Flourless Peanut Butter Chocolate Chip Cookies (keto + low carb)
These flourless peanut butter cookies are packed with dark chocolate chips and perfectly soft and chewy. Naturally gluten-free, keto-friendly, and about 3 net carbs each!
If you are a peanut butter hater you were probably already super close to unfollowing me since I just shared the Peanut Butter Banana Granola Bars, and the Peanut Butter Protein Muffins. I am sorry! I can’t help it!
These cute little peanut butter chocolate chip cookies are flourless. Yes, that’s right. These soft and chewy cookies are naturally gluten free, low carb and refined sugar free!
This gluten-free peanut butter cookies recipe is based off of a recipe I found in my Mom’s collection of recipes. It was on a tattered, yellowed little piece of paper and just said one cup of peanut butter, one cup white sugar, one egg. Since finding this recipe years ago I have played around with it and perfected the recipe for the perfect chewy keto peanut butter chocolate chip cookie.
What’s in Flourless Peanut Butter Cookies?
These are super easy easy peanut butter chocolate chip cookies! Here’s all you’ll need for the recipe:
- Peanut butter
- Brown Sugar Monkfruit (or regular brown sugar if not keto)
- Baking powder
- Salt
- Vanilla extract
- Egg
- Lily’s Sugar Free Chocolate Chips : These come in so many varieties, making it easy to change up these cookies if you prefer other flavors!
- Peanuts (optional)
How to Make Keto Peanut Butter Cookies
Making gluten-free peanut butter cookies couldn’t be simpler! Here are the basic steps:
First you’ll want to preheat your oven to 325 degrees F. While that is warming up, combine all cookie ingredients in a mixing bowl. I find that it is easier for the dough to form if you save the chocolate chips for last.
Using a 1-inch cookie scoop, form the cookies and place on a cookie sheet lined with a silicone baking mat. These are the best at making sure your cookies cook evenly and don’t stick to the pan. If you don’t have one, at least make sure your cookie sheet is greased to try to prevent that issue.
Bake cookies 10-12 minutes for soft, chewy cookies. If you prefer crunchier cookies (great if you plan to crumble them for an ice cream topping or a cheesecake crust), cook up to 15 minutes.
What Kind of Peanut Butter Should I Use?
You want to use a creamy peanut butter for this recipe. I’ve only tested the recipe with traditional brands like JIF, but a natural peanut butter should work too. The peanut butter I used has about 6 net carbs per 2 tablespoons. If you use a low-carb peanut butter with no added sugar, you can likely lower the carb count even more.
Can I Use Another Kind of Nut Butter?
Yes, you can substitute almond butter, cashew butter or sunflower butter in this recipe. Just note some other nut butters tend to be runnier than peanut butter, so it may result in thinner cookies. Be sure to stir the nut butter up very good before using to make sure you incorporate all of the oil properly. You could try chilling the dough before scooping to prevent the dough from thinning if your peanut butter is on the runny side.
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How to Store Keto Peanut Butter Cookies
After baking, you can store these cookies at room temperature for up to 5 days. You can also freeze them for up to 3 months. To thaw, simply set out at room temperature at least 30 minutes (perfect for placing in a lunchbox–It’ll be ready by noon!).
This recipe is also easy to freeze before cooking! Mix your dough, scoop using a 1-inch scoop, then freeze cookie dough (not touching) on a baking sheet. After 1-2 hours, transfer to a freezer bag. When cooking from frozen, add 2-5 minutes to make sure they are cooked throughout.
Tips for the Best Peanut Butter Chocolate Chip Cookies
- You’re welcome to switch up the mix-ins, if desired. You could use peanut butter chips, chocolate chunks, butterscotch chips, walnuts, etc. in place of the mix-ins listed below. If making keto cookies just use sugar free varieties and watch your carb count.
- Use a silicone baking mat when baking any kind of cookie for perfect cookies.
- Let the cookies cool for about 10 minutes before eating them. They need time to set up properly.
- Top with sea salt if you want a salty-sweet treat! Salt really brings out a great flavor from the peanut butter.
More Gluten-Free Cookie Recipes:
- Keto White Chocolate Macadamia Nut Cookies
- Gluten-Free Red Velvet Cookies with Cream Cheese Frosting
- Dark Chocolate Peppermint Cookies
- Gluten-Free Pumpkin Chocolate Chip Cookies
- Keto No-Bake Cookies
Want more? Check out this list of the BEST Keto Cookies (all gluten free!)
Get the Recipe: Chocolate Chip Flourless Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup brown sugar monkfruit, or regular brown sugar if not keto
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg, beaten
- 1/2 cup Lily's Sugar Free semi-sweet chocolate chips, or regular if not keto
Equipment
Instructions
- Preheat the oven to 325F.
- In a medium size mixing bowl combine all of the ingredients. The mixture will be thick.
- Using a one inch cookie scoop place on a greased cookie sheet.
- Bake cookies 10-12 minutes for soft and chewy or 15 for crunchier cookies.
- Allow the cookies to cool at least 10 minutes to finish setting.
I am such a peanut butter fanatic, so I am loving these cookies! I’ve been searching for flourless ones to try, and have found a few recipes, but I think this one is my favorite. Very easy, and I have all of the ingredients right in my kitchen. Pinned!
