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These keto peanut butter cookies with almond flour are crunchy cookies perfect for a vegan keto diet because they don’t have any eggs or dairy!
Bonus, these sugar-free peanut butter cookies contain only 7 ingredients. So they are the easiest peanut butter cookies to fix a sweet craving in no time.
Keto Peanut Butter Cookies with almond flour
Everybody agrees that low-carb cookies are the absolute best snack on a keto diet, it’s easy to make, and delicious to eat. Not a single week should go by without eating a cookie. Nut butter cookies are delicious, in particular any cookie with peanut butter! This particular Keto Peanut Butter Cookie recipe makes the BEST cookies.
My fudgy chocolate avocado cookies with peanut butter are definitely one of my favorites. But today, I am sharing something different. No chocolate, no avocado. A keto vegan cookie recipe, yes, there are no eggs or dairy in this recipe.
Are peanut butter cookies keto?
Yes, they are! These peanut butter almond flour cookies are made with only keto-friendly ingredients. But remember, stick to the serving size on the keto diet! What makes a lot of food not compatible with a keto diet is the quantity eaten!
Peanut butter is a good keto-friendly ingredient as it contains only 1.4 grams of net carbs per serving of two tablespoons! However, store-bought peanut butter is not always made with only peanuts. In doubt, you can always make your own peanut butter. It’s effortless and rapid!
This recipe is also made with Almond Flour, and it is one of my favorite keto-friendly flours with only 10.6 grams of net carbs per 100 grams. Compare this with regular wheat flour that tops up at 75 grams of net carbs per 100 gram!
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All this makes these Peanut Butter Cookies a great keto-friendly snack!
How to make these ketogenic peanut butter cookies?
These low-carb peanut butter cookies are straightforward to make, one of the easiest almond flour keto recipes I have! All you need are 7 simple ingredients for the most delicious crunchy vanilla peanut butter cookies.
Almond flour is preferred to use blanched almond flour instead of almond meal. It has a finer texture, and it works better in this recipe. Are almond flour recipes keto? If used with other keto-friendly ingredients, absolutely!
Natural Peanut butter – Yes, peanut butter is keto-friendly! Always make sure you use unsweetened and fresh peanut butter. An old peanut butter jar tends to dry out and would not make as delicious cookies. You can either used salted peanut butter or unsalted peanut butter. If you use salted peanut butter, don’t add the extra salt in this recipe.
Coconut oil – I use unrefined coconut oil. Feel free to use refined coconut oil if you don’t like coconut flavor.
Baking soda
Salt – optional, only if your peanut butter is unsalted.
Sugar-free crystal sweetener – I used erythritol in this recipe. Feel free to replace it with monk fruit sugar if preferred. Both options are 100% sugar-free and no carbs. If you are paleo, coconut sugar will works too – careful the recipe won’t be low carb anymore!
Xantham gum – optional but recommended to make sure the cookies hold any time!
Easy eggless almond flour peanut butter cookies
I know you have been used to adding eggs into your peanut butter cookie recipe. Eggs do make tasty cookies. But, my husband is vegan, and I love to share my food with him. What is the point of baking if you can’t share what you make, right?
So these are eggless almond flour peanut butter cookies. Since they are also dairy-free, they fit both of our diets. Vegan and Low Carb, because sharing food with people I love makes me happy!
This recipe does not use all-purpose flour or wheat flour. It is completely gluten-free.
Magic sugar-free peanut butter cookies with almond flour
So now you wonder what makes these almond flour peanut butter cookies so special? Well, compared to regular cookies, they will be super SOFT when out of the oven.
Like really soft! You might even think that they are undercooked. And you will think there is NO way this recipe will harden and works! But it does.
These cookies are egg-free and need more cooling time than baking time to become crunchy and delicious.
Tip: Let them cool down!
Following are my tips to make the most delicious sugar-free peanut butter cookies:
Follow the baking time. It takes 10 minutes, not more. The cookies will be very soft and will look undercooked, and that is what you want!
Cool them down for 10 minutes on the cooking tray. Please don’t touch them. Start your timer and wait 10 full minutes. Now they are half hard.
Cool them down for 10 minutes on the cooling rack. Transfer each cookie gently on a cooling rack by sliding a spatula under the cookie. Wait for another 10 minutes and let the magic happens!
Tada! Your keto peanut butter cookies with almond flour are now crunchy, buttery, and delicious!
So now, let me know what you think of these easy low carb peanut butter cookies?
More keto almond flour cookies
If you like keto recipes with almond flour, check out these other keto almond flour recipes that make cookies just as delicious as this one!
Keto no-bake cookies are low carb peanut butter chocolate cookies packed with healthy coconut oil, flaxseed meal, and walnuts. 100% dairy-free, vegan, gluten-free, sugar-free.
1/8teaspoonsaltoptional use only if your peanut butter unsalted
1/2teaspoonXanthan gumoptional but highly recommended to avoid the cookies to fall apart
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Instructions
Preheat oven to fan-bake 350°F (180°C).
Line a cookie sheet with a piece of parchment paper. Set aside.
Make the cookie dough
In a large mixing bowl, add all the ingredients: peanut butter, melted coconut oil, erythritol, almond meal, baking soda, salt, xanthan gum, and vanilla essence.
Combine with a spatula until it forms a thick cookie dough.
Divide dough into 8 large cookies (or 12 smaller cookies).
Bake the cookies
Place each cookie ball on the prepared cookie sheet. Flatten slightly with your hand palm, then use a fork to flatten more and create a lovely fork print on top of your peanut butter cookies. Those cookies won't expand while baking, so there is no need to leave more than half a thumb space between each cookie.
Bake 10 minutes or until sides are golden. The cookies look uncooked, they are VERY soft after baking, and that is what you want!
Cooldown 10 minutes on the cookie tray
Remove the tray from the oven and let cool down for at least 10 minutes on the tray, at room temperature. I know this isn't easy to believe they will harden, but they will! Don't touch them. Just let the magic happens.
Cooldown 10 minutes on the cookie rack
Now, the cookies are a bit harder, still soft, so carefully slide a spatula under each cookie and transfer them one by one onto a cookie rack to cool down 10 more minutes. Trust me. It is worth waiting for! I know it smells good, but wait for the magic to happen.
After 20 minutes, the cookies are ready to eat, but if you love them crunchy, wait until they reach room temperature - should not take more than 20 more minutes. They will end up very crunchy, hard, and buttery.
Store in a cookie jar - glass or metal - for up to 2 weeks.
Cooldown: These almond flour peanut butter cookies are mainly made of healthy fat, they don't contain eggs, and they need the 2 steps of cool down to get hard and crunchy. Don't skip those steps!Sugar-free sweetener: you can use erythritol or monk fruit sugar in this recipe.Paleo sweetener: Coconut sugar would be a good alternative (but it is not sugar-free). Use the same amount as erythritol. This would make this recipe not suitable for a keto diet!
Well, this was my first foray into baking biscuits and into Keto. All would have been better had I included the Baking Soda which I even ticked then left it on the side!! Also learnt to look at what I was doing when setting the timer! 1st ten minutes extended cooking to 15-20 minutes resulted in somewhat chard but scrumptious cookies. I promise to do better next time. Like others, I had difficulty prepping the balls for the cookies it crumbled very easily – possibly due to the quality of the Almond Flour we have. However, I will cook them again once we’ve sharpened our teeth on the sad charcoaled edged results of this time. Thanks for all your posts and recipes. J
Made this today and they worked out! My erythritol hasn’t arrived yet so I used around 2 tablespoons of liquid saccharine, which is diabetic-friendly. I dislike peanut butter (funny, I know!) but these were so lovely. I really kicked cravings to the curb with a couple mini cookies. Will use almond butter next time! ♪
I actually tried it with the peanut flour and by adding more coconut oil and cooked for a shorter time (kept eye on them), they come out mighty fine. Thank you for your recipe and stay safe, happy and healthy
Made these tonight and they were absolutely delicious, and let me tell you, I’ve been trying all kinds of recipes to satisfy my type 1 diabetic grandson and he gave this recipe the thumbs up, that’s AWESOME.. so thank you for sharing
Unfortunately you can’t swap almond flour by peanut flour, peanut flour is much higher in fiber and it dries food quickly. It will be a new recipe to create, Enjoy the recipes on the blog, XOXO Carine
Hi Carine — I don’t like erythritol. I have pure monk fruit sweetener (no other sweetener additives), but don’t know how much of the pure monk fruit to use in the peanut butter cookie recipe. Can you educate me on this? Thanks
The cookies won’t hold at all with pure Mon fruit. Erythritol melt, crystallised and solidify the cookies. I only use pure monk fruit in drinks, never in baking as it doesn’t add texture. Enjoy the recipes on the blog, XOXO Carine
The cookies don’t need the gum, it works without they can simply be more fragile. However a flax egg will add too much liquid and they won’t work. Enjoy, XOXO Carine
I tried the recipe with crunchy peanut butter, because that is how my husband likes his peanut butter cookies, and found that it is way to dry to use, so I ended up adding in creamy peanut butter to help it come together. I was making a double batch and used about 3/4 cup crunchy to 1/4 cup creamy, but needed about another half cup of creamy. Took about 2 minutes longer to bake and they turned out softer with all the extra peanut butter, but they are delicious.
