Okay, let’s talk about a cookie that seriously changed the game in my kitchen. Picture this: I was deep into my low-carb journey, craving something sweet and satisfying, but everything felt like it took ages to make or required a million weird ingredients. Then, messing around one afternoon, aiming for a simple peanut butter cookie, I stumbled upon this golden combination. It was one of those happy accidents – minimal fuss, maximum peanut butter goodness, and ready in under 20 minutes? Sign me up! These Low Carb Keto Golden Peanut Cookies have been a staple ever since.
Whether you’re living the keto life, watching your carbs, need a gluten-free treat, or honestly, just really love peanut butter, you need these cookies in your repertoire. They’re unbelievably simple, taste like pure comfort, and bake up so fast you can satisfy a craving almost instantly.
Why This Recipe is a Keeper
So, what makes these cookies stand out?
- Seriously Simple: We’re talking 5 main ingredients (plus vanilla and salt!) stirred together in one bowl. No fancy equipment, no complicated steps. It’s almost dangerously easy.
- Big Peanut Butter Flavor: Using crunchy peanut butter gives these cookies an amazing texture and that rich, nutty taste we all adore. They truly deliver on the peanut butter promise.
- Keto & Gluten-Free Friendly: Designed specifically to be low-carb and keto-compliant (around 1.5g net carbs per cookie!), they also happen to be naturally gluten-free. Win-win!
What You’ll Need
Gather up these simple ingredients:
- 7/8 cup Crunchy Peanut Butter (about 225g): Go for the good stuff – 100% peanuts, no added sugar or oils. This keeps the carbs low and the flavor pure. Smooth works too, but crunchy adds great texture!
- Scant ½ cup Granulated Low-Carb Sweetener (about 90g): Choose one that measures like sugar. Erythritol or an erythritol blend (like Swerve or Lakanto) is perfect here.
- 1 Large Egg: This binds everything together.
- ½ teaspoon Vanilla Extract: Because vanilla makes everything better.
- Pinch Fine Sea Salt (about 1/8 tsp): Balances the sweetness and enhances the peanut butter flavor. Don’t skip it!
Let’s Bake Some Cookies!
Ready for cookie magic? It happens fast!
- Get Ready: First things first, preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat – this prevents sticking and makes cleanup a breeze.
- Mix It Up: Grab a medium bowl. Add the peanut butter, sweetener, egg, vanilla extract, and salt.
- Form the Dough: Stir everything together really well with a fork or a sturdy spatula. Keep mixing until it all comes together into a thick, uniform dough.
- Scoop ‘Em Out: Roll the dough into 18 small balls (about 20g each if you have a scale, or just eyeball it!). A small cookie scoop makes this super quick and consistent.
- Shape ‘Em: Place the dough balls on your prepared baking sheet, leaving a little space between them. Gently flatten each ball with your palm or the bottom of a glass.
- Make the Mark: Dip a fork in a little water (this stops it from sticking!) and press it onto the top of each cookie. Rotate the fork 90 degrees and press again to create that classic peanut butter cookie criss-cross pattern.
- Bake Time: Pop the sheet into the center of your preheated oven. Bake for 9-11 minutes. Go for 9 minutes if you like a slightly softer center, or closer to 11 for a crisper cookie. The edges should look set and just lightly golden.
- Cool Down is Crucial: Okay, listen up: Let the cookies cool completely on the baking sheet before you even think about moving them! They’ll be super fragile when hot but will firm up perfectly as they cool (give them a good 20-30 minutes). Patience is key here!
Pro Tips for Perfect Peanut Cookies
- Peanut Butter Choice: Natural, drippy peanut butter (the kind where the oil separates) works best. If yours is very thick, you might need slightly less. Avoid peanut butters with added sugars or hydrogenated oils.
- Sweetener Swap: While erythritol blends are recommended, other granulated low-carb sweeteners that measure 1:1 with sugar should work. Just be mindful that different sweeteners can have slightly different tastes or baking properties.
- Don’t Overbake! These cookies bake quickly. Pull them out when the edges are set and lightly golden, even if the center looks a tad soft. They’ll continue to firm up as they cool.
- Storage: Once completely cool, store your cookies in an airtight container at room temperature. They’ll stay delicious for several days.
- Nutritional Note: The provided nutritional info is an estimate using erythritol. Your actual numbers might vary based on the specific brands you use. Remember that erythritol is a sugar alcohol often subtracted alongside fiber to get ‘net carbs’.
