These 4-Ingredient Paleo Peanut Butter Cookies are stupidly easy to make and are approved for any diet: Keto, Paleo and Gluten-Free!
Oh man, I’ve really done it this time. Imagine Pat and I sitting on our couch at 9pm on a Friday night, wanting ice cream but being too lazy to walk to the store.
That’s the exact scenario that led to this Keto and Paleo Peanut Butter Cookie recipe.
I’ve said it a million times, but I might be the world’s worst baker. So when I set out to make these peanut butter cookies, it’s not a surprise that I was missing most of the main ingredients (vanilla extract and baking powder).
So, as to not waste the ingredients I already had in the mixing bowl, I plopped them on a cookie sheet and hoped for the best.
And what I got was THE BEST healthier peanut butter cookies. Call it a miracle!
How to Make Grain-Free Peanut Butter Cookies
I used creamy natural peanut butter to make these, but you can use any nut butter you like. However, the amount of almond flour may vary depending on what kind of nut butter you use.
I’d recommend starting with 1/4 of a cup and mix in more by the tablespoon until a dough forms that’s not too sticky to roll into balls.
You can use 1 cup of coconut sugar and eliminate the almond flour, but your cookies will be much more sweet.
The funnest part about making peanut butter cookies obviously is flattening them with a fork in a criss cross pattern. It’s also a fun task for kids to do!
Next time you’re looking for a stupidly easy paleo and keto peanut butter cookie recipe, give these 4-Ingredient Paleo Peanut Butter Cookies a try.
These also happens to use ingredients you probably already have in your kitchen!
4-Ingredient Paleo Peanut Butter Cookies
Yield: 18 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
These 4-Ingredient Paleo Peanut Butter Cookies are Keto and Paleo approved, and are gluten-free!
Ingredients
1 cup creamy peanut or almond butter
1/2 cup coconut sugar
1/2 cup almond flour (adjustable, depending on what nut butter you use!)
1 large egg
Instructions
Preheat oven to 350 degrees F.
In a medium bowl, mix together peanut butter, coconut sugar, and egg. Add almond flour 1 tablespoon at a time, mixing in between, until the dough is thick and easy to roll into balls (not too sticky). You may end up using more or less almond flour here, depending on what nut butter you use.
Roll the dough into 18 1-inch balls and place on a cookie sheet lined with parchment paper.
Using a fork, flatten the cookies, making a cross pattern.
Bake for 12-15 minutes or until the edges of the cookies are browning. (Bake less for chewy cookies and more for crispy cookies).
Let cool before serving. They will harden as they cool.
Notes
If you don’t have almond flour, there are similar recipes that use 1 cup of coconut sugar and no almond flour. This will make a sweeter cookie.
