These keto peanut butter chocolate chip cookies are everything you could ever hope for in a gluten-free recipe! Vegan and made with only five ingredients along with coconut flour and sugar-free chocolate chips, you will fall in love with these cookies.
Why This Recipe Works
In the mood for the best keto chocolate chip and peanut butter cookies out there? The perfect combination of crispy and chewy, these gluten-free peanut butter chocolate chip cookies are the perfect way to enjoy sweets whenever you have food sensitivities or limit certain ingredients on your diet.
I’m thrilled to say that these keto chocolate cookies with coconut flour are gluten-free, keto, egg-free, nut-free, dairy-free, and ready in just one bowl. Are you convinced you need to make these desirable treats?
Whenever I get a craving for peanut butter, I indulge in these low-carb chocolate chip cookies, my keto peanut butter balls made with coconut flour, or low-carb smoothie–there are so many options when it comes to smooth and nutty peanut butter.
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Here is the list of five ingredients you need with a couple of additional options.
Peanut Butter – Of course, peanut butter is the key ingredient for these protein-filled cookies. If you are keto, paleo, or refined sugar-free, then make sure you are buying peanut butter that does not contain sugar.
Confectioner's Sweetener - you’ll need the powdered or confectioner’s version of Swerve or monk fruit sweetener for these keto chocolate chip cookies.
Sugar-Free Chocolate Chips – Any brand of sugar-free chocolate chips will work for these cookies. I like to use Lily's brand of chocolate chips.
Baking Soda – A little bit of baking soda helps keep these cookies nice and fluffy.
Coconut Flour – Completely grain-free, low carb, and filled with healthy fats, coconut flour is the main flour in this recipe.
Coconut Oil - This is an optional ingredient but can help soften your cookie dough if needed.
Vanilla Extract - this ingredient is also optional, but adds a nice flavor to the cookies!
How to Make This Recipe
Don't forget to read through the frequently asked segment below so you don't miss out on useful recipe tips related to this recipe! This is a summary, see the detailed version on the recipe card.
- Preheat oven. First, preheat the oven and line a baking tray with parchment paper.
- Combine. In a bowl, combine the peanut butter and sweetener.
- Incorporate. Next, add the chocolate chips, baking soda, and coconut flour. Stir in the remaining ingredients. Add additional peanut butter or coconut oil if needed.
- Chill. Chill the dough in the refrigerator for at least 30 minutes or up to overnight.
- Scoop the cookies. Next, use a cookie dough scoop to scoop out the dough onto the baking sheet. You can use whatever size you prefer!
- Flatten the cookies. Use the flat part of the back of a fork to flatten each piece of dough into a round cookie shape.
- Bake the cookies. Bake the cookies for nine to ten minutes. Remove the cookies from the oven and allow them to cool
- Chilling the dough helps enhance the flavor and texture of the cookies and makes them chewier, so don’t skip it!
- Don’t want to wait for the dough to chill? You can speed up the process by covering it in plastic wrap and placing it in the freezer for about 5 minutes instead!
- Make sure that your low-carb or keto sweetener is not too granulated. If you can only find granulated instead of confectioners, use your grinder or food processor to process it to a fine powder.
- Make sure to flatten the cookie dough so they will evenly cook.
Frequently Asked Questions
Yes! Lily's is one of my favorite brands of chocolate chips to bake with because the chocolate is indulgent, rich, and completely sugar and dairy-free.
You can frequently alternate between coconut and almond flours, but I have not tested it for this recipe. The textures of the two flours are very similar, but almond flour is a bit denser.
Lily's uses Stevia as their sweetener in chocolate chips!
- If you are not keto or sugar-free you can simply use brown sugar or coconut sugar in place of the erythritol or Swerve in this recipe.
- The coconut taste and smell is very mild and hardly noticeable. I was skeptical about using coconut flour since I tend to use almond flour in my baked goods, but I was pleasantly surprised!
- Coconut flour is lower in carbohydrates than regular flour and has a lower glycemic index, making it a great option for those on low-carb diets!
- Each cookie has about 3.6 grams of net carbs!
- I would describe the texture of these keto chocolate chip cookies as crispy and a little bit of chewy.
