With only a few basic ingredients, these Keto Peanut Butter Chocolate Chip Cookies are the easiest (and tastiest!) Keto treats around! They're soft, chewy, melt-in-your-mouth, and will have you swooning.
Line a baking sheet with parchment paper or a baking mat.
Add sweetener and egg to a large mixing bowl and beat with an electric mixer until light and fluffy, around 1 to 2 minutes. Add the peanut butter, baking soda, xanthan gum, and vanilla. Beat until well combined and fluffy. Stir in the chocolate chips.
Form dough into 1-inch sized balls, place on the prepared baking sheet, and slightly press down on each one with your palm or a fork creating a criss-cross pattern. They slightly spread so don't flatten them too much!
Preheat the oven to 350 degrees and place the cookies in the freezer for at least 15 minutes while the oven preheats.
Bake 11-14 minutes or until lightly golden and set, try not to overbake.
Cool completely, they will be extremely delicate until cool. *Note- These can take up to an hour to completely cool and set up.
Store covered in the fridge for 3 to 4 days, or in the freezer for up to 3 months.
These work with any nut butter, not just peanut butter! Just be sure the texture is soft and smooth and has no added sugar to keep the cookies keto. I love this brand.
For the sweetener, you can use pure allulose (not quite as sweet), xylitol, or a monk fruit/allulose blend. All of these will make the cookies soft and chewy with absolutely no aftertaste!!! I don't recommend erythritol-based sweeteners because they have a strong cooling-like aftertaste in this recipe and can make the cookies hard.
If you do use an erythritol-based sweetener, I recommend using the brown variety. Then, you'll need to reduce the peanut butter to 1 cup and the xanthan gum is not needed.
Warning: Xylitol is toxic to dogs! If you use xylitol, be careful if you have a pup!
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