Keto Peanut Butter Chocolate Chip Cookies

🥘 Ingredient notes

So simple to make with just these few ingredients. These flourless peanut butter chocolate chip cookies are simply made by combining swerve brown sugar with peanut butter, 1 egg and chocolate chips.... that's it!

• Swerve Brown Sugar: made with erythritol this brown sweetener gives these cookies a touch of caramel flavor that makes them ultra lux.
• Chunky Peanut Butter: I used a natural chunky peanut butter for this recipe as it has lower carbs and a much cleaner product. However, a creamy peanut butter will do, just watch the amount of sugar if you are keeping track of carbs.
• Chocolate Chips: any unsweetened or low carb chocolate chips will work in this recipe. I like to use keto chocolate chips from Cocopolo Chocolates.
• Egg: to add structure to the cookies and helps keep them together.

🍴 More diabetic friendly dessert recipes

• Almond Flour Blondies
• Ninja Creami Butterscotch Ice Cream (Sugar Free)
• Sugar Free Keto Pecan Pie
• Keto Butter Tarts
• Low Carb Mini Mocha Cheesecakes

📋 Substitutions and Variations

Making these peanut butter chocolate chip cookies is a breeze. Here are some other ways you can make them.

• Sweetener - use any granular sweeteners if you don't have swerve brown sugar, just monitor the number of carbs in your sweetener.
• Chocolate chips - if you don't have low-carb chocolate chips, you can chop up any low carb chocolates you might have on hand and make it a super chunky chocolate cookie.
• Egg - if egg is not your thing or you want a vegan peanut butter chocolate chip cookie, you can try using applesauce or mashed banana. This will increase the carbs but still be a wholesome food that might fit into your daily macros. Here is a link for egg alternatives.

See Low Carb Amaretti Cookies that are full of almond flavors with a touch of sweetness.

♨️ How to store the cookies

Make sure the cookies are completely cooled before storing them in an airtight container. Stored properly these cookies should last up to a week at room temperature.

If freezing cookies place them in a freezer bag with the air removed and then in an airtight container like Tupperware. Freeze for up to 3 months. To avoid cookies from sticking I suggest you layer them with parchment paper when placing them in the freezer bag. To thaw place the cookie on the countertop and allow it to come to room temperature.

👨🏻‍🍳 Top tip

If some cookies came apart during the baking process you can press them back together once they come out of the oven to help them keep their shape. Allow to completely cool before consuming.

⏲️ Serving suggestions

• These peanut butter chocolate chip cookies can be enjoyed on their own, with your favorite beverage. I love to have them with a cup of hot coffee or an iced coffee but most people prefer to wash it down with a low carb glass of milk alternatives. Cookies and ice cream go great together, my Bullet Coffee Ice Cream recipe is a great option to have with these cookies.

💭 Frequently asked questions

🍽 Other recipes you may like

Recipe Card

Keto Peanut Butter Chocolate Chip Cookies

Oscar

Super chewy and soft and made with 4 simple ingredients. A flourless peanut butter chocolate chip cookie baked in under 15 minutes.

5 from 53 votes

Cook ModePrevent your screen from going dark

Print Pin This Recipe

Prep Time : 5 minutes mins

Cook Time : 15 minutes mins

Total Time : 20 minutes mins

Course : Dessert, Snack

Cuisine : American

Diet : Diabetic, Gluten Free

Servings : 9 cookies

RECIPE VIDEO

Equipment

Baking Sheet

Parchment Paper

Hand Mixer

Ingredients

  

1x1.5x2x3x

• ▢ ¾ cup brown sweetener
• ▢ ½ cup natural chunky peanut butter
• ▢ 1 large egg
• ▢ ½ cup unsweetened or low carb chocolate chips
• ▢ ½ teaspoon sea salt flakes (optional)

Meal Plans, Ad Free Browsing and Exclusive RecipesSimple, diabetes-friendly meals for steady blood sugar.

Instructions

 

• Preheat oven to 375°F
• In a large bowl combine the swetener, peanut butter and egg in a bowl with a mixer.
  ¾ cup brown sweetener, ½ cup natural chunky peanut butter, 1 large egg
• Add the chocolate chips and mix with a wooden spoon until evenly incorporated
  ½ cup unsweetened or low carb chocolate chips
• Form 1 inch balls of dough with your hands and place on a parchment lined baking tray. Should make about 9
• Press down on each cookie with a fork to form a criss cross and sprinkle with sea salt (optional)
  ½ teaspoon sea salt flakes (optional)
• Bake in the oven at 375°F for 12-15 minutes or until golden.
• (Refer to the detailed video instructions below if further clarification is needed)

Notes

Tips:

• these cookies are imperfect and rustic looking due to the chunky peanut butter and chocolate chips.  If cookies come out of the oven partially broken or apart you can press them back together while they are still warm.  Otherwise, enjoy them as is.

Important Information

For more information, tips and variations please review the recipe video and content above and below the recipe card.

Updates and Revisions

If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.

Nutritional Information

Nutrition info is estimated and varies by ingredients, measurements, and portions.

Nutrition

Serving: 1cookie | Calories: 109kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Fiber: 0g | Sugar: 1g

LOVE THIS RECIPE?Follow I Hacked Diabetes on Facebook and don't forget to leave a rating.

🌡️ Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more food guidelines