Description
These simple, chewy keto flourless peanut butter cookies require only five ingredients and no almond flour. They are low-carb, gluten-free, and ready in about 20 minutes.
Ingredients
Scale
- 1 cup (250g) natural peanut butter (runny, 100% peanuts)
- 1 large egg
- ½ cup (100g) granulated erythritol or monk fruit blend
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Sea salt flakes (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine the peanut butter and egg. If the peanut butter is stiff, microwave it for 15-20 seconds to soften. Stir vigorously until smooth and no lumps of raw egg remain.
- Add the granulated sweetener, baking soda, vanilla extract, and salt. Stir until well combined. The dough will be thick and sticky.
- Using a cookie scoop or tablespoon, portion the dough into balls. Roll between palms to smooth and place on the baking sheet, spacing them 2 inches apart.
- Press down on each cookie ball with a fork, then rotate the fork 90 degrees and press again to create a crisscross pattern.
- Bake for 8-10 minutes, or until edges are lightly golden but centers still look slightly soft.
- Let cookies cool on the baking sheet for at least 5 minutes before removing, as they are fragile when hot.
- Sprinkle with sea salt flakes if desired and enjoy.
Notes
Use runny natural peanut butter for the best texture. If using thick peanut butter, soften it in the microwave. Do not overbake, or cookies will become dry. Cookies can be stored at room temperature for 5 days, in the fridge for 2 weeks, or frozen for 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 1
- Sodium: 15
- Fat: 9
- Saturated Fat: 2
- Carbohydrates: 4
- Fiber: 2
- Protein: 4
Keywords: keto, flourless, peanut butter cookies, low carb, gluten free, 5 ingredient, easy dessert, healthy snacks