Flourless low-carb peanut butter chocolate chip cookies are unbelievably simple and packed with flavor. Five basic ingredients — sugar-free peanut butter, granulated sweetener, an egg, vanilla, and sugar-free mini chocolate chips — mix into one thick dough. Eighteen cookies bake soft and chewy at 4 g carbs each.
Craving a warm, chewy peanut butter cookie but sticking to a low-carb lifestyle? You’ve found your new go-to recipe! These flourless peanut butter chocolate chip cookies are unbelievably simple, packed with flavor, and come together with just five basic ingredients. Get ready to satisfy your sweet tooth without the guilt!
Ingredients
• What You Will Need
• 1 cup / 250g (8.8 oz) creamy peanut butter, sugar-free
• 1 1/3 cups / 267g (9.4 oz) granulated sweetener, like Splenda or erythritol
• 1 large egg
• 1 teaspoon / 5ml vanilla extract
• ½ cup / 85g (3 oz) sugar-free mini chocolate chips
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C and line two baking sheets with parchment paper.
3. In a medium bowl, use a spatula or electric mixer to combine the peanut butter, granulated sweetener, egg, and vanilla extract until a smooth, thick dough forms.
4. Gently fold in the sugar-free mini chocolate chips until they are evenly distributed.
5. Scoop rounded tablespoons of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart.
6. For a classic look, gently press the tines of a fork onto the top of each cookie, creating a crisscross pattern.
7. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will be fragile while hot.
Nutritional Information
• Yields: 18 cookies
• Calories: 92
• Carbohydrates: 4g
• Fat: 8.2g
Pro Tips
• Use a creamy, no-stir peanut butter that contains only peanuts and salt for the best texture and flavor.
• Do not overbake! Pull the cookies from the oven when the edges are just set. They will continue to firm up as they cool on the pan.
• For an extra touch of flavor, sprinkle a tiny pinch of flaky sea salt on top of the cookies before baking.
• Ensure your egg is at room temperature to help it incorporate more smoothly into the peanut butter.
FAQ
Q: Can I use a different type of peanut butter
A: For the best results, use a creamy, no-stir peanut butter that contains only peanuts and salt. Natural, drippy peanut butters can make the dough too oily and affect the final texture.
Q: Why are my flourless cookies so fragile
A: These cookies are naturally delicate because they don’t contain flour to bind them. It is essential to let them cool on the baking sheet for at least 5 minutes before moving them to a wire rack. They will firm up significantly as they cool.
Q: What other sweeteners can I use in this recipe
A: This recipe works well with most granulated 1:1 sugar substitutes, such as erythritol, monk fruit blends, or Splenda. Avoid using liquid sweeteners, as they will alter the dough’s consistency.
Q: How do I store these low carb cookies
A: Store the completely cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
Pro Tips
- Gently fold the sugar-free mini chocolate chips in at the end so they stay evenly distributed instead of breaking into the dough.
- Press the tines of a fork onto each ball for the classic crisscross look — it also flattens the flourless dough so it bakes through in 10-12 minutes.
- Do not overbake: pull the cookies when the edges are just set, and they will continue to firm up as they cool on the pan.
- Let the cookies cool on the baking sheet 5 minutes before transferring them to a wire rack — they are fragile while hot.
Frequently Asked Questions
Are these chocolate chip cookies really flourless?
Yes — the dough is sugar-free peanut butter, granulated sweetener, one egg, vanilla extract, and sugar-free mini chocolate chips. No flour at all.
How many carbs per cookie?
The batch makes 18 cookies at 92 calories each, with 4 g carbohydrates, 8.2 g fat, and 3.8 g protein.
Why do my cookies crumble when I move them?
They need the 5-minute rest on the baking sheet first. Flourless peanut butter cookies are fragile while hot and set as they cool.
Can I use a different granulated sweetener?
The recipe lists sweeteners like Splenda or erythritol. Whichever granulated option you choose, keep the same 1 1/3 cups measure.
Recipe card below.
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Flourless Low-Carb Peanut Butter Chocolate Chip Cookies
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C and line two baking sheets with parchment paper.
- In a medium bowl, use a spatula or electric mixer to combine the peanut butter, granulated sweetener, egg, and vanilla extract until a smooth, thick dough forms.
- Gently fold in the sugar-free mini chocolate chips until they are evenly distributed.
- Scoop rounded tablespoons of dough and roll them into balls.
- Place them on the prepared baking sheets about 2 inches apart.
- For a classic look, gently press the tines of a fork onto the top of each cookie, creating a crisscross pattern.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will be fragile while hot.
- Do not overbake! Pull the cookies from the oven when the edges are just set. They will continue to firm up as they cool on the pan.
