Keto Peanut Butter Chocolate Chip Cookies

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!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings cookies

Calories 177kcal

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

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.

Video

Notes

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.