I am glad you find a way to fix them! However, that is the reason why I always recommend fresh, runny peanut butter in my recipe with no added oil or added sugar. That is the best product to avoid a too dry or too soft cookie. I am sure it wil get even better next time you make them ! Enjoy the recipe here, XOXO Carine.
Made these peanut butter cookies. Found them to be a little to sweet, will use less monkfruit next time, but a good texture and a nice cookie. Thank you for this recipe.
Thanks for the recipe! I’m definitely going to make these again but with a few modifications. The mixture was a bit too crumbly to roll into balls so I added another tablespoon of coconut oil and it was fine. It could have been my fault because I didn’t measure the peanut butter exactly because it’s so messy (a weight measurement would be easier). I found 1/3 cup of Natvia (erythritol & stevia blend) way too sweet for me and it overpowered the peanut butter taste, so next time I’ll use about half that. I guess each person and sweetener is different. But the texture was great and they were easy to make.
So glad i found this recipe. I made 13 smaller cookies and swapped the coconut oil for butter. I love peanut butter so these cookies are the perfect peanut fix. I’ve had 3 so far. ???????? thank you for sharing.
Didn’t have runny peanut butter, so used tahini. No other substitutions were made, wasn’t very hard on the end but tasted like shortbread. I still like it. Thank you. ☺️
Edit: just letting you know the Cookies firmed up a lot more a couple of days later and is crunchy. I am going to use this recipe as s base to try out with other but butters I have in stock. Can’t say enough about amazing this recipe is. ????????
I am sorry it didn’t work out for you. If might be because your almond flour is coarse, not thin. If you eat eggs, may be trying my peanut butter cookies with coconut flour will give you better outcome. XOXO Carine.
These are delicious! I make smaller cookies (1.5 TBSP scoop) and bake half of them. The rest of the dough gets formed into balls, thrown in the freezer and eaten raw later (safe, since there are no eggs). Thinking about coating the raw dough balls in some keto chocolate (ala Resse’s), but haven’t tried it yet. Thanks for this recipe!
Thank you for sharing this! I never thought about storing the dough and eat this raw but it is a great idea! Enjoy the recipes on the blog, XOXO Carine.
I have made this recipe at least six times so far. I LOVE them! I had my sugar-freak of a husband try them and he couldn’t tell they were sugar-free. He said the texture was different but not unpleasant. My sister and daughter both love them too! I appreciate being able to have peanut butter cookies without worrying about my glucose levels. You are a God-send!
Thanks so much for the lovely message! I am so happy that you can enjoy some sweet treats that doesn’t impact your blood sugar level. Enjoy the sugar-free recipes on the blog, XOXO Carine.
That is two major swap that I guess makes the cookies too soft. Xylitol don’t melt as erythritol and peanut butter also has more texture than sunflower seed butter. That may explain why yours didn’t harden as much. Enjoy the other recipes on the blog, XOXO Carine
Hi Carine, I tried to recipe. The cookie tasted great but the cookie came out crumbly and the dough wasn’t really stiff. I was able to role out small balls so I tried baking them. I am trying to bake keto vegetarian which means I don’t have meat, eggs but I still have dairy. So any suggestions to improve the dough for next time? Also I might have added peanut butter more. So is it because of that the cookie came out crumbly?
Hi! Thanks for trying my cookie recipe ! I agree, too much peanut butter will definetely make the dough more crumbly and makes the cookeis difficult to hold together. Make sur you also use fresh, runny jar of peant butter with no added oil. Last recommendation would be on the almond flour,make sure it is really thin. Some flour are coarser making cookeis crumblier. Enjoy! XOXO Carine
The cookies turned out exactly as you said they would. Pesonally, I like them a little less sweet, so will probably lessen the sweetener by 1 teaspoon. But, other than that, yum!! Did not bother putting them in a jar…. they were gone in one tea-time session.:)
Thank you so much for the beautiful feedback! I am so happy you love those cookies too. I can’t wait to see which recipe you are going to try next, Enjoy the blog, XOXO Carine.
Me and my family have just started this diet and wanted to give them a treat. So I found your recipe online and thought they looked purfect for a treat. I followed the recipe to the letter but my cookies did not harden even after 2hours.i thought I must of made a mistake, so I made another batch and the same thing happened and so I had to throw them away and the almond flour is very expensive to have to do that
I am sorry to hear that. Did you replace any ingredients, like used butter intstead of coconut oil? This would explain why the cookies never solidify as this is an egg free peanut butter cookie! Coconut oil is the key to hold them when they cool. I hope you have better chance with another recipe on the blog, XOXO Carine.
Excellent recipe! I’ve tried a few keto baking recipes in the last few months and this will now be my go to. Only change was using butter in place of coconut oil. Great texture and so easy. They came out looking like a magazine cover cookie. I did roll the dough out in cling wrap to make a log which makes it easy to cut into equal portions. I’m down almost 70 lbs on keto OMAD so far and a little treat like two of these cookies while still sticking to 20g carbs a day makes it very easy! Thanks!
Great idea for the cling wrap method, thanks so much for sharing with all of us ! 70lb is truly AMAZING, keep up the good work and don’t forget to come here with me to enjoy a keto cookei once in a while 🙂 XOXO Carine.
These were perfect! Exactly what I wanted. I followed the recipe exactly and used Lakanto Golden monkfruit swetterner and crunchy peanut butter. Thanks so much for sharing!
I have always loved peanut butter cookies, but being vegan and not eating a lot of sugar, it has been a struggle finding cookies I can eat. I gave these cookies a try and they are absolutely perfect! I followed the directions and made sure I allowed the 20 minutes of cool down time and everything came out great. The taste is incredible and I will definitely continue to make these from now on. Thank you!
These were delicious! My hubby enjoyed them with his morning coffee. I used a peanut only peanut butter and had to really stir it to get it to a PB consistency before I used it (the oil separates from the meat). So, I stirred and stirred and eventually got a good consistency, then measured it out and stuck it in the fridge for a bit. When I mixed everything together, I just wasn’t getting that good dough consistency as pictured; it was too crumbly. Not sure if it was bc of the PB that I used. Anyway, I added just a bit more coconut oil until I got the right consistency and went from there. Turned out GREAT!!! Thanks for this simple and tasty recipe!!!
Hi, if your peanut butter ‘meat’ separate from oil and gets hard to combine it means the peanut butter is too old, even in fresh jar, it can be sitting on shelve for long and get hard because oil get separated from ‘meat’. I recommend you try a different brand. Here in New Zealand I am using an amazing pure creamy peanut butter, you can find it here (affiliate link) as they ship worldwide. It was a great idea to add some coconut oil to get your peanut butter to the right consistency. Thanks for making my recipes. I can’t wait to see what you will be making next time! XOXO Carine.
I used almond flour, you can use almond meal too as soon as yours is a thin ground ! Enjoy and thanks for pointing out my mistake, I updated the recipe card to be clear. XOXO Carine.
I am sorry to hear that. As you can see in the comment section we are many to make this all the time with great success and we are happy to help you out! It might be some sort of ingredient that you use that wasn’t the same as the recipe is pretty straight forward. Also, you must cool the cookies for 20 minutes at least or they are very fragile as I noted in the recipe. Let me know if I can help! XOXO Carine.
