Craving a classic, chewy peanut butter cookie without the sugar crash? You’ve found it! This incredibly simple recipe uses just a handful of pantry staples to create the most satisfying, melt-in-your-mouth keto peanut butter cookies you’ll ever try. They’re rich, nutty, and ready in under 20 minutes, making them the perfect guilt-free treat for any occasion.
Ingredients
• 1 cup / 250g creamy peanut butter
• 1 cup / 200g granulated erythritol
• 1 large egg
• 1 teaspoon / 5ml vanilla extract
• 1/2 teaspoon / 2.5g salt
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper.
3. In a medium bowl, combine the peanut butter, erythritol, egg, vanilla extract, and salt. Mix with a spatula or electric mixer until the dough is smooth and fully combined.
4. Scoop tablespoon-sized portions of dough and roll them into 1-inch balls. Place them on the prepared baking sheet, about 2 inches apart.
5. Using the back of a fork, gently press down on each ball to flatten it slightly, then press again from the opposite direction to create a classic criss-cross pattern.
6. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft.
7. Remove from the oven and let the cookies cool on the baking sheet for at least 5-10 minutes to firm up before transferring them to a wire rack to cool completely.
Nutritional Information
• Nutrition Facts
• Makes: 12 cookies
• Calories: 42
• Carbs: 3g
• Fats: 2g
Pro Tips
• The cookies will look soft and slightly underdone when you pull them from the oven. They will firm up perfectly as they cool on the baking sheet, so avoid overbaking.
• For a chewier cookie, use a creamy, natural peanut butter. For a crumblier, more classic texture, a standard no-stir peanut butter works well.
• Dip the tines of your fork in a little granulated erythritol before pressing onto the dough to prevent it from sticking.
• Feel free to mix in 1/4 cup of sugar-free chocolate chips or a 1/2 teaspoon of cinnamon for a delicious flavor variation.
FAQ
Q: Can I use a different sweetener instead of erythritol
A: Yes, you can typically substitute erythritol with another granulated, 1:1 sugar replacement like a monk fruit blend. Keep in mind that different sweeteners can slightly alter the final texture and taste of the cookies.
Q: Why are my keto peanut butter cookies falling apart
A: Cookies may be crumbly if they are overbaked or not cooled properly. It’s crucial to remove them from the oven while the centers are still soft and let them cool completely on the baking sheet for at least 5-10 minutes. This allows them to firm up perfectly.
Q: Can I use crunchy peanut butter for this recipe
A: Absolutely! Using crunchy peanut butter is a fantastic way to add extra texture and peanut pieces to your cookies. Simply substitute it for the creamy peanut butter in the same amount.
Q: How do I stop the fork from sticking to the cookie dough
A: A great trick is to dip the tines of your fork in a small amount of granulated erythritol before pressing it onto the dough balls. This creates a non-stick barrier and helps make a clean criss-cross pattern.
