Keto Peanut Butter Chocolate Chip Cookies

Author: Dr. Alexis McNeil

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Time to read: 12 min

Keto Peanut Butter Chocolate Chip Cookies
Finished Cookies baked with Detox Desserts

Keto Peanut Butter Chocolate Chip Cookies: Soft & Gluten Free

Prep time

15 min

Bake time

15 min

Servings

16 cookies

Category

Cookies

Why you will love these keto peanut butter chocolate chip cookies

Peanut butter and chocolate is one of the best flavor combinations of all time. These delicious keto peanut butter cookies are soft, chewy and so hearty. They are outrageously good and don’t require any fancy mixers, kitchen appliances or ingredients. These do contain more calories than most Detox Desserts, but still less than traditionally made and other low-carb PB chocolate chip cookies.


The detoxed cookies are very nutritious and fiber-dense, so you’ll be extremely satisfied after just one or two cookies. In addition to containing more calories, most low-carb cookie recipes out there are loaded up with the most common food allergens like dairy (butter), eggs and sometimes even gluten (vital wheat gluten is often used in keto baked goods, so you must read labels!).


Detox Desserts not only creates the most delicious, clean, nutritious, gluten-free, low-carb cookie; they’re also free from animal products making them safe for your vegan friends and family members with cardiovascular disease.


Remember, Detox Desserts is the only gluten-free, vegan, paleo AND keto baking system out there. Baking with the Swaps makes it easy to accommodate pretty much every dietary restriction imaginable (except people with tree nut allergies, sorry nut sensitive friends!). 

Recommended products for the best keto peanut butter chocolate chip cookies

How the peanut butter chocolate chip cookies made with Detox Desserts measure up

Nutritional information about Detox Desserts peanut butter chocolate chip coookies
Keto Peanut Butter Chocolate Chip Cookies Recipe
low carb peanut butter chocolate chip cookies
Keto Peanut Butter Chocolate Chip Cookies Recipe

How I crafted the perfect low-carb peanut butter chocolate chip cookie recipe

To construct this detoxed cookie recipe, I carefully reviewed a few 5-star traditional recipes online for peanut butter chocolate chip cookies. I used some of my favorite baking blogs like ‘Sally’s Baking Addiction’, ‘Preppy Kitchen’ and ‘Handle the Heat’. Traditionally made peanut butter chocolate chip cookies use flour, sugar, eggs and butter along with commercially available, low quality sweetened peanut butters like Jif and Skippy.


The traditional recipes also call for sugar loaded chocolate chips which we won’t use. Another important note on Jif, Skippy and most other PB varieties; they all include hydrogenated vegetable oils which are UNHEALTHY for a variety of reasons. I’ll go more into the dangers of these types of oils below so please read on.


I use the traditional recipes only to examine the wet to dry ratios and fat to protein ratios and the variations of leavening that professional bakers use for this type of cookie. These ratios are important to ensure the detoxed cookie will turn out dense, soft and chewy with slightly crispy edges, just like a proper cookie. For a simple cookie like this, I could have used a highly rated online traditional recipe and made the 1:1 Swaps for Flour, Sugar, Eggs and Butter, but I thought I could do better than what’s currently out there. And, I hate following recipes, lol:)


I used my intuition on the ratios and my love of bold flavors to modify the recipe slightly by adding more vanilla extract and a touch more salt because the peanut butter and chocolate combination needs a salty sweetness to round out the flavor profile. Most traditional recipes call for white and brown sugar, but brown sugar isn’t needed in the detoxed cookie. If you really want a brown sugar “swap” and aren’t on a strict keto diet or diabetic diet, you can add 1 tablespoon of molasses to the cup of Sugar Swap.


