Deliciously rich Keto Peanut Butter Chocolate Chip Cookies are the perfect low carb snack or treat. Gluten-free and sugar-free, they’re easy to make and a soft cookie packed with flavor.
Pin it for later here:
This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Does anything really sound better than keto peanut butter chocolate chip cookies?!
Not really, no. I am a huge chocolate and peanut butter fan, and to be honest, I have to be careful with these and portion them out one a day. They are really that good.
I’ve spent a lot of time on this recipe trying out different ingredients and amounts. Actually, I’ve made a lot more batches than strictly necessary and enjoyed it immensely. That being said, I really think this recipe is just about perfect.
It’s my favorite peanut butter chocolate chip cookie keto style recipe. Not too cakey, not too soft, not too sweet, but just right. There’s a variation I’ll suggest later if you prefer it slightly different. However, I challenge you to make the recipe as written and see if it’s not absolutely fabulous.
Hint, it is.
In a hurry?
Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or save for later!
But let’s get started. What do you need to make this low carb peanut butter chocolate chip cookie recipe?
- large and medium-sized bowls
- a spatula
- measuring cups and spoons
- blender or stand or hand-held mixer
- baking sheets/pans
- silicone mats or parchment paper
🥘 Ingredients in keto chocolate chip peanut butter cookies
- 2 cups finely ground almond flour
- 3/4 cup powdered sweetener
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup peanut butter (no sugar added)
- 1 large egg
- 1/4 cup melted coconut oil
- 2 tsp vanilla extract
- 2-4 tbsp unsweetened almond milk, if needed
- 1/2 cup sugar-free chocolate chips
As with any recipe, to begin get out the equipment and all the ingredients so they’re close at hand.
First, preheat the oven to 325 degrees Fahrenheit and line two baking sheets with silicone liners or parchment paper.
Second, move to the dry ingredients. Whisk together the almond flour, baking soda, and salt in a medium to large-sized bowl. Set that aside for the moment.
Next, take another large bowl and with a hand-mixer mix together the peanut butter, sweetener, egg, coconut oil, and vanilla.
If you prefer a more cake-like cookie, use two eggs instead of one.
💭 Top tip
Now, add the dry ingredients and combine it all well to form a dough. If the dough is dry and does not hold together, add one tablespoon of almond milk at a time and combine until cookie dough texture is achieved. Different brands of almond flour and other ingredients can give you varying consistencies.
After that, mix in the chocolate chips.
⏲ Bake time
Then get the cookies ready to bake. Spoon the dough in two-tablespoon sized balls onto the cookie sheets.
Next, flatten each ball of cookie dough with a fork to create crisscross lines.
Optional: To create the classic “sugared” look on top, dip the fork in granulated sweetener between cookies. Or if it won’t stick, just sprinkle a bit of granulated sweetener on the top of each one.
Once they’re ready, bake each pan for 13-15 minutes or until the cookies are a light golden brown. Cool 10 minutes on the pan, and then remove them from the cookie sheet. Completely cool on a wire rack and enjoy!
🥣 How to store almond flour peanut butter chocolate chip cookies
If the chocolate peanut butter keto cookies are not all eaten immediately, they can be kept in the refrigerator in an airtight container for up to about a week. They can also be stored on the counter in an airtight container; however, they will last longer in the refrigerator.
The cookies can also be frozen to get one out at a time when you need. Sometimes I do this to portion control and only allow myself one at a time as a treat. They can be kept frozen for a month or so, and I don’t like to go longer than two.
To thaw the cookies, simply set one out on the counter for 20 minutes, or in the refrigerator overnight to thaw. If you’re in a huge hurry, microwave the cookie for 15 seconds at a time.
🥜 Keto peanut butter recipes
Do you love peanut butter as much as I do?
Chocolate and peanut butter is one of my all-time favorite flavor combinations. I don’t always eat keto cookies and baked goods on a regular basis when I’m really trying to lose weight. However, they do make a good treat to reward yourself or for a special occasion.
But back to the cookies! Like I mentioned, I tried out a lot of recipe variations to get these just right. I really enjoy this recipe and its flavors and hope you do too.
Pin the recipe here:
Tag me in your recipe pics on Instagram @explorermomma.
If you LOVE this recipe please consider giving it a five-star rating in the review area below!
🍪 More keto cookie recipes
- Low Carb Lemon Cookies
- Low Carb Keto Chocolate Sandwich Cookies
- Keto Butter Spritz Cookies
- Best Easy Keto Pumpkin Cookies
- Keto Cut Out Sugar Cookies
- Preheat the oven to 325 degrees Fahrenheit and line two baking sheets with silicone liners or parchment paper.
- Whisk together the almond flour, baking soda, and salt in a medium to large-sized bowl.
- Take another large bowl and with a hand-mixer mix together the peanut butter, sweetener, egg, coconut oil, and vanilla.
- Add the dry ingredients and combine well to form a dough. If the dough is dry and does not hold together, add one tablespoon of almond milk at a time and combine until cookie dough texture is achieved.
- Mix in the chocolate chips.
- Spoon the dough in two-tablespoon balls onto the cookie sheets. Flatten with a fork to create crisscross lines. Optional: Dip the fork in granulated sweetener between cookies.
- Bake for 13-15 minutes or until light golden brown. Cool 10 minutes; remove from cookie sheet. Cool on a wire rack.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Swerve Confectioners Sweetener (48 oz): The Ultimate Sugar Replacement
Nature's Eats Blanched Almond Flour, 48 Ounce
Organic Creamy Peanut Butter 3 - 28 Oz Jars
Dark Chocolate Chips by Lily's | Stevia Sweetened, No Added Sugar, Low-Carb, Keto Friendly | 55% Cocoa | Fair Trade, Gluten-Free & Non-GMO | 9 ounce, 3-Pack
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 132Total Fat: 12gCarbohydrates: 3gNet Carbohydrates: 1gFiber: 1gProtein: 4g
*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.
Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I 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.