Peanut Butter Chocolate Chip Cookies

With the holiday season approaching, I’ve been on a low carb cookies making binge lately - and today I’m sharing my keto peanut butter chocolate chip cookie recipe!

These gluten-free peanut butter cookies have it all - a soft cookie with a good hit of peanut butter flavor, a good amount of chocolate chips... done up as a protein cookie recipe, with a fairly low carb count. (Under 5 g net carbs per!)

They taste like regular chocolate chip cookies, though - well, a peanut butter lovers version, anyway! - NOT like anything you’d expect low carb peanut butter cookies to taste like.

These delicious cookies will satisfy anyone’s sweet tooth - whether they’re following a keto diet themselves, or not!

This easy keto cookie recipe takes very little effort to throw together - the hardest part is letting the super tasty keto-friendly cookie dough rest for half an hour!

Oh, and a little pro tip:

These easy keto peanut butter cookies can be augmented with a bit of keto ice cream to make fantastic low carb ice cream sandwiches!

It’s a sweet treat the whole family will love!

Anyway, enough selling it, let’s get to that recipe, so you’ll be closer to having a fresh batch of delicious cookies, yourself!

Ingredients

If you do any amount of gluten free or keto baking, you’ll find this peanut butter cookie recipe uses pretty basic ingredients.

If you don’t, some of these may be new to you... but all are great to have on hand, when living a keto lifestyle.

Smooth Peanut Butter

This recipe was developed using creamy peanut butter, which gives the best texture.

If you swap it out for crunchy peanut butter, you may need to add a little more, for there to be enough moisture/fat from it.

To keep it keto, you’ll want to use a sugar-free peanut butter. You’ll usually find the best peanut butter options in the “natural peanut butter” section.

Note - if you want even more peanut butter flavor, you can swap out the butter for additional peanut butter - but doing so will also increase the carb count!

Also, if you’re allergic to peanuts, feel free to swap it out for almond butter or cashew butter.

The “Flour” Mixture

Rather than using straight almond meal - as many keto cookies do - I apply the same concepts I learned in gluten-free baking, to baking keto.

That is to say, I use a few different “flour” type ingredients, balancing out their flavours and properties, to get the best possible result.

In this case, I use:

Vanilla Flavored Whey Protein Powder (Specifically, I love Revolution Nutrition's High Whey in Vanilla Cake.)

Super Fine Almond Flour

Coconut Flour

Xanthan Gum

Each of these ingredients plays an important role, so I do not recommend swapping them out.

Sugar-Free Sweeteners

I use two different kinds of sweeteners in this recipe, to give the most authentic cookie taste and texture.

As far as the granulated sugar sub, I started out with using an Erythritol / Monk fruit Blend Sweetener - usually Swerve Granular Sweetener.

(Be sure you’re using granulated rather than powdered erythritol!)

Recently, I’ve been using Allulose.

As for the brown sugar sweetener, I tend to use Brown Sugar Swerve, as it’s the most readily available where I live.

That said, I recently ordered some brown sugar style allulose, so I’m looking forward to playing around with that!

Sugar-Free Chocolate Chips

To keep these keto, you’ll want to use Sugar Free Chocolate Chips.

There are quite a few options for keto chocolate chips, these days, so just look for a brand that has the macros - and sweeteners - that suit your needs.

If you can handle a few extra carbs, you can use dark chocolate chips - just look for a brand without too much added sugar.

Everything Else

Rounding out this recipe, you will need:

Butter
Large eggs
Unsweetened Almond Milk
Vanilla Extract
Baking powder
Salt
Baking soda

... I just don’t have anything to add, for these last few. These ones are pretty simple ingredients!

How to Make Chewy Keto Peanut Butter Chocolate Chip Cookies

The full recipe follows - in the recipe card at the end of this post - here is a pictorial walk through of the basic steps.

In stand mixer - or in a large mixing bowl, cream butter, peanut butter, and sugar substitutes until fluffy.

Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.

In a large bowl, mix together remaining ingredients, except chocolate chips.

Slowly add this dry ingredients mix to the mixer bowl, and carefully mix with a rubber spatula until well incorporated and smooth.

Preheat the oven to 350 F, line baking sheets with parchment paper.

Roll 1" balls out of the cookie dough, or use an ice cream scoop. You want to get 16 cookies from the batch - I use a cookie scoop to get equal portions.

Arrange dough balls on the prepared baking sheet leaving at least 2" between peanut butter balls.

Slightly flatten each cookie dough ball out into a disk, as shown.

Bake cookies for 11-12 minutes. Cookies will look LIGHTLY golden brown and puffy, but flatten out as they cool. Do not over bake!

Allow cookies to cool on a cooling rack for 2 minutes before removing from baking sheets

Cool completely before storing in an airtight container.

I’ll usually keep them in a freezer bag on the counter for up to 5 days - WHEN they last that long!

Also, I love them reheated in the microwave for 10 seconds or so.