These keto chocolate peanut butter cookies are easy, healthy sugar-free chocolate cookies with a delicious peanut butter chocolate flavor. Plus, this recipe is gluten-free and flourless!
Do you love peanut butter and chocolate? Everyone loves that powerful combo, right? Even your most intense chocolate craving doesn’t stand a chance against those moist Flourless Chocolate Peanut Butter Cookies. Whip them in 5 minutes with only 6 ingredients and satisfy your next chocolate sweet cravings without the guilt!
What Ingredients do I need for these keto chocolate peanut butter cookies?
This is a very easy 6-ingredient keto cookies recipe for all chocolate lovers. All you need to make this recipe are:
Peanut butter – It is VERY important to use a fresh jar of natural peanut butter, drippy, runny with oil on top. If your peanut butter has been opened for a while, it may be dry and create very dry cookies.
Sugar-free monk fruit syrup – this recipe uses sugar-free syrup you can’t use crystal sweetener or the cookies will be crumbly. Check out my top 4 best keto-friendly sweeteners to learn more.
Coconut oil or melted butter
Unsweetened cocoa powder
Sugar-free chocolate chips cookies
Can I use almond butter in this recipe?
Peanut butter works the best as it is more oily than almond butter. If you want to use almond butter you may have to add more coconut oil to avoid the cookies to be dry.
So who’s making those Flourless Chocolate Peanut Butter Cookies? Don’t forget to share a recipe with me on Instagram.
More keto peanut butter cookie recipes
If you love keto peanut butter cookies I highly recommend you try these recipes as well:
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 350°F (180°C).
Prepare a cookie tray covered with a piece of parchment paper. Set aside.
In a large mixing bowl whisk together the runny peanut butter, melted butter, beaten egg, and sugar-free liquid sweetener. Whisk until all combine together.
Add the unsweetened cocoa powder, baking soda, sugar-free chocolate chip, and combine with a spatula until it forms a consistent shiny cookie dough ball.
Shape 12 cookie balls with your hands. The dough is easy to shape like playdough. If it is too dry, this may happen if your peanut butter is too dry, add 1-2 teaspoon melted coconut oil.
Place each cookie balls on the prepared cookie sheet. Press slightly with your hands to flatten the balls as a cookie.
Bake for 10-12 minutes. The cookies should be soft and moist when removed from the oven. They will slightly get crispy on the border when cool down and the center will stay soft.
Cool down on a cookie rack.
Storage: Store up to 2 weeks in a cookie jar at room temperature.Make it vegan: I made those cookies vegan using a flax egg instead of an egg. Stir 1 tablespoon of flax meal with 3 tablespoons of water. Sit for 15 minutes until thick.