EASY-PEASY PEANUT BUTTER COOKIES (low carb, paleo options)
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I absolutely love these low-carb peanut butter cookies. Slightly crunchy on the outside. Soft and chewy on the inside. Ridiculously tasty and easy to make. So, YES, you want to try them!
The base recipe has only 3 ingredients. That’s right — just 3! However, I have provided a few different add-ins below, so see what suits your fancy. Perhaps not surprisingly, the “Kitchen Sink” cookies were a TOTAL hit with my kids!
Suzanne (Snack Attack Blog) tried these using flax egg and almond butter, and they were a hit with her taste-testers, too! For a nut-free option, check out my Easy-Peasy Tahini Cookies here.
Easy-Peasy Peanut Butter Cookie Recipe (low carb)
Ingredients for 12 cookies:
Vegan Paleo version using almond butter and flax eggs. Photo credit Suzanne @snackattackblog.
1 cup drippy natural peanut butter (or substitute cashew or almond butter)
1/2 cup Swerve Brown sugar-free sweetener or Lakanto Golden sugar-free monkfruit sweetener
1 pasture-raised egg (or 2 flax eggs, see note below*)
1 tsp pure vanilla extract (optional)
1/2 cup sugar-free dark chocolate chips (I like to use Lily’s Sweets), white chocolate chips, or chopped nuts (optional)
Maldon salt flakes for sprinkling on top (optional)
*Note: To make the flax eggs, combine 2 Tbsp ground flax with 5 Tbsp warm water, and allow the mixture to sit for 10 minutes until it has a gloopy, egg-like consistency.
Directions:
Preheat oven to 350°F and line a cookie tray with parchment.
Put peanut butter, sweetener, egg, and vanilla into a large bowl. Beat together until smooth. Fold in chocolate chips.
Roll dough into 12 balls. Place on tray (I used 2 trays to spread them out more) and press down gently with a fork.
Bake for 8-12 min, until just golden brown around the edges (see note below*). As soon as they come out of the oven, sprinkle top of baked cookies with some sea salt flakes if desired.
Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
*Note: All ovens are a little different. The first time you make these cookies, watch them closely to determine the cook time that works best for you. The key with these is to slightly under-bake them so they get that nice crispy outside and soft, chewy inside.
Easy-Peasy Peanut Butter Cookies can be stored at room temperature for a few days, in the fridge for a week, or in the freezer for 1 to 2 months. I actually love them straight from the freezer, but my kids like to warm them up and crumble them on top of their smoothies or ice cream.
“Kitchen Sink” Version (non-keto)
Ingredients for 12 cookies:
1 cup drippy natural peanut butter (or substitute cashew or almond butter)
1/2 cup Swerve Golden sugar-free sweetener
1 pasture-raised egg (or 2 flax eggs as above)
1 tsp pure vanilla extract (optional)
1/3 cup chopped toffee pretzels
1/4 cup vegan mini vanilla marshmallows (whole or cut in half for smaller pieces)
2 Tbsp dark chocolate chips
2 Tbsp white chocolate chips or dried cranberries
2 Tbsp chopped macadamia nuts or nuts of choice
Maldon salt flakes for sprinkling (optional)
Directions:
Follow the directions above, folding in the pretzels, marshmallows, and nuts with the chocolate chips.
