Keto Peanut Butter Cookies with Chocolate Chips
Keto peanut butter cookies with chocolate chips? Yes please! Not only are these peanut butter cookies decadently delicious, they are low carb so you can enjoy them without feeling too bad about it.
Sweets and treats are one of the hardest things to give up when you decide to make the leap to a keto lifestyle.
But with a few key substitutions, you can have your low carb treats and keep to your dietary goals. These are the perfect keto peanut butter cookies and they only require a few simple ingredients.
We love a good peanut butter dessert like our Keto Peanut Butter Mousse. For this recipe we use natural peanut which gives the cookies a rich flavor mixed with indulgent dark chocolate that adds that little something special. You will love eating every crumb!
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Ingredients You’ll Need
You really don’t need too much for these peanut butter cookies, (no almond flour or coconut flour required!). Here’s what you’ll need to have on hand:
- Natural peanut butter – Look for varieties that have no added salt, sugar, or palm oil. If you want to try these without the peanut butter flavor you can substitute with cashew butter (give our Keto Pistachio and Cranberry Cookies a try!) or almond butter. Just make sure they are natural versions (no palm oil).
- Brown sugar substitute – You can find our favorite brown sugar substitute here or my second favorite option here. Both are solid choices for good keto baking.
- Egg– Egg acts as a binder to hold everything together.
- Baking soda– Baking soda gives the cookies lift.
- Vanilla extract – We like using pure vanilla extract, but if you have imitation, you could use that instead.
- Lily’s dark chocolate chips – You could substitute with semi-sweet chocolate chips or cocoa nibs if you prefer.
Instructions
Step 1 – Make the batter. In a large bowl, stir together the peanut butter, brown sugar substitute, egg, baking soda, and vanilla extract until it is well combined. A sturdy wooden spoon works really well for this.
Next, stir in half of the chocolate chips and place the dough in the refrigerator for 30 minutes.
Step 2 – Prep. While the dough chills, line your baking sheets with parchment paper.
Step 3 – Make the cookies. When the timer goes off, remove the dough from the fridge and roll it into 1.5 ounce balls. We find scooping a heaping tablespoon of dough out helps keep the size of the balls consistent.
Arrange your balls on the prepared baking sheet approximately 2 inches apart. Don’t put them too close because they can melt together as they bake.
Gently press down on each ball flattening it to about 1/4 inch thick. If the edges get small cracks you can lightly press them back together. This will be the size of your cookie as they only grow slightly as they bake.
Step 4 – Bake. Bake the cookies for 8 to 10 minutes and then remove them from the oven. Sprinkle the other half of the chips on top and allow them to cool completely on the baking sheet.
Step 5 – Cool and serve. Once cookies are completely cooled, remove them from the cookie sheet and enjoy!
How to Know When They Are Done
These cookies are flourless and contain a brown ingredient. This means they won’t turn brown or golden brown when done. You can look for slight browning on top, but we recommend erring on the side of underbaking the cookies. They will firm more as they cool and cooking them too long creates a crunchy texture. We prefer soft and chewy, but if you like a crunchier cookie, by all means, over bake them just slightly.
How to Store Them
Once the cookies have cooled completely, you can place them in an airtight container for up to 2 weeks at room temperature.
You can also freeze them for up to 1 month. To do this, tightly wrap them in plastic wrap and place in a freezer bag. Allow them to warm up to room temperature before serving.
Looking for More Keto Recipes?
- Keto Chocolate Chip Scones
- Low Carb Chocolate Cheesecake with Peanut Butter Mousse
- Keto Chicken Alfredo Casserole
- Low Carb Pizza Casserole
- Low Carb Big Mac Bites {Keto}
- Keto Meatloaf – Low Carb Comfort Food
- More Keto recipes…
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Keto Peanut Butter Cookies with Chocolate Chips
Ingredients
- 1 cup Natural peanut butter, no added salt, sugar, or palm oil
- 1/2 cup Brown sugar substitute
- 1 large Egg
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- ½ cup Lily’s dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- In a bowl combine the peanut butter, brown sugar substitute, egg, baking soda, and vanilla extract. Stir together until well mixed.
- Stir in half of the chocolate chips.
- Place in refrigerator and chill for 30 minutes.
- Prepare a baking sheet by lining it with parchment paper.
- Remove the cookie dough from the fridge and roll it into 1.5 tablespoon balls.
- Place balls on the prepare baking sheet approximately 2 inches apart.
- Gently press down on each ball flattening it to about 1/4 inch thick. If the edges get small cracks you can lightly press them back together. This will be the size of your cookie as they only grow slightly as they bake.
- Bake for 8-10 minutes.
- Remove from oven and place the remaining chocolate chips on top of the cookies.
- Let them cool on the baking sheet.
- Once cookies are completely cooled remove from the cookie sheet and enjoy!
Nutrition
These cookies are delish! I highly recommend it!
Thanks Susan!