Peanut Butter Keto Cookies

Step 1

Preheat the oven to 350°F, and set 2 of the oven racks to be as close to the center of the oven as possible.  Line 2 standard baking sheets with parchment paper.

Step 2

In a large bowl, mix together the peanut butter, sugar, eggs, vanilla extract, baking powder, salt, and, if using, the chocolate chips. Stir until a smooth dough forms.

Step 3

Scoop 20 cookies (10 per sheet) spacing them at least 1-inch apart on the baking sheet. Using a fork, press them down in a crisscross pattern until they are a ½- to -¾-inch thick.

Step 4

Bake the cookies for 10-13 minutes, swapping the trays placements after the first 5 minutes (move the top tray to the bottom and the bottom tray to the top). Allow the cookies to cool completely before removing them from the tray to avoid crumbling.

Step 5

Once cooled, enjoy your cookies! Store any leftovers in a sealed container at either room temperature or in the fridge for up to 5 days. Store in the freezer for up to 1 month.