HOW TO MAKE KETO PEANUT BUTTER COOKIES (4 RECIPES) : COCONUT FLOUR, ALMOND FLOUR, FLOURLESS & VEGAN

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Calling all peanut butter lovers! These are the easiest cookies to make with only a few simple ingredients. It takes only about 5 mins prep time, and I am sure that anyone can do this. And they are so delicious, you just can't stop at one.

I have said before that coconut flour makes great cakes, but they are not so great for cookies. But for these peanut butter cookies, they turned out crispy thanks to the solid peanut butter. I have provided 4 options here - coconut flour, almond flour, flourless and vegan (eggless) so you can pick your choice. The ones with the flours are firmer and crispier. The flourless and vegan versions are softer with melt in the mouth texture but if you bake them longer, they can become crispier. The key is that if you want a softer texture, just bake for a shorter time and for a crispier texture, bake for a longer time. I have also shown you the difference in the dough using chunky and smooth peanut butter. For all the recipes shown here, you can opt for chunky or smooth peanut butters. Of course, a good quality peanut butter would make a lot of difference.

These peanut butter cookies can be refrigerated and frozen. They can also be eaten straight from the refrigerator or freezer. You can also freeze the dough after shaping into balls so you can have freshly baked cookies anytime.

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The recipe can be viewed and printed at this link;

NUTRITION INFO
Coconut Flour Almond Flour Flourless Vegan (Eggless)
Total servings = 21 21 18 18

Per Serving (20g) ;
Net carb 1.6 g 1.7 g 1.8 g 1.8 g
Calories 72 80 83 82
Total Fat 6.3 g 7 g 7.4 g 7.2 g
Protein 2.6 g 2.9 g 3 g 2.7 g

INGREDIENTS
COCONUT FLOUR / ALMOND FLOUR VERSIONS
Coconut Flour = 16 g / 2 tbsp. OR Almond Flour = 30 g / 1/4 cup
Chunky Peanut Butter (Unsweetened) = 240 g / 1 cup
Erythritol = 60 g / 1/4 cup
Egg = 1 large
Salt = 1/2 tsp

FLOURLESS VERSION
Smooth Peanut Butter (Unsweetened) = 240 g / 1 cup
Erythritol = 60 g / 1/4 cup
Egg = 1 large
Salt = 1/2 tsp

VEGAN (EGGLESS) VERSION
Smooth Peanut Butter (Unsweetened) = 240 g / 1 cup
Erythritol = 60 g / 1/4 cup
Salt = 1/2 tsp
Flax Egg = 1 (1 tbsp. ground flaxseed + 3 tbsp. water. Stir and rest for 15 mins or until thickened)
[Note : As an option, you can add 30 g Almond flour or 16 g coconut flour]

DIRECTIONS
1. Preheat oven at 350F or 180C.
2. In a bowl, add all ingredients, mix with a spatula until well combined and a dough is formed.
3. Use a measuring spoon or cookie scoop to ensure that the cookies are of the same size.
4. Shape the dough into balls and gently flatten with hands for the chunky dough. It is more difficult to make the signature criss cross patterns with the chunky dough as it can get smashed due to its coarse texture. However, for the smooth dough, it is much easier to make criss cross patterns with a fork.
5. Bake for 12 to 16 mins. If you prefer a softer texture, then just bake for a shorter time (about 12 mins) and for a crispier texture, bake for a longer time (about 15 to 16 mins or slightly longer). It is best to set a timer for 2 mins interval so that you can check on the doneness to prevent burning.
6. Cool the cookies on a wire rack. Once they are completely cooled, they will firm up and become crispy.
7. Store in airtight containers after they are completely cooled.

[lowcarbrecipeideas]

Please see the description box below video (click down arrow on the right hand side) for full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !

[МаяДаташвили]

Thank you so much, for such variety of versions. Flourless seems to be my favourite one.

[robertmcadam]

A lifesaver thank you, 1 or 2 of these, especially in the evenings, helps me cope with the sugar cravings!

[srushtijain]

Absolutely loved this recipe. Tried the vegan options and used egg replacer instead of flaxegg. Turned out amazing. Also added a pinch of baking soda and the cookies rose beautifully!! Thanks for giving a ton of options!❤️

[FlightsUp]

I made these cookies today and that are very good and easy to make. Even my picky husband liked them!

[nancydiaz]

Excellent as always, thanks for the effort. It’s great having them together for an easy choice when making them. I love P.B. in any way! Hug from P.R. 😋🇵🇷

[ChitChatCanadian]

Just found your channel & LOVE IT🥰

[archie]

thank you so much for the recipe! 🙂 however, will it be possible to use smooth peanut butter for the coconut flour version? thanks!

[albertp.]

Hi, can I use homemade almond butter on this one? My almond butter is a bit runny compared to peanut butter, but is it possible?

Thanks

[lindamon]

Where do u find the xylitol or sugar substitute? I have stevia but the isnt it. I love how you did variations, thankyou thankyou thankyou!

[eftg]

Thank u so much!
How long can I store these cookies in an airtight container?and how long can I store them in the freezer?

[mabbim]

Love peanut butter! Which recipe gives the best crunch? Thanks.

[dera]

Where do you buy coconut flour in Malaysia? Last year tried to find in some bakery shops but couldn't find.

[bitsadinnit]

How can i choose which one to do i am a gemini

[mabbim]

Hi, would you recommend a particular almond flour? I find that most almond flours I have used do not taste very nice. I need one that is tasteless. Any ideas? Thank you

[vicsp]

Hi, how long do these cookies take to crisp up? I found them soft after 2 hours of baking them. Will they become crispy after a longer time?

[slamarrific]

Did I miss how much peanut butter to use?

[serene]

Can i use creamy peanut butter for almond flour?

[adalawad]

Whatcis If i cannot get how to replace it?

[hannahdenzel]

This is irrelevant but what is the title of the song in 2:50?