Easy Peanut Butter Cookies
These Easy Peanut Butter Cookies are perfectly soft and chewy, with a delicious buttery and nutty flavor. They’re sugar-free too, perfect for satisfying sweet-tooth cravings without all the guilt!
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❤️ Why You’ll Love This Peanut Butter Cookies Recipe
- Soft and chewy texture
- Delicious peanut butter flavor
- Sugar-free treat
- Ready in under 20 minutes
- Simple ingredients
If you’re a peanut butter fan, you’re going to fall in love with these cookies. They have a rich, buttery, and nutty flavor with a soft, chewy texture that will remind you of bakery-style soft batch cookies.
This peanut butter cookie recipe is also super easy to make. With just a few simple ingredients, you can whip up a batch in under 20 minutes. And the best part is that they’re sugar-free, perfect for a guilt-free snack.
If you love low-carb peanut butter desserts, you should also check out this easy Peanut Butter Mousse and these Keto Peanut Butter Cups.
🛒 Ingredients for Sugar-Free Peanut Butter Cookies
- Creamy Peanut Butter
- Super fine almond flour
- Brown Swerve
- Monk fruit/allulose
- Butter
- Egg
- Vanilla extract
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Keto Peanut Butter Cookies
Preheat your oven to 350°F.
Add all ingredients to a mixing bowl, except for the almond flour.
Mix using a hand mixer until well combined.
Add in the almond flour, then mix using a silicone spatula.
Using a cookie scooper, scoop the batter and form into balls.
Place them on a baking sheet lined with parchment paper.
Using a fork, press the balls flat in two different directions, making a crisscross pattern.
Bake for 10–12 minutes or until slightly golden.
Allow to cool completely before serving; this is important! If you do not allow them to cool, they could crumble apart.
💡 Tips for Making Peanut Butter Cookies
- This probably goes without saying, but always make sure you are using the freshest peanut butter. It truly is the main flavor in these cookies so the peanut butter needs to be really fresh.
- While everyone has their favorite peanut butter brands, I was introduced to Crazy Richard’s some time ago, and I haven’t used another brand since. Their peanut butter is rich and creamy, has no preservatives, is non GMO and only has one ingredient: peanuts. Check it out along with their other products on their website.
- These gluten free peanut butter cookies tend to be much more delicate than traditional cookies. The key to keeping them together is to let them set up when you take them out of the oven by not removing them from the sheet pan until they are completely cooled.
☑️ Storage Instructions
Allow them to cool completely before placing them in an airtight container. They can be kept at room temperature for up to a week or stored in the refrigerator for up to two weeks.
For longer storage, you can freeze them for up to three months. Just thaw them room temperature when you’re ready to enjoy them again.
🔄 Substitutions and Additions
Here are some popular options, but keep in mind that most substitutions can affect the overall texture and, in some cases, the flavor of these cookies.
- Peanut butter: Swap the smooth peanut butter for chunky peanut butter, or use almond butter instead.
- Butter: You can use coconut oil or ghee for a dairy-free alternative.
- Almond flour: Substitute with coconut flour, adjusting the quantity as needed.
- Chocolate chips: Mix in 1/4 cup of sugar-free chocolate chips for a chocolatey twist.
- Spices: Add 1/4 teaspoon of cinnamon or pumpkin spice for a warm, cozy flavor.
- Sea salt: Sprinkle a pinch of sea salt on top of each cookie before baking for a sweet and salty combination.
- Coconut: Stir in 1/4 cup of unsweetened shredded coconut for extra flavor and texture.
What Sweetener is Best for Keto Peanut Butter Cookies?
Though there are several wonderful sugar substitutes on the market, I’ve tested them and found that a monk fruit/allulose blend with brown serve combination gives you the best texture and flavor.
Are Peanut Butter Cookies Keto?
These Keto cookies do not contain any flour, making them much lower in carbs than most other cookie recipes.
Peanut butter is the main ingredient although where peanuts are a legume, they are high in fat and fiber, making them perfectly okay for Keto when eaten in moderation.
The real question if peanut butter is Keto, boils down to what ingredients are used to make it. Unfortunately, some of the brands we grew up with in our PB&J sandwiches contain a significant amount of sugar.