Hi, I made these however it was too dry to bind together so I added an egg. The taste of these were amazing however mine did not become crispy? I left them for longer outside to cool down. They were of a soft chewy cookie so still great but I wonder why they didn’t crisp up?
I guess adding an egg is reason why they didn’t crisp. I never had to add an egg it is strne that the texture wasn’t comin together. May be you use almond meal instead of flour, it is thicker and dry out baking quickly. That’s the only thing I see. Enjoy the recipe around here, XOXO Carine.
Amazing cookies! Here are the chanegds I made: 1. Replaced sweetener with 1/2 cup of regular sugar instead 2. Added one egg 3. Added 1/4 teaspoon of cinnamon , pinch of nutmeg, clove, cardamom powder 4. Made 10 cookies
These came out amazing! Just how I wanted and have been looking for! Used home made almond butter and added keto chocolate chips! Entire family is obsessed and so am I! Making again ASAP!
Thank you so much for the lovely feedback on those cookies! I am so happy that the whole family enjoy them. Can’t wait to read your next comment on the blog. XOXO Carine.
So much tastier than I thought they would be. Very good recipe. I love them. I’m still trying to get accustomed to the texture of Almond flour. LOL. But these turned out Great. Thanks for the recipe. ????
That is what I love to read :)I take a while to enjoy the new flours on keto diet but you will get there and then never turn back! Enjoy the keto baking recipes on the blog. XOXO Carine.
I have used Monk Sugar and Erythritol and recently bought a bag of Stevia that I used. I followed the directions but the cookies were very soft and crumbly. Couldn’t even pick them up without falling apart. So, I may try it with the other sweeteners but the Stevia didn’t work and there are other PB cookie recipes I’ve tried that work.
The recipe doesn’t use stevia that is why it didn’t work. Stevia is too light and doesn’t melt as erythritol or monk fruit crystal or xylitol. Those 3 are the options I recommend to succeed with this cookie recipe. Enjoy, XOXO Carine.
I made these cookies last night and I found 1/3 cup of Erythritol is a bit too sweet for me so I will cut back on it next time, but overall it’s delicious 🙂
It is funny how sweetness can differ from one person to another! You can definitely cut back on sweetener and get a lovely result with thi recipe. Enjoy, XOXO Carine.
Ok, so I haven’t baked them yet, so can’t comment on finished product. But I bake a lot and cookie dough is my downfall, lol, and this dough is awesome!!! Took care of my Pb cookie dough craving!!! Will bake the rest, or maybe keep the dough in the fridge.
That is the good part about this recipe, it is safe to be eaten raw has there is no eggs ! Great idea to keep some for an upcoming cookie dough craving 🙂 Enjoy ! Carine.
Made these yesterday … instead of using vanilla I used almond extract. I also used crunchy peanut butter as that’s what I had. I ended up making 4 batches!! They are delicious and so healthy! The whole family have fallen in love with these so this will become a staple I’m sure! Thanks so much for your lovely yet easy to make creations ????
Oh thank you so much for that beautiful feedback on my cookie recipe ! I love when the whole family enjoy my recipes, it makes me so happy. Enjoy the blog recipes, XOXO Carine.
I don’t have an air fryer so I am not sure but it looks like anything you can cook in the oven are fine with air fryer so why not ! I am not sure how long it will take tho. Enjoy the cookies, XOXO Carine.
Tried this recipe and love it. I added a little extra peanut butter(2/3 vs 1/2) and added 2 tablespoons of PB Fit(could also use PB2) to kick the peanut butter flavour up a notch. I cannot figure out how you are calculating carbs because when I do it by ingredient and add them up I get 2-3 net carbs, not the 4.4 that you show.
I am glad you loved the peanut butter cookies! Carb calculation vary a lot based on the brand of ingredients you used. It is always great that you double check your carbs count based on the brand you used especially if you count macro closely. I am happy to hear that the carbs count you get is even lower than mine ! Great news. Enjoy the recipe. XOXO Carine.
I have tried so many low carb cookie recipes which are okbut wanted something more like an English biscuit with crunch rather than chewy. Went to make a batch of these, oh no, the peanut butter I had bought was full of sugar but I had a jar of almond butter so thought i would give it a try. Added some almond essence but otherwise stuck exactly to your recipe. So easy and Yummy. Thank you
Thanks for the lovely story. That is amazing how many peanut butter brands had sugar in their mix right? So disappointed but great call on replacing by almond butter, such an healthy swap! Thanks again for trying my recipes. Enjoy the blog XOXO Carine.
Tried your recipe today and they came out great!! Used ground almond paste, would recommend a little less salt for that. Texture is perfect. love your site! many greetings from Germany, Nils
I had to come back to say YUM! I made the PB Cookies with chunky PB and they were great. Then i made some with almond butter, almond extract and chopped up almonds ( great tea cookie). Then I made some ginger spice ones with minced up raw ginger, cardamon, nutmeg, cinnamon, clove and ginger powder. ( another great tea cookie). Then I made crunchy peanut butter and blackberry/huckleberry jam thumbprints. Then i made chocolate almond ones with cocao powder, almonds and a chopped up dark chocolate bar I made with almond extract. The possibilities are endless! This was my first keto cookie recipe and it’s a keeper!!! Thanks again! ???? lol and then I made a pie crust! Lol just kidding…. Or am I? Muhahaha
OMG! You are so creative I love what you made with this simple recipe and hey! why not trying that pie crust afterall, great idea 🙂 Thanks SO much for sharing your ideas and your lovely feedback. Enjoy the low carb recipes on the blog. XOXO Carine.
These turned out really good. I used crunchy natural unsalted PB and added salt. Followed the recipe to a T and they are crunchy, crisp and light. I will make again because I made 10 cookies and my boyfriend ate half of them within several hours! Thanks so much for the recipe, very simple and I like that it was a small batch so I could see if I liked them as most recipes are double these ingredients. Next I will try an almond butter version with almonds and almond extract. I ate one for desert and it hit the apot! Sweet, salty and nutty! Honestly I’ve never been a PB cookie person but I’m exerting all my will power to not have seconds! Lol
I have to to say these are my fave low-carb pb cookies. It’s hot in my kitchen (presently making 3 batches for a bake sae at my daughter’s school!) so they didn’t cool enough and were a crumbly if I held them wrong (they are indeed delicate). But the flavor is amazing, nice buttery flavor like regular pb cookies, and they look great. I’m going to pop the next batch in the fridge a few minutes since my oven makes my kitchen feel luke summer! I also used powdered Stevia instead and only used 1/4 cup, and I like the flavor just fine (if anyone is interested in a stevia substitute; it’s hard to find any other substitutes in my area). All in all, thank you for putting this recipe out for the world! I’ve been trying gluten-free and sugar-free recipes ALL day, and all were flops except this one! <3 Thank you so much!
Hello, Thank you for the recipe. I wish to try it, but I do not have a convection oven/fan oven. Do you know what temperature and cooking time I would use for a regular oven? Thanks for any advice. Simone
OMG! Just made a batch. I have a very sweet tooth and my problem with keto is falling down the wagon when my period comes. I am ready now! They smell awesome and I am sure they turned up delicious!!!!
I didn’t try a different oil in this recipe so I am not sure how it will work, may be butter or dairy free butter but I am worried that the cookies won’t hold and stay crumbly. Let me know if you try something. Enjoy the recipes on the blog, XOXO Carine.
These are delicious, lightly sweetened crunchy peanut buttery cookies. Made exactly according to recipe recommendations, with the exception of a little erthrytol-cinnamon sprinkle immediately after baking. So very easy with healthy ingredients, too. I definitely see and taste the magic. Thank you. ????
Best Keto PB cookies. The mixture was a little dry So I added a bit of extra melted coconut oil and some Melted peanut butter. Also added Lilly’s chocolate chips. I used golden monk fruit because I like Things pretty sweet. Yum!!!
These cookies are terrible -practically powder had to add egg to bind it – not enough sweetner, salt or peanut butter to distinguish any taste at all – texture was the only thing decent if I was looking for flavorless cookies
I am very sorry to read your comment about the peanut butter cookie. They hold perfectly together if you don’t swap any ingredients and don’t touch them after being baked. Follow the two cooling steps and it will work like magic. That is the secret of this recipe. You should bot had an egg at any time. If the dough was too powder like, you may have miss some liquid or did not properly measure them explaining why the batter was dry. I made this recipe more than 10 times and if you read all the comments it is a great success. The cooling time is what makes them hold as stated in the recipe. I hope you take some time to try it again. Enjoy the blog recipes. XOXO Carine.
