Discover the secret ingredient that will take your peanut butter cookies to the next level, without the use of any bake mix. In this post, I will share a recipe that is easy to follow.  I am no longer recommending erythritol in my recipes, because many people are skittish as a result of the recent news that it may cause serious health problems.  I don't believe it as bloggers have been using erythritol for many, many years, without apparent problems.  I have not used erythritol for many years myself due to a sensitive bladder.  I have just used it on paper in recipes at times, but I have personally used the new kids on the block: Monkfruit/Allulose blend and Sucralose/Allulose blend. Get ready to enjoy large and flavorful cookies that will impress your friends and family.

These cookies will rise slightly and spread slightly as well.  They are substantial and a good peanut butter cookie.

This recipe is made without using a bake mix, although you can use one if desired.  If you want to use a bake mix then use the Gluten-Free Bake Mix 2 or Keto Bake Mix and omit the oat fiber.  For the Keto Bake Mix, use 1/4 cup (60 mL) more bake mix.  These cookies rise slightly and spread slightly as well. They taste amazing right out of the oven after 20 minutes of cooling on the baking sheet.  They also taste amazing after being in the refrigerator overnight.

 I am beginning to notice a trend with the little bit of experimenting I am doing for those people who moan about making a bake mix. Oat fiber gives the almond flour more body and a better texture and taste in baking than without it.  I am not a huge fan of almond flour plus coconut flour baking, but it is possible that you could replace the oat fiber with Bob's Red Mill Coconut Flour.

For replacing my bake mixes or white flour:

Less than or equal to 1 cup     almond flour plus 1 tbsp oat fiber

Less than or equal to 2 cups    almond flour plus 2 tbsp oat fiber

More than 2 cups   almond flour plus 3 tbsp oat fiber (could use 4)

More than 3 cups    almond flour plus 4 tbsp oat fiber (could use 5)

 So there is a simple way to replace my bake mixes with almond flour and oat fiber and still get a rather good result!  Here is another time I used this alternative to my bake mixes: Apple Custard Pie


Leftover bake mix can be used for breading fish, chicken or vegetables - I combine it with Parmesan cheese and seasonings - makes great "breading". Lots of recipes like that on my blog. Hope you will consider the bake mixes, which, in my opinion, taste better most times than almond flour in baking on its own or even almond flour plus coconut flour. I am not a fan of using either of those options in baking - I prefer my baking to taste closer to the real thing. It might be a personal taste thing, but for me the bake mixes also take the guess work out of making net new recipes. I don't have to follow tried and true low-carb recipes - I can with ease try new high-carb recipes and convert them. There are distinct advantages to using one of my bake mixes, IMHO.  The latest experiments that I am making with giving an alternative to my bake mixes with almond flour plus oat fiber have been quite favorable in most cases.  This is good news for those who could not be bothered with making and having a bake mix on hand, because they don’t bake all that often.

If you want to make these ahead and freeze them, consider freezing the dough balls.  When ready to bake remove from the freezer and bake.  Of course, you will have to roll the chocolate chips into the dough balls first, before freezing them.

You can even make the dough a day or two ahead of time, and bake them when you need them.

Buttery rich, sweet and sure to satisfy a craving for peanut butter cookies.

All of that said about peanut buttery goodness, you can make these cookies with almond butter instead.  And, to amp up the flavor, you could use almond extract.  Use half the amount of the vanilla extract, as it is a strong flavor.


The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.


Freezer Peanut Butter Cookies

Best Peanut Butter Cookies

Gigantic Soft Peanut Butter Cookies

Jeanne's Peanut Butter Cookies

No-Bake Peanut Butter Jumble Cookies


6 tbsp butter, softened (90 mL)

1/4 cup smooth peanut butter (60 mL)

Liquid sweetener to equal 1/2 cup sugar (125 mL)

2 tbsp Monkfruit/Allulose sweetener, (30 mL)

  OR powdered sweetener of choice

1 large egg

1 tsp vanilla extract (5 mL)

11/2 cups almond flour, OR Gluten-Free Bake Mix 2, OR (375 mL)

  1 3/cups Keto Bake Mix (425 mL)

2 tbsp oat fiber (only with almond flour option) (30 mL)

1/4 tsp baking powder (1 mL)

1/4 tsp baking soda (1 mL)

1/4 tsp salt (1 mL)

3 tbsp sugarless chocolate chips (45 mL)



Preheat the oven to 350°F (180°C).


In food processor, or in bowl with mixer, process butter, peanut butter, liquid sweetener, Monkfruit/Allulose sweetener, OR powdered sweetener of choice, egg and vanilla extract.


In medium bowl, combine almond flour, oat fiber, OR Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, baking soda and salt. Add to wet ingredients and process.  The cookie dough will be very moist but easy enough to drop by 1 tablespoon (15 mL) at a time onto an ungreased cookie sheet.  Place 3 chocolate chips on top of each cookie.  Bake 10 minutes or until golden brown underneath and turning brown in spots on top.


Allow to cool 10 to 20 minutes on the baking sheet until ready to transfer them to a plate in the refrigerator.  Once chilled, place in an airtight container in the fridge.

Yield:  24 servings

1 serving

87.6 calories

2.4 g protein

8.1 g fat

1.5 g fiber

1.5 g net carbs 

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