When you’re selecting a Keto friendly peanut butter, you want to look for one that says, ” All Natural,” and also indicates there is no sugar added.
Why Are My Keto Cookies Falling Apart?
If your cookies are too soft, they may need more time to cool and firm up after baking. Ensure you allow them to cool completely on the baking sheet before transferring them to a cooling rack. This cooling process helps them set and hold their shape.
Why Are The Bottoms Turning Too Brown?
You should not have that issue with this recipe, but some ovens do bake differently. Dark bottoms on your cookies are a result of baking at too high a temperature or placing the baking sheet too close to the heating element. Try reducing the oven temperature by 25°F and moving the rack to a higher position in the oven for more even baking.
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and information that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
🍽️ More Keto Cookies Recipes
- Chocolate Chip Cookies
- Cranberry Walnut Bars
- Coconut Meringue Cookies
- Blueberry Cheesecake Bars
- White Chocolate Macadamia Cookies
- Lemon Bars
- Chocolate Dipped Shortbread Cookies
- Snickerdoodle Cookies
- Mocha Meringue Cookies
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Easy Peanut Butter Cookies
Ingredients
- 1 cup Creamy Peanut Butter, no sugar added
- 1/2 cup super fine almond flour
- 1/2 cup Brown Swerve
- 1/4 cup monk fruit/allulose
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Add all of the ingredients, except for the almond flour, to a mixing bowl and mix using a hand mixer until combined.
- Add in the almond flour, then mix using a silicone spatula.
- Using a cookie scooper, scoop the batter and form into balls. Place them on a baking sheet lined with parchment paper.
- Using a fork, press the balls flat in two different directions, making a crisscross pattern.
- Bake for 10-12 minutes or until slightly golden. Allow to cool completely before serving, this is important! If you do not allow them to cool, they could crumble apart.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe*Originally published on August 24, 2018, updated on July 11, 2024 with improvements to the recipe, new photos, new recipe information and helpful tips.
I made these exactly as described. It made 18 cookies using the medium size scoop. Would you add baking soda to give it a little lift? Maybe it would help with the erythritol cooling affect?
You can try using brown monk fruit/allulose instead.
Definitely look delicious and easy enough.
They really are. I think you’ll like them.
Can I use Splenda?
Splenda in powdered form is not considered Keto friendly because it contains maltodextrin. The liquid is fine for Keto, but I am not sure how it would work in this recipe because I have never tested it.
Can stevia sugar be used in place of the swerve?
You can certainly try it. I have never used Stevia in this recipe, so you’ll need to check the conversion factor for the brand you are using.
Hi, I am not following a keto diet. Is it possible to replace Allulose with regular sugar? How much regular sugar should I use?
I do not use allulose in this recipe; however, you can replace the sweetener with sugar at a 1:1 ratio.
If you allulose, how much would you use? I know it has a different measurement than swerve.
I find recipes with the same amount of Allulose and Swerve to be very close. However, most conversions charts will suggest using 1 1/3 tsp of Allulose for every 1 tsp of Swerve.
I have a question. The recipe makes 40 cookies with it being 8 servings. So, each servings is 5 cookies? I have all the ingredients and I am looking forwarding to making these. Thank you!
This recipe makes either 40 mini cookies or 24 regular sized cookies. The nutrients listed are based on 1/8th of the recipe so 40 cookies would make the serving size 5 where if you make 24 cookies, the serving size would be 3.
The taste was ok. They were super dry, but I have a feeling that the peanut butter I used wasn’t the best choice (TJ’s creamy valencia peanut butter). I will try again with your suggestion.
Also do you think it will work with using standard erythritol instead of confectioner?
Sorry to hear they were dry, mine didn’t turn out super dry. If you make them again, I would try the Crazy Richard’s peanut butter that I used and you should get the same results. Instead of granular erythritol, I’d recommend grinding it to a fine powder, like the confectioners. I hope that helps!
I made these today for those moments when I have a sweet tooth…and anything peanut butter I will eat. These turned out great and my daughter loved them too. As a Keto newbie, I’m amazed at how good the food tastes without the “normal” ingredients.
Awesome, glad you and your daughter enjoyed them!