Flourless Peanut Butter Chocolate Chunk Cookies 🥜 gluten free & keto

19 comments

    • Paola says:

      Hi Meghan! I think coconut butter would be a better choice as it’s not a pure oil. Haven’t tried it though, so cannot guarantee xo!

  1. Jo Lee says:

    My only regret is that I didn’t double the batch! I made them yesterday and the whole family dug in merrily. Such a fantastic and easy recipe.

    Mine didn’t spread too much (who cares?!), but I hadn’t thought about doing peanut butter at home before! Will do them next weekend again after I buy some peanuts

    • Paola says:

      Lol that’s awesome!! So happy you enjoyed Jo! And yup on the peanut butter, it varies so much from brand to brand that cookies will inevitably vary also in look. And making it homemade is a sure way to save a lot! 😉 xo!

  2. Bláithín says:

    These are AMAZING. They are the first Keto cookies that I have truly loved, that are not a substitute for the real thing, but tastes like the real thing. But I don’t think I cooked them long enough because they are really soft/ delicate and prone to breaking even after cooling. I used lakanto as my sweetener since it’s my favorite, but used a little less than 1/2 cup since I find it sweeter than swerve or regular sugar.
    Anyway- I just wanted to say thank you so much. I have only recently come across your blog- I could just tell I had come across real talent from reading your recipes. Also your comments that stevia and chocolate don’t work as a flavor profile! In the last week i’ve done the granola (which I love with Greek yogurt) and now these.
    Lastly, I had come across burgeoning research that was starting to look at varying carb levels among diabetics instead of staying consistently in Ketosis, but hadn’t found any specifics until I went looking again after reading you mention it. With the exception of Dr Mercola on the web (he does Keto but one to two days of carb levels of 100-150g) the only blogs I could find that seem to mention much about it are seemly for weight trainers. I was wondering if that is a blog entry you would consider doing- how you tend to eat on a higher carb day? I had noticed a few times when I “cheated” my blood glucose level was not just not out of control but ideal- but when I have tried to intentially replicate (for the last couple of weeks) I haven’t been successful.

  3. Lydia D. says:

    There you go again kicking ass with another great looking recipe! Although I have a special way of making peanut butter cookies: I leave out chocolate! I shape the dough into one big log, fold some cardboard around it and with a few squeezes, shape the dough into an “I love Lucy” looking bread loaf. Once chilled, I slice, bake, and after they cool, I sandwich with sugar free jam (I am a fool for grape!)! I don’t use any other type of peanut butter than natural, the others (Jif, Skippy, etc.) taste like a mouthful of crisco, yuck! If I find this spreads too much to retain it’s bread slice shape, I will adjust by adding defatted peanut flour that is being sold as “powdered peanut butter”. Thank you for this, I look forward to trying it out!

  4. Kathy says:

    These are great! Really delicious, melt in your mouth and taste like a Snickers bar. I can’t stop eating them! I’m glad I froze half the batch so I don’t devour them all in a weekend. I didn’t seem to need to freeze the mixture prior to baking as it held together pretty well, but it could be because the temp is a bit cold at the moment. I’ll compare with how the frozen batch goes when I stick them in the oven (soon). My neighbours who aren’t low carb loved them too. Thanks for the recipe! xo

    • Paola says:

      That’s so wonderful to hear Kathy! I get you on the freezing, I find these cookies hard to resist 😉

      And on the freezing pre-bake, it might just be that I’m baking at super high altitude so cookies tend to spread out SO much. Maybe you guys at sea level don’t need the 15 minutes pre-bake. Though I still suggest it just in case! xo and thanks so much for reporting back!

  5. Sheila says:

    I can’t begin to explain how happy these cookies have made me! I’m trying really hard with keto for a number of reasons and my biggest struggle is my sweet tooth. There’s a lot of keto desserts out there , but there’s something about almond flour in desserts that just doesn’t taste right after a couple days. But these! These are AMAZING! I’m so happy they don’t have almond flour in them, they taste so good. I’m also a little iffy about Swerve, so I used Lakanto, just over half a cup. My cookies didn’t spread the first time, so I didn’t freeze the next tray and just smashed them down really well and they were great.

    • Paola says:

      Either will probably work just fine, but if you’ve experienced grittiness in the past maybe go for powdered xo

  6. Nat Be says:

    I’m sure you’ve been asked numerous times but what nutritional calculator are you using? My macros never total up the same.

    • Paola says:

      Hi Nat! It’s a special plugin for recipe developers (and I still double check everything, though it’s generally fairly spot on). What’s usually the case, is that some peeps count in the sugar alcohols as carbs and I subtract them (which is common practice) xo

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