Keto Peanut Butter and Chocolate Cookies

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5 from 5 reviews

Author: Demeter | Beaming Baker
Total Time: 29 minutes
Yield: 17 cookies 1x

Description

These keto peanut butter and chocolate cookies boast crispy edges and moist, peanut-buttery flavor. Melt-in-your-mouth texture with indulgent, buttery centers and melty chocolate chips for the best keto peanut butter chocolate chip cookies!

Ingredients

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Keto Peanut Butter and Chocolate Cookies

1 cup unsalted, creamy natural peanut butter
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisked together, set for 15 minutes)
1/2 cup low carb granulated sweetener
3/4 teaspoon baking soda
1/2 teaspoon pure vanilla extract (optional)
1/4 teaspoon salt (optional)

Add-ins

1/2 cup keto chocolate chips

Topping

3–4 tablespoons keto chocolate chips

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Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
In a medium bowl, add all ingredients. Using a rubber spatula, fold until very thoroughly mixed. Fold in keto chocolate chips.
Using a medium scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart.
Press Topping keto chocolate chips into the tops of each cookie. Using the bottom of a flat glass cup, press down on the top of each cookie a little less than ½ way until flat, but still thick. Cookies will spread a bit during baking, so leave some space between cookies and do not flatten cookies too much.
Bake for 12-16 minutes. Mine took 14 minutes. Transfer cookie sheet to cooling rack and allow to cool for 20 minutes—do not remove from sheet for 20 minutes, as cookies are a bit soft. Then, if desired, transfer cookies directly onto the cooling rack until completely cooled. Enjoy! Storing notes below.