Those coconut flour peanut butter cookies with chocolate chips are easy 6 ingredients cookies keto, gluten free and sugar free. Plus, those keto peanut butter chocolate chip cookies contains only 4 grams net carbs to indulge with no guilt!
I have a passion for keto cookies recipe, especially keto peanut butter chocolate chip cookies. Since peanut butter is keto friendly, I love to add this in lots of my baking recipes. You love my almond peanut butter cookies so today I introduce you to their little sisters: the coconut flour peanut butter cookies.
What are coconut flour peanut butter cookies ?
They are low carb keto cookies made with coconut flour and peanut butter. They are moist, buttery, chewy peanut butter cookies with a minimal amount of net carbs per serve, only 4 g!
Coconut flour cookies keto 6 ingredients recipe
Those coconut flour cookies are easy to make with 6 simple low carb ingredients and less than 30 minutes.
All you need to make those buttery keto peanut butter chocolate chip cookies are:
Peanut butter – always use fresh, runny peanut butter with no added oil, no added sugar
Coconut flour – coconut flour has lots of fiber and therefore it is highly water absorbent. Always store yours in an airtight container with an moisture absorbent bag. Use fresh flour with no lump for success in this recipe.
Eggs – use eggs at room temperature. Otherwise, cold eggs harden peanut butter.
Sugar free crystal sweetener – erythritol, Xylitol or Monk fruit crystal – this is my favorite keto sweetener as it has no bitterness or aftertaste
Sugar free chocolate chips – I am using stevia sweetened chocolate chips
Tips and tricks for beautiful coconut flour peanut butter cookies
This cookie dough is very sticky and that is what you want to create the most delicious chewy keto peanut butter chocolate chip cookies. Consequently, I recommend you grease your hands or tools before handling the dough. This will avoid the dough to stick to your fingers or spoon. It makes it easy to flatten your peanut butter cookies with a fork too.
More keto cookies
If you love this coconut flour cookies keto recipe, I recommend you try my others keto cookies.
Enjoy the recipe and if you love this pin it for later!
Coconut flour peanut butter cookies Keto
Those coconut flour peanut butter cookies with chocolate chips are made with only 5 ingredients and ready in 20 minutes. Plus, those coconut flour are gluten free, dairy free and contains only 4 grams net carbs.
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Preheat oven to 180 C (350F). Line a cookie sheet with parchment paper. Rub a thin amount of coconut oil on your paper if it tends to stick to food. Set aside.
In a mixing bowl, beat eggs with sugar free sweetener and vanilla extract. Make sure your eggs are at room temperature. Cold eggs straight out from the fridge, will harden the peanut butter in step 4!
In another bowl add peanut butter. Make sure it is fresh and runny. If your peanut butter is dry it will create lumps and dry cookies.
Pour the beaten eggs onto the fresh peanut butter and whisk vigorously to create a shiny thick cookie batter with no lumps. It should not take more than 1 minute.
Stir in the sugar free chocolate chips.
Add the coconut flour and stir with a spatula until fully incorporated. The batter will be sticky, heavy and that is what you want.
Shape 8 cookie dough balls of same size. You can either use spoons or your hands. Careful, the dough is very sticky so you must rub your hands or spoon with vegetable oil before taking some dough from the bowl. This will prevent the dough to stick to your finger. Repeat this before you shape each cookie ball.
Place each cookie balls onto the prepared cookie sheet. Leave 1 inch (3 cm) space between cookies as you are going to flatten the cookies with a fork and they will slightly expand in the oven.
Grease a fork with vegetable oil and press down the cookie dough ball. Again, the oil on the fork avoid the cookie dough to stick to your fork. I recommend cleaning the fork after you press a cookie. Clean, dry the fork, grease with oil and flatten the next cookie. This will ensure the most beautiful cookies, avoiding the dough to stick to your fork.
Bake for 12-14 minutes, or until they are golden on the sides.
Cool on the cookie sheet for 10 minutes then transfer to a cooling rack. It will take about 3 hours to achieve the perfect hard chewy texture, be patient.
Store in a cookie jar for up to 4 days at room temperature. Don't store in the fridge or they will get soft.
Freeze in an airtight container and defrost the day before.
Sweetener noteIf you are not on a low carb diet you can replace sugar-free crystal sweetener by coconut sugar or brown sugarNut butter allergyYou can replace peanut butter by sunflower seed butterEggs
Make sure you use eggs at room temperature. If your eggs are too cold it is much more difficult to stir them with the peanut butter as it harden the nut butter.