If you’re looking for a recipe for keto cookies, look no more. They’re also gluten free, so these Keto Peanut Butter Chocolate Cookies hit the mark for anyone looking for a sweet treat to suit those dietary needs. Rest assured, they’ll also satisfy the most ardent omnivore at the table.
Keto Peanut Butter Chocolate Cookies
I created these cookies for someone who follows the low-carb, high-fat ketogenic diet, keto for short. I’m not a nutritionist, so you can learn more about keto here. Since they’re flourless, they’re also suitable for those who eat gluten free. They do use a sugar substitute, something not normally found in my kitchen, but which has a place in the pantry now. The nurturing cook is prepared to accommodate the people she feeds.
I found my original inspiration for this recipe on the blog Stay Snatched and then tweaked and adapted it to create my own riff into notes of chocolate and salt. You might also want to look at the Gluten Free Peanut Butter Cookies on Sugar Loves Spice. They could easily be keto-ized with the use of a sugar substitute.
That said, don’t forget to come back here to learn how to make these rich chocolatey and peanut-buttery Keto cookies with a pleasing, slightly crumbly texture. This is perhaps the easiest and quickest cookie recipe I have, and that alone is a good reason to enjoy them whenever you get the urge for a treat.
It’s not all about dietary virtue around here.
Let’s Bake Cookies!
These flourless, sugar-free cookies are rich and flavourful, and quick and easy to make. They're suitable for the keto diet and also gluten free.
- 1 cup natural peanut butter (I use one that's slightly chunky)
- 1/2 cup sugar substitute (see Notes)
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 1 tbsp coconut oil
- 1/2 tsp kosher salt
Preheat the oven to 350°F and line a large cookie sheet with parchment paper.
Add all the ingredients to a good-sized bowl, and mix thoroughly. You can use a handheld mixer for this, but there's no need, really; a fork also does the job nicely.
Divide the dough into 10 to 12 balls (I like to use a small ice cream scoop). Place them evenly on the baking sheet and then flatten each one until almost 3 inches in diameter. You can use a hand-held press for this, as I did, the bottom of a glass, a fork or even just your hand.
Bake the cookies for about 13 to 15 minutes, or until they're slightly puffed up and feeling a bit firm. (Because of the cocoa powder, it's hard to guage doneness by colour.) Let them cool most of the way on the cookie sheet (at least five minutes) and then carefully transfer them to a baking rack to finish cooling.
If you're planning a photoshoot with them, do it right away while there are still some around as subjects. By the same token, I can't tell you how long they'll last, because they haven't stayed around long enough to know.
I use a Sucralose-based sugar substitute that replaces regular sugar on a 1:1 basis. If you choose to use a different sugar substitute, such as stevia for example, you may need to adjust the amount. I haven’t done this myself, so can’t speak to how using a different volume of sugar substitute might affect the outcome of the recipe.