Flourless Keto Peanut Butter Cookies made with only 5 basic ingredients and are an incredible explosion of peanut butter flavor! These easy peanut butter cookies are a huge hit in my family!
Many years ago, I posted Flourless Peanut Butter Cookies and they were an instant favorite among my readers.
Because I make a great deal of keto-friendly desserts these days, it dawned on me that making a sugar-free, low-carb peanut butter cookie recipe would be a bright and shiny endeavor.
Peanut butter cookies are all the rage in my family. My nieces and nephews can never get enough of them, so one of my tactics to maintain Best Aunt status is to make peanut butter desserts…over and over and over…
I simply change up the presentation (sometimes I bring over cookie bars, sometimes I add chocolate chips or a chocolate drizzle…you catch my drift) and they’re always WOW-ed. Same peanut butter, different outfit.
This to say, these sugar-free keto peanut butter cookies are loved by all. The peanut butter flavor is unmistakable, since they are made almost entirely of – you guessed it – peanut butter.
Perfectly crispy on the outside, with a nice chewy inside, these cookies are just that amazing bite.
Let’s chat about the 5 simple ingredients needed for these keto peanut butter cookies!
Ingredients for Flourless Keto Peanut Butter Cookies:
Peanut Butter: Unsweetened natural creamy butter takes the place of flour in this recipe. When combined with an egg, nut and seed butters are easy to make into cookies and cookie bars!
Because there is a substantial amount of peanut butter relative to other ingredients in this recipe and there is no flour to drown out the flavor, the peanut butter flavor comes through THICK in these cookies. An epic win in my book!
Egg: One egg is all we need to keep these cookies well-formed and chewy. As mentioned above, combining a nut butter with eggs creates a lovely texture for cookies, cookie bars, or even cake.
Sugar-Free Brown Sugar: The sweetener here! I use sugar-free brown sugar, but you can also use any regular sugar-free granulated sweetener. I like the rich flavor of sugar-free brown sugar, but go with what you love!
My favorite brands of sugar-free brown sugar are Lakanto and Swerve.
If you don’t follow a low-carb or ketogenic diet, no sweat! Simply swap the sugar-free brown sugar with ⅔ cup of maple sugar, coconut sugar, or regular brown sugar.
Pure Vanilla Extract: A touch of vanilla extract gives that lovely warmth to these cookies. If you don’t have it on hand, no worries! You can easily skip it.
Baking Soda & Sea Salt: Baking soda is a crucial ingredient that helps keep the cookies held together. It is also what is responsible for that amazing crisp on the edges of the cookies. Sea salt enhances the flavor of the cookies, bringing out the peanut butter and sweetness.
How to Make Keto Peanut Butter Cookies:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper (or spray with cooking oil).
Whisk the egg in a mixing bowl, then stir in the peanut butter until very thick, creamy, and well-combined. Add the remaining ingredients to the bowl and mix until combined.
Note: you can also mix the cookie dough in a stand mixer or use an electric hand mixer).
Roll dough into balls and place on a baking sheet. Use a fork to press crisscross indentations into the balls of dough.
Bake for 8 to 10 minutes on the center rack of the preheated oven – 8 for chewier cookies, 10 for crispier cookies.
Allow cookies to cool for 10 minutes before serving.
That’s it! It’s so easy to toss these cookies together at a moment’s notice. A great last-minute dessert, or an amazing treat to bake on a weekly basis to always have on hand.
More Keto Dessert Recipes:
- Keto Cowboy Cookies
- Death By Chocolate Keto Brownies
- Keto Lemon Cookies
- Keto Blueberry Crumble
- Keto Snickerdoodle Cookie Bars
- Keto No-Bake Peanut Butter Bars
Peanut Butter Cookies every day!
Keto Peanut Butter Cookies
Ingredients
- 1 egg
- 1 cup unsweetened peanut butter well-stirred
- ⅔ cup sugar-free brown sugar
- 1 teaspoon pure vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper (or spray with cooking oil).
- Whisk the egg in a mixing bowl, then stir in the peanut butter until very thick, creamy, and well-combined. Add the remaining ingredients to the bowl and mix until combined.
- Note: you can also mix the cookie dough in a stand mixer or use an electric hand mixer).
- Roll dough into balls and place on a baking sheet. Use a fork to press crisscross indentations into the balls of dough.
- Bake for 8 to 10 minutes on the center rack of the preheated oven - 8 for chewier cookies, 10 for crispier cookies.
- Allow cookies to cool for 10 minutes before serving.
Nutrition
Hi would this work with a flat egg?
Hi Deanna! I haven’t tested the recipe using flax eggs, so I’m not sure whether or not it would work out. You may want to google an egg-free recipe just to be sure it will work 🙂 In my experience, grain-free vegan recipes can be hit or miss as to whether they will turn out. xoxoxo
They were quite bitter and the dough was extremely oily. But apart from the bitterness, the flavour was Good.
Hi Paddy,
What type of sweetener did you use for the cookies? That is likely the cause of the bitter flavor, as some sugar-free sweeteners produce an odd aftertaste.
So easy and so yum! I think I will add sugar free chocolate chops next time because, why not.
Love it! Hope you enjoy! xoxo