These Keto peanut butter chocolate chip cookies are everything you could ever hope for in a gluten-free cookie recipe! Vegan and made with just a few ingredients along with coconut flour and sugar-free chocolate chips, you will absolutely fall in love with these cookies.
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Whenever I get a craving for peanut butter, I indulge in these low-carb chocolate chip cookies or some keto chocolate crinkle cookies. There are so many options when it comes to smooth and nutty peanut butter, I guess that is why it is one of our favorite kitchen ingredients.
You also may want to read about whether it is okay to have peanut butter on a gluten-free diet. I know some people are specifically limited to a low-carb and gluten-free diet, because of various reasons such as food allergies. Not on the keto diet? Then try this Chocolate Chip Cookies recipe instead.
why this recipe works
In the mood for the best gluten-free and keto peanut butter chocolate chip cookies out there? These cookies are the perfect way to enjoy sweets whenever you have food sensitivities or want to limit certain ingredients in your diet. There are so many reasons to love them!
- They are sugar-free, which means you can enjoy them as treats without feeling guilty. They are also egg-free, nut-free, dairy-free, and vegan.
- Keto, low-carb, and the perfect combination of crispy and chewy!
- They are made using coconut flour which is great because most recipes normally require the use of almond flour, which tends to be more costly. The coconut taste and smell are also very mild and hardly noticeable.
- They are absolutely easy to make, and only require the use of one mixing bowl. You can even mix up the ingredients with a spatula, without having to use your electric mixer, which means less cleaning!
Are you convinced you need to make these desirable treats?
ingredient notes
Here is the list of five ingredients you need with a couple of additional options. A detailed ingredient list has been provided at the bottom of this page.
- peanut butter – use creamy all-natural peanut butter for this recipe. Make sure the peanut butter you are using has no added sugars, otherwise your net carb count may go up!
- confectioner's sweetener - you’ll need the powdered or confectioner’s version of Swerve, monk fruit, or any erythritol sweetener for these keto chocolate chip cookies.
- sugar-free chocolate chips – Any brand of sugar-free chocolate chips will work. I like to use Lily's brand of chocolate chips due to the fact that they are sugar-free (not sponsored).
- baking soda – A little bit of baking soda will help keep the cookies nice and fluffy.
- baking powder - introduces an acidic element that works well in combination with baking soda.
- coconut flour – Completely grain-free, low carb, and filled with healthy fats, coconut flour is the binding flour in this recipe.
- coconut oil - will help soften your cookie dough if needed.
- vanilla extract - is also optional, but adds a nice flavor to the cookies!
how to make keto peanut butter chocolate chip cookies
This is a summary, see the detailed version and recipe video on the recipe card at the bottom of this page.
First, preheat the oven and line a baking tray with parchment paper. In a bowl, combine the peanut butter and sugar-free confectioner's sweetener then add the chocolate chips, baking soda, baking powder, and coconut flour. Stir in the vanilla extract and coconut oil (feel free to add an additional one or two tablespoons of peanut butter or melted coconut oil if the dough feels too firm, or a tablespoon or two of coconut flour if too wet)!
Once properly combined, use a cookie or an ice cream scoop to scoop out and distribute the dough onto the baking sheet. You can use whatever size of ice cream scoop you prefer! I like to use the flat part of the back of a glass to slightly flatten each piece of dough into a round cookie shape.
Bake the cookies for ten minutes then remove them from the oven. Allow them to cool completely before serving. They will feel slightly soft when you get them out of the oven but don't let this tempt you to bake them longer!!
useful recipe tips
- Make sure that your low-carb or keto sweetener is not too granulated. If too granular, simply use your grinder to process it to a fine powder.
- Feel free to use regular sugar if you are not on any special diet or simply prefer to. In this case, I advise you to use brown sugar or coconut sugar (paleo alternative) as this deeply enhances the flavor.
- Prefer these keto and gluten-free chocolate chip cookies chewier? Just stir in some flax egg. To make the flax egg, combine two tablespoons of flax meal with 5 tablespoons of water and allow this to sit for about 10 minutes.
- The texture of the dough may vary depending on the brand of peanut butter used. If you feel that your dough is too firm to the touch then you can go ahead and add a tablespoon of peanut butter OR a tablespoon of melted coconut oil (optional). If too wet, add coconut flour, a tablespoon at a time.
frequently asked questions
Yes! Feel free to use nut-free butter such as cashew and sunflower butter.
