Flourless low carb peanut butter cookies – easy, quick and only 4 ingredients needed. Perfect for low carb and keto diets. Gluten free and sugar free!
We’re all about back to basics today with this fabulous 4 ingredient low carb peanut butter cookies recipe!
There are a number of reasons why you’ve got to try it ASAP:
We’ve just survived December. Which with Christmas, parties, gingerbread-this-and-that and 10 kilo turkeys can become ex-haus-ting. After the last hurrah that is New Year’s eve, January is a most welcome change. I’d love to be that person who screams “another five course dinner with three types of wine? Bring it on, baby, and don’t forget the giant cheese board!” But, to be honest, at this moment I’m kinda glad I can go back to simple and easy food. 4 ingredients in a recipe? Yes, please.
Eating simple has nothing to do with denying yourself a treat. If there are people around you who stop anything fun in January, keep a safe distance until February. Or tell them to finally start eating low carb. Because if you snack on a cookie that’s packed with healthy fats instead of sugar, January suddenly feels totally okay. We all need a treat now and then to brighten up our day 🙂
The wonderful main ingredient in this recipe. Peanut butter + me = love. True story – I could eat it every day! It tastes amazing, it’s a great source of protein, potassium and fibre and it’s pleasingly filling. My friends, these low carb peanut butter cookies are a super delicious energy booster.
I’d been wanting to make peanut butter cookies for a while, after trying out and gobbling up a number of other nutty cookies including these Italian Walnut Kisses, my Hazelnut Low Carb Keto Cookies and these Sugar Free Keto Pecan Cookies. Please do not point out that a peanut is not a nut but a legume. I do know that. In my book, peanuts are welcome to live alongside almonds, pecans and the like. Let a nut be a nut.
Now, let’s delve into the recipe details.
To make low carb peanut butter cookies, you need NO SPECIAL EQUIPMENT. In fact, you can mix the dough in a bowl with a fork. And then lick it (the fork). See? No labour-intensive cleaning of blenders/food processors = more fun!
All ingredients go in as-is, and in any order you like. Some cookie recipes require that you beat egg whites stiff, or that you mix your dry ingredients before adding the wet and if you don’t – you might as well start again. Here, you throw in your 4 ingredients (or 5, if you want to add cinnamon) in any order you like. YOU JUST CAN’T GO WRONG. Guys, this recipe is easy on the brain.
The ONLY ever-so-slightly challenging part of this recipe is the creation of those pretty criss-cross markings on top of the cookie. Naturally they are not essential at all, so if you cannot be bothered, by all means, don’t. But if you want to post your cookies on Instagram, wow your crowd or just feel up to it, wet your fork before you get going and clean/wet again as you work your way through the batch. This prevents the cookie dough from sticking to the fork.
If you want a cookie that’s soft in the centre, bake for around 8 minutes. If you prefer a crunchy one, leave it in the oven for 10 minutes. And don’t panic when they’re all soft freshly out of the oven.
Patience. They firm up as they cool down.
The one essential thing I’d recommend is to get hold of a decent peanut butter. Often, brands add palm oil and sugar. Here in the UK there are several brands that sell peanut butter that contain only one ingredient – peanuts. Make sure you check the label before you buy!
Last but not least, this recipe is easily customisable. You could add sugar free chocolate chips, for example. Dip one half in melted chocolate. Or use smooth peanut butter instead of crunchy.
If you love peanut butter as much as I do, you should definitely also check out this chocolate peanut butter freezer fudge. Equally simple and equally delicious.
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10 minPrep Time
10 minCook Time
20 minTotal Time
5 based on 7 review(s)
- 1 cup (250g) crunchy peanut butter (100% peanuts)
- 1/2 cup (100g) granulated sweetener (I used erythritol)
- 1 large egg
- pinch of sea salt
- optional: 1/2 tsp cinnamon
- Preheat oven to 180 Celsius / 350 Fahrenheit.
- Put all ingredients in a bowl and mix with a fork.
- Roll small balls of dough (ca 15g each) with your hands (or use a small cookie scoop) and flatten them on a baking sheet.
- Wet a fork and press on cookies to create a criss cross pattern.
- Bake 8 -10 minutes, until the edges are firm. (8 minutes = soft centre, 10 minutes = overall crunchy)
- Let cool completely before eating. They are very soft when just out of the oven, but will become crunchy once cooled.
- Store in an airtight container.
Try getting hold of a peanut butter that contains 100% peanuts and nothing else. If you have a food processor, you can even make your own. I mixed a bit of sea salt into the dough and sprinkled a bit more on top. It's the salted caramel effect - sweet and salty together are just crazy good.