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Flourless Peanut Butter Chocolate Chunk Cookies 🥜 gluten free & keto


  1. Amanda S Carr says:

    Not only THE BEST keto peanut better cookies ever..the best just regular ookies ever!!! So much more rich a d decadent then flour based cookies
    Simply put YUM!!
    I have to hide them from my husband ( and let’s face it, I have to hide them from myself as well)
    So he only eats one or two a night and not the whole batch!
    Thank you So Much for this receipe!!!!!

  2. Arloe Scott says:

    The first time I made these, they were super delicious, though they spread more than I had hoped and I found them to be slightly too delicate (as some other readers have noted). I wanted a PB cookie that felt a bit heftier to better mimic my favourite “normal” PB cookie recipe. This time, I added 2 tbsp of almond flour and 1 tsp of xanthum gum to the mix and they came out SPOT ON. My non-keto husband can’t stay away from them – I keep having to remind him that they are loaded with fat!

  3. andrea says:

    Hi! I’ve been making these cookies every week for the past month or two. They have become an obsession of mine. I love to crumble them up over some low carb ice cream. So good! My question is, since I’ve been making them so much, I’m wondering if I could make a double or even triple batch of the dough and freeze it to save me a little time during the week when it’s time to make some more of these delicious cookies! Any tips or ideas would be greatly apprectiated. I can’t wait to try more of your recipes.

      • Sarah Grandy says:

        Hi Paola,
        Love your recipes I am a bit confused on the flourless peanut butter cookies swerve and peanut butter have a lot of carbs. Swerve has 4g carbs and 4g erythritol for 1tsp, the recipe calls for 1/2cup. All natural peanut butter has 7g carbs, 3g fiber and 2g sugar for 2Tbsp. Which is 9carbs total minus 3 fiber so 6 carbs total. The recipe asks for 1 cup of peanut butter. I just don’t see how the cookies could be 1 carb per cookie unless they are the size of a quarter? Am I doing the calculations wrong?

  4. Ab says:

    These look so yummy! Quick question about any cookies in general – does using allulose get cookies to crisp up? I’ve tried with xylitol and even after 24 hours they’re always still soft!

    • Paola van der Hulst says:

      Hi Ab! Unfortunately I’ve found that allulose behaves mostly like xylitol and doesn’t get properly crisp :-S

      • AB says:

        Thanks Paola! I ended up just trying these with xylitol and the taste is fantastic but after i put the peanut butter in the dough got super crumbly, I thought it would hold together after baking but after 48 hours its still super crumbly, doesn’t hold like a cookie? Any tips or ideas what went wrong? I know part of it is the xylitol but I’ve done your double chocolatechip cookies with xylitol and though they were soft they still held together! I ended up just eating these like cereal with a spoon LOL!

        • Paola van der Hulst says:

          I think the issue then could’ve been your peanut butter? If it got crumbly then I think you maybe added a type that had some of the fat removed possibly? I’m just brainstorming here as my peanut butter is pretty much liquid at room temp so when I add it the cookie dough has to go in the fridge to be able to scoop it out.

          Xylitol does lead to soft cookies, but as you say, it sort of sets after a day. I hope this helped xo!

          • AB says:

            THank you so much for always taking the time to reply! I know you’re super busy but you always help with troubleshooting which is much appreciated!!!!!

            I just made these again and this time i opened a new peanut butter and used all the top oil as part of the measurement and they turned out so much better! No crumbly dough at all! I think last time I had taken the peanut butter straight from the fridge so it was all dry and crumbly anyway!

  5. AB says:

    Super excited to make these! Quick q – in general for using allulose for any cookies do they crisp up as well as erythritol? I’ve tried xylitol in your cocoa cookies and the choc chip but it never crisps even over 24 hrs!! Haha. Thanks!

  6. Riza says:

    OMG! This cookies are the best keto cookies I’ve had. I made 9 cookies out of it and I made my own chocolate chips. The cookies that I made are big and I forgot to flatten it out, but it still turn out good. I baked it for 15 mins.❤️

  7. Juanita says:

    So I accidentally bought regular peanut butter. Can I still use it in this recipe if I add some extra oil? And if so, what kind would you suggest?

  8. Ana says:

    Hi, I.ve just tried baking these and for once (I’m a slightly clumsy / spur-of-the-moment baker) the look exactly like in the photos…. but even once completely cooled they’re super soft! I can’t pick them up without using 2 hands, or I end tearing up bits.
    Do you know what I maybe done wrong? I’ve had the, in for 14min total, but they just don’t harden up!

  9. Lujain says:

    Amazing flavor I made my own peanut butter and followed the recipe to a T however after I added my peanut butter the mixture sperated to solids and oil I was pretty nervous, I carried on and formed the dough into balls and they went straight into the oven since they were so solid I feared they would be too dry , however thankfully they survived and the flavor was amazing. My question do you think if I added the peanut butter after creaming the sugar and the butter this problem would be solved ? Or do you have any other idea.
    Thanks for the amazing recipe.

    • Paola says:

      I’m not 100% sure what you mean, you are supposed to add the peanut butter last (after creaming the butter, adding in the egg).

      1. Cream butter in a large bowl with an electric mixer. Add in sweetener and continue to beat until light, fluffy and thoroughly mixed.
      2. Mix In vanilla extract, baking soda and salt. Add egg and mix until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth). Mix in peanut butter and beat until thoroughly incorporated. If your mixture is too runny now (ours was), wait to add the chocolate chunks post chilling (or they’ll sink to the bottom..!).

      • Lujain says:

        the instructions were pretty clear and easy to follow, my problem was when I added the peanut butter last the whole thing separated and I had creamed the butter with the sugar very well, I used sukrin gold as sweetener, I wonder if this was the problem🤔 there was about one cup of liquid (oil) remaining in the bowl after forming the balls. But thanks anyways my mom loved them which was the main goal. Thanks🤗

        • Paola says:

          Lujain I’m sorry I missed your follow-up! In all honesty I’m not sure what happened…! All I can think of is that the oil form your peanut butter split? But I haven’t seen that happen in cookies.. I’m so sorry I couldn’t be more help!

          • Lujain says:

            Ok so just another update! I made those cookies again and they didn’t spilt this time ! The first time I added the natural pb to the recipe right after I made it , this time however I put the peanut butter in the fridge for two days before adding it to the recipe! So this was a fix for me yay 😀

  10. 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

      • Nat Be says:

        Thanks! I use alot of your recipes and sometimes change the “toppings”but my calc never calculates the same. Thanks for the info, I’m going to check out that plugin.

        I made these cookies last night and they were fantastic even though they didn’t crisp up. They came out more like soft baked cookies. 🙂

    • Paola says:

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

  11. 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.

  12. 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!

  13. 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!

  14. 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.

  15. 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!

    • 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!

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