The classic combination of peanut butter and chocolate collide in this gluten-free and sugar-free treat. An easy to make low carb cookie.
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Best Peanut Butter Chocolate Chip Cookie Recipe – Keto, Low Carb, Gluten-free, Grain-free, Sugar-free, LCHF
In February, I’m always reminded of T.S. Eliot’s poem, “The Waste Land”. The first line reads, “April is the cruelest month, breeding lilacs out of the dead land, mixing memory and desire, stirring dull roots with spring rain.” I don’t agree with you, T.S. Eliot, February is the cruelest month. Especially if you live in the Midwest.
We are oscillating between a polar vortex, rain, spring-like temperatures, sleet, and more snow. It’s a bizarre hodge-podge of temperatures, precipitations, and hazardous road conditions that makes any Midwesterner long for the coming spring. Evidently the groundhog saw his shadow, so I’m waiting. Patiently. I’ll just keep baking to take my mind off of it.
Being trapped inside has forced me to do some early spring cleaning, and spring recipe dreaming. Of course, all that dreaming made me start thinking about Easter candy. I love the combination of peanut butter and chocolate. I would eat those Reese’s eggs by the handful if all that sugar wouldn’t put me into some kind revved up state of psychosis. Chocolate and peanut butter are in a number of my favorite dessert recipes. When I was eating sugar and gluten, one of the best cookie recipes I made was an Oatmeal Peanut Butter Chocolate Chip. After changing my ways, I filed that recipe away and basically forgot about its existence.
I recently took a look through my old recipe box; part of my spring cleaning. After finding some real gems, as well as a number of real losers (one of which was written on the back of an ex-boyfriend’s Christmas list), I came across that cookie recipe and was inspired anew. What if I could replicate that favorite tried-and-true recipe for my new lifestyle?
After some trial and error, I think I’ve got it. Sans the gluten and the refined sugar, this new version uses unsweetened coconut flakes to simulate the chewy texture from the oatmeal. I swapped out the honey for a sugar-free maple syrup, and was able to maintain the brown sugar by substituting brown Swerve. The gluten is gone and low-carb, keto alternatives were put in its place: almond and coconut flours. I’ve created a low carb cookie that satisfies all my cravings.
The result is a light cookie with an incredibly decedent, rich peanut butter taste; the kind of cookie that demands a glass of milk. Enter the new and improved “Oatmeal” Peanut Butter Chocolate Chip Cookie. It reminds me entirely of the original, but without all the ingredients that now give me grief.
How to Make Keto Peanut Butter Chocolate Cookies
- Salted butter, softened
- Sugar-free maple syrup
- Brown Swerve
- Natural peanut butter
- Blanched, ground almond flour
- Coconut flour
- Unsweetened shredded coconut
- Baking powder
- Xantham gum
- Sugar-free chocolate chips
Low Carb Peanut Butter Chocolate Chip Cookie Recipe Tips & Tricks
Make sure this cookie is nicely brown on the bottom with a little golden coloring on the top. This is a soft cookie that will crumble a bit, so if you pull it out of the oven early, it may be a bit too delicate to handle and will not travel well.
Use a natural peanut butter to avoid any added sugar, but make sure to avoid adding too much of the natural oil that separates in the jar. That will change the texture and overall appearance once baked.
A light, pillowy peanut butter chocolate chip that packs a decadent punch. Easy to make, gluten-free and sugar-free satisfaction for your sweet tooth.
- 1/2 cup salted butter, softened
- 2 tbsp sugar-free maple syrup
- 1/2 cup brown erythritol
- 1/2 cup natural peanut butter
- 1 egg
- 1 cup blanched, ground almond flour
- 2 tbsp coconut flour
- 1/4 cup unsweetened shredded coconut
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp xantham gum
- 5 ounces sugar-free chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, beat softened butter until light and creamy. Add Swerve and maple syrup; mix until well-incorporated and fluffy.
Add peanut butter and egg; mix to combine.
Mix all dry ingredients in a bowl; incorporate into wet ingredients.
Add chocolate chips and mix in by hand until incorporated.
Chill in the refrigerator for approximately 30 minutes. If you must chill longer, cover with cling wrap.
Scoop chilled dough onto a parchment lined baking sheet.
Bake for 12-15 minutes until golden brown. Let cool and enjoy!
Store in an air-tight container.
Serving Size:24 Servings
Amount Per Serving: Calories: 146Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 18mgSodium: 104mgCarbohydrates: 3gNet Carbohydrates: 1gFiber: 2gSugar: 1gProtein: 4g
Other Low Carb Keto Cookie Recipes you’ll love
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