Flourless Peanut Butter Chocolate Chunk Cookies 🥜 gluten free & keto

31 comments

  1. 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!
    Thanks!

  2. 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 😀

          • Paola says:

            The mystery of the splitting cookies 😂! So happy it worked out this time Lujain! xo!

  3. Lujain says:

    Dear Paola
    How many eggs should I add? Eggs were written in the instructions but not in the ingredient list.
    Thanks

  4. 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

    • Paola says:

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

  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.

  6. 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!

  7. 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!

  8. 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.

  9. 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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