Peanut butter chocolate cookies made with sugar free sweeteners are warm and gooey out of the oven, but stay soft even when cooled. The cookies are also gluten free, so they’re friendly for everyone in the family – a snack you can make every day if you want! This simple dessert has an old fashioned flavor that makes them taste just like they came out of Grandma’s kitchen.
For this recipe you’ll need: peanut butter, Torani sugar-free vanilla syrup, erythritol or sugar substitute of choice, sugar-free chocolate chips, egg, salt, and parchment paper.
Table of Contents
Introducing Lori Soard!
I just want to introduce you to Lori. She’s been a colleague of mine for at least 8 years and she’s going to be posting recipes along with me here on Lowcarb-ology. Today she’s bringing us these yummy peanut butter chocolate chip cookies and she promises me that they are the chewy-gooey-est!!
Here’s Lori. 🙂
The Recipe Backstory
When I was a little girl, my southern great-grandmother lived right next door. Every afternoon, I knew I could escape to her house for some tasty treat. Of course, these were far from low carb treats at the time. I don’t remember exactly how Grandma made her ooey-gooey peanut butter chocolate chip cookies. What I do remember is how it felt to bite into that warm morsel bursting with texture and flavor.
Recently, I’ve been thinking about my great-grandma a lot and what an influence she had on shaping me into the woman I am and on my own style of cooking, which is pretty much throw it together and see how it turns out. I started craving her peanut butter chocolate cookies, but knew I had to make a keto chocolate chip cookies recipe instead of the calorie-laden, carb-filled cookies of my past.
What I didn’t want to lose was the flavor. These keto cookies don’t disappoint. They’ve become such a favorite in our home that I can’t seem to make them fast enough. I whip up a batch and they’re gone before I am able to eat one or two of them. That’s okay, though. I’ve played around with this recipe until I’ve perfected it into the easiest peanut butter chocolate cookies you’ll ever make.
Peanut Butter Chocolate Cookies FAQs
These cookies are so easy to whip together and you likely have most ingredients on hand. You may have to order erythritrol or can use Swerve from the grocery store (just make sure it doesn’t have added carbs).
How do you make peanut butter chocolate cookies low carb?
The key to taking a classic recipe like old fashioned peanut butter chocolate chip cookies and making them low carb is losing the white ingredients (flour and sugar). You might wonder about the texture of these cookies without flour, but they are actually just like soft cookies.
- Preheat oven to 350ºF.
- Line a cookie baking sheet with parchment paper or use a non-stick baking mat.
- Measure and add peanut butter to a large mixing bowl.
- Stir in SF vanilla syrup.
- Add egg and mix in thoroughly.
- Add sugar substitute and mix in completely (it will start to really thicken up and won’t be completely smooth.
- Pour in chocolate chips and fold into the mixture.
- Form balls with the dough and flatten into the shape of a round cookie.
- Drop onto the parchment paper and bake for 10-12 minutes.
Are peanuts keto friendly?
Technically, peanuts and peanut butter are not strict keto as peanuts are legumes and have inflammatory properties. If you’re doing keto to get rid of inflammation in your body, you can sub in macadamia butter or almond butter instead. The cookies will have a slightly different taste, but still be delicious. I particularly like the taste of macadamia butter. Make sure your nut butter has no other ingredients than nuts and salt.
Why aren’t my keto cookies getting brown?
The cookies will not turn brown around the edges like flour cookies do. If your oven was preheated, they are done at 12 minutes tops. If it was not preheated, then touch the top lightly with two fingertips. The cookie should spring back up and not leave an imprint. Careful! I touched a chocolate chip when I made this batch and it got stuck on my finger and was hot!
How long will my low carb cookies keep?
The cookies should keep safely in a sealed container for up to a week – they never last that long around here. You do not need to refrigerate them. They should stay soft if kept covered.
Variations to Keto Chocolate Chip Cookies Recipe
There are a number of ways to adapt this recipe to match the low carb plan you’re on or your sugar substitute preferences.
- Leave out the sugar free chocolate chips and just have peanut butter cookies. Subtract 5 carbs per cookie.
- Use different nut butters for different tastes.
- Add sugar free chocolate covered candies.
- Add in nuts for more crunch.
- Use caramel syrup instead of vanilla to up the flavor.
You May Need
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Thanks so much for being a part of Lowcarb-ology!
This is the sugar substitute I use and the company I order it from. It’s a little pricey, but a little goes a long way. I like erythritol from Hoosier Hill Farm because it has zero net carbs and zero impact on blood sugar.
More Great Low Carb Cookies From Lowcarb-ology
Who doesn’t love a great cookie? Here are more low carb cookie recipes from Lowcarb-ology.
Low Carb & Gluten Free Peanut Butter Chocolate Chip Cookies
This low carb cookies recipe is one I make at least once a week. If you need something sweet and need to up your fat macros, this is the perfect choice. If you love them please give them 5 stars. 🙂
Low Carb Peanut Butter Chocolate Cookies
- Preheat the oven to 350F.
- Line baking sheet with parchment paper.
- Mix wet ingredients together (peanut butter, vanilla syrup, and egg).
- Stir in the erythritol and salt. You will have to stir for a while to get it all mixed in as the mixture will thicken noticeably.
- Fold in chocolate chips.
- Grab a heaping tablespoon of the dough and form into a ball. Flatten and place on parchment paper about an inch from each other.
- Bake for 10-12 minutes. Cookies will not brown. Remove them after 12 minutes.
- Allow to cool for at least 10 minutes before eating.
- Store in airtight container.