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