You will loooove these! I love to under bake mine and take them out when they are warm and mushy…so good with a big glass of cold milk! These are my weakness! 🙂
Oh my gosh, flourless?? You’ve gotta be kidding me! These cookies look sooo dense and chewy inside I’d never have guessed it if you hadn’t said so!I love anything pb and chocolate so these are right up my alley! I’ve so gotta get on board with this whole “flourless cookie” thing. 😉 Pinned!
Oh yeah Sarah! You need to try it! I don’t really know why it works, but it does! They are the perfect little peanut butter cookies!
Love that these are flourless! i cannot get enough of the chocolate/peanut butter combo these days 🙂
Me either! It is definitely my flavor combo of choice!
I love recipes that have been well tried and tested. I feel very honoured indeed to have them shared with me! So … thank you for this recipe! 🙂
You will love them Helen! 🙂
I don’t think it is possible to not LOVE peanut butter. It is the best! Love the flavors in this cookie, peanut butter and chocolate is one of the best combinations : )
I totally agree Natalie!
Like Nat said above I also don’t think it is possible to not love peanut butter and everything that is made from peanut butter. I love you added peanuts too 😉
They look great, chewy and I’m sure tasty. Thanks for the baking tip, I would have had the same problem.
Love your blog! I just stumbled upon it via Tasty Kitchen. Your pics are great!
Who could be a peanut butter hater?! Not me! I loooove PB cookies, and these look absolutely delicious!
I love how easy this recipe is. It’s a great one to do with kids.
These cookies!! I love peanut butter and chocolate together it’s sooo heavenly!! Annie I’ve got to try these cookies out, thanks for sharing! I don’t think I’ve met a peanut butter hater!
I am so crazy for peanut butter. It is one of those foods I could eat everyday and never be tired of it. These cookies look amazing! Love the chocolate chips. Pinning!
Flourless?! Wow. Peanut butter and chocolate were made for each other. Would love to try these.
I love peanut butter to pieces, and I love these! Gluten-free no less — they’re perfect! Pinning. 🙂
I love peanut butter so please do not stop posting peanut butter recipes!! I also love that these are flourless, that is awesome! Unlike salad, I think my husband would love these and try to eat them all! Chewy cookies are the best!
I totally agree! Crunchy cookies are just not my thing! 🙂 And I am positive your husband would love these! Mine at almost all 2 dozen! ha!
The photo of the batter makes me want to not bake these and just eat it out of the bowl. Something about that raw batter that gets me every time!
Me too! I am kind of ashamed to admit it but I could eat cookie batter by the bowlful! 🙂
Oh geeze – so yummy! I wonder if you think we could even add some whole oats into them??
Good idea! I love oatmeal cookies too!
i love pb and chocolate. yum!
Thanks Dina! 🙂
Mmmm peanut butter cookies! I have a PB addiction, and these cookies are right up my alley! Love this flourless version!
Me too! I can never get enough!
Peanut butter and chocolate combi my favourite… and love the fact that these cookies are flourless…. amazing… 🙂
It is my favorite flavor combo too! 🙂
I like the idea of adding peanuts too! Gorgeous!
Thank you Ami!
I’m so intrigued by these with no flour! They look absolute scrumptious. Nothing beats a PB and chocolate combo!
Isn’t it cool?! They make such chewy, soft cookies!
Love this recipe but can I use white swerve sugar can’t find monk fruit in golden
Yes that should be fine.
Can I sub the sugar for liquid swerve? Would that ruin the texture?
I haven’t tried that option, but I don’t think it would work the same.
Hello 🙂 I was wondering if there’s an option to make it vegan, like an egg swap? Thanks!
Hi Rose, I’m sorry I’ve only made this as written so I can’t recommend a vegan option.
Can you explain how you calculated the carbs/net carbs?I made smaller cookies and had almost 30, when I put all the ingredients in a food calculator, it’s coming up with 10 net carbs.
It sounds like you are counting the carbs from the monkfruit, which is not correct. This sweetener has 0 net carbs. To avoid any confusion I remove erythritol/monkfruit from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs – fiber = net carbs.
I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.
Would swerve brown sugar work? Or should I just use classic monkfruit?
Hi Heather, either option should work fine.
These look so delicious and I want to make them! But you recommend using a silicone mat for baking them, but your instructions say to use a greased cookie sheet. If using the silicone mat, do you have to grease it?
Hi Joni, it is a silicone baking sheet or a greased cookie sheet. Enjoy!
I made these last night! so good!!!! thanks for the recipe!
Can I use coconut sugar instead of brown sugar or monkfruit?
Hi Carmen, thanks so much I am glad you enjoyed them. Yes, you can use coconut sugar, if you are not keeping low carb. Enjoy!
Can I sub white granulated sugar for brown sugar?
Yum. I just made a batch, and it is by far my favorite peanut butter chocolate chip cookie recipe hands down.
Can you specify the type of creamy PB you are using? No sugar added? Jiff creamy regular would seem to be high in sugar. Thank you
Hi Scott, I like Richard’s Just Peanuts and the PB company’s no sugar added varieties. Enjoy!
I didn’t use chocolate chips and used the smuckers organic creamy peanut butter.
If I can’t eat peanut butter, do you know if sun butter would work?