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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!
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
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!
- 1 Large Egg
- 1/4 Cup Steviva or sweetener of choice
- 1 Cup Crunchy Natural Peanut Butter
- 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.