You can frequently alternate between coconut and almond flours, but I have not tested it for this recipe. The textures of the two flours are very similar, but almond flour is a bit denser. Keep an eye on the cookies if using almond flour, as it tends to burn quickly.
storing keto peanut butter chocolate chip cookies
- Storing the baked cookies - once baked, store these keto chocolate chip cookies in a clean, dry, and airtight container. They should remain fresh for up to five days.
- Freezing - I’d recommend freezing the dough rather than the actual baked cookies. To freeze, scoop the dough onto a parchment paper-lined small baking tray. Make sure that the dough balls aren’t sticking together, then place the tray in the freezer for 30 minutes to one hour. Next, remove the tray from the freezer, and transfer each piece of cookie dough to a Ziplock bag or other airtight container. Label the bag and freeze. The cookie dough will keep in the freezer for about 6 weeks and can easily be used within this period (bake the frozen chocolate chip cookies at 350 degrees F for 5 minutes longer than you would if you were baking them from fresh).
more keto cookie recipes
- Orange Chocolate Crinkle Cookies
- Vanilla Almond Crescent Cookies
- Keto Almond Flour Shortbread Cookies
- Keto Almond Flour Linzer Cookies
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Recipe was modified in November 2021, to make it more reader-friendly.
Keto Peanut Butter Chocolate Chip Cookies with Coconut Flour | Gluten-Free
Equipment
Ingredients
- 1 cup creamy and all-natural peanut butter
- ½ cup confectioner's sugar-free sweetener (such as Swerve or monk fruit sweetener)
- ½ cup sugar free chocolate chips
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon coconut flour
- 1 tablespoon coconut oil (melted)
- 1 teaspoon vanilla extract
Instructions
- First, start by lining a baking tray with parchment paper and setting it aside. Preheat the oven to 375 degrees Fahrenheit or approximately 190 degrees Celsius.
- Combine peanut butter and sweetener in a bowl. Make sure that your low carb or keto sweetener is not too granulated. If too granular, simply use your grinder to process it to a fine powder. Use a whisk or spatula to combine the ingredients, making sure everything is well incorporated. You can also use an electric whisk. Just make sure not to over-mix. (See Notes).
- Once everything is combined, allow the dough to rest in the fridge (for at least 30 minutes). If you can, make the dough one day ahead and allow it to chill in the fridge overnight. To save on time, cover the dough in cling film or plastic wrap and keep it in the freezer for about 5 minutes. This will speeden up the cooling process.
- Next, use a cookie dough scoop to scoop out some ball-shaped dough. The size doesn't really matter. Scoop out more dough for giant cookies and less dough if you prefer your cookies smaller. You can also use a wooden spoon or your hands to pinch out pieces of dough. Lay each ball-shaped piece of dough on the previously lined baking tray, making sure to leave enough space between each ball of dough.
- Use the flat part of the back of a fork to flatten each piece of dough to a round-ish cookie shape and the teeth of the fork to make beautiful diagonal patterns on the surface.
- Transfer the baking tray to the oven and bake for 9-10 minutes. The cookies will feel slightly soft to the touch. Remove the baking tray from the oven and allow them to cool completely before serving.
Video
Notes
- Make sure that your low-carb or keto sweetener is not too granulated. If too granular, simply use your grinder to process it to a fine powder.
- Feel free to use regular sugar if you are not on any special diet or simply prefer to. In this case, I advise you to use brown sugar or coconut sugar (paleo alternative) as this deeply enhances the flavor.
- Prefer these keto and gluten-free chocolate chip cookies chewier? Just stir in some flax egg. To make the flax egg, combine two tablespoons of flax meal with 5 tablespoons of water and allow this to sit for about 10 minutes.
- The texture of the dough may vary depending on the brand of peanut butter used. If you feel that your dough is too firm to the touch then you can go ahead and add a tablespoon of peanut butter OR a tablespoon of melted coconut oil (optional). If too wet, add coconut flour, a tablespoon at a time.
Tamara Johnson
I'm so happy these cookies are keto friendly, because they are delicious!
Jazz
I used monk fruit sweetener (first time!) and the cookies came out great. Thank you!
Chenée
Just in time for my Christmas Cookie baking! These cookies are so delicious and simple to make! They were a huge hit at our cookie swap!