📝 About This Recipe
Discover the magic of minimalist baking with these incredibly rich and crumbly peanut butter cookies that defy the need for flour or sugar. Perfectly balancing a nutty saltiness with a delicate sweetness, these cookies offer a melt-in-your-mouth texture that rivals any traditional bakery find. They are a true lifesaver for keto enthusiasts seeking a quick, high-protein treat that satisfies the deepest cravings without the carb count.
🥗 Ingredients
The Essential Trio
- 1 cup Creamy Natural Peanut Butter (unsweetened, well-stirred with no added oils)
- 1/2 cup Granulated Erythritol or Monk Fruit Sweetener (ensure it is a 1:1 sugar replacement ratio)
- 1 Large Egg (at room temperature for better emulsification)
The Chef's Enhancements (Optional)
- 1 teaspoon Pure Vanilla Extract (elevates the aromatic profile)
- 1 pinch Flaky Sea Salt (for topping to balance the sweetness)
- 1/4 cup Sugar-Free Dark Chocolate Chips (for a decadent texture contrast)
- 1/4 teaspoon Ceylon Cinnamon (adds a subtle warmth)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and position the oven rack in the center for even heat distribution.
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2
Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
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3
In a medium-sized mixing bowl, add the 1 cup of natural peanut butter. If your peanut butter is too stiff, microwave it for 15 seconds to soften it.
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4
Pour in the granulated sweetener and use a sturdy spatula to cream it into the peanut butter until the mixture looks slightly grainy but uniform.
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5
Crack the room-temperature egg into a small separate bowl to check for shells, then add it to the peanut butter mixture.
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6
If using vanilla extract or cinnamon, add them now to the bowl for that professional flavor depth.
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7
Stir the mixture vigorously with your spatula. You will notice the dough suddenly 'seize' and thicken into a cohesive, pliable dough—this is exactly what you want.
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8
Fold in the sugar-free chocolate chips at this stage if you've chosen to include them.
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9
Using a small cookie scoop or a tablespoon, portion out the dough into 1-inch balls, roughly the size of a walnut.
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10
Place the balls on the prepared baking sheet, spacing them about 2 inches apart as they won't spread much during baking.
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11
Using the tines of a fork, press down gently on each ball to create a classic criss-cross pattern. This helps the cookies bake evenly.
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12
Sprinkle a tiny pinch of flaky sea salt over the top of each cookie for a gourmet finish.
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13
Bake for 10-12 minutes. The cookies are done when the edges are just barely golden brown; they will still look very soft in the center.
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14
Crucial Step: Allow the cookies to cool completely on the baking sheet for at least 15 minutes. Being flourless, they need this time to set and firm up.
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15
Once firm, transfer to a wire rack or serve immediately with your favorite keto-friendly beverage.
💡 Chef's Tips
Always use 'drippy' natural peanut butter where the only ingredients are peanuts and salt. If your dough feels too oily, chill it in the refrigerator for 30 minutes before rolling. Do not overbake! These cookies harden significantly as they cool; taking them out while soft ensures a fudgy center. For a nut-free version, you can substitute the peanut butter with sunflower seed butter (SunButter). Store these in an airtight container in the fridge for a snappier texture or at room temperature for a softer bite.
🍽️ Serving Suggestions
Serve alongside a cold glass of unsweetened almond or macadamia nut milk. Pair with a hot cup of black coffee or espresso to cut through the richness of the peanut butter. Crumble a cookie over keto vanilla bean ice cream for a decadent sundae topping. Sandwich two cookies together with a layer of sugar-free raspberry jam for a 'PB&J' dessert sandwich. Enjoy as a pre-workout snack for a quick boost of healthy fats and protein.