Flourless Peanut Butter Chocolate Chip Cookies (keto + low carb)
These flourless peanut butter cookies are packed with dark chocolate chips and perfectly soft and chewy. Naturally gluten-free, keto-friendly, and about 3 net carbs each!
If you are a peanut butter hater you were probably already super close to unfollowing me since I just shared the Peanut Butter Banana Granola Bars, and the Peanut Butter Protein Muffins. I am sorry! I can’t help it!
These cute little peanut butter chocolate chip cookies are flourless. Yes, that’s right. These soft and chewy cookies are naturally gluten free, low carb and refined sugar free!
This gluten-free peanut butter cookies recipe is based off of a recipe I found in my Mom’s collection of recipes. It was on a tattered, yellowed little piece of paper and just said one cup of peanut butter, one cup white sugar, one egg. Since finding this recipe years ago I have played around with it and perfected the recipe for the perfect chewy keto peanut butter chocolate chip cookie.
What’s in Flourless Peanut Butter Cookies?
These are super easy easy peanut butter chocolate chip cookies! Here’s all you’ll need for the recipe:
- Peanut butter
- Brown Sugar Monkfruit (or regular brown sugar if not keto)
- Baking powder
- Salt
- Vanilla extract
- Egg
- Lily’s Sugar Free Chocolate Chips : These come in so many varieties, making it easy to change up these cookies if you prefer other flavors!
- Peanuts (optional)
How to Make Keto Peanut Butter Cookies
Making gluten-free peanut butter cookies couldn’t be simpler! Here are the basic steps:
- First you’ll want to preheat your oven to 325 degrees F. While that is warming up, combine all cookie ingredients in a mixing bowl. I find that it is easier for the dough to form if you save the chocolate chips for last.
- Using a 1-inch cookie scoop, form the cookies and place on a cookie sheet lined with a silicone baking mat. These are the best at making sure your cookies cook evenly and don’t stick to the pan. If you don’t have one, at least make sure your cookie sheet is greased to try to prevent that issue.
- Bake cookies 10-12 minutes for soft, chewy cookies. If you prefer crunchier cookies (great if you plan to crumble them for an ice cream topping or a cheesecake crust), cook up to 15 minutes.
What Kind of Peanut Butter Should I Use?
You want to use a creamy peanut butter for this recipe. I’ve only tested the recipe with traditional brands like JIF, but a natural peanut butter should work too. The peanut butter I used has about 6 net carbs per 2 tablespoons. If you use a low-carb peanut butter with no added sugar, you can likely lower the carb count even more.
Can I Use Another Kind of Nut Butter?
Yes, you can substitute almond butter, cashew butter or sunflower butter in this recipe. Just note some other nut butters tend to be runnier than peanut butter, so it may result in thinner cookies. Be sure to stir the nut butter up very good before using to make sure you incorporate all of the oil properly. You could try chilling the dough before scooping to prevent the dough from thinning if your peanut butter is on the runny side.
How to Store Keto Peanut Butter Cookies
After baking, you can store these cookies at room temperature for up to 5 days. You can also freeze them for up to 3 months. To thaw, simply set out at room temperature at least 30 minutes (perfect for placing in a lunchbox–It’ll be ready by noon!).
This recipe is also easy to freeze before cooking! Mix your dough, scoop using a 1-inch scoop, then freeze cookie dough (not touching) on a baking sheet. After 1-2 hours, transfer to a freezer bag. When cooking from frozen, add 2-5 minutes to make sure they are cooked throughout.
Tips for the Best Peanut Butter Chocolate Chip Cookies
- You’re welcome to switch up the mix-ins, if desired. You could use peanut butter chips, chocolate chunks, butterscotch chips, walnuts, etc. in place of the mix-ins listed below. If making keto cookies just use sugar free varieties and watch your carb count.
- Use a silicone baking mat when baking any kind of cookie for perfect cookies.
- Let the cookies cool for about 10 minutes before eating them. They need time to set up properly.
- Top with sea salt if you want a salty-sweet treat! Salt really brings out a great flavor from the peanut butter.
Get the Recipe: Chocolate Chip Flourless Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup brown sugar monkfruit, or regular brown sugar if not keto
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg, beaten
- 1/2 cup Lily’s Sugar Free semi-sweet chocolate chips, or regular if not keto
Equipment
Instructions
- Preheat the oven to 325F.
- In a medium size mixing bowl combine all of the ingredients. The mixture will be thick.
- Using a one inch cookie scoop place on a greased cookie sheet.
- Bake cookies 10-12 minutes for soft and chewy or 15 for crunchier cookies.
- Allow the cookies to cool at least 10 minutes to finish setting.
Can I use PB2 for this recipe?
We’ve never tried this with PB2, but you could likely make it work as long as you’re adding enough water to the powder to give it the same texture as regular peanut butter. We’d love to know how it goes if you try it!
Love the cookies. Could you make these as bars? Thanks
Thanks so much! We have not tried these as bars, but I imagine that would work fine if you can get the timing just right. I’d love to know how it goes if you give it a shot!
If I can’t eat peanut butter, do you know if sun butter would work?
I didn’t use chocolate chips and used the smuckers organic creamy peanut butter.
Can you specify the type of creamy PB you are using? No sugar added? Jiff creamy regular would seem to be high in sugar. Thank you
Hi Scott, I like Richard’s Just Peanuts and the PB company’s no sugar added varieties. Enjoy!
Yum. I just made a batch, and it is by far my favorite peanut butter chocolate chip cookie recipe hands down.
Can I sub white granulated sugar for brown sugar?
I made these last night! so good!!!! thanks for the recipe!
Can I use coconut sugar instead of brown sugar or monkfruit?
Hi Carmen, thanks so much I am glad you enjoyed them. Yes, you can use coconut sugar, if you are not keeping low carb. Enjoy!
These look so delicious and I want to make them! But you recommend using a silicone mat for baking them, but your instructions say to use a greased cookie sheet. If using the silicone mat, do you have to grease it?
Hi Joni, it is a silicone baking sheet or a greased cookie sheet. Enjoy!
Would swerve brown sugar work? Or should I just use classic monkfruit?
Hi Heather, either option should work fine.
Can you explain how you calculated the carbs/net carbs?I made smaller cookies and had almost 30, when I put all the ingredients in a food calculator, it’s coming up with 10 net carbs.
It sounds like you are counting the carbs from the monkfruit, which is not correct. This sweetener has 0 net carbs. To avoid any confusion I remove erythritol/monkfruit from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs – fiber = net carbs.
I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.
Hello 🙂 I was wondering if there’s an option to make it vegan, like an egg swap? Thanks!
Hi Rose, I’m sorry I’ve only made this as written so I can’t recommend a vegan option.
Can I sub the sugar for liquid swerve? Would that ruin the texture?
I haven’t tried that option, but I don’t think it would work the same.
Love this recipe but can I use white swerve sugar can’t find monk fruit in golden
Yes that should be fine.
I’m so intrigued by these with no flour! They look absolute scrumptious. Nothing beats a PB and chocolate combo!
Isn’t it cool?! They make such chewy, soft cookies!
I like the idea of adding peanuts too! Gorgeous!
Thank you Ami!