keto cookies like this!
Erica
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?
Thanks.
Lisa
You’d need about double the amount to use stevia drops. The equivalent packet amount is around 6 packets.
Elizabeth
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.
Lisa
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.
Eva
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
Lisa
I don’t see why it wouldn’t work. You may just need to adjust if the batter is too thin.
Inna
Hi, where do You get sugar free chocolate chips? I didn’t find any at the grocery store. Thank you
Inna
Lisa
I buy Lily’s brand off Amazon or Thrive Market online.
Amy
Hershey makes some. Got mine at Wal-Mart.
Freed Willie
Lisa,
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!
Willie
Lisa
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.
Freed Willie
Lisa,
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!
Lisa
Glad you liked them and thanks for the tip on using crunchy versus smooth peanut butter.
Medeja
Cookies without flour is interesting idea 🙂 I love peanut butter and everything with it 🙂