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freshly baked keto peanut butter cookies
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Keto Peanut Butter Cookies

Course: Dessert
Servings: 2 dozen mini cookies
Author: Lainey

Ingredients

  • 1 cup creamy peanut butter
  • ½ cup keto friendly sweetener - I used Erythritol
  • 1 large egg
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon of milk* optional

Instructions

  • Preheat oven to 350 degrees F and prepare a cookie sheet by lining it with parchment paper or a baking mat.
  • In a large bowl mix the peanut butter, sweetener, egg, vanilla extract until well combined. (If it's very dry, you may add 1 tablespoon of milk)
  • Using a cookie scooper, scoop the cookies on the baking mat and then using a fork, press down on each of the cookie dough balls to create the crisscross pattern of the classic peanut butter cookies.
  • Bake for 11-13 minutes and allow the cookies to cool for about 3-4 minutes (if you don't allow the cookies to cool, it will fall apart) and then transfer over to a cookie rack to finish cooling.

Notes

*I used almond milk
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