These Keto Peanut Butter Cookies are my all-time favorite cookies, keto or not! They are egg-free, gluten-free, sugar-free, and vegan, but still somehow end up tasting so delicious it’s impossible to eat just one! Since I discovered these cookies, I honestly don’t make any other cookies anymore. Sometimes I mix it up by adding sugar-free chocolate chips. But it’s totally not necessary. They are amazing either way.
My friends and family are always flabbergasted after they taste one of these cookies and ask for the recipe, only to be told they are keto, gluten-free, AND vegan. How is it possible?! The magic of nut butter and xanthan gum helps hold the cookies together without using an egg as a binder.
If you’re following a keto diet and/or intermittent fasting, it can be difficult to find a way to satisfy your sweet tooth without compromising your diet. Sure, there are plenty of keto cookie and dessert recipes out there, but none as easy or delectable as these Peanut Butter cookies! They take just 10 minutes to get onto a cookie sheet and 10 minutes to bake. So what are you waiting for?!
A few notes about these cookies:
Don’t use xylitol, or they won’t hold together. I often use erythritol as my sweetener, but I think the best is actually the monk fruit erythritol combination sweetener. Though any other low-carb sweetener can be used here if it has a 1:1 replacement ratio with sugar.
You can add anything you like to this basic recipe! I often add sugar-free chocolate chips or low-sugar dark chocolate chopped into chunks. You could also add a sugar-free Reese’s cup in the middle! Or add some chopped nuts. It’s totally up to you! Just stir in your additions after mixing all the other ingredients, and don’t forget to add them in when calculating your nutritional information to accurately keep track of your net carbs.
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Keto Peanut Butter Cookies: Sugar-Free, Gluten-Free, Vegan, AND Delicious!
Course: DessertCuisine: Keto, Low-carb, Gluten-free, VeganDifficulty: Easy32
cookies10
minutes10
minutes97
kcal20
minutes2
g40
minutesKeto, low-carb, sugar-free, gluten-free, vegan…but still somehow so delicious, you’d never know it! Make these and feed to your friends and family, then see how shocked they are to learn how healthy these cookies are! And not to mention, super quick and easy to throw together!
Ingredients
1 cup peanut or other nut butter
2 cups almond flour
2/3 cups erythritol, monk fruit, allulose, or other keto sweetener *not xylitol
2 tablespoons coconut oil (or butter if you’re not vegan)
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt (if your nut butter is unsalted)
1 teaspoon xanthan gum
1 cup sugar-free chocolate chips or chopped dark chocolate (optional, not included in nutrition facts)
Directions
- Preheat oven to 350°F/180°C. Line baking sheets with parchment paper.
- Add all ingredients to a large bowl and mix with a spatula or mixer. Optional: Add dark chocolate chunks/chips and mix gently.
- Chill dough for 30 minutes (optional).
- Roll into small balls, about 1 tablespoon each–should make around 24-32 cookies depending on the size. Flatten cookies slightly with a fork, spoon, or glass.
- Bake 10 minutes at 350°F/180°C until the edges just start to brown.
- Cool 10 minutes on cookies sheets, then 10 minutes on a cooling rack. Enjoy!
Recipe Video
Notes
- When I was making these for the photos, I didn’t have enough creamy peanut butter, so I used a bit of Kirkland Mixed Nut Butter as well. They came out super delicious and even a bit healthier! You can use any nut butter you like, just pay attention to the salt content and adjust your salt accordingly. Also you’ll need to recalculate your net carbs depending on the nut butter used; peanut butter is higher in carbs, so if you substitute almond butter it’ll be even lower in net carbs! I also realized after I started that I was out of vanilla extract, so I used almond, but you could also skip it altogether and your cookies will still be just as delicious!
- Other substitutions: You can use room temperature butter instead of coconut oil if you like. I often do because my husband hates the taste of coconut and even though I can’t tell, he claims he can taste it even with such a small amount! Just keep in mind that if you do this, your cookies won’t be vegan.