Easy 4-Ingredient Keto Peanut Butter Edible Cookie Dough comes together in a FLASH! If you love cookie dough, you’ll go bonkers over this egg-free, grain-free low-carb version!
‘Tis the season for edible cookie dough!
Actually, I’m of the belief that it is always an appropriate season for cookie dough (just see my Pumpkin Spice Edible Cookie Dough for example..
There’s cookie dough, and then there’s cookies. Two entirely different treats. Both have their place.
There’s strong consensus that Chocolate Chip Edible Cookie Dough brings unmistakable joy to the lives of all, but what about peanut butter cookie dough?!
If you’re obsessed with peanut butter and love the texture of raw dough, you’ll get a kick out of this no bake egg-free cookie dough recipe!
It’s low-carb, vegan, grain-free, and keto-friendly! You’ll want to make a triple batch to always have it on hand.
You can stir it up and dig right in!
Or roll it into balls for a little portion control cookie bite action…
Let’s discuss the details of this beauty!
Peanut Butter Edible Cookie Dough Ingredients:
Peanut Butter: That rich and creamy all star ingredient that makes us all swoon, peanut butter is the star of the show here. You can go with your favorite creamy peanut butter but just note in order to keep this recipe keto or low-carb, you’ll need to use an unsweetened version.
For those of you who don’t follow a low-carb ketogenic diet, you can use creamy peanut butter that is sweetened if you’d like.
Butter: A key ingredient that both helps mix the dough together and provides that super iconic cookie flavor. Without melted butter, there’s just a little something missing! If you’re dairy-free, you can absolutely use melted coconut oil and still get a delicious result.
Almond Flour: The ingredient that holds it all together in dough form! Almond flour keeps the recipe grain-free and low-carb while helping us form an actual dough.
Sugar-Free Confectioners Sweetener: The sweet portion of the recipe! In order to keep it low-carb, use your favorite brand of sugar-free confectioners sweetener (powdered sugar). It does need to be the powder form or you’ll end up with grainy texture in your dough. If you’re cool with that, feel free to make the swap!
If you aren’t low-carb or keto, you can swap the sugar-free sweetener for regular powdered sugar.
Sea Salt: Super important ingredient! Because we’re using unsalted peanut butter and butter, we need to add a pinch of sea salt to really round out the flavors. If your peanut butter and/or butter does contain salt, you can reduce or omit the sea salt.
Optional Add: Toss in some chocolate chips to make this a combo chocolate chip peanut butter cookie dough situation!
How to Make Peanut Butter Edible Cookie Dough:
This recipe couldn’t be any easier to make! Simply add all of your ingredients to a mixing bowl and stir well until everything is completely combined.
Note: If your peanut butter is very cold, warm it up in the microwave for a little bit until it softens up. The ingredients will need to be warmer than room temperature in order to easily mix them.
Refrigerate the dough until it sets up, about 1 to 2 hours. Once set up, the consistency of the dough is identical to regular cookie dough!
You can eat it as is or form little bites out of it. You can also add chocolate chips if you’d like!
Store any leftovers in the refrigerator or freezer in a sealed container or bag.
That’s it! Your on demand cookie dough to really make that sweet tooth satisfied!
Check out my Paleo Chocolate Chip Edible Cookie Dough for a paleo egg-free cookie dough treat!
More No-Bake Recipes:
- Keto Cheesecake
- No-Bake Keto Chocolate Chip Cookie Bars
- Low-Carb Lemon Cheesecake Bars
- Keto Pots de Crème
Enjoy this magical embrace of peanut butter!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Keto Peanut Butter Edible Cookie Dough
Ingredients
- 1 cup super fine almond flour
- 1/2 cup unsweetened peanut butter
- 1/4 cup unsalted butter* melted
- 1/3 cup confectioners sugar-free sweetener
- ¼ tsp sea salt
- ⅓ cup sugar-free chocolate chips optional
Instructions
- Add all of the ingredients (except for the chocolate chips if using) to a mixing bowl and stir well until everything is completely combined.
- Note: If your peanut butter is very cold, warm it up in the microwave for a little bit until it softens up. The ingredients will need to be warmer than room temperature in order to easily mix them.
- If desired, stir in chocolate chips.
- Refrigerate the dough until it sets up, about 1 to 2 hours. Once set up, the consistency of the dough is identical to regular cookie dough! You can eat it as is or form little bites out of it.
- Store any leftovers in the refrigerator or freezer in a sealed container or bag.
Notes
Nutrition
Can you use oat flour?
Hi Chelene! You can use oat flour, but I would use slightly less because it is more absorbent. Depending on how much you use, the recipe may no longer be keto because oat flour has more carbs than almond flour. Just thought I’d mention it in case you’d like the recipe to still be low-carb 🙂
Wondering if coconut flour would work instead. Thoughts?
Hi Jeremy! You can definitely use coconut flour to make edible cookie dough, but I’m not sure the amount you would use as I haven’t tried it. Coconut flour absorbs about four times more liquid than almond flour, so I would imagine you would use much less. I would start with 1/3 cup and add more from there as needed to get the consistency you’re looking for 🙂 Let me know how it turns out! xo
Hello-should the butter in this recipe be room temperature or melted? Can’t wait to try these!
Hi Cindy!
My apologies for the confusion! The butter should be melted. I made a note of that in the recipe. Thanks for catching this!! xoxo 😀