This keto peanut butter cookies recipe is going to change your world if you are a fan of peanut butter. Made with only three ingredients, baking cookies has never been easier!
If you grew up eating peanut butter sandwiches like many children in the U.S., then you’ve probably grown up with a special affinity for peanut butter. Something about the creamy, salty spread makes it absolutely irresistible.
Fortunately, peanut butter is actually a healthy ingredient to include in your diet. While we don’t recommend eating a tub of peanut butter a day (although, we can’t say we’d judge you!), eating a few tablespoons a day on whole grain toast or smeared on apple slices is a wholesome way to get a dose of healthy fat and protein.
And when you find yourself craving a little treat during your day, but don’t want to veer off into unhealthy territories, these keto peanut butter cookies are the perfect option. To make these cookies, you simply need some natural peanut butter, an egg, and 1/2 a cup of powered erythritol (a keto-approved sweetener).
The trio of ingredients get mixed together, then shaped into cookie mounds. A quick criss-cross indentation in the tops of the cookie dough is made using a fork before the cookies are baked for about 12 to 15 minutes, at which point the cookies begin to brown on the edges.
Once the cookies cool, they’ll firm up a bit and taste delicious with a glass of nut milk!
Keto Peanut Butter Cookies
yields about 15 cookies
- 1 cup natural, creamy peanut butter
- 1/2 cup powdered erythritol
- 1 egg
- Preheat your oven to 350°F. Line a baking sheet with a sheet of parchment paper or a silicone mat.
- To a large bowl, add the peanut butter, erythritol, and the egg. Use a rubber spatula to stir everything together, scraping the bottom and sides of the bowl to mix the batter well.
- Scoop the dough into the palm of your hand and make 1-inch balls with the dough. Place the balls, spaced apart, onto your prepared baking sheet.
- Use a fork to gently press down on the tops to slightly flatten the cookie dough mounds. Press the fork down in one direction, then rotate the fork halfway to press down in another direction, effectively creating a criss-cross pattern on the tops of the cookies.
- Bake the cookies for about 12 to 15 minutes, until the edges begin to darken. Let the cookies cool on the baking sheet for another couple of minutes, then transfer them to a wire cooling rack to cool completely.
Notes: If your natural peanut butter doesn’t have any added salt, consider adding a pinch of salt to the cookie dough for taste.
Recipe adapted from tasteaholics.com