Quick Keto Chocolate Peanut Butter Coconut Flour Cookies
Quick Keto Chocolate Peanut Butter Coconut Flour Cookies (Gluten Free)
This recipe is designed to teach everyone how to make quick keto chocolate peanut butter coconut flour cookiesPrint Pin Rate
Servings: 24 cookies
- 1/2 cup coconut flour may need up to 1 TBS more depending on the type of coconut flour used
- 1 cup monkfruit sweetener or granulated sweetener of choice
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1/2 cup butter, room temperature and softened
- 1/4 cup add-ins of choice (chocolate chips, nuts etc), optional
Keto Peanut Butter Baking Chips
- 1/2 cup creamy peanut butter
- 2 TBS powdered Swerve
- 2 TBS solid coconut oil
- 1 tsp vanilla extract, optional
Keto Peanut Butter Baking Chips
- Combine all of the baking chip ingredients in a medium saucepan
- Cook over medium heat stirring continually until the oil and peanut butter are fully melted
- Once melted use a hand whisk and whisk the mixture for about 1 minute or until fully combined and a smooth liquid has formed. DO NOT allow mixture to boil
- Carefully pour mixture into molds of choice or pour into a large baking sheet that is lined with parchment paper
- Place into freezer and freeze 30 minutes or until firm
- Once firm remove from freeze then remove from the molds. If using the baking sheet method, remove the slab from the baking sheet
- Break the slab into the desired size "chips" Store the baking chips in an airtight container in the freezer until ready to use
Keto Chocolate Peanut Butter Cookies
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper
- In a large mixer bowl whisk together the coconut flour, cocoa powder, baking powder and salt until fully combined and no lumps
- Add the eggs and beat on low 10 seconds or just until the dry ingredients are moist. Increase speed to medium and beat on medium 30 seconds or until fully combined
- Scrape down the sides of the bowl. Add the butter and beat on medium another 30 seconds or until fully combined and smooth
- Scrape down the sides of the bowl and push the dough to the center of the bowl. Allow the dough to rest for 10-15 minutes so the extra moisture can be absorbed and the ingredients can set in well
- Once the dough has set check the dough if it seems too wet add up to 1 more tablespoon of coconut flour. (I used the full extra coconut flour. My coconut flour is fine and does not absorb as much liquid as coarse coconut flour does). If the dough seems to dry add up to 1 TBS more of melted butter or oil. The texture should be thick but smooth. The same texture as traditional cookie dough
- If desired remove the peanut butter chips from the freezer and fold in 1/4 cup of the chips or you can add any add-in of choice.
- Scoop the dough out 1 TBS at a time onto prepared baking sheet
- Shape each scoop into a tight ball and place about 1 inch apart on the baking sheet
- Flatten the dough balls into the desired shape and thickness. These cookies do not spread so whatever thickness you flatten the cookies out that's the thickness they will be after they are baked.
- Bake at 350 degrees for 8 minutes for chewy cookies or 10-12 minutes for more crisp cookies.
- Remove from the oven. Cookies will be soft but will firm up as they cool. Allow to cool on the pan about 15 minutes or until firm enough to handle.
- Transfer to a wire rack and allow to cool completely.
This recipe yields about 24 cookies 1 serving equals 1 cookie 1 cookie contains less than 1 gram of net carbs (without any add ins) 1 cookie with the peanut butter chips contains about 1.3 grams of net carbs The peanut butter chips yields about 1/2 cup of baking chips The entire recipe yields about 20 grams of net carb ( more or less depending on what peanut butter was used)