These flourless peanut butter cookies are studded with dark chocolate chips and bake up soft and chewy. They’re naturally gluten-free, low-carb friendly, and come in at about 3 net carbs per cookie.
If you aren’t into peanut butter, you might have already scrolled past — but if you enjoy it, these cookies are a must-try. They’re based on a simple, old family recipe: originally just peanut butter, sugar and an egg. I’ve refined that basic formula to create reliably soft, chewy flourless peanut butter chocolate chip cookies that are refined-sugar-free when made with a monkfruit sweetener.
These cookies are quick to mix, easy to bake, and versatile enough to swap in different mix-ins or nut butters if you prefer.
What’s in Flourless Peanut Butter Cookies?
These flourless peanut butter chocolate chip cookies use only a handful of pantry staples. You’ll need:
- Creamy peanut butter
- Brown sugar monkfruit (or regular brown sugar if not following keto)
- Baking powder
- Salt
- Vanilla extract
- Egg
- Lily’s (or other) chocolate chips — use sugar-free chips for a low-carb version
- Chopped peanuts (optional)
How to Make Keto Peanut Butter Cookies
These gluten-free peanut butter cookies come together in minutes. The basic steps are:
- Preheat the oven to 325°F. In a medium bowl, stir together the peanut butter, sweetener, baking powder, salt, vanilla and beaten egg until thick and uniform. Fold in the chocolate chips last.
- Scoop dough with a 1-inch cookie scoop and place on a silicone-lined or greased baking sheet so cookies bake evenly and don’t stick.
- Bake 10–12 minutes for soft, chewy cookies. For firmer, crunchier cookies, bake up to 15 minutes. Let cookies cool about 10 minutes to finish setting before serving.
What Kind of Peanut Butter Should I Use?
Use a creamy peanut butter for the best texture. Standard commercial brands like JIF work well, and natural peanut butter can also be used — just stir it thoroughly so the oil is incorporated. If you choose a low-carb, no-added-sugar peanut butter, the overall carb count will be lower.
Can I Use Another Kind of Nut Butter?
Yes—almond butter, cashew butter or sunflower seed butter can be substituted. Some nut butters are runnier than peanut butter, which can produce thinner cookies. If the nut butter is loose, stir it well and consider chilling the dough briefly before scooping to help the cookies hold their shape.
How to Store Keto Peanut Butter Cookies
Store baked cookies at room temperature for up to 5 days, or freeze for up to 3 months. To freeze before baking, scoop dough onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen and add 2–5 minutes to the baking time as needed.
Tips for the Best Peanut Butter Chocolate Chip Cookies
- Swap mix-ins to suit your taste: peanut butter chips, chocolate chunks, butterscotch chips or chopped nuts all work. Use sugar-free options for a keto version.
- A silicone baking mat helps cookies bake evenly and prevents sticking.
- Allow cookies to cool about 10 minutes before eating so they finish setting.
- Sprinkle with sea salt for a delicious sweet-and-salty contrast; salt enhances the peanut butter flavor.
More Gluten-Free Cookie Recipes:
- Keto White Chocolate Macadamia Nut Cookies
- Gluten-Free Red Velvet Cookies with Cream Cheese Frosting
- Gluten-Free Pumpkin Chocolate Chip Cookies
- Keto No-Bake Cookies
Get the Recipe:
Chocolate Chip Flourless Peanut Butter Cookies
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Pin Recipe
Ingredients
- 1 cup creamy peanut butter
- 1 cup brown sugar monkfruit, or regular brown sugar if not keto
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg, beaten
- 1/2 cup Lily’s Sugar Free semi-sweet chocolate chips, or regular if not keto
Equipment
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Lakanto Monkfruit Sweetener (or your preferred granulated substitute)
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Sugar-free chocolate chips (optional)
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Silicone baking mat or greased cookie sheet
Instructions
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Preheat the oven to 325°F (163°C).
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In a medium bowl, combine the peanut butter, sweetener, baking powder, salt, vanilla and beaten egg. The dough will be thick; fold in the chocolate chips.
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Using a 1-inch cookie scoop, place dough balls on a prepared baking sheet about 2 inches apart.
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Bake 10–12 minutes for soft, chewy cookies, or up to 15 minutes for a crisper texture.
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Allow cookies to cool on the baking sheet for about 10 minutes to finish setting, then transfer to a wire rack.
Notes
Each cookie has about 3.3 net carbs.