These Peanut Butter Chip Cookies are thick, chunky, and filled with peanut butter chips and a plethora of spices. These cookies are gluten-free and refined sugar-free and a favorite with family and friends who are watching their sugar intake.
These Peanut Butter Chip Cookies are deliciously spiced with cinnamon, cardamom, cloves, and ginger and studded with Reese’s Zero Sugar Peanut Butter Chips.
This is a delicious and dense cookie that is sweetened with monk fruit sweetener, which makes it perfect for those who might not want to have too much sugar this holiday season, whether by choice or necessity.
These Peanut Butter Chip Cookies are so easy to make. You do not have to chill the dough or use a cookie cutter. And, there’s minimal dish clean-up with these as you only need one bowl, one spatula or spoon, and a Silpat-lined baking tray!
The recipe for these cookies is based on these Keto Almond Cookies. While those almond cookies got rave reviews from family and friends, I wanted to change up the texture a bit. So, I used a tad bit of gluten-free all-purpose flour in this batch of Peanut Butter Chip Cookies. Which resulted in a cookie that was less crumbly and a tad bit less dense.
What are the ingredients needed to make these Peanut Butter Chip Cookies?
You will need the following 13 ingredients to make these cookies, and they are:
I used vegan butter because that is what I always have on hand.
- Almond butter
- Vanilla extract
- Ground ginger
- Ground cardamom
- Ground cloves
- Ground cinnamon
- Almond flour
- Gluten-free All purpose flour
- Monk fruit sweetener
This one is a favorite I often use in sugar-free treats. By the way, I am not being paid to say this.
- Reese’s Zero Sugar Peanut butter chips
Substitutions and Variations:
- Vegan butter can be replaced with your favorite butter. Just make sure it is salt-free as this recipe has salt added in.
- I like to use a combination of almond butter and vegan butter for 2 reasons. One, the combination of the two results in a filling cookie with a dense texture. Two, the almond butter adds a protein punch and nutritious spin.
- While I used ginger, cardamom, cloves, and cinnamon, you can use some pumpkin pie spice if you have that on hand as it is a combination of these spices and more.
- I used Almond flour in this recipe for texture and taste. If you do not have any on hand, feel free to use all-purpose flour.
- Speaking of all-purpose flour, I wanted to keep these cookies gluten-free so I used a gluten-free all-purpose flour blend. But, if gluten is your friend, please feel free to you any organic unbleached all-purpose flour you prefer.
- While this recipe is a refined sugar-free version, if you are not watching your sugar intake or do not have any diabetics to bake for, you can use granulated sugar instead of monk fruit sweetener.
How do you make these Spiced Peanut Butter Chip Cookies?
To start things off, add the almond butter and butter to a microwave-safe bowl and microwave for about 20 seconds until the butter is soft and almond butter is melted. You just need the two to melt a tad bit so they can be mixed easily with a spoon. You do not want this too hot or the eggs will cook when you try to mix them in.
Then add in the vanilla extract and the two eggs and mix well with the spoon.
Next, add in the almond flour, GF all-purpose flour, salt, ginger, cinnamon, cardamom, cloves, and monk fruit sweetener, and mix well.
Then add in the peanut butter chips.
The dough will look almost like breadcrumbs. But when you gather a spoonful or two together, they should easily bind.
Roll about 2-3 spoonfuls of this crumbly dough together into a ball and then gently flatten the ball and place it on a Silpat-lined baking tray. Repeat until all the dough is used up.
Then all you have to do is bake them.
They can be served as is.
Or, you can dunk half of them in some melted Reese’s zero-sugar peanut butter chips, sprinkle the dunked side with some festive sprinkles, and enjoy!
These cookies are also my contribution to The Sweetest Season Cookie Exchange.
This year is my fifth time participating in the Sweetest Season Cookie Exchange, which is a one-of-a-kind cookie exchange. It is organized by Erin Parker of The Speckled Palate. And, it is a virtual cookie exchange of delicious cookies (and fudge) by fellow food bloggers to raise awareness and funds for Cookies For Kid’s Cancer.
Cookies for Kids’ Cancer was started in 2007 by Larry and Gretchen when their 2-year-old Liam Witt was diagnosed with childhood cancer.
It is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer.
Cookies for Kids’ Cancer is in a matching window with their friends at OXO, who will be matching every dollar raised through the end of 2023 ~ up to $100,000.
So whatever money we raise will automatically double!
So, if you are looking for an organization to support this holiday season, please check out The Sweetest Season fundraising page for Cookies for Kids’ Cancer.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Want even more health-ish treats for the holiday season? Then check out these 45 Healthy Christmas Cookies & Treats!