Just made these and they are perfection! Wish I could post a picture. I don’t miss the egg at all, the texture was exactly like a regular peanut butter cookie. Thank you! ????
I used coconut sugar. The texture was crumbly but the taste was delish. Should I add more peanut butter or coconut oil to get a less crumbly texture? Also, what’s the net carbs with the coco sugar please. Thanks for the recipe.
I gues coconut sugar change the texture a lot. I am not using it in my recipe as it is high in carbs. You should use a macro tracking app using to track carbs with coconut sugar, this will be the best way to get a precise number based on the brand you are using. Enjoy the recipes on the blog.
I have been doing a low carb lifestyle off and on for about 5 years and these are HANDS DOWN the BEST low carb cookies I have ever made. Thank you so much. I am looking forward to trying more of your recipes. I found you today because I am going to try to cut back on animal fats due and use more vegetable fats in my low carb/keto plan because I think that I am getting too much protein and it is causing me to stall. I dont want to go full-on vegan, but I will cut out where I can. Thanks again!
I am SO glad you find me ! I am passionate with low carb baking and with a vegan husband at home I am inspired to create more and more keto friendly recipes with no animal fat or eggs. Enjoy the blog recipes and thank YOU for trying my recipes. XOXO Carine.
I can’t wait to try these! PB cookies are one of my favs! Question about the nutrition info. Are the 2 sugars shown in the nutrition box because of the sweetener? Or are they from another ingredient?
The sugar simply comes from the almond meal. Almond has 3.9 g of natural sugar per 100 g. Most food even the lowest carb vegetable have tiny bit of sugar it does not means this is not keto friendly! Almond meal is one of the lowest carb flour to bake so you are safe here! Enjoy the cookies, XOXO Carine.
I am bad at math and trying to figure out the net carbs when you make 12 cookies instead of 8 (as you said was an option). Can anyone help me with the math – is how many net carbs in each cookie if you make 12? Thanks and can I just say, YUM!!
I never use regular sugar, I guess the same amount will work but the cookie will be crispier as regular sugar melt into a caramel in baking. Enjoy the cookies, XOXO Carine.
Just made these, they have been out of the oven for 15 minutes and half of them ate gone. Hands down, the best peanut butter cookies I’ve ever made. Making more batches now! Thank you.
Hello! I did not try this option, I know by experience that sub almond flour for oat flour works really well but as I did not try I don’t like to say yes. Let me know if you give this a go! It is a healthy alternative as well. XOXO Carine.
The flovar of these cookies were amazing but unfortunately they were so fragile I couldn’t even pick one up without it crumbling to pieces. I followed the cooking and cooling times exactly as you stated. Would adding an egg help them hold together better? Thanks!
They are fragile but they firm up very well if you use the exact same ingredients and follow the cooling steps. May I ask if you change any ingredient? I did not try the recipe with an egg as my husband is vegan and it is what I make for him very often. It always come out great in my kitchen so I am very sorry to hear you had trouble with this recipe and I would love to help you out. Let me know, XOXO Carine.
Do you have any suggestions on how to alter the recipe to incorporate eggs and butter? I saw in a previous comment that you mentioned the eggs and butter can overpower the peanut butter taste if the proper quantities are not used. I understand this is intended to be a vegan recipe but I am just trying to go low carb at the time.
Hi! I did not made those cookies with eggs or butter but keep in mind that those are keto cookies! They may not have butter or eggs but they have all the fat, few carbs and perfect for the low carb diet. Of course, they are also vegan but that is just a plus. It will be a very different recipes if you alter it that way, you will probably don’t even need almond flour at all! I am so sorry I can’t provide much more options for you. I hope this answer your questions. Enjoy the low carb recipes on the blog. XOXO Carine.
Thank you for all these wonderful recipes that are helping me through gestational diabetes. Question- some of the nutrition panels are not showing up on some recipes like this one. Is this a problem on my side or is the recipe missing it? And can xylitol be used instead?
You are probably using an ad blocker on your device and that is why it may not show. I can see it properly on my side, make sure you also scroll down after the recipe box to see it. Yes, any kind of sugar free crystal sweetener works, use your favorite one. XOXO Carine.
I made your peanut butter cookies last night and they are amazing. I really appreciate your step by step details. Working with new flours can be difficult, so I appreciate the tips and tricks. I’m excited to try your other Keto recipes.
Hi Cheryl! Thank you so much for this lovely message. I do take extra care to describe every little steps because as you said, baking with low carb flour is tricky! I hope you will try even more recipes on the blog. Enjoy my little place. XOXO Carine.
Peanut butter flavor was almost non existent. Followed recipe with just two tweaks. Used butter versus coconut oil and added an egg for a binder. Suggestions??
Hello, this recipe intend to be vegan, so you shouldn’t add an egg at all, it is not required to bind the ingredients. Also butter and eggs have very empowering flavors compared to unrefined coconut oil which has no coconut flavor. I guess that is why your adaptation changed the cookie flavor so much. Try to follow the recipe as describe on the blog and I am sure you will love the peanut butter flavor of those cookies. Enjoy the recipes. XOXO Carine.
Hi Carine, I used salted butter in place of the coconut oil and they turned out perfect. One point though, you say unrefined coconut oil has no coconut flavour when in fact I am certain it is refined coconut oil that has no coconut flavour. I bought some refined coconut oil to try it.
Hi, I am glad to here that the recipe works well with salted butter as well You are right it is refined coconut oil that has no flavor. I will update my post it is a mistake ! Enjoy the recipes on the blog. XOXO Carine.
I don’t get it. I followed the recipe but used sugar for the sweetener. The cookies are too fragile and fall apart, plus they taste like halvah. How can I fix this? Thanks! Wendy
You should not use sugar, this is a sugar free recipe and it may be the reason why this doesn’t work. I don’t eat sugar so I am not sure how much you should use but it explain why the recipe is not working. XOXO Carine.
I made this according to the recipe and the cookies tasted great, but were very crumbly. I’m thinking about adding a binder, but instead of an egg, I was thinking about a flax seed/water mixture. My thought is that it will help, but shouldn’t change the flavor profile. Thoughts?
Did you cool down the cookies for 20 minutes as mentioned? I did not try adding a flax egg but it should help with the texture if you encounter some issue. It should not change the flavor. Enjoy the recipe . XOXO Carine.
Well, apologies for my previous comment. Followed recipe to the mark. Results? Amazing! What can I say, I’m a typical man. Directions are only a guideline. This is now a staple sweet for us. Peanut butter flavor came through great!!
No problem! I admire a man cooking, I wish my husband bake too. haha. Thank you so much for trying the recipe again and sharing such a lovely feedback . Have a lovely time on the blog. Enjoy the cookies. XOXO Carine.
Sure, any sugar free sweetener are working well in this recipe. I don’t really like Xylitol in high amount because I found it has a minty aftertaste but if it is your favorite sugar free sweetener go for it! Enjoy the recipe. XOXO Carine.
Xylitol has a low glycemic index. I work with diabetic patients and many of them successfully use xylitol to control their blood sugar and still enjoy sweet treats. Please do no spread misinformation like this because it could have serious effects on some people. This information is easily obtained through many credible sources online.
Hi, first of all I am not saying that Xylitol is not ok for diabetic. Indeed, it has a low GI of around 15 compared to 0 for Erythritol, which is very low compared to regular sugar and stay safe for anyone looking for controlling their blood sugar level. However, Xylitol has gut side effets (bloating mainly like Maltitol) and that is the main reason why I don’t use it on my recipe. My recipes will work with Xylitol if anyone prefer this sweetener.
I never use or recommend Xylitol in my recipes as it has a higher glycaemic index (GI=15) than erythritol (GI=0). I always recommend Monk fruit crystal sweetener or erythritol, both don’t raise blood sugar level and they don’t have impact on your gut health (no bloating reported in studies compared to Xylitol). Enjoy the recipe. XOXO Carine.
