Best Keto Friendly Peanut Butter Cookies Recipes

KETO PEANUT BUTTER COOKIES

Steps:

• Pre-heat oven to 350F.
• Add all the ingredients to a medium-large mixing bowl. Stir with a spatula until fully and mixed through. The batter will be runny at first and get harder as it is mixed.
• Scoop out dough using a cookie scoop and shape it into a ball. Place on a baking sheet and flatten with a fork. Drizzle with salt if desired.
• Bake 12 minutes. Cool for 10 minutes before serving.

KETO PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees and grease a cookie sheet. Combine all the ingredients in a large bowl and mix well. Roll into about 1-inch balls and use a greased fork to press flat. Bake for 10-12 minutes then remove from the oven and let sit on the pan to cool for about 5 minutes. Cookies won't look finished at first. You must wait for them to cool for the best results.

KETO-FRIENDLY* PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir peanut butter, sugar replacement, baking soda and egg until blended. Stir in chia seed, baking chips and peanuts.
• Shape into 22 (1 1/4-inch) balls. On lined cookie sheets, place balls 2 inches apart. While gently holding ball, carefully flatten each in crisscross pattern with fork.
• Bake 8 to 10 minutes or until edges are set. Cool completely on cookie sheets, about 30 minutes. Remove from cookie sheets to cooling rack. Store covered in airtight container.

4-INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

KETO-FRIENDLY* ALMOND SHORTBREAD COOKIES

Steps:

• In food processor, place almond flour, coconut flour, sugar replacement and salt. Pulse until combined. Add butter, cream cheese and almond extract; pulse 8 to 10 times or until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate about 1 1/2 hours or until firm.
• Heat oven to 350°F.
• Place chilled dough between two pieces of parchment paper; roll into 10x8-inch rectangle, about 1/4-inch thick. Peel top piece of parchment paper off dough.
• Cut into 8 rows by 4 rows. Place rectangles 1 inch apart on ungreased large cookie sheets. Prick with fork, if desired.
• Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.