Like olive oil, one of the main fats in peanut butter is oleic acid. When substituted for unhealthy fats in your diet, oleic acid is shown to help maintain good cholesterol, blood sugar, and blood pressure. Oleic acid has also been shown to reduce insulin resistance, the common condition that raises blood sugar, causes weight gain and leads to diabetes. Peanuts are also a great source of vitamins and antioxidants like manganese, vitamin E, and B vitamins. One of peanut butter’s most powerful antioxidants is coumaric acid. Research found that its activity is boosted by 22% if you roast peanuts before whipping them into butter.


Commercial peanut butter brands often have added sugars and hydrogenated fats. Make sure you look for all-natural roasted peanut butter without these added ingredients. I always use the Kirkland brand from Costco, it’s organic, creamy and completely unadulterated. Natural peanut butter will also add a more bold peanut flavor to your cookies. Commercial brands that are loaded with unnecessary ingredients don’t carry the same rich flavor.


Unsweetened peanut butter has about 5g net carbs per 2 tablespoons (7 total carbs minus the 2 grams of natural fiber contained in peanuts) which is more than our Butter Swap (and real butter) but each big detoxed cookie only carries 4g net carbs which will keep your body in ketosis. Not to mention, the 8 big grams of fiber in each detoxed cookie will certainly keep your digestion running optimally.


The plant soluble fiber from the psyllium husk and the digestive resistant fiber in the inulin found in the Egg and Sugar Swaps will slow down digestion of this nutrient-dense cookie. This helps provide more blood sugar stability throughout your day which can keep you feeling full and satisfied. This also keeps energy levels constant without the normal sugar crashes one would experience with a traditional, carb-loaded cookie.


The psyllium husk and inulin both feed and increase the number of healthy gut bacteria. Plenty of good flora in your intestines can promote a healthy immune system along with the added digestive benefits we all love with a healthy dose of fiber. Don’t forget the whole psyllium husk binds waste and toxins in your intestines and helps clear them from the body. These detoxified keto peanut butter cookies are not only free from all the unhealthy ingredients found in traditional dessert but they’re actually gently detoxifying to the body…double win!


Feel free to get creative with these cookies. In addition or in replacement of the sugar-free chocolate chips, you can use raw cacao nibs for an extra chocolate crunch. Cacao nibs are simply dried cocoa beans which are dried (not roasted), fermented and cracked to produce nutritious, rich chocolatey bits. They are slightly bitter but when mixed into a sweet cookie dough, it creates a nice flavor balance and I love the crunchy texture they add. Cacao nibs are loaded with nutrients and plant compounds shown to benefit health in many ways. The most important and impressive nutritional highlight of cacao nibs would be the high antioxidant capacity coming from the flavonoids. People who consume diets rich in flavonoids have lower rates of heart disease, certain cancers and mental decline.


If you’re a huge peanut lover, another idea for extra texture would be adding some coarsely chopped peanuts to your cookies or using crunchy instead of creamy peanut butter. This is my husband's favorite style of chocolate PB cookie and always his requested add-in.


My favorite sugar-free chocolate chips are “Lily’s” brand. They are clean, high fiber and contain good quality chocolate. They hold up well in baking and taste just like normal chocolate chips. I usually use the ‘dark chocolate baking chips’ which are a little smaller in size than the normal dark chocolate chips, they contain 55% cacao and are easy to find at most major grocery stores. They are also available on Amazon for all you digital shoppers. Lily’s makes a variety of sugar- free baking chips but they aren’t all dairy-free, so read the label to confirm the type you purchase are dairy-free if you’re sensitive.


I knew commercially available peanut butters (like Jif and Skippy) contain hydrogenated oils, but much to my shock and dismay, some of Lily’s newly released chip flavors contain hydrogenated vegetable oils too. Read labels and DO NOT buy these varieties. Hydrogenated fats are “trans fats” which aren’t good for your health. They increase LDL (bad) cholesterol and decrease HDL (good) cholesterol. The hydrogenation of a vegetable oil is done to turn a naturally liquid oil into a solid oil which helps improve food texture and increases shelf life by preventing the oil from becoming rancid. This process helps food companies by improving their bottom line but it renders the oil unhealthy in the human body. Consuming hydrogenated oils can make you more susceptible to type 2 diabetes, increases inflammation and increases risk for cardiovascular disease. Please stay away from all sources of hydrogenated oils.