That is a tricky question … I did not try myself so hate to say yes when I am unsure. The sugar free crystal sweetener is adding some bulk texture to those cookies so I am worried that liquid stevia will left the dough too soft, you may have to balance with extra almond flour to get the right texture. Let me know if you try something. Thanks for reading the blog and trying some of my sugar free treat recipes. XOXO Carine.
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Well, this was my first foray into baking biscuits and into Keto. All would have been better had I included the Baking Soda which I even ticked then left it on the side!! Also learnt to look at what I was doing when setting the timer! 1st ten minutes extended cooking to 15-20 minutes resulted in somewhat chard but scrumptious cookies. I promise to do better next time.
Like others, I had difficulty prepping the balls for the cookies it crumbled very easily – possibly due to the quality of the Almond Flour we have. However, I will cook them again once we’ve sharpened our teeth on the sad charcoaled edged results of this time. Thanks for all your posts and recipes. J
Made this today and they worked out! My erythritol hasn’t arrived yet so I used around 2 tablespoons of liquid saccharine, which is diabetic-friendly. I dislike peanut butter (funny, I know!) but these were so lovely. I really kicked cravings to the curb with a couple mini cookies. Will use almond butter next time! ♪
These are so good! Best dietary requirement biscuits I’ve tried to date. I wonder if they would work with coconut added??
I actually tried it with the peanut flour and by adding more coconut oil and cooked for a shorter time (kept eye on them), they come out mighty fine. Thank you for your recipe and stay safe, happy and healthy
Made these tonight and they were absolutely delicious, and let me tell you, I’ve been trying all kinds of recipes to satisfy my type 1 diabetic grandson and he gave this recipe the thumbs up, that’s AWESOME.. so thank you for sharing
Thank you for the reply. Love your recipes. Stay safe, happy and healthy in these difficult times
Hello. Can i use peanut flour instead of almond meal
Unfortunately you can’t swap almond flour by peanut flour, peanut flour is much higher in fiber and it dries food quickly. It will be a new recipe to create, Enjoy the recipes on the blog, XOXO Carine
I have made this many times. Gave to friends too and they loved it. Thank you for all the wonderful recipe. You site is always in my favorite tab.
Thank you ! I am so glad to have you here with me. Enjoy all the recipes around here, XOXO Carine
Hi Carine — I don’t like erythritol. I have pure monk fruit sweetener (no other sweetener additives), but don’t know how much of the pure monk fruit to use in the peanut butter cookie recipe. Can you educate me on this? Thanks
The cookies won’t hold at all with pure Mon fruit. Erythritol melt, crystallised and solidify the cookies. I only use pure monk fruit in drinks, never in baking as it doesn’t add texture. Enjoy the recipes on the blog, XOXO Carine
Can you substitute other nut butters for the peanut butter?
Sure, as soon as you are using natural nut butter with no added oil or sugar and a fresh jar, it will work. XOXO Carine
Fantastic recipe! Loved it so much more than the one with eggs that I’d earlier made.
Can I substitute a chia-egg for the gum? Thanks
The cookies don’t need the gum, it works without they can simply be more fragile. However a flax egg will add too much liquid and they won’t work. Enjoy, XOXO Carine
Amazing! I loved this recipe!
I tried the recipe with crunchy peanut butter, because that is how my husband likes his peanut butter cookies, and found that it is way to dry to use, so I ended up adding in creamy peanut butter to help it come together. I was making a double batch and used about 3/4 cup crunchy to 1/4 cup creamy, but needed about another half cup of creamy. Took about 2 minutes longer to bake and they turned out softer with all the extra peanut butter, but they are delicious.
I am glad you find a way to fix them! However, that is the reason why I always recommend fresh, runny peanut butter in my recipe with no added oil or added sugar. That is the best product to avoid a too dry or too soft cookie. I am sure it wil get even better next time you make them ! Enjoy the recipe here, XOXO Carine.
These are great thank you, and even better with 45g of sugar free chocolate drops chopped up and mixed in.
That sounds fabulous ! Enjoy the recipes on the blog, XOXO Carine
Made these peanut butter cookies. Found them to be a little to sweet, will use less monkfruit next time, but a good texture and a nice cookie. Thank you for this recipe.
mine completely fell apart when I transferred to rack
Did you add the xantham gum? this is very helpful in egg-free keto baking, it avoid the cookies to be fragile.
These cookies are delicious! Followed directions and came out exactly as stated. Thank you for this great recipe!
Thanks for the recipe! I’m definitely going to make these again but with a few modifications. The mixture was a bit too crumbly to roll into balls so I added another tablespoon of coconut oil and it was fine. It could have been my fault because I didn’t measure the peanut butter exactly because it’s so messy (a weight measurement would be easier). I found 1/3 cup of Natvia (erythritol & stevia blend) way too sweet for me and it overpowered the peanut butter taste, so next time I’ll use about half that. I guess each person and sweetener is different. But the texture was great and they were easy to make.
You are spot on as I found the same thing, but I really like how these cookies stay together and have that slight crispness.
So glad i found this recipe. I made 13 smaller cookies and swapped the coconut oil for butter. I love peanut butter so these cookies are the perfect peanut fix. I’ve had 3 so far. ???????? thank you for sharing.
Thanks ! I am happy to read your feedback and glad it turned out well. Enjoy the recipes on the blog, XOXO Carine
Didn’t have runny peanut butter, so used tahini. No other substitutions were made, wasn’t very hard on the end but tasted like shortbread. I still like it. Thank you. ☺️
Edit: just letting you know the Cookies firmed up a lot more a couple of days later and is crunchy. I am going to use this recipe as s base to try out with other but butters I have in stock. Can’t say enough about amazing this recipe is. ????????
Thanks SO much !
Tahini doesn’t firm up the cookies as well I agree. I am glad you still enjoy the taste. Enjoy the recipes around here, XOXO Carine
Awful. No matter how long you wait it’s still crumbling dough
I am sorry it didn’t work out for you. If might be because your almond flour is coarse, not thin. If you eat eggs, may be trying my peanut butter cookies with coconut flour will give you better outcome. XOXO Carine.
these are great. I make them every week and allow myself one a day Thanks for the recipe
I am a cookie lover too! One keto cookie a day keep the doctor away 🙂 Enjoy the blog recipes, XOXO Carine
These are delicious! I make smaller cookies (1.5 TBSP scoop) and bake half of them. The rest of the dough gets formed into balls, thrown in the freezer and eaten raw later (safe, since there are no eggs). Thinking about coating the raw dough balls in some keto chocolate (ala Resse’s), but haven’t tried it yet. Thanks for this recipe!
Thank you for sharing this! I never thought about storing the dough and eat this raw but it is a great idea! Enjoy the recipes on the blog, XOXO Carine.
I have made this recipe at least six times so far. I LOVE them! I had my sugar-freak of a husband try them and he couldn’t tell they were sugar-free. He said the texture was different but not unpleasant. My sister and daughter both love them too! I appreciate being able to have peanut butter cookies without worrying about my glucose levels. You are a God-send!
Thanks so much for the lovely message! I am so happy that you can enjoy some sweet treats that doesn’t impact your blood sugar level. Enjoy the sugar-free recipes on the blog, XOXO Carine.
Mines didnt harden and were too soft 🙁 I only switched the peanut butter to sunflower butter and used xylitol sweetener
That is two major swap that I guess makes the cookies too soft. Xylitol don’t melt as erythritol and peanut butter also has more texture than sunflower seed butter. That may explain why yours didn’t harden as much. Enjoy the other recipes on the blog, XOXO Carine
Hi Carine,
I tried to recipe. The cookie tasted great but the cookie came out crumbly and the dough wasn’t really stiff. I was able to role out small balls so I tried baking them. I am trying to bake keto vegetarian which means I don’t have meat, eggs but I still have dairy. So any suggestions to improve the dough for next time? Also I might have added peanut butter more. So is it because of that the cookie came out crumbly?
Hi! Thanks for trying my cookie recipe ! I agree, too much peanut butter will definetely make the dough more crumbly and makes the cookeis difficult to hold together. Make sur you also use fresh, runny jar of peant butter with no added oil. Last recommendation would be on the almond flour,make sure it is really thin. Some flour are coarser making cookeis crumblier. Enjoy! XOXO Carine
The cookies turned out exactly as you said they would. Pesonally, I like them a little less sweet, so will probably lessen the sweetener by 1 teaspoon. But, other than that, yum!! Did not bother putting them in a jar…. they were gone in one tea-time session.:)
Thank you so much for the beautiful feedback! I am so happy you love those cookies too. I can’t wait to see which recipe you are going to try next, Enjoy the blog, XOXO Carine.
