I created this keto chocolate chip peanut butter cookie recipe on a rainy Monday night – these low carb cookies are the food equivalent of a warm hug on a cold and gloomy day. Peanut butter cookies are my ultimate comfort food, and this delicious version also happens to be guilt-free since they don’t contain any eggs, sugar, dairy or gluten and are even keto-friendly for those on low carb diets. I made a batch earlier this week and we’ve been eating these daily for breakfast (I may or may not haven eaten on in the bubble bath last night after a particularly stressful workday), and my husband even brought a few to work today and proudly texted me that his co-workers were “blown-away” by how good they were. If you’re okay with a little sugar your welcome to substitute the monk fruit for the same amount of maple syrup, the health fats from almonds, peanuts and coconut will help to balance out the insulin spike from the extra sugar. Enjoy!
Keto Chocolate Chip Peanut Butter Cookies
Peanut butter cookies are my ultimate comfort food, and this delicious version also happens to be guilt-free since they don't contain any eggs, sugar, dairy or gluten and are even keto-friendly for those on low carb diets.
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1 cup almond flour
- 1/4 tsp sea salt
- 1 cup unsweetened organic peanut butter (sub almond butter if you're sensitive/allergic to peanuts)
- 1 tsp vanilla
- 3 tbs monk fruit sugar (sub honey, xylitol, benisweet or maple syrup)
- 1/3 cup melted coconut oil
- 1/3 cup sugar-free dark chocolate chips
- 1 tsp flakey sea salt (Maldon is my fancy favourite) for sprinkling on top
Preheat oven to 350F. Mix the dry ingredients (coconut flour, baking soda, almond flour, sea salt) in a large bowl. Gently warm the peanut butter, coconut oil, vanilla and monk fruit on the stove top until they're melted and well incorporated. Mix the warmed nut butter & coconut oil mixture into the dry ingredients and mix well. Let cool in the fridge for 10 minutes before folding in the chocolate chips. Scoop 2 tbs of the cookie dough into a parchment-lined baking pan and press lightly with a fork, sprinkle with flaked sea salt and cook for 25 minutes or until cookies are golden brown. Let set for 15 minutes before serving and store in an air-tight container on the counter for up to 5 days (trust me, they won't last that long ..)