I have been working on keto chewy peanut butter cookies for over two years. It wasn’t until I got my hands on some Aviate Lupini Flour that I was able to get the finished result we were craving. These peanut butter cookies are dense and satisfying - just like my great grandma’s recipe.
I was blessed to have grown up in rural Iowa, just down the road from my great-grandma and she loved to bake. I am the oldest of three girls and when we were little we’d compete for grandma’s attention and learned to bake at my great-grandma’s elbow.
So that we’d chill out on our competition with each other, she would assign us each a cookie specialty. Mine was chocolate chip cookies and my littlest sister had peanut butter cookies. My little sister hasn’t tried these because her oldest son has a severe peanut allergy - so I can’t share her take on these (yet). But...I can remember one time that grandma made cookies and accidentally used salt instead of sugar and then, being the frugal woman she was thought we should eat them anyhow!
Tips For Making Keto Chewy Peanut Butter Cookies
For the best results, follow the instructions in the keto cookie recipe closely and do not make any modifications. The exception to this rule is the xanthan gum. You can leave it out completely and still have good results. The finished keto peanut butter cookie is a little softer and denser and falls apart easier than if you use the xanthan gum. The xanthan gum is a binder and helps the cookie hold together more like traditional peanut butter cookies.
The mixing time and the resting time in the recipe allow the sugar substitute you are using to dissolve so you don’t end up with a grainy finished cookie. If you want to skip the long mixing time or are mixing by hand, powder your sugar substitute before mixing it in. You can powder sugar at home by running it through a personal blender like a Magic Bullet or using a full-sized blender. A food processor works in a pinch as well.
Lupini Flour Brand Comparison
I’ve tried many different brands of lupini or lupin flour on the market and none of them compare to the mild flavor of Aviate Lupini Flour. To purchase Aviate Lupini Flour, click the link and use coupon code TARAKETO20 to save 15% off your purchase.
Sugar Substitute Substitutions
With this recipe for keto chewy peanut butter cookies, you can use any sugar substitute you wish to. I have chosen Lakanto’s Golden Monk Fruit Blend for the ultimate flavor. If you’d like to try Lakanto’s products you can save 20% off your order at Lakanto’s website with coupon code TARAKETO.
A few of my other favorite sugar substitutes include BochaSweet, erythritol, and Lakanto’s Monk Fruit Blend. I find that allulose browns these cookies too much for my preference, but it does work and tastes great! You’ll notice I don’t use Swerve and that’s because it causes me GI issues due to some of the ingredients in the product. I’m sure it would work here just fine if that is your preferred sugar substitute.
Ingredients for Keto Chewy Peanut Butter Cookies
Here's a list of the ingredients you'll need to make this recipe.
- Aviate Foods Lupini Flour (use code TARAKETO20 for 20% off on Amazon)
- baking soda
- xanthan gum
- avocado oil
- Lakanto golden monk fruit
- peanut butter extract, optional
- peanut butter
Tutorial Video: Keto Chewy Peanut Butter Cookies
Check out my YouTube channel "Tara's Keto Kitchen"!
I share new videos and recipes every week. Subscribe and click the little bell icon 🔔 so you're notified by YouTube when the recipes post.
- 1 cup Aviate Foods Lupini Flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- ¼ cup avocado oil or melted coconut oil, melted butter, olive oil, MCT oil
- 3/4 cup Lakanto Golden MonkFruit Blend
- 2 eggs large
- 1 ½ teaspoons vanilla
- 1 teaspoon peanut butter extract optional
- ¾ cup peanut butter
- In a large mixing bowl, combine together oil, Lakanto golden monk fruit sweetener, eggs, vanilla extract, peanut butter extract (optional), and no sugar added peanut butter. With your mixer, mix for 2-3 minutes to allow for the sugar substitute to dissolve. Note: skipping this step will result in a grainy cookie.
- Blend in the lupin flour mixture until a dough forms and ingredients are completely mixed together. Cover your bowl and allow the dough to rest for 10 minutes. You can also place the dough in the refrigerator and bake up to 36 hours later.
- In the meantime, with the oven rack in the middle position, heat your oven to 325 degrees.
- Bake cookies one sheet at a time for 8-10 minutes or until edges are golden brown but the centers are still soft. The cookies will appear to be not yet baked. Remove the cookie sheet from the oven and let the cookies cool on the sheet for 30 minutes. Tip: bang the cookie sheet on the counter a few times if you want a more cracked look on top.
- Once cookies are completely cooled, store in a tightly sealed container on the countertop for up to four days or in the freezer for up to three months.