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Keto peanut butter chocolate chip cookies.
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Keto Peanut Butter Chocolate Chip Cookies with Coconut Flour | Gluten-Free

These Keto peanut butter chocolate chip cookies are everything you could ever hope for in a gluten-free cookie recipe! Vegan and made with just a few ingredients along with coconut flour and sugar-free chocolate chips, you will absolutely fall in love with these cookies.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 cookies
Calories 177kcal

Equipment

  • Mixing bowl
  • Baking tray
  • Parchment paper
  • Cookie scoops or a spoon

Ingredients

  • 1 cup creamy and all-natural peanut butter
  • ½ cup confectioner's sugar-free sweetener (such as Swerve or monk fruit sweetener)
  • ½ cup sugar free chocolate chips
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon coconut flour
  • 1 tablespoon coconut oil (melted)
  • 1 teaspoon vanilla extract

Instructions

  • First, start by lining a baking tray with parchment paper and setting it aside. Preheat the oven to 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. (See Notes).
  • 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.
    Keto peanut butter chocolate chip cookie dough scooped on a lined baking tray.
  • Use the flat part of the back of a fork to flatten each piece of dough to a round-ish cookie shape and the teeth of the fork 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.

Video

Notes

USEFUL TIPS:
  • 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. In this case, I advise you to use brown sugar or coconut sugar (paleo alternative) as this deeply enhances the flavor.
  • Prefer these keto and gluten-free chocolate chip cookies chewier? Just stir in some flax egg. 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.
  • 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). If too wet, add coconut flour, a tablespoon at a time.
 
STORING THE BAKED COOKIES:
  • Once baked, store these peanut butter chocolate chip cookies in a clean, dry, and airtight container. They should keep fresh for up to 5 days.
  • It is better to freeze the dough rather than the ready-baked cookies. To freeze, prepare the dough then use your cookie scoop or a wooden spoon to transfer balls of dough on a parchment paper-lined small tray (just like you would do, if you were to bake them right away). Make sure that each piece of dough ball is not sticking to or touching the next. Transfer the tray to the freezer and par-freeze for 30 minutes to 1 hour. Remove the baking tray from the freezer and transfer each piece of dough to a Ziploc bag or suitable airtight container. Finally, label the Ziploc bag or airtight container and freeze. The cookie dough will keep in the freezer for about 6 weeks. 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.
 

Nutrition

Calories: 177kcal | Carbohydrates: 8g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 77mg | Potassium: 1mg | Fiber: 3g | Sugar: 1g | Calcium: 12mg | Iron: 1mg