Description
Soft, chewy, and rich sugar-free cookies made with almond flour and natural peanut butter. These gluten-free, low-carb treats are ready in 15 minutes and satisfy sweet cravings without the sugar crash.
Ingredients
Scale
- 2 cups (200g) super-fine blanched almond flour
- 1/2 cup (128g) creamy natural peanut butter (no sugar added)
- 1 large egg (room temperature)
- 1/2 cup (100g) granulated erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
- 1/2 cup (80g) sugar-free chocolate chips
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the softened peanut butter, egg, vanilla extract, and sweetener until smooth and glossy.
- Stir in the almond flour and salt until a thick, slightly sticky dough forms.
- Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet 2 inches apart.
- Gently flatten each ball into a disc shape about 1/2 inch thick.
- Bake for 8-10 minutes until edges are lightly golden but centers still look soft.
- Remove from oven and immediately press 3-4 sugar-free chocolate chips onto the top of each warm cookie.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure almond flour is super-fine, not almond meal, for the best texture. Do not overbake as almond flour cookies continue to cook on the hot pan. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 1
- Sodium: 35
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 3
- Fiber: 1
- Protein: 4
Keywords: sugar-free, almond flour, peanut butter cookies, keto, gluten-free, low-carb, healthy dessert, easy cookies