I’ve always been a sucker for peanut butter, so peanut butter cookies were always an obvious choice for me. I personally think these Keto Peanut Butter Cookies (Dairy Free) are especially cozy paired with some keto hot chocolate. They make the perfect treat for your guests either at the end of a meal or just because cookies are always a good idea.
These cookies are easy to make in addition to being low carb, dairy free, and coconut free. (Those were my dietary requirements this time around.) Give them a try!
What You Need to Make Keto Peanut Butter Cookies Dairy Free
Equipment
- Stand Mixer – Or Large Mixing Bowl and Hand Mixer
- Measuring Cups
- Measuring Spoons
- Nonstick Cooking Spray and Parchment Paper
- 2 Silicone Baking Mats
- 2 Rimmed Baking Sheets – Or other tray that fits in your fridge
- Aluminum Foil
- Medium Saucepan
- Whisk
- Rubber Scraper
- Wire Cooling Rack
Ingredients
- Butter Flavored Shortening (Softened)
- Swerve Brown – Or you can use another brown sugar substitute like Sukrin Gold.
- Granulated Erythritol
- Egg – I almost always use jumbo eggs.
- No Sugar Added Peanut Butter
- Vanilla Extract
- Almond Flour – I really do recommend sifting it to make sure you get an even texture.
- Unflavored Gelatin
- Baking Soda – I really do mean baking soda in this case and not baking powder.
- Kosher Salt
Getting Started with Making Keto Peanut Butter Cookies Dairy Free
These Dairy Free Keto Peanut Butter Cookies are actually pretty easy to make. As usual, I recommend getting all of your ingredients measured out before you start mixing.
Beating the Wet Ingredients
We’ll get started by beating together the wet ingredients–½ cup of Butter Flavored Shortening, ½ cup of Swerve Brown (or other brown sugar substitute of your choice), and ½ cup of Granulated Erythritol. If you have a stand mixer, just dump them in with the beater attachment and beat on medium speed for about 2 minutes or until it gets “fluffy” (i.e. fully integrated and a bit lighter in texture). If you don’t have a stand mixer, you can use a hand mixer to do the same thing.
At this point, you’ll want to add 1 Egg, ¼ cup of No Sugar Added Peanut Butter, and ½ teaspoon of Vanilla Extract. Beat the mixture again until the new ingredients are incorporated.
Dealing with the Dry Ingredients
Next up we’ll combine the dry ingredients, starting by sifting 2.25 cups of Almond Flour, 2 tablespoons of Gelatin, ½ teaspoon of Baking Soda, and ¼ teaspoon of Kosher Salt. You’ll want to make sure everything is well mixed.
Lori Note: Yes, I really do recommend sifting the Almond Flour. I will also tell you to use a fine mesh strainer to do so rather than a traditional hand sifter. The Almond Flour has more moisture in it than regular all purpose flour and will clump very annoyingly in the traditional hand sifter.
Then we can start adding the dry ingredients into the wet. I usually start with about a forth of the dry ingredients, beat the dough, and keep repeating until all of the dry ingredients have been added and the dough is formed.
Rolling and Baking these Keto Peanut Butter Cookies (Dairy Free)
You’ll want to preheat the oven to 325°F and line 2 rimmed baking sheets with either parchment paper (sprayed with non-stick cooking spray) or silicone baking mats. Then we’ll roll the cookie dough into roughly 1-inch balls for 48 cookies.
Once you space out the cookie balls on the baking sheets, you will gently flatten them with the palm of your hand. If you want the traditional cross-hatch look, you can press them gently with the tines of a fork.
You’ll bake the cookies at 325°F for 10 minutes, check them, then bake them for up to 5 minutes more. The bottoms should just be turning golden brown. I’ll tell you now that they will still be VERY soft when they first come out of the oven.
You need to let them cool on the pan for at least 20 minutes to allow them to crisp up before moving them to a cooling rack.
You can store them in an airtight container in the fridge.
Related Recipes
Interested in some other cookies? Check these out:
- Keto Buckeyes
- Keto Butter Horn Cookies
- Keto Butterball Cookie Pops
- Keto Dulce de Leche Pumpkin Cookie Cups
- Keto Peanut Butter Cookie Cups
- Keto Snickerdoodle Cookies
Keto Peanut Butter Cookies Dairy Free
Ingredients
- ½ cup Butter Flavored Shortening Softened
- ½ cup Swerve Brown Or another brown sugar substitute like Sukrin Gold.
- ½ cup Granulated Erythritol
- 1 Egg Room Temperature. I use jumbo eggs.
- ¼ cup No Sugar Added Peanut Butter No Sugar Added or Natural Peanut Butter
- ½ teaspoon Vanilla Extract
- 2 ¼ cups Almond Flour Sifted
- 2 tablespoon Gelatin
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
Instructions
- Using a stand mixer or a large mixing bowl and hand mixer, beat ½ cup Butter Flavored Shortening (softened), ½ cup Swerve Brown, and ½ cup Granulated Erythritol for about 2 minutes or until fluffy. Then beat in 1 Egg, ¼ cup No Sugar Added Peanut Butter, and ½ teaspoon Vanilla Extract.½ cup Butter Flavored Shortening, ½ cup Swerve Brown, ½ cup Granulated Erythritol, 1 Egg, ¼ cup No Sugar Added Peanut Butter, ½ teaspoon Vanilla Extract
- In a medium bowl, combine the dry ingredients–2 ¼ cups Almond Flour (sifted), 2 tablespoon Gelatin, ½ teaspoon Baking Soda, and ¼ teaspoon Kosher Salt. Whisk to combine.2 ¼ cups Almond Flour, 2 tablespoon Gelatin, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Add the dry ingredients to the wet ingredients about a quarter at a time. Beat until it forms a dough.
- Preheat the oven to 325°F and line 2 rimmed baking sheets either with silicone baking mats or parchment paper coated with nonstick cooking spray.
- Roll cookies into 1-inch balls, set each ball onto a prepared baking sheet. Gently press the cookie ball flat with your fingers or the bottom of a glass. If you want the traditional cross-hatch look, lightly press each cookie round with a fork in cross directions.
- Bake at 325°F for 10 minutes, check them, then bake for up to 5 minutes more. Remove them from the oven, and cool on the pan for at least 20 minutes, then move to a wire cooling rack. They will still be very soft when you take them out of the oven. They will crisp up as they cool. If storing them, cool completely before transferring to an airtight container and storing in the fridge.
Equipment
- Stand Mixer Or Large Mixing Bowl and Hand Mixer
- Measuring Cups
- Measuring Spoons
- Nonstick Cooking Spray and Parchment Paper
- 2 Rimmed Baking Sheets Or other tray that fits in your fridge
- Aluminum Foil
- Whisk
Notes
- Dairy Substitution
- If you didn’t want these to be dairy free, you could just swap the Butter Flavored Shortening for Unsalted Butter.
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