Gluten-Free Low Carb Peanut Butter Cookies

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Soft, chewy, and irresistibly nutty — these gluten-free low carb peanut butter cookies are perfect for satisfying your sweet tooth without the sugar spike. With just a few simple ingredients and no flour, they’re quick to whip up and ideal for anyone following a low-carb, keto, or gluten-free lifestyle.

Ingredients:

  • 1 cup natural peanut butter (unsweetened, creamy or chunky)

  • 1/2 cup granulated erythritol or monk fruit sweetener

  • 1 large egg

  • 1 tsp vanilla extract

  • 1/2 tsp baking soda (optional, for a lighter texture)

  • Pinch of salt (only if your peanut butter is unsalted)

  • Instructions:

    1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

    2. Mix ingredients: In a mixing bowl, combine peanut butter, sweetener, egg, vanilla, baking soda, and salt. Stir until smooth and fully combined.

    3. Form cookies: Scoop out about 1 tablespoon of dough per cookie and roll into balls. Place them on the baking sheet, about 2 inches apart.

    4. Flatten with a fork: Press each dough ball down using a fork in a crisscross pattern.

    5. Bake for 8–10 minutes, or until edges are lightly golden.

    6. Cool completely: Let cookies cool on the baking sheet for 5 minutes before transferring to a rack — they’ll firm up as they cool.

    7. Tips:

      • For extra crunch, mix in chopped peanuts or sugar-free chocolate chips.

      • Store in an airtight container at room temperature for up to 5 days, or freeze for longer shelf life.

      • Let me know if you’d like a chocolate version or want to add protein powder!

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