These low carb peanut butter chocolate chip cookies made with sugar free sweeteners are warm and gooey fresh out of the oven. They stay soft even when cooled. These cookies are also gluten free. They’re dietary restriction friendly for everyone in the family. These are a snack you can make every day if you want. This low carb simple cookie 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
Peanut Butter Cookie 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 kind of 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 peanut butter chocolate chip cookie bursting with texture and flavor.
Lately I’ve been thinking about my Grandma a lot and what an influence she had on shaping me into the woman I am. She also had a big influence on my own style of cooking. My cooking style is pretty much “throw it together” and see how it turns out. I started craving her peanut butter chocolate chip cookies. I knew I had to make a low carb version of tasty chocolate chip cookies 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 What I didn’t want to lose was the flavor. These low carb chocolate chip cookies don’t disappoint. They’ve become such a favorite in our home that I can’t seem to make them fast enough. Every time I whip up a batch, they are gone before I am able to eat one or two of them. That’s okay, though. I’ve played around with this low carb recipe until I’ve perfected it into the easiest peanut butter chocolate cookies you’ll ever make.
Peanut Butter Chocolate Chip Cookies FAQs
This low carb cookie recipe is so easy to whip together and you likely have most of the ingredients in your pantry. You may have to order or pick up the artificial sweetener erythritol. Or can use Swerve from the grocery store. You want to make sure that 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 sugary ingredients such as the white dry ingredients like the flour and sugar. You might wonder about the texture of these cookies without flour, but they are actually just like soft cookies.
Most of all, make sure the peanut butter you use (or other nut butter) has no added sugar. My favorite creamy peanut butter I devoured as a kid is loaded with added sugar. No wonder I loved it.
- Preheat oven to 350 degree Fahrenheit.
- Line a cookie sheet or your favorite baking sheet with parchment paper or use a non-stick baking mat.
- Measure and add peanut butter to a large mixing bowl.
- Stir in the sugar free vanilla syrup.
- Add egg and mix in thoroughly.
- Add the sugar substitute and mix in completely. Note that the dough will start to really thicken up and won’t be completely smooth.
- Pour in the sugar free chocolate chips and fold into the cookie dough 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.
How many carbs are in a peanut butter chocolate cookie?
Technically, peanuts and peanut butter are not considered strict keto as peanuts are legumes and have inflammatory properties. If you’re making keto recipes to get rid of inflammation in your body or generally want to reduce the sugar in your diet, you can substitute in macadamia nut butter, cashew butter, or almond butter instead of the peanut butter. The cookies will have a slightly different taste but still be delicious. I particularly like the taste of macadamia nut butter. Make sure your nut butter has no other ingredients (like sugar) than nuts and salt.
Why aren’t my low carb 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
The cookies will not turn brown around the edges like flour cookies do when baking. 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 the chocolate got stuck on my finger and OMG was it blazing hot!
How long will my low carb cookies keep?
The peanut butter cookies should keep safely in a sealed container for up to a week. They never last that long around my house anyway. The good news is that you do not need to refrigerate them. They should stay soft and delicious as long as you keep them covered. But if your family is anything like mine, they won’t be around for more than a day or two.
Variations to The Low Carb Chocolate Chip Cookie Recipe
There are a number of ways to adapt this recipe to match the low carb plan you’re on by using your favorite 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. You can try almond butter or macadamia nut butter for example.
- Add sugar free chocolate covered candies.
- Add in nuts to your dry ingredient for more crunch.
- Use sugar free caramel syrup instead of the sugar free vanilla syrup to up the flavor.
You May Need
The following are affiliate links. As an Amazon Associate I earn from qualifying purchases. This is used for keeping the blog up and running smoothly. Please know this does not change the price you see on Amazon.
Thank you for your help and support of Lowcarb-ology!
This is the sugar substitute I use and a link to Amazon where I order it from. It’s a little pricey, but a little goes a long way. It’s one of my favorite sweetener substitutes. I love Anthony’s Erythritol Granules because it has zero net carbs and zero impact on blood sugar. It comes in a 2.5 pound bag so you’ll have plenty on hand for all the other low carb recipes here on Lowcarb-ology.com. Find some of my favorite low carb cookie recipes below.
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 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
Ingredients
- 1 cup Natural peanut butter Make sure it's sugar free
- 1 teaspoon Torani sugar free vanilla syrup
- 1 egg
- 1/4 tsp salt
- 1/3 cup erythritol
- 1/4 cup sugar free chocolate chips
Instructions
- Preheat oven to 350 degree Fahrenheit.
- Line a cookie sheet or your favorite baking sheet with parchment paper or use a non-stick baking mat.
- 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 the sugar free 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.
I wouldn’t say peanuts aren’t keto.
Inflammation from peanuts would be something else.
I’d be more concerned about the effect of sweeteners that are better than sugar that still have impact.