Peanut Butter Cookies

These quick and easy keto peanut butter cookies are ultra soft, chewy, and absolutely impossible to resist!

I first made this keto peanut butter cookie recipe for a friend on a keto diet, but they turned out so well that I ate five cookies right out of the oven and ended up having to bake a second batch.

With just a few basic ingredients, and no flour or sugar required, they might just become your new favorite cookie recipe!

No sugar, Low carb, Vegan, Flourless, Grain free, No cream cheese, Gluten free

Less than 1 net carb

This is one of those easy keto desserts that people who aren’t on a special diet enjoy too, because who doesn’t love peanut butter cookies???!

Since the recipe is egg free, you can eat the raw cookie dough while you bake, and if you’d prefer no bake peanut butter cookies, it’s fine to skip the baking step completely.

Peanut Butter Cookie Ingredients

The flour:

I used almond flour (or almond meal) for these, which is not actually flour at all; it’s simply ground-up almonds that have been blended into a fine texture resembling flour.

If you prefer to use pecan flour, sunflower flour, or cashew flour, I think these would be fine but haven’t tried, so be sure to report back if you do experiment. Please also report back if you try subbing coconut flour – I think this could work as well, but you’d need much less flour (add just enough to form a dough), because coconut flour absorbs liquid like a sponge.

The nut butter:

I’ve made both peanut butter and almond butter cookies from the cookie recipe, or you can use sunflower butter, pecan butter, cashew butter, macadamia nut butter, or this Keto Nut Butter for a low carb option.

The sweetener:

For sugar free cookies, either powdered erythritol or a powdered monk fruit erythritol blend will both work well here.

If you don’t need the cookies to be suitable for a low carb or ketogenic diet, regular powdered sugar is also fine to use.

Stevia, maple syrup, allulose, and granulated sweeteners haven’t been tested in this recipe yet, so be sure to leave a comment if you experiment.

How to make perfect keto peanut butter cookies

Gather all of your ingredients, and grease or line a baking sheet with parchment paper.

Preheat the oven to 325 degrees Fahrenheit. If it’s not already soft and easily stir-able, gently heat up the nut butter until it’s runny.

In a mixing bowl, stir dry ingredients very well to ensure that the salt, sweetener, and baking soda are evenly incorporated.

Stir in the nut butter and milk of choice to form a dough. If your nut butter is unsalted, taste the batter to see if you want to add a little more salt to taste.

Roll into cookie dough balls, place on the prepared baking sheet, and press down with a spoon or fork. (I used a fork to get the classic peanut butter cookie lines.)

Bake on the oven’s center rack for 10 minutes. The cookies should still be underbaked and delicate when you remove the tray from the oven. Let them cool completely, because they will firm up as they cool.

Leftover cookies can be stored in a plastic container for soft and chewy cookies or in a glass container for crispy cookies. They can also be frozen to thaw and eat later.