Serving & Pairing Ideas
These cookies are fantastic all on their own, maybe with a cup of coffee or tea. They’re also brilliant crumbled over some low-carb yogurt or keto ice cream! Pack them for a quick snack, serve them as an easy dessert after dinner, or just keep a batch on hand for when those sweet cravings hit. They’re perfect for a cozy night in or sharing with friends (if you can share!).
Simple & Delicious Keto Peanut Butter Cookies
Discover your new favorite guilt-free treat! These Low Carb Keto Peanut Cookies are incredibly easy to make, require only a few simple ingredients, and bake in minutes. Naturally gluten-free and packed with peanut butter flavor, they're perfect for satisfying sweet cravings while sticking to your low-carb or ketogenic lifestyle.
Equipment
- Mixing bowl
- Fork or Spatula
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Small Cookie Scoop (optional, approx. 20g size)
Ingredients
- 7/8 cup Crunchy Peanut Butter approx. 225g - Use a brand containing 100% peanuts, with no added sugars or oils, for best results and lowest carbs.
- Scant ½ cup Granulated Low-Carb Sweetener approx. 90g - Equivalent to sugar in sweetness. Erythritol or an erythritol blend works well here.
- 1 Large Egg
- ½ teaspoon Vanilla Extract
- Pinch Fine Sea Salt approx. 1/8 tsp
Instructions
- Preheat & Prep: Set your oven to 350°F (180°C). Line a standard baking sheet with parchment paper or a silicone mat to prevent sticking.
- Combine Ingredients: In a medium-sized mixing bowl, add the crunchy peanut butter, granulated low-carb sweetener, large egg, vanilla extract, and the pinch of sea salt.
- Mix Dough: Stir the ingredients together thoroughly using a fork or sturdy spatula. Continue mixing until a uniform, cohesive dough forms. The mixture will be thick.
- Portion Dough: Using your hands or a small cookie scoop, portion the dough into 18 small spheres, each weighing roughly 20 grams.
- Shape Cookies: Arrange the dough spheres on the prepared baking sheet, ensuring there's some space between them for even baking. Gently press down on each sphere with the palm of your hand or the flat bottom of a glass to flatten it into a cookie shape.
- Create Pattern: For the signature look, dip the tines of a fork into a small amount of water (this prevents the dough from sticking to the fork). Press the damp fork onto the top surface of each cookie. Rotate the fork 90 degrees and press down again to create a classic criss-cross pattern.
- Bake: Place the baking sheet into the fully preheated oven on a center rack. Bake for 9 to 11 minutes. For cookies with a slightly softer center, aim for the 9-minute mark. For a crisper, firmer cookie throughout, bake closer to 11 minutes. The edges should appear set and lightly golden brown.
- Cool Completely: Carefully remove the baking sheet from the oven. It's crucial to let the cookies cool completely on the baking sheet before attempting to move them. They are very fragile when hot but will firm up considerably as they cool down (this can take 20-30 minutes).
Notes
Store: Once fully cooled, store the Golden Peanut Cookies in an airtight container at room temperature. They should keep well for several days.
Nutritional Information (Per Cookie):
Calories: 79 kcal
Protein: 3.5 g
Total Fat: 6.5 g
Saturated Fat: 1.3 g
Total Carbohydrates: 7.5 g
Dietary Fiber: 1.1 g
Total Sugars: 0.6 g (from peanut butter & egg)
Sugar Alcohols: 5 g (Based on using Erythritol)
Net Carbohydrates: 1.5 g (Total Carbs - Fiber - Sugar Alcohols)
Sodium: 22 mg Disclaimer: Nutritional information is estimated based on typical values for ingredients listed and using an erythritol-based sweetener. Actual values may vary depending on specific product brands and ingredient variations. Calculations performed via database analysis.
Calories: 79 kcal
Protein: 3.5 g
Total Fat: 6.5 g
Saturated Fat: 1.3 g
Total Carbohydrates: 7.5 g
Dietary Fiber: 1.1 g
Total Sugars: 0.6 g (from peanut butter & egg)
Sugar Alcohols: 5 g (Based on using Erythritol)
Net Carbohydrates: 1.5 g (Total Carbs - Fiber - Sugar Alcohols)
Sodium: 22 mg Disclaimer: Nutritional information is estimated based on typical values for ingredients listed and using an erythritol-based sweetener. Actual values may vary depending on specific product brands and ingredient variations. Calculations performed via database analysis.
Give Them a Try!
Seriously, these cookies are ridiculously easy and so rewarding. That warm, nutty flavor is pure happiness, and knowing they fit into a low-carb lifestyle makes them even sweeter. Go on, whip up a batch – I have a feeling they’ll become a favorite in your house too! If you make them, I’d love to hear how they turned out!
