If you’re looking for a low-carb, gluten-free, flourless, and nearly sugar-free cookie that’s soft, chewy, and bursting with peanut butter and chocolate flavor, this recipe is for you! Perfect for holiday baking, keto-friendly treats, or a quick snack, these cookies satisfy cravings without refined sugar or flour.
With about 2 net carbs per cookie, you can enjoy them guilt-free—or just enjoy the flavor!
Why You’ll Love These Cookies
- Flourless & Gluten-Free: No wheat flour needed, yet still soft, chewy, and perfectly textured.
- Low-Sugar Option: Sweetened with monkfruit sweetener or a sugar substitute, keeping the carbs low.
- Classic Flavor Combo: Rich peanut butter with chocolate notes makes this cookie irresistible.
- Simple & Fast: Only one bowl is needed, and no chilling time is required before baking.
Ingredients (Makes ~26 small cookies)
- 2 large eggs – at room temperature for even mixing.
- 1 cup granulated monkfruit sweetener (or erythritol/monkfruit blend).
- 1 tsp baking powder – helps the cookies rise slightly.
- 1 tsp vanilla extract – adds depth of flavor.
- 1/4 tsp kosher salt – balances sweetness.
- 3 tbsp unsweetened cocoa powder – for rich chocolate flavor.
- 3/4 cup blanched almond flour – gives structure without wheat flour.
- 1 cup natural peanut butter, softened to room temperature – smooth or chunky.
Optional:
- 2–3 tbsp sugar-free chocolate chips for extra chocolate richness.
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking. Using a mat also helps the cookies bake evenly.
2. Combine Wet Ingredients
In a large mixing bowl, whisk together:
- Eggs
- Monkfruit sweetener
- Baking powder
- Vanilla extract
- Salt
Use a hand mixer or stand mixer for best results. Beat until smooth and slightly fluffy, about 1–2 minutes. This ensures the eggs incorporate air, which helps give the cookies a light texture.
Tip: If your eggs are cold, beat them for a little longer to achieve a smooth mixture.
3. Add Dry Ingredients
Sift or lightly mix together almond flour and unsweetened cocoa powder. Gradually fold them into the wet ingredients until fully combined. The dough should look thick and slightly glossy.
4. Mix in Peanut Butter
Add the softened natural peanut butter and stir until completely incorporated. The dough should be uniform, creamy, and easy to scoop.
Optional: Fold in sugar-free chocolate chips here for extra chocolate goodness.
5. Shape Cookies
- Use a tablespoon or cookie scoop to portion the dough into small balls.
- Roll the dough gently between your hands for smooth balls.
- Place the balls on the prepared baking sheet, leaving 1–2 inches between cookies for spreading.
6. Flatten for Classic Cookie Shape
Press each ball down gently with a fork in a crisscross pattern, or use your fingers to flatten slightly to about 1/2 inch thick. This step helps the cookies bake evenly and gives them a classic peanut butter cookie appearance.
Tip: Dust the fork lightly with cocoa or almond flour to prevent sticking.
7. Bake
Bake in the preheated oven for 16–18 minutes. The edges should look set, and the centers will appear slightly soft. Do not overbake! Cookies continue to firm up as they cool.
Tip: For chewier cookies, remove at 16 minutes. For slightly firmer cookies, bake for the full 18 minutes.
8. Cool & Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breakage and ensures they firm up properly.
Serve warm for a soft, melty treat or at room temperature for a firmer texture.
Tips, Variations & Substitutions
- Sweeteners: Monkfruit sweetener works best, but erythritol, stevia blends, or allulose can also be used. Adjust sweetness to taste.
- Peanut Butter: Use natural peanut butter without added sugar. Smooth works best for texture, chunky adds crunch.
- Almond Flour: Blanched almond flour gives a lighter texture. Avoid coarse almond meal unless you prefer a more rustic cookie.
- Chocolate: Optional sugar-free chocolate chips or cacao nibs enhance the chocolate flavor.
- Mix-Ins: Add chopped nuts (walnuts, pecans) or shredded coconut for variation.
Storage & Make-Ahead Tips
- Room Temperature: Store in an airtight container for 3–4 days.
- Freezing Dough: Shape cookies into balls and freeze on the baking sheet. Bake directly from frozen, adding 1–2 minutes to baking time.
- Do Not Freeze Baked Cookies: Freezing baked cookies may change texture slightly.
Serving Suggestions
- Pair with unsweetened almond milk, coffee, or tea.
- Serve as a quick snack or dessert for a low-carb or keto-friendly diet.
- Great for holiday cookie trays or to bring to gatherings with family and friends.
Nutrition Information (Approximate per cookie)
- Calories: 97 kcal
- Fat: 8 g
- Saturated Fat: 1 g
- Protein: 4 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Net Carbs: ~2 g
- Sugar: 1 g
- Sodium: 90 mg
Values may vary depending on ingredients and the brand used.
Why These Cookies Are So Special
These cookies prove that flourless and sugar-free doesn’t mean flavor-free. They’re rich, chocolatey, and peanut-buttery, soft yet slightly chewy, and satisfy even traditional cookie lovers. Whether for keto, low-carb, gluten-free, or just a delicious homemade treat, this cookie recipe is a keeper!