I love these cookies made with Whole-Grain and Grain-Free Flour. The Whole-Grain Swap keto peanut butter cookies will have a few extra healthy carbs, but I love the earth flavor these cookies have. The Grain-Free will give you a keto/paleo version and they are slightly more dense and chewy, but equally delicious. Although I didn’t bake them using both flours in equal parts (for this recipe it would be ¾ cup Whole-Grain plus ¾ cup Grain Free Flour to equal the full 1 ½ cups of Flour Swap the recipe calls for), that is usually my favorite taste/texture preference and I bet they would turn out amazing in this cookie.


For most of my patients, I’m a big advocate for balanced macro meals breakfast, lunch and dinner. Here is an easy way to know what type of Flour Swap to choose to create a balanced macro dinner. If your dinner consists of just protein and veggies, I recommend eating Whole-Grain Swap cookies for dessert to serve as your healthy carb for that meal. Conversely, if you already had a healthy carb with dinner (quinoa, sweet potato, beans, etc), I would recommend the Grain-Free Swap cookies for dessert so you don’t overeat carbs at that meal. Easy, right! Balanced macro meals are the best thing you can do to keep your metabolism firing optimally, create blood sugar stability and keep you feeling full and satisfied throughout your day (or night). If you’re a diabetic or need to stay in ketosis, always bake using the Grain-Free Flour Swap.

The best ingredients & substitutions for soft & gluten-free peanut butter chocolate chip cookies

keto peanut butter chocolate chip cookies ingredients

Dry ingredients:


  • 1 ½ cups Grain-Free Flour Swap (a mix of almond flour, coconut flour and psyllium husk)
  • 1 cup Granular Sugar Swap (sugar substitute that feeds healthy gut bacteria)
  • ½ teaspoon baking soda (double for Grain-Free)
  • 1 teaspoon salt

Wet ingredients:


  • ¾ cup Peanut Butter
  • ½ cup Butter Swap (vegan butter substitute)
  • Egg Swap (vegan egg substitute that binds and bakes like eggs)
  • 1 tablespoon vanilla extract

Fold-in Ingredients: 


  • 1 cup sugar-free chocolate chips (I use Lily's brand)

Try our gluten-free, vegan, paleo AND keto baking system

Step-by-step: How to make soft peanut butter chocolate chip cookies

1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.

2. Mix dry ingredients well then add wet ingredients and blend by hand or with an electric mixer until ingredients are well incorporated and smooth cookie dough batter is achieved.

Step 1.1 keto peanut butter chocolate chip cookies
Preparing the kitchen-aid mixer
Step 1.3 keto peanut butter chocolate chip cookies
Mixed dry ingredients
step 1.5 low carb chocolate chip peanut butter cookies
Preparing the wet ingredients
step 1.8 low carb chocolate chip peanut butter cookies
Mixed wet ingredients

3. Let the cookie dough rest for about 5 minutes to allow the fiber in the Flour Swap to absorb the moisture. Then stir for 1 more minute.


4. Fold in the dark chocolate chips.

step 3 peanut butter chocolate chip cookies keto
Adding the chocolate chips
step 4.2 keto peanut butter chocolate chip cookies almond flour
Mixing the chocolate chips

5. Use a medium sized cookie scoop to create equal sized dough balls and flatten each cookie on your parchment lined cookie sheet. The cookies won’t spread much as they bake.

step 4 keto peanut butter chocolate chip cookies almond flour
Preparing to scoop the dough balls
step 4.1 keto peanut butter chocolate chip cookies almond flour
Dough balls scooped & pressed

6. Bake cookies for about 15 minutes (both Swaps baked about the same time in my oven) until the edges are slightly golden and the tops start to crack.

