(The Easiest!) Flourless, Keto Peanut Butter Cookies
With only 4 basic ingredients, these Keto Peanut Butter Cookies are the easiest (and tastiest!) Keto treats around! They're slightly crisp on the outside with a melt-in-your-mouth center that will make you fall in love ❤
1CupUnsweetened, Salted Creamy Peanut Butter Or Nut Butter Of Choicebe sure it's soft and creamy, not dry or hard
1CupMonk Fruit Erythritol Blend Sweetener(see notes) or coconut palm sugar for Paleo. This makes a very sweet cookie, reduce down to ½ cup if you prefer less-sweet desserts
Flaky Sea Saltoptional
Preheat oven to 350 degrees and line a baking sheet with parchment paper or baking mat.
Add sweetener and egg to a large mixing bowl and beat with an electric mixer until light and fluffy, around 3 minutes. Add the baking soda, peanut butter, and vanilla. Beat until well combined and fluffy.
Form dough into 1-inch sized balls, place on prepared baking sheet, and slightly press down on each one with a fork creating a criss-cross pattern and patch up the edges as needed. Freeze for 15 minutes before baking.
Bake 11-14 minutes or until lightly golden and set. Do not over-bake as this will make the cookies crumbly instead of soft. Sprinkle with flaky sea salt half-way through baking to make them a bit more savory.
Cool completely. Store covered in the fridge for 3 to 4 days, or in the freezer up to 3 months.
Be careful not to over-bake. Bake until lightly golden and set. If they're over-baked, they will be crumbly instead of soft and tender.
These work with any nut butter, not just peanut butter! Just be sure the texture is soft and smooth. If the nut butter is dry or hard, the cookies will not turn out well.
If there's oil on top of the peanut butter, stir it in really well before measuring. Sometimes nut butter can be hard to stir after it has separated. If this happens I process my peanut or almond butter in a food processor until it's well blended and creamy. Then, it should be easy to measure and will stay soft and smooth until the jar is empty.
For the sweetener, you need to use an erythritol-based sweetener for the cookies to have their crunch and hold together well. However, I’ve noticed that the cooling-like aftertaste erythritol sometimes lends is more noticeable in these cookies. This why I recommend a Monk Fruit Erythritol Blend. The erythritol will cause them to bake up perfectly, while the monk fruit drastically reduces the aftertaste – it’s a win-win! Or if you're Paleo, coconut palm sugar works well.
As a special gift to my readers, I've teamed up with BESTI SWEETENERS to guy guys 10% off! Simply use the code "CRAVEABLE" at checkout.
A few fun variations:1) Add ½ Cup Keto Chocolate Chips 2) Make a thumbprint in each unbaked cookie, then fill with jelly once baked and cooled for a peanut butter and jelly cookie!