DifficultyIntermediate

Though I do not personally follow a keto diet, many of my followers ask me to develop keto recipes for them. My web designer and friend and his wife have been following a Keto diet for about a year now so I am always happy to create new recipes for them as well. I based this recipe on my Flourless Tahini Chocolate chunk cookies(Paleo) also on my blog. Recently some friends of mine who try to eat low carb but who also love their sweet treats asked me to develop some keto recipes for them so this was one the first that I made for them. It was a hit!

Yields18 Servings
Prep Time20 minsCook Time16 minsTotal Time36 mins

 1 Heaping cup Creamy Natural Salted Peanut Butter or other Nut or Seed Butter
 1 Large Egg
 1 tsp Vanilla Extract
 ¼ tsp Sea Salt
 ½ tsp Baking Soda

1

Preheat the oven to 350 F. In a medium bowl cream the peanut butter and sweetener for several minutes with an electric mixer or beat by hand a little longer. Beat in egg, vanilla and sea salt. Mix until your dough starts to come together to form a ball(about 3 minutes or so)

2

Add the chocolate chips on low speed and mix until they are distributed evenly throughout the dough. If dough is too crumbly you can wet your hands while rolling into balls. Line a cookie sheet with parchment paper.

3

Roll into about 18 cookies. Use the palm of your hand to flatten the balls. Dip a fork in cold water and gently press the top of the cookies to make a criss cross pattern. Don't overload your cookie sheet. Just put 12 cookies on each sheet.

4

Place the cookies in the oven for about 15-17 minutes or until they are a light golden brown. Depending on your oven you may need to bake a little longer or a little less. I find that with Keto goodies they may have to bake a little longer to brown evenly.

5

Allow the cookies to cool on the cookie sheet at least 20 minutes as they will be very delicate. Then transfer to a cooling rack if desired. Place the cookies in a sealed glass container and enjoy for up to 3 days or freeze.

Ingredients

 1 Heaping cup Creamy Natural Salted Peanut Butter or other Nut or Seed Butter
 1 Large Egg
 1 tsp Vanilla Extract
 ¼ tsp Sea Salt
 ½ tsp Baking Soda

Directions

1

Preheat the oven to 350 F. In a medium bowl cream the peanut butter and sweetener for several minutes with an electric mixer or beat by hand a little longer. Beat in egg, vanilla and sea salt. Mix until your dough starts to come together to form a ball(about 3 minutes or so)

2

Add the chocolate chips on low speed and mix until they are distributed evenly throughout the dough. If dough is too crumbly you can wet your hands while rolling into balls. Line a cookie sheet with parchment paper.

3

Roll into about 18 cookies. Use the palm of your hand to flatten the balls. Dip a fork in cold water and gently press the top of the cookies to make a criss cross pattern. Don't overload your cookie sheet. Just put 12 cookies on each sheet.

4

Place the cookies in the oven for about 15-17 minutes or until they are a light golden brown. Depending on your oven you may need to bake a little longer or a little less. I find that with Keto goodies they may have to bake a little longer to brown evenly.

5

Allow the cookies to cool on the cookie sheet at least 20 minutes as they will be very delicate. Then transfer to a cooling rack if desired. Place the cookies in a sealed glass container and enjoy for up to 3 days or freeze.

Flourless Peanut Butter Chocolate chip cookies(Keto)