Keto Peanut Butter Chocolate Chip Cookies Recipe
Finished keto peanut butter chocolate chip cookie

7. Remove cookies from the oven and cool cookies on a rack.

Keto Peanut Butter Chocolate Chip Cookies Recipe
Keto peanut butter chocolate cookies cooling on the rack

8. For a more dense and chewy finished cookie, give them a gentle press while they are still hot.

How to store your keto peanut butter chocolate chip cookies

Store your cookies covered in the fridge for up to 1 week or wrap them tightly and freeze for up to 3 months. You can also prepare the cookie dough and store uncooked dough balls in the freezer and bake them fresh as desired. Simply bring them to room temperature before baking. 

Tips for making the best keto peanut butter chocolate chip cookies

  • Make sure your peanut butter and Butter Swap are VERY well stirred and at room temperature before making your cookies.

  • Use HOT water in your Egg Swap, the warmth is needed to help the psyllium husk in the Flour Swap open up, relax and absorb the moisture.

  • Let your cookie dough rest for about 5 minutes after you’ve blended the wet and dry ingredients, then mix for another minute. This resting period gives the fiber a chance to relax and absorb the moisture in the Egg Swap.

  • Use a cookie scoop to create equal sized dough balls for even baking. If you haven’t already invested in 3 sizes of cookie scoops, do it! Purchase small, medium and large because you’ll use all of them while baking Detox Desserts. The small and medium sizes are great for cookies and donut holes. I use the large size to create equal size muffins, shortcakes and waffles. They also make great ice-cream scoopers!

  • Roll your cookies, then press them down. They won’t spread much as they bake (thanks to all the healthy fiber in the Flour Swap). Use wet hands to make this process easier.

  • Don’t overbake! Every oven is different, watch your first batch closely, remove them when the tops start to crack and the edges barely turn golden. They will continue to bake on the hot cookie sheet after you remove them from the oven. The 15 minute approximate baking time is for large cookies, so if you decide to make smaller cookies, shorten your baking time.

  • For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging. 

Keto Peanut Butter Chocolate Chip Cookies: Soft & Gluten Free

Prep Time  Bake Time Total Time
15 minutes 15 minutes 30 minutes

Servings: 16

Calories per serving: 210 kcal


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




Dry Ingredients


  • 1 ½ cups Flour Swap (use Grain Free Swap for Paleo/Keto version)
  • 1 cup Sugar Swap
  • ½ teaspoon baking soda (double for Grain-Free)
  • 1 teaspoon salt

Wet Ingredients



Fold-in Ingredients


  • 1 cup sugar-free chocolate chips (I use Lily's brand)




Instructions


  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Mix dry ingredients well then add wet ingredients and blend by hand or with an electric mixer until ingredients are well incorporated and smooth cookie dough batter is achieved.
  3. Let the dough rest for about 5 minutes to allow the fiber in the Flour Swap to absorb the moisture. Then stir for 1 more minute.
  4. Fold in the chocolate chips.
  5. Use a medium sized cookie scoop to create equal sized dough balls and flatten each cookie on your parchment lined cookie sheet. The cookies won’t spread much as they bake.
  6. Bake for about 15 minutes (both Swaps baked about the same time in my oven) until the edges are slightly golden and the tops start to crack. 
  7. Remove from the oven and cool on a rack.
  8. For a more dense and chewy finished cookie, give them a gentle press while they are still hot. 


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Nutritional information

Keto peanut butter chocolate chip cookies nutrition facts

*An important note on carbs:


Net carbohydrates are the sum total of carbohydrates that convert into glucose (therefore raise blood sugar) in the body. Anyone following a keto or diabetic diet should count net carbs NOT total carbs. To determine net carbs, simply subtract the fiber and sugar alcohols from the total carbohydrates on the nutrition label. If you count macronutrients (carbs, fats, protein) you should always count net carbs, not total carbs. 

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