Me and my family have just started this diet and wanted to give them a treat. So I found your recipe online and thought they looked purfect for a treat. I followed the recipe to the letter but my cookies did not harden even after 2hours.i thought I must of made a mistake, so I made another batch and the same thing happened and so I had to throw them away and the almond flour is very expensive to have to do that
I am sorry to hear that. Did you replace any ingredients, like used butter intstead of coconut oil? This would explain why the cookies never solidify as this is an egg free peanut butter cookie! Coconut oil is the key to hold them when they cool. I hope you have better chance with another recipe on the blog, XOXO Carine.
Excellent recipe! I’ve tried a few keto baking recipes in the last few months and this will now be my go to. Only change was using butter in place of coconut oil. Great texture and so easy. They came out looking like a magazine cover cookie. I did roll the dough out in cling wrap to make a log which makes it easy to cut into equal portions. I’m down almost 70 lbs on keto OMAD so far and a little treat like two of these cookies while still sticking to 20g carbs a day makes it very easy! Thanks!
Great idea for the cling wrap method, thanks so much for sharing with all of us ! 70lb is truly AMAZING, keep up the good work and don’t forget to come here with me to enjoy a keto cookei once in a while 🙂 XOXO Carine.
These were perfect! Exactly what I wanted. I followed the recipe exactly and used Lakanto Golden monkfruit swetterner and crunchy peanut butter. Thanks so much for sharing!
I love golden Monk fruit so tasty in cookie recipe! Enjoy the recipe on the blog, XOXO Carine
I have always loved peanut butter cookies, but being vegan and not eating a lot of sugar, it has been a struggle finding cookies I can eat. I gave these cookies a try and they are absolutely perfect! I followed the directions and made sure I allowed the 20 minutes of cool down time and everything came out great. The taste is incredible and I will definitely continue to make these from now on. Thank you!
Thanks so much for the beautiful feedback! I am so glad you found my blog, I have plenty of sugar free vegan recipes around here. Enjoy, XOXO Carine
Best tasting and easiest cookies to make.
Most beautiful comment of the day THANK YOU! XOXO Carine
These were delicious! My hubby enjoyed them with his morning coffee. I used a peanut only peanut butter and had to really stir it to get it to a PB consistency before I used it (the oil separates from the meat). So, I stirred and stirred and eventually got a good consistency, then measured it out and stuck it in the fridge for a bit. When I mixed everything together, I just wasn’t getting that good dough consistency as pictured; it was too crumbly. Not sure if it was bc of the PB that I used. Anyway, I added just a bit more coconut oil until I got the right consistency and went from there. Turned out GREAT!!! Thanks for this simple and tasty recipe!!!
Hi, if your peanut butter ‘meat’ separate from oil and gets hard to combine it means the peanut butter is too old, even in fresh jar, it can be sitting on shelve for long and get hard because oil get separated from ‘meat’. I recommend you try a different brand. Here in New Zealand I am using an amazing pure creamy peanut butter, you can find it here (affiliate link) as they ship worldwide. It was a great idea to add some coconut oil to get your peanut butter to the right consistency. Thanks for making my recipes. I can’t wait to see what you will be making next time! XOXO Carine.
Hi! Sounds fantastic! Can you use sunbutter and sunflour?
Can’t have nuts here.
Thank you!!!!
Probably ! I didn’t try but usually those option works well with same ratio. Enjoy, XOXO Carine.
Hi lovely! You wrote on the comments almond flour, but on the actual recepie you wrote almond meal. Which one should I use?
Thanks! <3
I used almond flour, you can use almond meal too as soon as yours is a thin ground ! Enjoy and thanks for pointing out my mistake, I updated the recipe card to be clear. XOXO Carine.
Terrible never hardened used all ingredients.
I am sorry to hear that. As you can see in the comment section we are many to make this all the time with great success and we are happy to help you out! It might be some sort of ingredient that you use that wasn’t the same as the recipe is pretty straight forward. Also, you must cool the cookies for 20 minutes at least or they are very fragile as I noted in the recipe. Let me know if I can help! XOXO Carine.
Great taste and texture. Super easy to make. Best low carb cookie recipe I have tried.
Thnaks so much! Enjoy all the keto cookies recipes around here. XOXO Carine.
Hi, I made these however it was too dry to bind together so I added an egg. The taste of these were amazing however mine did not become crispy? I left them for longer outside to cool down. They were of a soft chewy cookie so still great but I wonder why they didn’t crisp up?
I guess adding an egg is reason why they didn’t crisp. I never had to add an egg it is strne that the texture wasn’t comin together. May be you use almond meal instead of flour, it is thicker and dry out baking quickly. That’s the only thing I see. Enjoy the recipe around here, XOXO Carine.
Ecxellent recipe -I made as written except I added 1/4 cup finely chopped peanuts. I also used a cookie scoop and got 12 cookies.
Thank you ! Cookie scoop are the best to make even size cookies, great ideas! Enjoy the recipes around here, XOXO Carine.
The best peanut butter cookies ever!! I added 1/4 chopped peanuts to recipe lovely and crunchy result!!
Yeah! I love to read that thank you, XOXO Carine.
Amazing cookies! Here are the chanegds I made:
1. Replaced sweetener with 1/2 cup of regular sugar instead
2. Added one egg
3. Added 1/4 teaspoon of cinnamon , pinch of nutmeg, clove, cardamom powder
4. Made 10 cookies
Looks amazing thanks so much for sharing with us! XOXO Carine
These came out amazing! Just how I wanted and have been looking for! Used home made almond butter and added keto chocolate chips! Entire family is obsessed and so am I! Making again ASAP!
Thank you so much for the lovely feedback on those cookies! I am so happy that the whole family enjoy them. Can’t wait to read your next comment on the blog. XOXO Carine.
I have to make another one of your recipes but I just keep making these hahaha!
I agree this one is addictive ! Enjoy, XOXO Carine
So much tastier than I thought they would be. Very good recipe. I love them. I’m still trying to get accustomed to the texture of Almond flour. LOL. But these turned out Great. Thanks for the recipe. ????
That is what I love to read :)I take a while to enjoy the new flours on keto diet but you will get there and then never turn back! Enjoy the keto baking recipes on the blog. XOXO Carine.
I have used Monk Sugar and Erythritol and recently bought a bag of Stevia that I used. I followed the directions but the cookies were very soft and crumbly. Couldn’t even pick them up without falling apart. So, I may try it with the other sweeteners but the Stevia didn’t work and there are other PB cookie recipes I’ve tried that work.
The recipe doesn’t use stevia that is why it didn’t work. Stevia is too light and doesn’t melt as erythritol or monk fruit crystal or xylitol. Those 3 are the options I recommend to succeed with this cookie recipe. Enjoy, XOXO Carine.
I made these cookies last night and I found 1/3 cup of Erythritol is a bit too sweet for me so I will cut back on it next time, but overall it’s delicious 🙂
Same. Way too sweet for me. I’m gonna try about half that amount next time because 1/3C of monk fruit sweetener was extremely sweet.
All sweetener are different maybe try an allulose based sweetener they re less sweet thn erythritol. Enjoy the cookies, XOXO Carine.
It is funny how sweetness can differ from one person to another! You can definitely cut back on sweetener and get a lovely result with thi recipe. Enjoy, XOXO Carine.
Hi just curious are the carbs per cookie based on the larger 8 or smaller 12 batch? Making these right now ????
It is for 8 large cookies as stated in the recipe card. Enjoy the treat my friend! XOXO Carine.
Ok, so I haven’t baked them yet, so can’t comment on finished product. But I bake a lot and cookie dough is my downfall, lol, and this dough is awesome!!! Took care of my Pb cookie dough craving!!! Will bake the rest, or maybe keep the dough in the fridge.
That is the good part about this recipe, it is safe to be eaten raw has there is no eggs ! Great idea to keep some for an upcoming cookie dough craving 🙂 Enjoy ! Carine.
Made these yesterday … instead of using vanilla I used almond extract. I also used crunchy peanut butter as that’s what I had. I ended up making 4 batches!! They are delicious and so healthy! The whole family have fallen in love with these so this will become a staple I’m sure! Thanks so much for your lovely yet easy to make creations ????
