These Keto Peanut Butter Cookies with coconut flour and chocolate chips are made with only 5 ingredients and ready in 20 minutes. Plus, these cookies are gluten-free, dairy-free, and contain only 4 grams of net carbs.
Preheat oven to 180°C (350°F). 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 the same size. You can either use spoons or your hands. Be 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 from sticking to your finger. Repeat this before you shape each cookie ball.
Place each cookie ball onto the prepared cookie sheet. Leave 1 inch (3 cm) of space between each cookie as you will flatten them with a fork, and they will expand in the oven.
Grease a fork with vegetable oil and press down the cookie dough ball. Again, the oil on the fork prevents the cookie dough from sticking 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, preventing the dough from sticking 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 and 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 with coconut sugar or brown sugar.Nut butter allergiesYou can replace peanut butter with sunflower seed butter.Eggs
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 hardens the nut butter.