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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. These are super easy easy peanut butter chocolate chip cookies! Here’s all you’ll need for the recipe:
How to Make Keto Peanut Butter CookiesMaking 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. How to Store Keto Peanut Butter CookiesAfter 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
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Instructions
NotesSprinkle with sea salt for a sweet and salty treat. Nutrition value is calculated using a peanut butter like Jif that has about 6 net carbs per 2 tablespoons. If you use a low-carb peanut butter without any sugar added, you will likely save yourself a few carbs! Recommended ProductsAs an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information: Yield: 18 cookies Serving Size: 1 cookie What makes cookies fluffy vs flat?Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.
What makes a chewy cookie chewy?What's in a Chewy Cookie? Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with ingredients, or even just changing the way you incorporate certain ingredients.
What makes a cookie soft and chewy or crispy?Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.
How do you make easy cookies?Instructions. Preheat the oven to 350 F.. Microwave the butter for about 40 seconds. ... . In a large bowl, mix butter with the sugars until well-combined.. Stir in vanilla and egg until incorporated.. Add the flour, baking soda, and salt. ... . Mix dough until just combined. ... . Stir in chocolate chips.. |
Peanut butter chocolate chip cookies no flour
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