- Prefer these gluten-free peanut butter cookies chewer? Just stir in some flax egg and use baking powder instead of baking soda. Baking powder will make these cookies denser. To make the flax egg, combine 2 tablespoons of flax meal with 5 tablespoons of water and allowing this to sit for about 10 minutes.
Once baked, store these keto chocolate chip cookies in a clean, dry, and airtight container. These cookies should remain fresh for up to five days.
If you want to freeze the cookies, I’d recommend freezing the dough rather than the actually baked cookies. To freeze, scoop the dough onto a parchment paper-lined baking tray. Make sure that the dough balls aren’t sticking together, then place the tray in the freezer for 30 minutes to one hour.
Next, remove the tray from the freezer, then transfer each piece of cookie dough to a Ziplock bag or other airtight container. Label the bag and freeze. The cookie dough will keep in the freezer for about 6 weeks.
Bake from Frozen
To bake the frozen chocolate chip cookie dough, bake at 350 degrees F or approximately 190 degrees C for 5 minutes longer than you would if you were baking them from fresh.
More Keto Cookie Recipes
- Orange Chocolate Crinkle Cookies
- Vanilla Almond Crescent Cookies
- Keto Almond Flour Shortbread Cookies
- Keto Almond Flour Linzer Cookies
- Gluten-Free Chocolate Cake
Keto Peanut Butter Chocolate Chip Cookies with Coconut Flour | Gluten-Free
- Mixing bowl
- Baking tray
- Parchment paper
- Cookie scoops or a spoon
- 250 grams peanut butter
- 130 grams confectioner's sugar-free sweetener (such as Swerve or monk fruit sweetener)
- ½ cup sugar free chocolate chips (or some more if you prefer)
- ½ tsp baking soda
- ⅓ tablespoon coconut flour (to bind the ingredients together)
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- First, start by lining a baking tray with parchment paper and setting it aside. Preheat the oven at 375 degrees Fahrenheit or approximately 190 degrees Celsius.
- Combine peanut butter and sweetener in a bowl. Make sure that your low carb or keto sweetener is not too granulated. If too granular, simply use your grinder to process it to a fine powder. Use a whisk or spatula to combine the ingredients, making sure everything is well incorporated. You can also use an electric whisk. Just make sure not to over-mix.Please note that the texture of the dough may vary depending on the brand of peanut butter used. If you feel that your dough is too firm to the touch then you can go ahead and add a tablespoon of peanut butter OR a tablespoon of melted coconut oil (optional).
- Once everything is combined, allow the dough to rest in the fridge (for at least 30 minutes). If you can, make the dough one day ahead and allow it to chill in the fridge overnight. To save on time, cover the dough in cling film or plastic wrap and keep it in the freezer for about 5 minutes. This will speeden up the cooling process.
- Next, use a cookie dough scoop to scoop out some ball-shaped dough. The size doesn't really matter. Scoop out more dough for giant cookies and less dough if you prefer your cookies smaller. You can also use a wooden spoon or your hands to pinch out pieces of dough. Lay each ball-shaped piece of dough on the previously lined baking tray, making sure to leave enough space between each ball of dough.
- Use the flat part of the back of a fork to flaten each piece of dough to a round-ish cookie shape and the teeth of the form to make beautiful diagonal patterns on the surface.
- Transfer the baking tray to the oven and bake for 9-10 minutes. The cookies will feel slightly soft to the touch. Remove the baking tray from the oven and allow them to cool completely before serving.
- Make sure that your low carb or keto sweetener is not too granulated. If too granular, simply use your grinder to process it to a fine powder.
- Feel free to use regular sugar if you are not on any special diet or simply prefer to. I advise you to use brown sugar if you choose to use regular sugar or coconut sugar (paleo alternative) as this deeply enhances the flavour.
- Prefer your gluten-free chocolate chip cookies chewier? Just stir in some flax egg and use baking powder instead of baking soda. Baking powder will make the cookies denser. To make the flax egg, combine two tablespoons of flax meal with 5 tablespoons of water and allow this to sit for about 10 minutes.
- Chilling this gluten-free chocolate chip dough also helps to enhance the flavour and texture. It will also make your eggless peanut butter chocolate chip cookies chewier (if you prefer them that way). To save on time, cover the dough in cling film or plastic wrap and keep it in the freezer for about 5 minutes. This will speed up the cooling process.
- Always stir in the coconut oil a tablespoon at a time.