Peanut butter cookies used to be one of my favorites. Especially homemade peanut butter cookies! So I've set out to find the perfect dairy-free, gluten-free, and keto peanut butter cookie recipe and I think I've finally got it!

Super simple with only three ingredients. These cookies take just a few minutes to whip together. This recipe is a winner in all areas. It's become the recipe I turn to most when I need a little something sweet and I have nothing on hand. They're ready in a pinch and you can totally eat them warm, no need to let them cool if you don't want to.

Heads up, these are super delicate cookies. They are the perfect texture, kinda dry like a traditional peanut butter cookie. They crumble super easy so handle with care. These cookies would go great with a bulletproof coffee for a delicious and super fatty breakfast or snack!

Dairy-free peanut butter cookie with a bite out of it.

I think this recipe could work with any nut or seed butter you want to try. I think I will experiment with walnut, sunflower, and almond butter is in the future. Maybe even macadamia nut butter or coconut butter too!

These are delicious and without all the sugar! We've added the recipe to MyFitnessPal so you can easily track these against your day. Note, the nutrition calculation in MyFitnessPal includes erythritol. If you decide to give this recipe a try we'd love to know what you think. Share your reviews in the comments or on social media!

Recipe

Peanut Butter Cookies (GFDF, Keto)

Heather Cooan

These keto peanut butter cookies are so simple and so delicious. You might have a tough time only eating one!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Dessert

Cuisine American

Servings Servings

Calories 106 kcal

Ingredients

▢ 1 Large Egg
▢ ¼ Cup Steviva or sweetener of choice
▢ 1 Cup Crunchy Natural Peanut Butter

Instructions

Pre-heat oven to 350 degrees.
Mix all ingredients in a bowl. I use a hand mixer, but you can mix with a spoon.
Roll dough into 1 inch balls and place on greased cookie sheet.
Press balls with a fork in a crisscross pattern.
Bake cookies for 15 minutes.
Let cool and enjoy.

Notes

Note: Nutrition facts calculated without erythritol.

Nutrition Facts

Calories:106kcalCarbohydrates:4gProtein:5gFat:9gFiber:1g

Did You Make this Recipe?I'd love to see how it came out. Mention @HeatherCooan or tag #heathercooan!

Comments

5 from 1 vote (1 rating without comment)

Tell Me What You Think

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Mary says

June 16, 2019 at 3:49 pm

Have had this recipe for awhile and in fact, made a batch this morning..........always have them on hand for my sweet tooth..........thanks for bringing them back to the front.........
Heather Cooan says

June 17, 2019 at 12:04 pm

Absolutely! This is one of my go-to recipes when I get sweet cravings. They're just so fast and easy to whip up!
Susanne says

October 04, 2019 at 6:40 am

Curious....your description of the cookie says 2 net carbs per cookie, but the nutritional analysis shows 0.2 per two cookies.

Which is it?
Heather Cooan says

October 04, 2019 at 7:53 am

Hi Susanne! Good eye! Both calculations are correct. One includes erythritol and one does not. Some count sugar alcohols and some do not, you'll have to decide which way you want to go for your personal plan. I've updated the post for clarification.