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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.

low-carb-peanut-butter-cookies

If you love peanut butter, there is no way you'll be able to resist these warm, soft, and chewy keto peanut butter cookies. The best part is they are only take 10 minutes to bake and are also gluten free!

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.

peanut-butter-cookies-ingredients

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!

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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.

peanutbutter-cookies-ingredients

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.

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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!

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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?

low-carb-peanut-butter-cookies

Keto Peanut Butter Cookies (gluten free)

If you love peanut butter, there is no way you'll be able to resist these warm, soft, and chewy keto peanut butter cookies. The best part is they are only take 10 minutes to bake and are also gluten free!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert, Snack
Cuisine American
Servings 18 cookies
Calories 190 kcal

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
  • 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.

Notes

Store them in an airtight container for up to 1 week.

Nutrition

Serving: 1cookie | Calories: 190kcal | Carbohydrates: 6g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 179mg | Potassium: 128mg | Fiber: 2g | Sugar: 2g | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg | Net Carbohydrates: 3g
Tried this recipe?Let us know how it was!

Treat yourself to some more of our Keto & Gluten Free dessert recipes.

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