Oh thank you so much for that beautiful feedback on my cookie recipe ! I love when the whole family enjoy my recipes, it makes me so happy. Enjoy the blog recipes, XOXO Carine.
Can these be made in an air fryer?
I don’t have an air fryer so I am not sure but it looks like anything you can cook in the oven are fine with air fryer so why not ! I am not sure how long it will take tho. Enjoy the cookies, XOXO Carine.
Tried this recipe and love it. I added a little extra peanut butter(2/3 vs 1/2) and added 2 tablespoons of PB Fit(could also use PB2) to kick the peanut butter flavour up a notch. I cannot figure out how you are calculating carbs because when I do it by ingredient and add them up I get 2-3 net carbs, not the 4.4 that you show.
I am glad you loved the peanut butter cookies! Carb calculation vary a lot based on the brand of ingredients you used. It is always great that you double check your carbs count based on the brand you used especially if you count macro closely. I am happy to hear that the carbs count you get is even lower than mine ! Great news. Enjoy the recipe. XOXO Carine.
I have tried so many low carb cookie recipes which are okbut wanted something more like an English biscuit with crunch rather than chewy. Went to make a batch of these, oh no, the peanut butter I had bought was full of sugar but I had a jar of almond butter so thought i would give it a try. Added some almond essence but otherwise stuck exactly to your recipe. So easy and Yummy. Thank you
Thanks for the lovely story. That is amazing how many peanut butter brands had sugar in their mix right? So disappointed but great call on replacing by almond butter, such an healthy swap! Thanks again for trying my recipes. Enjoy the blog XOXO Carine.
Tried your recipe today and they came out great!! Used ground almond paste, would recommend a little less salt for that.
Texture is perfect.
love your site!
many greetings from Germany,
Nils
Guten Morgen! Thanks for trying my recipes from Germany and for the awesome feedback. Enjoy the low carb recipes on the blog. XOXO Carine.
Tried your recipe today and they came out great, thank you so much! Used ground almond paste and would reduce the salt a bit.
Texture is perfect ????
I had to come back to say YUM! I made the PB Cookies with chunky PB and they were great. Then i made some with almond butter, almond extract and chopped up almonds ( great tea cookie). Then I made some ginger spice ones with minced up raw ginger, cardamon, nutmeg, cinnamon, clove and ginger powder. ( another great tea cookie). Then I made crunchy peanut butter and blackberry/huckleberry jam thumbprints. Then i made chocolate almond ones with cocao powder, almonds and a chopped up dark chocolate bar I made with almond extract. The possibilities are endless! This was my first keto cookie recipe and it’s a keeper!!! Thanks again! ???? lol and then I made a pie crust! Lol just kidding…. Or am I? Muhahaha
OMG! You are so creative I love what you made with this simple recipe and hey! why not trying that pie crust afterall, great idea 🙂 Thanks SO much for sharing your ideas and your lovely feedback. Enjoy the low carb recipes on the blog. XOXO Carine.
Bravo! This is THE BEST low-carb PB cookie recipe I’ve found! Thank you and I’ll be making these again soon.
Oh thank you SO much for this lovely comment! I am glad you like them. Enjoy the blog recipes. XOXO Carine.
These turned out really good. I used crunchy natural unsalted PB and added salt. Followed the recipe to a T and they are crunchy, crisp and light. I will make again because I made 10 cookies and my boyfriend ate half of them within several hours! Thanks so much for the recipe, very simple and I like that it was a small batch so I could see if I liked them as most recipes are double these ingredients. Next I will try an almond butter version with almonds and almond extract. I ate one for desert and it hit the apot! Sweet, salty and nutty! Honestly I’ve never been a PB cookie person but I’m exerting all my will power to not have seconds! Lol
I am so happy to read your comment! Enjoy the low carb recipes on the blog. XOXO Carine.
I have to to say these are my fave low-carb pb cookies. It’s hot in my kitchen (presently making 3 batches for a bake sae at my daughter’s school!) so they didn’t cool enough and were a crumbly if I held them wrong (they are indeed delicate). But the flavor is amazing, nice buttery flavor like regular pb cookies, and they look great. I’m going to pop the next batch in the fridge a few minutes since my oven makes my kitchen feel luke summer! I also used powdered Stevia instead and only used 1/4 cup, and I like the flavor just fine (if anyone is interested in a stevia substitute; it’s hard to find any other substitutes in my area). All in all, thank you for putting this recipe out for the world! I’ve been trying gluten-free and sugar-free recipes ALL day, and all were flops except this one! <3 Thank you so much!
Thank you for the lovely comment! I am so glad you enjoy the cookie too. XOXO Carine.
Hello,
Thank you for the recipe. I wish to try it, but I do not have a convection oven/fan oven. Do you know what temperature and cooking time I would use for a regular oven?
Thanks for any advice.
Simone
Any oven is perfect, convection or not the recipe will work well. Enjoy Simone. XOXO Carine.
OMG!
Just made a batch. I have a very sweet tooth and my problem with keto is falling down the wagon when my period comes. I am ready now! They smell awesome and I am sure they turned up delicious!!!!
I am so glad you love them too! Enjoy the low carb recipes on the blog, XOXO Carine.
Can I substitute coconut oil please i am allergic to it ?
I didn’t try a different oil in this recipe so I am not sure how it will work, may be butter or dairy free butter but I am worried that the cookies won’t hold and stay crumbly. Let me know if you try something. Enjoy the recipes on the blog, XOXO Carine.
These are delicious, lightly sweetened crunchy peanut buttery cookies. Made exactly according to recipe recommendations, with the exception of a little erthrytol-cinnamon sprinkle immediately after baking. So very easy with healthy ingredients, too. I definitely see and taste the magic. Thank you. ????
Best Keto PB cookies. The mixture was a little dry
So I added a bit of extra melted coconut oil and some
Melted peanut butter. Also added Lilly’s chocolate
chips. I used golden monk fruit because I like
Things pretty sweet. Yum!!!
I am so glad to hear that! The choc chips addition sounds amazing! Enjoy the recipes on the blog. XOXO Carine.
These cookies are terrible -practically powder had to add egg to bind it – not enough sweetner, salt or peanut butter to distinguish any taste at all – texture was the only thing decent if I was looking for flavorless cookies
Hello !
I am very sorry to read your comment about the peanut butter cookie. They hold perfectly together if you don’t swap any ingredients and don’t touch them after being baked. Follow the two cooling steps and it will work like magic. That is the secret of this recipe. You should bot had an egg at any time. If the dough was too powder like, you may have miss some liquid or did not properly measure them explaining why the batter was dry. I made this recipe more than 10 times and if you read all the comments it is a great success. The cooling time is what makes them hold as stated in the recipe. I hope you take some time to try it again. Enjoy the blog recipes. XOXO Carine.
Just made these and they are perfection! Wish I could post a picture. I don’t miss the egg at all, the texture was exactly like a regular peanut butter cookie. Thank you! ????
I used coconut sugar. The texture was crumbly but the taste was delish. Should I add more peanut butter or coconut oil to get a less crumbly texture? Also, what’s the net carbs with the coco sugar please. Thanks for the recipe.
I gues coconut sugar change the texture a lot. I am not using it in my recipe as it is high in carbs. You should use a macro tracking app using to track carbs with coconut sugar, this will be the best way to get a precise number based on the brand you are using. Enjoy the recipes on the blog.
Thank you very much for this lovely comment, that is all I love to read. Enjoy the blog recipes, XOXO Carine.
I have been doing a low carb lifestyle off and on for about 5 years and these are HANDS DOWN the BEST low carb cookies I have ever made. Thank you so much. I am looking forward to trying more of your recipes. I found you today because I am going to try to cut back on animal fats due and use more vegetable fats in my low carb/keto plan because I think that I am getting too much protein and it is causing me to stall. I dont want to go full-on vegan, but I will cut out where I can. Thanks again!
I am SO glad you find me ! I am passionate with low carb baking and with a vegan husband at home I am inspired to create more and more keto friendly recipes with no animal fat or eggs. Enjoy the blog recipes and thank YOU for trying my recipes. XOXO Carine.
