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These delicious keto peanut butter cookies will instantly become your favorite go-to recipe when you’re dessert cravings kick in. If you love peanut butter, there is no way you’ll be able to resist these warm, soft, and chewy peanut butter cookies. The best part is they are both gluten-free and keto, so it’s a double-win! Don’t let that fool you, however. Even your children, friends, and family will have no idea that these keto peanut butter cookies are actually a healthier alternative (if not better) than the real thing. Plus, they cook in only 10 minutes and are so easy to prepare.
If you are on a Keto or Low Carb Diet, you do not have to give up all of your favorite foods. My advice is to find healthy alternatives for the foods you love so you never feel deprived. Some of my favorite alternatives are these Keto Bagels, Mushroom Cauliflower Rice Risotto, and Dark Chocolate Sea Salt Brownies.
Why Our Recipe Uses Flaxseed Meal
If you know me, then you know that I love making indulgent creations to satiate all of my naughty food cravings, but I also try to make these recipes with a healthy twist. Our keto peanut butter cookies recipe uses flaxseed meal to improve digestive health and high cholesterol. Flaxseeds are full of vital nutrients like omega-3 fats and lignans, which are proven to reduce cancer risks. They are often also used as an egg substitute in many recipes!
How to Make Keto Peanut Butter Cookies
To begin, preheat your oven to 325F. While your oven is preheating, line a baking tray with baking paper. Then, take a mixing bowl to mix your flaxseed meal with water. Let the water and flaxseed mixture sit for about 5 minutes.
Next, place your peanut butter, monk fruit, coconut oil, vanilla extract, salt, baking powder, and flaxseed meal into a medium mixing bowl. Stir all of the ingredients together until they are well combined. Afterward, add in your almond flour and continue stirring. Finally, fold in your chopped peanuts and stir until they have been evenly dispersed.
Roll your dough into about 15-18 cookies, and then press them down to flatten the cookies. At this point, I like to use a fork to create that classic peanut butter cookie pattern! Keep in mind that the cookies will grow while baking, so be sure to place them apart or use a second baking tray.
Bake your keto peanut butter cookies for about 10 minutes if you would like them to be soft in the middle. For those of you that prefer more crunch, bake for about 15 minutes or until the cookies have golden brown edges. The cookies will remain soft until they’ve fully cooled, so be sure not to overcook them because this doesn’t mean that they are still raw. This is just how almond flour works. Let your cookies cool completely before transferring to a plate or storage container. Enjoy!
Storage Tips
I absolutely love these keto peanut butter cookies, so whenever I make them I want them to last as long as possible! These cookies can be stored in an airtight container for up to one week. A good trick I’ve learned to keep them soft after storing is to place a slice of white sandwich bread inside the airtight container of cookies. The bread’s moisture helps to maintain the softness of my keto peanut butter cookies. Crazy, right?
Keto Peanut Butter Cookies (gluten free)
EQUIPMENT
- oven
- baking tray
- baking paper
- mixing bowls
- fork
Ingredients
- 1 cup peanut butter
- 1 ½ tbsp flaxseed meal
- ¼ cup water
- 2 tbsp water
- ⅓ cup monk fruit sweetener or Stevia. If using regular sugar, use ½ cup
- 1 ½ cup almond flour
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ cup peanuts roasted
- ¼ cup coconut oil
Instructions
- Preheat oven to 325F. Line a baking tray with baking paper.
- Mix flaxseed meal with water and let it sit for 5 minutes.
- Place peanut butter, monk fruit, coconut oil, vanilla extract, salt, baking powder, and flaxseed meal in a medium bowl. Stir to combine.
- Add almond flour and stir again.
- Fold in chopped peanuts and stir one more time.
- Roll the cookie dough in 15-18 cookies, then press them down to flatten. Make the classic pattern with a fork. The cookies will grow so place them apart (you may need to use an extra tray).
- Bake them for 10 minutes if you'd like them to be soft in the middle, if you prefer more crunchy cookies bake them for up to 15 minutes or until they are golden brown on the edges. They will remain soft until cool, that doesn't mean they are raw, it's just the way almond flour works, be careful to not overcook them.
- Let them cool completely before transferring.
Sondra Barker
