Keto Peanut Butter Cookies/ SCD Option

You’re going to love our Keto Soft Baked Peanut Butter Cookies- they’re outrageously delicious & our scrumptious SCD option is included below!

Gluten-Free, Sugar-Free Peanut Butter Cookies

Sugar-Free Peanut Butter Cookies (SCD Option)

Hey friends! Are you a soft baked cookie lover like us? I know, dumb question. But it’s not just the softness that wins us over here, it’s the chewy center with the crispy edges that really takes these peanut butter dreams to the next level. 

And the healthy ingredients mean you needn’t feel even a twinge of guilt- as always, this recipe is Grain-Free + Gluten-Free, and these cookies boast Low-Carb/Keto and Specific Carbohydrate Diet versions with a Dairy-Free option for both! 

Dairy-Free, Low-Carb Soft Baked Peanut Butter Cookies

How We Make Our Keto + SCD Soft Baked Peanut Butter Cookies:

First of all, great news, both are a cinch to make! We use a combination of almond flour, coconut flour, gelatin and baking soda for both diets and sweeten them with Granular Swerve for the Keto version and honey for SCD. Since neither diet really permits the use of starch, the gelatin is one of our secret weapons to get that soft and chewy texture.

Both recipes use one egg and a healthy dose of vanilla extract as well as a touch of butter. The Keto version uses full fat coconut milk although you can also substitute heavy cream or half + half if desired. Natural, Whole Foods dry roasted peanut butter is used as it is unsweetened and there are no nasty additives.

-The dough for each recipe will be portioned into 12 balls and then flattened into cookie shapes. You can score them if you wish. It is important to let these cookies cool when they come out of the oven as they will firm up during this essential process to just the right texture. I know it can be hard to wait, but if you have room in the fridge or freezer for the cookie sheet, you can cool them more quickly if you’re impatient like us ;).

SCD Option, Keto Soft Baked Peanut Butter Cookie Recipe

Things to have on hand:

  • Cookie Sheet
  • Parchment paper (natural parchment for SCD if possible)
  • Whisk
  • Large Fork
  • Large Mixing Bowl
  • Natural, Unsweetened Peanut Butter
  • Wire Cooling Rack if possible, not essential.

Do we have any more Keto recipes with SCD options you ask? Yes we do! We highly recommend our Lemon Meringue Pie, especially during these Spring + Summer Months.

Enjoy The Cookies!

Sugar-Free Soft Baked Peanut Butter Cookies In Chocolate, Specific Carbohydrate Diet Option

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Gluten-Free, Sugar-Free Peanut Butter Cookies

Soft Peanut Butter Cookies (Keto W/ SCD Option)


  • Author: Lila Ruth
  • Prep Time: 10 min
  • Cook Time: 12-15 min
  • Total Time: under 30 min
  • Yield: 12 cookies 1x
  • Diet: Gluten Free

Description

**Both Keto + SCD Versions Here Below. Make Sure To Follow The Ingredients + Instructions For Your Diet.

**3.6 Net Carbs for Keto version, including chocolate (scroll down for nutrition facts).


Ingredients

Scale

Keto Ingredients (Scroll down for SCD)

SCD Ingredients

  • 1/2 cup + 2 tablespoons almond flour
  • 1/4 cup coconut flour
  • 1.5 teaspoons Knox or Now Foods gelatin (no substitutes)
  • 1/4 teaspoon baking soda
  • 1 cup peanut butter (Whole Foods Organic Creamy is unsweetened + natural)
  • 1/3 cup + 1/2 tablespoon honey
  • 1 egg (large is fine, not jumbo size)
  • 1 tablespoon vanilla extract
  • 1 teaspoon melted butter or ghee (omit for dairy-free)

