These Keto peanut butter chocolate chip cookies are everything you could ever hope for in a cookie! Gluten-free, vegan, and made with just a few ingredients, these cookies are the perfect guilt-free treat!
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why this recipe works
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, egg-free, nut-free, dairy-free, and vegan.
- Keto, low-carb, and the perfect combination of crispy and chewy!
- This recipe uses coconut flour. This is great because most recipes normally require the use of almond flour, which tends to be more costly. The coconut flavor and aroma are mild and barely noticeable.
- absolutely easy to make, and only require the use of one mixing bowl.
Here is a list of five ingredients you need with a couple of substitution options. A detailed ingredient list and description has been provided in the recipe card below.
- peanut butter - use creamy, all-natural peanut butter with no added sugars.
- sweetener - powdered/confectioner's Swerve, monk fruit, or erythritol.
- chocolate chips - use any brand of sugar-free chocolate chips, like Lily's (not sponsored).
- baking soda – helps keep the cookies nice and fluffy.
- baking powder - introduces an acidic element that works well in combination with baking soda.
- coconut flour – as a grain-free, low carb, binding agent.
- coconut oil and some vanilla extract for flavor!
Related recipes: Try our Keto Almond Crescent Cookies, or Keto Chocolate Crinkle cookies next! Not following a keto diet? You might enjoy these Chocolate Chip Cookies made using self-raising flour, instead. Also, read about whether peanut butter is suitable for a gluten free diet?
how to make keto peanut butter chocolate chip cookies
Preheat the oven and line a baking sheet with parchment paper. In a bowl, combine all the ingredients, adding more peanut butter or coconut oil if the dough is too firm, or more coconut flour if too wet.
Scoop the dough onto the baking sheet using an ice cream scoop or a spoon. Flatten the dough balls slightly using the flat part of the back of a glass into a round cookie shape.
Bake the cookies for ten minutes, then remove from the oven. Let them cool completely before serving. They will be slightly soft initially, but avoid baking them longer.
tips to nailing this recipe
- Ensure your low-carb or keto sweetener isn't too granulated; grind it to a fine powder if necessary.
- Regular sugar, like brown or coconut sugar, can be used for non-diet-specific needs, enhancing flavor.
- For chewier cookies, add a flax egg made from two tablespoons of flax meal and five tablespoons of water, resting for 10 minutes.
- Dough texture varies with peanut butter brands. Add more peanut butter or melted coconut oil if too firm, or coconut flour if too wet.
how to store
Store the cookies in a clean, dry, airtight container for up to 5 days, and in the refrigerator for 10 days.
For freezing, it's better to freeze the dough. Scoop dough onto a parchment-lined tray, ensuring separation, and flash freeze for 30 minutes to an hour. Then, transfer dough pieces to a Ziplock bag or airtight container, label, and freeze for up to 6 weeks. Bake frozen dough at 350°F, adding 5 minutes to the usual baking 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.
more cookie recipes
Try these other delicious cookie recipes!
- Keto Chocolate Crinkle Cookies
- Keto Almond Flour Shortbread Cookies
- Keto Almond Flour Linzer Cookies
- Turkish salty cookies - Tuzlu Kurabiye
Made this or any of my recipes? It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
Updated on November 11, 2023: Certain parts of this recipe have been simplified to enhance clarity and readability.
Keto Peanut Butter Chocolate Chip Cookies
- 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
- Line a baking tray with parchment paper and preheat the oven to 375°F (190°C).
- Mix peanut butter and sweetener in a bowl. If the sweetener is granulated, grind it into a fine powder. Combine well with a whisk or spatula, but avoid over-mixing. An electric whisk can be used too. (refer to the notes below for more details).
- Let the dough rest in the fridge for at least 30 minutes, or ideally overnight. For a quicker option, wrap the dough in cling film or plastic wrap and freeze for about 5 minutes to speed up cooling.
- Scoop out the dough into balls. Place the dough balls on the baking sheet, spacing them evenly apart. (see notes below).
- Flatten each dough piece into a cookie shape using the flat back of a fork, and create diagonal patterns on the surface with the fork's teeth.
- Bake the cookies in the oven for 9-10 minutes until they are slightly soft. Then, remove them and allow to cool completely before serving.