I can’t wait to try these! PB cookies are one of my favs! Question about the nutrition info. Are the 2 sugars shown in the nutrition box because of the sweetener? Or are they from another ingredient?
The sugar simply comes from the almond meal. Almond has 3.9 g of natural sugar per 100 g. Most food even the lowest carb vegetable have tiny bit of sugar it does not means this is not keto friendly! Almond meal is one of the lowest carb flour to bake so you are safe here! Enjoy the cookies, XOXO Carine.
I am bad at math and trying to figure out the net carbs when you make 12 cookies instead of 8 (as you said was an option). Can anyone help me with the math – is how many net carbs in each cookie if you make 12? Thanks and can I just say, YUM!!
That is no problem! If you make 12 cookies the net carbs per cookie using the similar ingredient will be 2.9 g. Enjoy the recipe. XOXO Carine.
If you were going to use regular sugar, how much would you put in? Same amount?
I never use regular sugar, I guess the same amount will work but the cookie will be crispier as regular sugar melt into a caramel in baking. Enjoy the cookies, XOXO Carine.
Can I use almond butter instead?
I should work yes! Enjoy the recipe. XOXO Carine.
Just made these, they have been out of the oven for 15 minutes and half of them ate gone. Hands down, the best peanut butter cookies I’ve ever made. Making more batches now! Thank you.
Aamzing! I love to read that. Thanks so much for trying my recipes. Have a lovely time on the blog. XOXO Carine.
Hello Carine,
is it possible to substitute the almond flour with oat flour or any other kind?
Thank you!
Hello! I did not try this option, I know by experience that sub almond flour for oat flour works really well but as I did not try I don’t like to say yes. Let me know if you give this a go! It is a healthy alternative as well. XOXO Carine.
The flovar of these cookies were amazing but unfortunately they were so fragile I couldn’t even pick one up without it crumbling to pieces. I followed the cooking and cooling times exactly as you stated. Would adding an egg help them hold together better? Thanks!
They are fragile but they firm up very well if you use the exact same ingredients and follow the cooling steps. May I ask if you change any ingredient? I did not try the recipe with an egg as my husband is vegan and it is what I make for him very often. It always come out great in my kitchen so I am very sorry to hear you had trouble with this recipe and I would love to help you out. Let me know, XOXO Carine.
Hey Carine,
Do you have any suggestions on how to alter the recipe to incorporate eggs and butter? I saw in a previous comment that you mentioned the eggs and butter can overpower the peanut butter taste if the proper quantities are not used. I understand this is intended to be a vegan recipe but I am just trying to go low carb at the time.
Thanks!
Hi! I did not made those cookies with eggs or butter but keep in mind that those are keto cookies! They may not have butter or eggs but they have all the fat, few carbs and perfect for the low carb diet. Of course, they are also vegan but that is just a plus. It will be a very different recipes if you alter it that way, you will probably don’t even need almond flour at all! I am so sorry I can’t provide much more options for you. I hope this answer your questions. Enjoy the low carb recipes on the blog. XOXO Carine.
Hi, getting ready to make these. Hubby is type2 diabetic and likes crispy pb cookies. By fan bake, do you mean convect? Thanks!
Yes fan bake is convection ! I hope you guys like it. Enjoy the sugar free recipes on the blog. XOXO Carine.
Thank you for all these wonderful recipes that are helping me through gestational diabetes.
Question- some of the nutrition panels are not showing up on some recipes like this one. Is this a problem on my side or is the recipe missing it?
And can xylitol be used instead?
You are probably using an ad blocker on your device and that is why it may not show. I can see it properly on my side, make sure you also scroll down after the recipe box to see it. Yes, any kind of sugar free crystal sweetener works, use your favorite one. XOXO Carine.
Hey Carine,
I made your peanut butter cookies last night and they are amazing. I really appreciate your step by step details. Working with new flours can be difficult, so I appreciate the tips and tricks. I’m excited to try your other Keto recipes.
Thanks!
Cheryl
Hi Cheryl! Thank you so much for this lovely message. I do take extra care to describe every little steps because as you said, baking with low carb flour is tricky! I hope you will try even more recipes on the blog. Enjoy my little place. XOXO Carine.
Peanut butter flavor was almost non existent. Followed recipe with just two tweaks. Used butter versus coconut oil and added an egg for a binder. Suggestions??
Hello, this recipe intend to be vegan, so you shouldn’t add an egg at all, it is not required to bind the ingredients. Also butter and eggs have very empowering flavors compared to unrefined coconut oil which has no coconut flavor. I guess that is why your adaptation changed the cookie flavor so much. Try to follow the recipe as describe on the blog and I am sure you will love the peanut butter flavor of those cookies. Enjoy the recipes. XOXO Carine.
Hi Carine, I used salted butter in place of the coconut oil and they turned out perfect. One point though, you say unrefined coconut oil has no coconut flavour when in fact I am certain it is refined coconut oil that has no coconut flavour. I bought some refined coconut oil to try it.
Hi, I am glad to here that the recipe works well with salted butter as well You are right it is refined coconut oil that has no flavor. I will update my post it is a mistake ! Enjoy the recipes on the blog. XOXO Carine.
I don’t get it. I followed the recipe but used sugar for the sweetener. The cookies are too fragile and fall apart, plus they taste like halvah. How can I fix this? Thanks! Wendy
You should not use sugar, this is a sugar free recipe and it may be the reason why this doesn’t work. I don’t eat sugar so I am not sure how much you should use but it explain why the recipe is not working. XOXO Carine.
I made this according to the recipe and the cookies tasted great, but were very crumbly. I’m thinking about adding a binder, but instead of an egg, I was thinking about a flax seed/water mixture. My thought is that it will help, but shouldn’t change the flavor profile. Thoughts?
Did you cool down the cookies for 20 minutes as mentioned? I did not try adding a flax egg but it should help with the texture if you encounter some issue. It should not change the flavor. Enjoy the recipe . XOXO Carine.
Well, apologies for my previous comment. Followed recipe to the mark. Results? Amazing! What can I say, I’m a typical man. Directions are only a guideline. This is now a staple sweet for us. Peanut butter flavor came through great!!
No problem! I admire a man cooking, I wish my husband bake too. haha. Thank you so much for trying the recipe again and sharing such a lovely feedback . Have a lovely time on the blog. Enjoy the cookies. XOXO Carine.
Delicious and easy to make! I added a few Lillys chocolate chips too
I agree, it is always better with chocolate chips ! Thanks so much for the lovely comment and for trying my recipes. Enjoy the blog. XOXO Carine.
Hi there 🙂 these look divine. Do you think that I could use Stevia liquid instead as the sweetener?
Hi can you use xylitol ?
Sure, any sugar free sweetener are working well in this recipe. I don’t really like Xylitol in high amount because I found it has a minty aftertaste but if it is your favorite sugar free sweetener go for it! Enjoy the recipe. XOXO Carine.
Xylitol raises your blood sugar 70% as much as sugar, so if you are keto, I wouldn’t advise it. Golden Monkfruit is my favorite in this recipe.
Xylitol has a low glycemic index. I work with diabetic patients and many of them successfully use xylitol to control their blood sugar and still enjoy sweet treats. Please do no spread misinformation like this because it could have serious effects on some people.
This information is easily obtained through many credible sources online.
Hi, first of all I am not saying that Xylitol is not ok for diabetic. Indeed, it has a low GI of around 15 compared to 0 for Erythritol, which is very low compared to regular sugar and stay safe for anyone looking for controlling their blood sugar level. However, Xylitol has gut side effets (bloating mainly like Maltitol) and that is the main reason why I don’t use it on my recipe. My recipes will work with Xylitol if anyone prefer this sweetener.
I never use or recommend Xylitol in my recipes as it has a higher glycaemic index (GI=15) than erythritol (GI=0). I always recommend Monk fruit crystal sweetener or erythritol, both don’t raise blood sugar level and they don’t have impact on your gut health (no bloating reported in studies compared to Xylitol). Enjoy the recipe. XOXO Carine.
That is a tricky question … I did not try myself so hate to say yes when I am unsure. The sugar free crystal sweetener is adding some bulk texture to those cookies so I am worried that liquid stevia will left the dough too soft, you may have to balance with extra almond flour to get the right texture. Let me know if you try something. Thanks for reading the blog and trying some of my sugar free treat recipes. XOXO Carine.