Instructions

FOR KETO VERSION

  1. Preheat oven to 350 degrees
  2. Line baking sheet with natural parchment paper, set aside.
  3. Open your natural peanut butter- the oil will be settled at the top, make sure to blend it into the peanut butter evenly so it’s no longer separated. Set jar aside.
  4. In a large bowl, whisk together almond flour, granular Swerve, coconut flour, gelatin and baking soda.
  5. Add your peanut butter, melted butter, coconut milk, vanilla extract and egg. Mix together by hand–it will be loose at first but will start to form into dough in about 25-30 seconds of mixing. Scrape dough from hands and wash + dry hands.
  6. Form dough into a ball. Separate dough into 12 balls. Flatten each round into a cookie shape with your hands and place on parchment paper. You want them to be pretty flat at this point as they will rise just a bit. You can use a clean fork to score them if desired and tidy up the edges. Sprinkle the tops with a touch of additional Granular Swerve.
  7. Place into preheated oven and bake at 350 degrees for 12-15 minutes. Make sure to turn the cookie sheet 180 degrees at the 6 minute mark so they bake evenly.
  8. Your cookies will be very soft and a bit golden coming out of the oven, they will firm up just right during the cooling process. Allow them to cool on the cookie sheet untouched for 10 minutes, then use a spatula to carefully move them to a cooling rack. Allow then to cool on the rack for an additional 15-20 minutes. (Can’t wait? If freezer space allows, place the sheet inside to cool for a quick 10 minutes).
  9. While cookies are cooling, melt your Lily’s chocolate chips in a microwave safe bowl in 2 minute intervals, stirring each time. Add 1.5 tablespoons coconut oil, and stir until smooth.
  10. Dip cookies into chocolate and set them back on the cooled parchment lined cookie sheet. Sprinkle with a tiny but of sea salt. Place the cookie tray in the fridge for about ten minutes (or freezer for 5 minutes)  for the chocolate to set.
  11. Serve and enjoy! Store leftovers in an airtight container to maintain texture.

FOR SCD VERSION

  1. Preheat oven to 350 degrees
  2. Line baking sheet with natural parchment paper, set aside.
  3. Open your natural peanut butter- the oil will be settled at the top, make sure to blend it into the peanut butter evenly so it’s no longer separated. Set jar aside.
  4. In a large bowl, whisk together almond flour, coconut flour, gelatin and baking soda.
  5. Add your peanut butter, honey, melted butter, vanilla extract and egg. Mix together with a fork–it will be very loose at first but will start to form into dough in about 1 minute of mixing and stirring.
  6. Form dough into a ball. Separate dough into 12 balls. Flatten each round into a cookie shape and place on parchment paper. You want them to be pretty flat at this point as they will rise just a bit. You can use a clean fork to score them if desired and tidy up the edges.
  7. Place into preheated oven and bake at 350 degrees for 12-14 minutes. Make sure to turn the cookie sheet 180 degrees at the 6 minute mark so they bake evenly.
  8. Your cookies will be very soft and golden around the edges coming out of the oven, they will firm up just right during the cooling process– they will have a soft and chewy middle with a crunchy edges.
  9. Allow cookies cool on the cookie sheet untouched for 10 minutes, then use a spatula to carefully move them to a cooling rack. Allow then to cool on the rack for an additional 15-20 minutes. (Can’t wait? If freezer space allows, place the cookie sheet inside to cool for a quick 10 minutes).
  10. Serve and enjoy! Store leftovers in an airtight container to maintain texture.
  • Category: Low-Carb
  • Method: Baking
  • Cuisine: cookies

Keywords: grainfree, glutenfree, dairyfree, sugarfree, naturally sweetened, peanut butter, soft baked, scd, specific carbohydrate diet, keto, low-carb, cookies, chocolate, snack

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6 Comments

  1. I’m so excited to try these cookies. Peanut butter cookies are one of my favorites. But believe it or not, I have struggled to find the perfect recipe. Your recipes never fail me! These are soon to be in my cookie jar 😀

  2. Ooo these cookies look and sound fabulous! Now, I don’t follow keto or any other diet, but I love everything about this recipe especially 1) use of honey instead of sugar. 2) Almond flour (It must also contribute to a chewy texture). Also, that’s a very intriguing use of gelatin – that’s the first time I’ve seen it.

    1. Thank you so much for your kind words, Ben!! I’m thankful I can use gelatin in Keto + SCD recipes, I don’t know what I’d do without it, I’ve gotten hooked on it!

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