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6 Soft and Chewy Keto Peanut Butter Cookies on a white plate

Keto Peanut Butter Cookies

These Keto Peanut Butter Cookies are soft, thick, chewy and super easy to make with only 3 ingredients. Peanut butter lovers everywhere will stop in their tracks to get their hands on one of these delicious cookies! Freezer-friendly, gluten-free, grain-free, low carb, flourless with paleo and vegan options.

Course Dessert
Cuisine American
Keyword 3 ingredient peanut butter cookies, easy peanut butter cookies, keto cookies
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 14 cookies
Calories 114 kcal
Author Kelly

Ingredients

  • 1 cup natural unsweetened peanut butter , (be sure to use drippy nut butter not near the bottom of the jar. For paleo cookies, use natural cashew butter, almond butter or sunflower seed butter.
  • 1 large egg , room temperature. For vegan peanut butter cookies, use a flax egg by mixing 1 tablespoon of ground flax seeds with 2.5 tablespoons water and let it sit until thick and resembles a gel-like consistency. You can also use a chia egg (same method as the flax egg) or any egg substitute of your choice.
  • 1/2 cup granulated or golden monk fruit sweetener , plus more for sprinkling on the tops if desired (you can also use your preferred low carb sweetener). For paleo, use coconut sugar or granulated pure maple sugar

Optional but HIGHLY recommended to bring out the flavor

  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

  2. In a large bowl, beat together the peanut butter and monk fruit sweetener until smooth. Add the egg and mix until well combined. Add optional ingredients, as desired.

    Raw cookie dough in a glass mixing bowl on a gray countertop
  3. Use a medium (1.5 tablespoon) cookie scoop to make about 14 cookies. If you like the crystallized crunch, sprinkle tops of cookies with additional granulated monk fruit sweetener.

    Twelve raw dough balls arranged on a pan lined with parchment paper
  4. Place dough balls on prepared baking sheet at least 2 inches apart, and then use a fork to flatten and form a criss-cross pattern.

    A fork pressing a criss-cross design into raw dough balls on a baking sheet
  5. Bake in preheated oven for 9 to 11 minutes, until the cookies are just slightly browned on the bottom. Be careful not to over-bake as the cookies will continue to cook.

    Allow the cookies to cool on the baking sheet for at least 20 minutes (otherwise they will break apart) before transferring to a wire rack.

    A plate full of soft homemade peanut butter cookies beside two measuring spoons and a kitchen towel

Recipe Video

Recipe Notes

How to Store 

Extra cookies should be kept in an airtight container at room temperature. They will remain fresh for up to 5 days, if stored properly.

How to Freeze

To freeze keto peanut butter cookies, simply place the entire baking sheet of cooled cookies in the freezer for 30 minutes. After 30 minutes, transfer the cookies to a freezer-safe bag or airtight container and store them for up to 3 months.

Nutrition Facts
Keto Peanut Butter Cookies
Amount Per Serving (1 cookie)
Calories 114 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.