Chewy Low-Carb Peanut Butter Cookies

Missing cookies on keto? These chewy peanut butter cookies are soft, sweet, and so easy to make. With just five ingredients and one bowl, you’ll have a batch ready in minutes — the perfect quick low-carb treat.

Why You’ll Love These Keto Peanut Butter Cookies

• Only five ingredients – Simple pantry staples, no complicated steps.
• Soft & chewy texture – Allulose gives them the perfect bite.
• Low-carb & gluten-free – A sweet sugar-free treat that fits your goals.
• Quick & easy – One bowl, 10 minutes of prep, and they’re ready for the oven.
• Customizable – Swap peanut butter for almond or sunflower seed butter.

Ingredients & Swaps

• Peanut butter – The base of these cookies. Use unsweetened, natural peanut butter (smooth or chunky).
• Coconut butter – Adds structure and richness. You can make your own or buy it ready-made.
• Sweetener – Allulose is key to the chewy texture. It browns faster than other sweeteners, so bake low and slow. If you prefer crunchy cookies, swap with erythritol.
• Egg – Binds the ingredients together. Use one large egg at room temperature.
• Sea salt – Balances the sweetness and enhances flavor.
• Optional extras – Add 1–2 teaspoons of cinnamon, vanilla, or pumpkin spice mix for variety. You can even add some dark chocolate chips!

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Can I use a different sweetener?

Yes. Allulose gives the chewiest texture, but it also browns faster, so bake at a lower temperature. My favorite allulose brand is RxSugar - click here to get 20% off RxSugar.

If you prefer crunchier cookies, erythritol will work — just note it can have a cooling aftertaste. There’s also ongoing research about its potential effects on health. To learn more, see my breakdowns of the original erythritol study and a follow-up study here.

Can I make these peanut-free?

Yes, by using almond butter or sunflower seed butter instead of peanut. The texture will be similar, though the flavor will be slightly different. Sunflower seed butter is also great for those looking for a nut-free option. Looking for a fun Halloween treat? You can make these naturally green cookies by simply using sunflower seed butter and adding some baking soda!

Can I make these cookies egg-free?

This particular recipe needs an egg for binding, but if you’re looking for an egg-free option, try my Chewy Keto Eggless Cookies. They’re just as easy to make and have a similar soft, chewy texture.

Are these cookies good for dunking?

Yes — they’re chewy enough to hold together but still soft inside, making them perfect for dunking. Enjoy them with tea, coffee, or a cozy drink like Mocha, Hot Chocolate or Chocolate Milk.

Tips for Best Results

• Use room temperature ingredients. Cold nut butter or eggs make the dough harder to mix and shape.
• Watch the oven closely. Allulose browns quickly — bake low and slow (as directed) for chewy cookies.
• Shape evenly. Roll the dough into equal-sized balls (about 40 g/1.4 oz each) so they bake consistently.
• Flatten gently. Press with a fork to about ¹/₂-inch thick before baking for the right texture.
• Cool before moving. Let cookies firm up on the tray before transferring — they’re fragile while hot.

Storage Tips

Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them for up to 3 months. To freeze, place the cookies in a single layer on a tray until solid, then transfer to a freezer bag or container with parchment between layers. Thaw at room temperature before serving.

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Similar Recipes You’ll Love

If you enjoyed these chewy peanut butter cookies, you’ll love these other quick and easy keto desserts. All of them use simple ingredients and come together in just a few steps — perfect for when you want a sweet treat without the extra work.

• 5 Ingredient Cookies - the original, easy peanut-free keto cookie recipe!
• 5 Ingredient Lemon Cookies
• 5 Ingredient Chocolate Cookies
• 5 Ingredient Chocolate Chip Cookies
• 5 Ingredient Nut-Free Green Cookies
• Chewy Keto Eggless Cookies

Step-by-step

1. Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). For easy mixing, make sure to use ingredients that have reach room temperature. Microwave the peanut and coconut butter if too hard.

   

2. Place all of the ingredients in a mixing bowl: softened peanut butter (smooth or chunky), coconut butter, egg, low-carb sweetener (see recipe tips for alternatives), and salt.

   

3. Using a spatula, mix to combine.

   

4. Using your hands, crate small cookie dough balls (one should be about 40 g/ 1.4 oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.

5. Using a fork, press down to flatten each cookie ball until about ¹/₂-inch thick.

   

6. Place in the oven and bake for 15 to 20 minutes, until lightly browned. Keep an eye on the cookies - nuts burn faster than regular cookies. When done, remove from the oven and let them cool down.

   

7. Store in an airtight container for up to a week or freeze for up to 3 months.

   

Recipe

Chewy Low-Carb Peanut Butter Cookies

★★★★★5.0 (6 ratings)

Easy keto peanut butter cookies: soft, chewy, low-carb, and gluten-free. Just one bowl and five ingredients.

Hands on

10m

Overall

30m

Servings

10

3.6 g

Net carbs

7.5 g

Protein

16.8 g

Fat

191

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

US + metricMetricUS

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Ingredients makes 10 cookies

• 1 cup peanut butter (250 g/ 8.8 oz)
• ¹/₄ cup coconut butter (62 g/ 2.2 oz) - you can make your own
• 4 tbsp granulated Allulose (40 g/ 1.4 oz) - click here to get 20% off RxSugar
• 1 large egg
• ¹/₄ tsp sea salt
• Optional: 1-2 tsp cinnamon or vanilla powder or pumpkin spice mix

Instructions

1. Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). For easy mixing, make sure to use ingredients that have reach room temperature. Microwave the peanut and coconut butter if too hard.

2. Place all of the ingredients in a mixing bowl: softened peanut butter (smooth or chunky), coconut butter, egg, low-carb sweetener (see recipe tips for alternatives), and salt.

3. Using a spatula, mix to combine.

4. Using your hands, crate small cookie dough balls (one should be about 40 g/ 1.4 oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.

5. Using a fork, press down to flatten each cookie ball until about ¹/₂-inch thick.

6. Place in the oven and bake for 15 to 20 minutes, until lightly browned. Keep an eye on the cookies - nuts burn faster than regular cookies. When done, remove from the oven and let them cool down.

7. Store in an airtight container for up to a week or freeze for up to 3 months.

Nutrition per cookie

Carbs 7%Protein 15%Fat 78% of calories

Net carbs

3.6 g

Total carbs

9.8 g

Fiber

2.4 g

Sugars

3.1 g

Protein

7.5 g

Fat

16.8 g

Saturated fat

5.1 g

Calories

191 kcal

Sodium

159 mg · 6.9% RDA

Magnesium

95 mg · 23.8% RDA

Potassium

215 mg · 10.8% EMR

Nutrition by ingredient

Per cookie	Net carbs	Protein	Fat	kcal
Peanut butter chunky (unsweetened)	3 g	6.5 g	12.9 g	148
Coconut butter, organic, unsweetened	0.4 g	0.4 g	3.4 g	35
Allulose, natural low-carb sweetener	0.2 g	0 g	0 g	1
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.6 g	0.5 g	7
Salt, sea salt	0 g	0 g	0 g	0
Total	3.6 g	7.5 g	16.8 g	191

Serving size cookie

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian