3 Ingredient Peanut Butter Cookies

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You'll be pleasantly surprised how simple and delicious these 3 ingredient Keto Peanut Butter cookies are! We like to add chocolate chips to ours, but keep it classic if you'd like. These cookies bake up crunchy, but read the notes below for tips on making a softer cookie

2 NET CARBS PER COOKIE

Prep Time10

Cook Time9

Total Time19

Course: Dessert

Cuisine: American

Keyword: 3 ingredient peanut butter cookies, flourless peanut butter cookies, healthy peanut butter cookies, keto peanut butter cookies

Servings: cookies

Calories: 80kcal

Ingredients

1 cup peanut butter no oils or sugar added (peanuts and salt only), sub almond butter or sunflower seed butter for lower carbs
1/2 cup monk fruit sweetener
1 egg
mini chocolate chips or dark chocolate, optional
1/4 teaspoon sea salt *use if your nut butter doesn't not have salt added

Instructions

Preheat the oven to 350º F.
Line a baking tray with parchment or a silicone baking mat.
In a medium sized mixing bowl, add peanut butter, monk fruit sweetener, and egg. Stir the ingredients to combine into a cookie dough. At first, the dough will seem too wet, but continue stirring until a thick batter forms.
Roll the dough into 2 tablespoon sized balls, and place them out onto the prepared baking tray.
Flatten the cookies with a fork. The cookies will not spread while baking, so flatten them into the shape you'd like your cookies to be when baked.
Bake the cookies for 9 minutes. See notes about making a softer cookie.

Notes

*Nutritional information does not include optional chocolate chips.

Tip #1: Use a natural nut butter

Whatever nut butter you use — peanut, cashew, almond or sunflower seed — be sure to choose a natural kind that doesn’t have added sugars or oils. These are not only an unhealthy addition to your cookie, but the recipe won’t turn out the same if there are other ingredients in the mix.

Tip #2: Lower the Carbs

Almond and sunflower seed butter are both lower in carbs than peanut butter. Make this swap for cookies with 1 net carb per cookie. Be sure your nut butter is not sweetened!

Tip #3: Make these vegan

These cookies also work with vegan egg substitutes. You can use 1 tablespoon of chia seeds or 1 tablespoon of flax seed meal plus 3 tablespoons of water. Allow the seeds and the water to sit mixed together for about 5 minutes so that the seeds “gel” with the water, and then add it in place of the egg. Store bought egg replacements work as well.

Tip #4: Instead of a crunchy cookie, make a soft cookie

This is done simply by lowering the baking time! After 9 minutes, these cookies will come out of the oven soft but will crisp up as they cool. Bake these for 6-7 minutes and then remove them from the baking tray as quickly as possible to stop the baking and make a softer cookie.

Nutrition