Are you starting a healthy reset this week? It can be hard to skip the sweets. These keto peanut butter cookies are the perfect solution. They are simple, fast, and very satisfying.
You likely have everything in your kitchen right now. This recipe delivers a warm, nutty treat in minutes. It is a great way to stay on track. You will love how they melt in your mouth.
Why This Recipe Is a Winner
This recipe is a total winner for busy families. You only need five basic pantry staples. It is a great budget-friendly snack option. There is no flour or added sugar here.
The protein keeps you full between meals. Everyone will love the rich, creamy taste. It fits perfectly into a low-carb lifestyle. You can feel good about serving these to kids.
Simple Method
You will love how easy this is. Just mix everything in one medium bowl. The dough comes together in seconds. No fancy equipment is required today. It is a beginner-friendly baking project. You can even let the kids help.
Ingredients You’ll Need
These cookies use simple, wholesome ingredients you can find anywhere.
- 1 cup (250g) Creamy natural peanut butter (unsweetened)
- 1/2 cup (96g) Granulated monk fruit or erythritol sweetener
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
Step-by-Step
- Preheat oven to 350°F (175°C) and line a heavy-gauge baking sheet with parchment paper or a silicone mat.
- In a medium mixing bowl, combine the peanut butter, granulated sweetener, egg, vanilla extract, and salt.
- Stir the mixture vigorously with a spatula until the ingredients emulsify into a thick, cohesive dough.
- Using a tablespoon or small cookie scoop, portion the dough into 12 equal spheres (approximately 30g each) and place them on the prepared sheet.
- Apply a fork to the top of each dough ball to create a traditional criss-cross pattern, compressing the cookie to a uniform 1/2-inch thickness.
- Bake for 10 to 12 minutes until the edges exhibit slight browning while the centers remains soft.
- Remove from heat and allow the cookies to cool completely on the baking sheet for 15 minutes to ensure structural setting.
Best Ways to Enjoy It
Serve these with a cold glass of milk. They are perfect for a quick snack. Bring them to your next neighborhood potluck. Everyone will ask for the recipe. They look beautiful on a simple platter. You can even enjoy one for breakfast.
Keep It Fresh
Store these in an airtight container. They stay fresh at room temperature. You can also freeze them for later. Just grab one when you need it. They thaw out very quickly. This makes meal prep so much easier.
Tips for Best Results
- Use creamy natural peanut butter for the best texture.
- Let them cool completely before you touch them.
- Do not overbake the cookies in the oven.
- They should still be soft in the middle.
- Double the recipe for a holiday crowd.
- Add a pinch of flaky salt on top.
- Make sure your egg is at room temperature.
- Press the fork gently to avoid sticking.
Ways to Switch It Up
- Mix in some sugar-free chocolate chips.
- Try almond butter for a different flavor.
- Add a dash of cinnamon for warmth.
- Dip half the cookie in melted dark chocolate.
Common Questions
Can I make these ahead of time?
Yes, the dough keeps well in the fridge. You can bake them whenever you are ready. They are great for entertaining guests.
Will my kids like these?
They are a huge hit with children. They taste just like traditional cookies. Most people cannot tell they are sugar-free.
Why are my cookies crumbly?
They likely need more time to cool. These cookies set as they reach room temperature. Patience is key for the best texture.
I hope these cookies make your week easier. They are a wonderful treat for any day. Enjoy every single nutty bite!
— Lidia
Ingredients
- 1 cup (250g) Creamy natural peanut butter (unsweetened)
- 1/2 cup (96g) Granulated monk fruit or erythritol sweetener
- 1 large Eg g
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Sal t
Instructions
- Preheat oven to 350°F (175°C) and line a heavy-gauge baking sheet with parchment paper or a silicone mat.
- In a medium mixing bowl, combine the peanut butter, granulated sweetener, egg, vanilla extract, and salt.
- Stir the mixture vigorously with a spatula until the ingredients emulsify into a thick, cohesive dough.
- Using a tablespoon or small cookie scoop, portion the dough into 12 equal spheres (approximately 30g each) and place them on the prepared sheet.
- Apply a fork to the top of each dough ball to create a traditional criss-cross pattern, compressing the cookie to a uniform 1/2-inch thickness.
- Bake for 10 to 12 minutes until the edges exhibit slight browning while the centers remains soft.
- Remove from heat and allow the cookies to cool completely on the baking sheet for 15 minutes to ensure structural setting.
