These Keto Peanut Butter Chocolate Chip Cookies are out of this world! They have an incredible texture, crisp but soft at the same time. These delicious cookies are also low-carb, grain-free, and gluten-free!
These Keto Peanut Butter Chocolate Chip Cookies have us feeling pretty good about ourselves!
You see – mastering a keto-friendly cookie takes A LOT of attempts!
That is why when we made this recipe and perfectly delectable cookies came out of the oven, we cheered and gave each other high-fives!
We are so excited to share our keto cookie recipe with you!
For more cookie recipes, be sure to check out our Keto Double Chocolate Chip Cookies and Keto Gingerbread Cookies!
Why you will love these Keto Peanut Butter Chocolate Chip Cookies!
- Easy: These are very simple to make. Just make the cookie dough, top with peaunt butter, and bake!
- Gluten-free: These cookies are not only low-carb, but they are also gluten-free and grain-free too.
- Delicious: These cookies are one of our favorite treats! Peanut butter and chocolate is never ever a bad idea!
Check Out Our Latest Recipe Video
Ingredients
Here is a quick list of what you need. You will probably have most of the ingredients on hand in your kitchen.
How To Make Keto Peanut Butter Chocolate Chip Cookies
The full instructions are detailed in the recipe card at the end of this post.
But we wanted to give you step-by-step instructions, so you know exactly how to make these low-carb cookies.
Step #1. Make the Cookie Dough
- A) Mix Up the Dough – In a large bowl, beat together the butter, oil, Sukrin Gold, and granular erythritol until creamy. Next, beat in the egg and vanilla extract for 1 minute. In a seperate bowl, mix together the almond flour, xanthan gum, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients and beat until just combined. Gently stir in the chocolate chips.
- B) Form the Cookies – Using a small cookie dough scoop, arrange tablespoon-sized balls onto parchment-lined baking sheets, spacing them at least 2 inches apart. You can also just use your hands to roll one tablespoon of dough at a time into a ball.
- C) Use Multiple Baking Sheets – This recipe makes 40 cookies. We used two half baking sheets that fit 12 cookies on each one (so 24 total cookies). We baked those cookies and then baked a second batch with the remaining dough. Just store the dough in the fridge while you are baking your first batch.
- D) Add the Peanut Butter – In a small bowl, heat the peanut butter and granular erythritol in the microwave for 30 seconds and stir to combine. Use a spoon to scoop out 1 teaspoon of dough from the top of each cookie ball and fill it with 1 teaspoon of the peanut butter mixture. Place the scooped out cookie dough back on top of the peanut butter mixture.
Step #2. Bake the Cookies
Bake at 350°F for 10-12 minutes or until the edges start to brown.
When you remove the cookies from the oven they will still look doughy. This is our secret trick that makes these cookies so absolutely delicious!
They will continue to cook on the baking sheet after you take them out of the oven.
Allow the cookies to cool completely before removing them from the baking sheets.
Recipe Notes and Tips
- Soften the butter. Take your butter out of the fridge a few hours before you start baking so it has time to soften.
- Leave space. These cookies spread a little bit more than your average chocolate chip cookie. Make sure you space each cookie ball at least 2 inches from each other on the baking sheet.
- Don’t overbake. Remove the cookies from the oven when you start to see browning on the outside edges. They will still look doughy in the center, which is ok. The cookies will continue to cook and get golden brown as they cool.
- Bake in batches. The recipe makes 40 cookies. We used two half baking sheets that fit 12 cookies on each one, stored the extra dough in the fridge, then baked the remaining dough in a second batch. If you don’t have multiple baking sheets, just make them in batches like us. The cookies only take 12 minutes to bake, so it won’t add much extra time.
- Freeze the dough. You can also choose to only bake half the dough and freeze the other half. To do that, roll the dough into balls (1 tablespoon each) and freeze in an airtight container. Allow the dougth to thaw at room temperature for 1-2 hours and then bake as directed.
Frequently Asked Questions
Don’t just reach for the first jar of peanut butter you see on the shelf. Most of the popular brands of peanut butter have added sugar. Look for no-sugar-added varieties.
Even some “all-natural” labels have added sugars, so read those labels. The only ingredients should be “peanuts and salt”.
If you need a peanut-free version of this recipe, replace the peanut butter with sun butter or unsweetened almond butter. Or you can omit the peanut butter altogether. They will still taste scrumptious!
Once the cookies have cooled completely, place them into an airtight container. They will keep for 3 days at room temperature and for up to a week in the fridge.
More Keto Chocolate Recipes
If you’d like more delicious chocolate recipes that are perfectly keto, then check out these favorites:
We Can’t Wait To See You Try It!
We love seeing our recipes come to life!! We can’t wait to see how you make these and loving seeing each person’s unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!
Keto Peanut Butter Chocolate Chip Cookies
You won’t believe that these Keto Peanut Butter Chocolate Chip Cookies are actually keto-friendly! They have an incredible texture, crisp but soft at the same time. These cookies are delicious and also keto, low-carb, grain-free, and gluten-free!
Servings: 40 Cookies
Calories: 105kcal
Instructions
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Heat your oven to 350°F. Line two baking sheets with parchment paper.
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Using an electric mixer, beat together the butter, oil, Sukrin Gold, and 1/2 cup of granular erythritol in a large bowl until creamy.
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Next, beat in the egg and vanilla extract for 1 minute.
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In a separate medium bowl, mix together the almond flour, xanthan gum, baking soda, and salt.
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Slowly add the dry ingredients into the wet ingredients and beating until just combined.
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Gently stir in the chocolate chips.
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Use a small cookie scoop, to place 1 tablespoon of dough at a time onto the parchment-lined baking sheets, spacing them at least 2 inches apart. (You can also just use your hand to roll the dought into a ball.)
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In a small bowl, heat the peanut butter and the remaining 1/4 cup granula erythritol in the microwave for 30 seconds and stir to combine.
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Use a spoon to scoop out 1 teaspoon of dough from the top of each cookie ball and fill it with 1 teaspoon of the peanut butter mixture.
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Place the scooped out cookie dough back on top of the peanut butter mixture.
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Bake for 10-12 minutes or until the edges start to brown.
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Allow the cookies to cool before removing them from the baking sheets.
Notes
- Soften the butter. Take your butter out of the fridge a few hours before you start baking so it has time to soften.
- Leave space. These cookies spread a little bit more than your average chocolate chip cookie. Make sure you space each cookie ball at least 2 inches from each other on the baking sheet.
- Don’t overbake. Remove the cookies from the oven when you start to see browning on the outside edges. They will still look doughy in the center, which is ok. The cookies will continue to cook and get golden brown as they cool.
- Bake in batches. The recipe makes 40 cookies. We used two half baking sheets that fit 12 cookies on each one, stored the extra dough in the fridge, then baked the remaining dough in a second batch. If you don’t have multiple baking sheets, just make them in batches like us. The cookies only take 12 minutes to bake, so it won’t add much extra time.
- Freeze the dough. You can also choose to only bake half the dough and freeze the other half. To do that, roll the dough into balls (1 tablespoon each) and freeze in an airtight container. Allow the dougth to thaw at room temperature for 1-2 hours and then bake as directed.
Nutrition
Calories: 105kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 75mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Calcium: 16mg | Iron: 1mg
