HOW TO MAKE KETO PEANUT BUTTER COOKIES (4 RECIPES) : COCONUT FLOUR, ALMOND FLOUR, FLOURLESS & VEGAN

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Calling all peanut butter lovers! These are the easiest cookies to make with only a few simple ingredients. It takes only about 5 mins prep time, and I am sure that anyone can do this. And they are so delicious, you just can't stop at one.

I have said before that coconut flour makes great cakes, but they are not so great for cookies. But for these peanut butter cookies, they turned out crispy thanks to the solid peanut butter. I have provided 4 options here - coconut flour, almond flour, flourless and vegan (eggless) so you can pick your choice. The ones with the flours are firmer and crispier. The flourless and vegan versions are softer with melt in the mouth texture but if you bake them longer, they can become crispier. The key is that if you want a softer texture, just bake for a shorter time and for a crispier texture, bake for a longer time. I have also shown you the difference in the dough using chunky and smooth peanut butter. For all the recipes shown here, you can opt for chunky or smooth peanut butters. Of course, a good quality peanut butter would make a lot of difference.

These peanut butter cookies can be refrigerated and frozen. They can also be eaten straight from the refrigerator or freezer. You can also freeze the dough after shaping into balls so you can have freshly baked cookies anytime.

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NUTRITION INFO
Coconut Flour Almond Flour Flourless Vegan (Eggless)
Total servings = 21 21 18 18

Per Serving (20g) ;
Net carb 1.6 g 1.7 g 1.8 g 1.8 g
Calories 72 80 83 82
Total Fat 6.3 g 7 g 7.4 g 7.2 g
Protein 2.6 g 2.9 g 3 g 2.7 g

INGREDIENTS
COCONUT FLOUR / ALMOND FLOUR VERSIONS
Coconut Flour = 16 g / 2 tbsp. OR Almond Flour = 30 g / 1/4 cup
Chunky Peanut Butter (Unsweetened) = 240 g / 1 cup
Erythritol = 60 g / 1/4 cup
Egg = 1 large
Salt = 1/2 tsp

FLOURLESS VERSION
Smooth Peanut Butter (Unsweetened) = 240 g / 1 cup
Erythritol = 60 g / 1/4 cup
Egg = 1 large
Salt = 1/2 tsp

VEGAN (EGGLESS) VERSION
Smooth Peanut Butter (Unsweetened) = 240 g / 1 cup
Erythritol = 60 g / 1/4 cup
Salt = 1/2 tsp
Flax Egg = 1 (1 tbsp. ground flaxseed + 3 tbsp. water. Stir and rest for 15 mins or until thickened)
[Note : As an option, you can add 30 g Almond flour or 16 g coconut flour]

DIRECTIONS
1. Preheat oven at 350F or 180C.
2. In a bowl, add all ingredients, mix with a spatula until well combined and a dough is formed.
3. Use a measuring spoon or cookie scoop to ensure that the cookies are of the same size.
4. Shape the dough into balls and gently flatten with hands for the chunky dough. It is more difficult to make the signature criss cross patterns with the chunky dough as it can get smashed due to its coarse texture. However, for the smooth dough, it is much easier to make criss cross patterns with a fork.
5. Bake for 12 to 16 mins. If you prefer a softer texture, then just bake for a shorter time (about 12 mins) and for a crispier texture, bake for a longer time (about 15 to 16 mins or slightly longer). It is best to set a timer for 2 mins interval so that you can check on the doneness to prevent burning.
6. Cool the cookies on a wire rack. Once they are completely cooled, they will firm up and become crispy.
7. Store in airtight containers after they are completely cooled.