Old Fashioned Peanut Butter Cookies

Old Fashioned Peanut Butter Cookies
Old Fashioned Peanut Butter Cookies

Old Fashioned Peanut Butter Cookies

Recipes   Gluten Free     Sweets     The Classics    

Old Fashioned Peanut Butter Cookies

  • ½ cup of unsalted butter, softened to room temperature
  • 1/3 cup Swerve Granular
  • 1/3 cup of Brown Swerve 
  • 1 large egg (room temperature)
  • 1 teaspoon of vanilla extract
  • 1 ¼ cup of unsweetened creamy or chunky peanut butter
  • 3/4 cup of almond flour
  • 1/4 cup of coconut flour
  • ½ teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ¼ teaspoon of salt
  • ¼ cup Swerve granular for rolling
  1. Preheat oven to 350 degrees, and line two cookie sheets with parchment paper.
  2. With a mixer, cream softened butter and Swerve (brown and granular) until smooth. Add the egg and mix on high until combined. Scrape down sides of bowl as needed. Add vanilla and peanut butter and mix on high until combined.
  3. In a separate bowl, combine flourS, baking soda, baking powder, and salt. Add to the wet ingredients, and mix on low until combined. Dough will be firm and sticky. You can chill the dough for three hours to help rollability or roll immediately.
  4. Roll 1 Tablespoon of dough into a ball and then roll in Swerve Granular. Place on a cookie sheet and then press down with a fork (crisscross design) to form the signature peanut butter cookie design (like a tic-tac-toe board). Place in oven and bake for 10-12 minutes or until lightly browned on the sides. The middle will look soft and undone. Remove from the oven and let cool in baking sheet for 5 minutes before transferring to a wire rack to cool completely .
  5. Serve immediately or they can stay covered at room temperature for 5 days.

Makes 24 servings. 

Nutrition Facts

Serving Size 1 cookie

Servings 24

Calories 140
Total Fat 13g
Total Saturated Fat 4g
Cholesterol 20mg
Sodium 110mg
Total Carbs 11g
Dietary Fiber 2g
Sugars 1g
Added Sugar 0g
Swerve 6g
Protein 4g
Net Carbs: 3g


  • Kim in MN

    I have made soooo many keto peanut butter cookies that ranged from “meh” to inedible. These are the first we have enjoyed eating. Thanks for a wonderful treat!

  • Perri Smoak

    Hi! Excited to find your product. Can you tell me how you came up with 3g net carbs on this peanut butter cookie recipe? I am new and just want to make sure I am not sabotaging my efforts! Thanks!!!!

    • Swerve

      Hi Perri, To find net carbs, you take the total carb count, then subtract carbs coming from fiber and Swerve. For this recipe, 11g total carbs - 2g fiber - 6g Swerve = 3g net carbs. Hope this helps!

  • m m

    Hi. I am trying to make cookies for my diabetic father. What would happen if I used normal flour? Thanks.

  • Erica B

    M M: Nut flour and regular flour are not interchangeable without considerable alterations to the recipe. (Also, considering regular flour's carb load and effect on blood sugar, they wouldn't be suitable for diabetics.)

  • Louise

    I agree, they are delicious, but the batch I made did not become even firm. Very soft and fell apart upon picking up. Help please!

    • Swerve

      Hi Louise, two tips are to tightly roll them into balls before pressing onto the cookie sheet, and also letting them cool completely on the cookie sheet so that they will hold their shape. Hope this helps!

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