4 Ingredient Keto Peanut Butter Cookies Recipes

3 INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees.
• In a medium size bowl, add all the ingredients in a bowl and mix them all together until it's well combined.
• Roll the dough into 1 inch balls using a scoop or your hands.
• Place the balls of dough on a cookie sheet lined with parchment paper or a silicone baking mat.
• Tip: Those silicone baking mats are amazing! Cookies are evenly cooked and the cookie crust comes out perfect every single time! If you don't have any, I highly recommend ordering this Silicone Baking Mat Set on Amazon. It's money well spent!
• Press down on each ball with a fork twice in opposite directions creating a criss-cross pattern on each cookie as seen in the photos below.
• You will bake these cookies for about 12 to 15 minutes or until golden brown.
• Allow them to cool down for about 5 minutes before removing them from the tray.
• Store them in an airtight container if you have any left after the family gets a sniff of the wonderful aroma that leads through the house and gets them hovering over you in the kitchen just waiting to devour them!

3 INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350F
• In a medium bowl combine all ingredients until thoroughly mixed
• Scoop heaping one tablespoon-sized piece of dough into 12-15 balls. Place 2 inches apart on lined cookie sheets and flatten in a criss-cross with a fork
• Bake for 12-15 minutes until edges of cookies are golden brown
• Let cool completely before eating.

KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• Combine all ingredients in a bowl and mix well.
• Divide into 12 balls and place on a parchment lined pan.
• Press each ball with a fork to flatten to 1/2" thickness.
• Bake 10-12 minutes or until lightly browned on the edges.
• Cool 5 minutes on the tray, transfer to a cooling rack, and cool completely.

4-INGREDIENT, NO-BAKE CHOCOLATE PEANUT BUTTER KETO COOKIES

Steps:

• Line a baking sheet with parchment paper.
• Place peanut butter and yacon syrup in a microwave-safe bowl. Microwave at 60% power until melted, about 1 minute. Add coconut flour; mix well until a thick dough is formed.
• Shape dough into small balls and place on the prepared baking sheet; press into flat cookies.
• Freeze until cookies are hard, about 1 hour.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip the cookies in the chocolate until fully coated. Chill in the fridge until set, about 30 minutes.

FLOURLESS PEANUT BUTTER OATMEAL COOKIES (4 INGREDIENTS!)

Steps:

• Preheat the oven to 180C/350F. Line a large baking tray or cookie sheet with parchment paper.
• In a large mixing bowl, add your oats, mashed banana and peanut butter and mix well. Fold through your chocolate chips, reserving a few to top the cookies with.
• Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape, and top with extra chocolate chips. Bake for 10-12 minutes, before removing from the oven and letting cool completely on the pan.

4-INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.