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!
These cookies are super simple with only three ingredients. They 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 easily, so handle with care.
QUICK REFERENCE
📋 WHY THIS PEANUT BUTTER COOKIES RECIPE WORKS
- Only three ingredients - nothing fancy needed.
- Ready in a pinch - perfect for a sudden sweet craving.
- Fits nearly every plate - gluten-free, dairy-free, and keto.
- No cooling required - eat them warm straight out of the oven if you want.
🥘 INGREDIENT NOTES
- Egg: Helps bind the dough together.
- Stevia or Sweetener of Choice: I use Stevia, but feel free to use your preferred sweetener. Just know that plain stevia on its own can leave the dough dry, so a blend like Stevia or an erythritol-based sweetener tends to give a better texture. Also note that net carb counts can vary depending on whether a sweetener like erythritol is subtracted along with fiber. Some nutrition calculators exclude sugar alcohols entirely, while others count them fully, so don't be surprised if you see slightly different numbers depending on the source.
- Crunchy Natural Peanut Butter: This forms the base and flavor of the cookie.
📖 VARIATIONS
I think this recipe could work with any nut or seed butter you want to try. I'll experiment with walnut, sunflower, and almond butter in the future, and maybe even macadamia nut butter or coconut butter too!
🔪 INSTRUCTIONS
Step 1: Preheat the oven to 350 degrees. Add all ingredients to a bowl.
Step 2: Mix ingredients. I use a hand mixer, but you can mix with a spoon.
Step 3: Roll dough into 1-inch balls and place on a greased cookie sheet.
Step 4: Press balls with a fork in a crisscross pattern.
Step 5: Bake cookies for 15 minutes. Let cool and enjoy.
🍴 HOW TO SERVE
These would go great with a bulletproof coffee for a delicious, super-fatty breakfast or snack, or crumbled over low-carb yogurt for the same effect. If you want something more indulgent, sandwich a scoop of your favorite keto ice cream between two cookies for a treat that feels like dessert.
🥣 STORAGE
Store in an airtight container at room temperature for up to 5 days. Handle gently when moving them in and out of storage, since they're delicate and crumble easily.
💭 TOP TIP
Let the cookies cool on the baking sheet for a few minutes before moving them. They firm up as they cool, which makes them much easier to handle without crumbling.
👩🏻🍳 RECIPE FAQS
This is a debated topic. Peanuts are technically a legume rather than a true nut, which is why some people following keto choose to avoid them, while others consider peanut butter fine in moderation since it's relatively low in carbs and high in fat.
Yes, you can freeze these for up to 2-3 months. Let them thaw at room temperature before enjoying.
This hasn't been tested in this specific recipe, but chia eggs and flax eggs are common egg substitutes in similar cookie recipes, so they may be worth experimenting with if you need an egg-free version.
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Did you try this recipe? Please leave a 🌟 star rating and let me know what you thought in the comments below. I love hearing from you!
Recipe
Peanut Butter Cookies
Ingredients
- 1 Large Egg
- ¼ Cup Steviva or sweetener of choice
- 1 Cup Crunchy Natural Peanut Butter
Instructions
- Preheat the oven to 350 degrees. Add all ingredients to a bowl.
- Mix ingredients. I use a hand mixer, but you can mix with a spoon.
- Roll dough into 1-inch balls and place on a greased cookie sheet.
- Press balls with a fork in a crisscross pattern.
- Bake cookies for 15 minutes. Let cool and enjoy.
Mary says
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
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
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
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.