Magic 4-Ingredient Chocolate Chip Cookies (Low-Carb!)
Magic 4-Ingredient Chocolate Chip Cookies – You won’t believe these decadent peanut butter and chocolate chip cookies recipe is dairy-free, gluten-free, grain-free AND low carb. They’re easy to make in just one bowl with wholesome ingredients for a sweet snack that everyone loves!
UPDATE Why We Love This 4 Ingredient Peanut Butter Chocolate Chip Cookies Recipe
When you’re trying to eat mindfully, cookies can be a really difficult thing to purge from your lifestyle. After all, cookies make us happy. You can’t munch on a carrot stick with the same zeal as you would a soft decadent cookie…
Today’s Magic 4-Ingredient Peanut Butter Chocolate Chip Cookies are lighter than traditional cookies, yet just as satisfying. Made without without flour of any kind, these dairy-free cookies are also gluten free and grain free for those with specific dietary needs. Magically, the nut butter (any kind you like!), sugar, and eggs bind themselves together to make a wonderful cookie base.
Bonus: Using zero flour also means the magic chocolate chip cookies are way lower in carbs than classic cookies. AND 4-ingredient cookies are also:
- Super fast and easy to make with pantry staples.
- Can be squeezed into the oven on two baking sheets (because they don’t spread as they bake.)
- Require very little clean up.
- And are a great freezer treat!
4 Ingredients You Need
- Nut butter – use any variety like peanut butter (what we’ve used here), almond butter, sunflower seed butter, or cashew butter
- Coconut palm sugar – basically the sweetness of granulated sugar with the warm flavor of brown sugar, all in one handy bag
- Eggs – room temperature
- Dark chocolate chips or chocolate chunks – I use 70% dark chocolate but you can use whatever percentage or even semi-sweet chocolate chips, if you prefer
How to Make Magic Peanut Butter and Chocolate Chip Cookies
Preheat the oven and line two large baking sheets with parchment paper.
Beat everything except the chocolate chips in a large bowl with an electric mixer.
Use a rubber spatula to scrape down the bowl, then gently fold in the chocolate chips into the mixture.
Use a cookie dough scooper or two tablespoons to scoop medium size rounds of dough onto the baking sheet.
These cookies don’t really spread much, so you need to place them only a couple of inches from each other.
Use a fork to gently smush down each ball of dough a bit so they are 1/2-inch thick. This helps them spread out *just* a touch for that true peanut butter cookie goodness.
I like to do the classic crosshatch press, doing a ‘lil squish in two directions.
Get the Complete (Printable!) Magic 4-Ingredient Peanut Butter Chocolate Chip Cookie Recipe Below. Enjoy!
Bake the cookies for about 10 minutes, until they are just set around the edges. The peanut butter chocolate chip cookies might look a tad underdone in the middle but they’ll continue to firm up after taking them out of the oven.
Let the cookies cool for several minutes on the baking sheet. It’s important to cool them completely before taking them off of the sheet, otherwise they will possibly crumble apart.
Frequently Asked Questions
If you skip the peanut butter and use almond or cashew butter, these gluten free chocolate chip peanut butter cookies are also indeed paleo-friendly!
Yes! If you find you can’t keep your hands out of the cookie jar, freeze the entire batch of magic cookies. Wrap each cookie in plastic wrap or stack them in a ziploc bag with parchment paper in between to keep them from sticking together. Freeze for up to 3 months. Then when you need a treat, pull just one or two cookies out at a time and let them thaw.
Store in an airtight container for up to 2 weeks.
Looking for More Low Carb Recipes? Be Sure to Also Try:
- The Best Cloud Bread
- Cottage Cheese Cookie Dough
- Magic Mug Low Carb Bread
- Cream Cheese Fat Bombs (No-Bake Keto Cheesecake Bites)
- Freedom Cookies (Healthiest Sugar Cookies)
Get the Complete (Printable!) Magic 4-Ingredient Peanut Butter Chocolate Chip Cookie Recipe Below. Enjoy!
Magic 4-Ingredient Chocolate Chip Cookies
Ingredients
- 16 ounces natural nut butter (any variety)
- 1 1/2 cups coconut palm sugar
- 2 large eggs
- 1 cup dark chocolate chips (I used 70% cocoa)
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Scoop the nut butter, palm sugar, and eggs into the bowl of an electric mixer and beat until smooth. Scrape the bowl and beat again. Then slowly mix in the chocolate chips.
- Using a 1 1/2 tablespoon cookie scoop, portion the dough out onto the baking sheet. You can place them fairly close together because they will not expand. Use a fork to press the tops down to about 1/2 inch thick.
- Bake for 10-12 minutes. Allow the cookies to cool completely on the baking sheets. They are too soft to pick up until cooled.
They sound great. Can I use Splena in this recipe?
Hi Maggie,
I’m not sure about that specific sweetener, but you can certainly use any 1-to-1 sugar substitute. Hope this helps! :)
I used almond butter (1/2 crunchy, 1/2 creamy), alternative sugars (1/2 Lakanto Classic, 1/2 Swerve Brown, to try and mimic the palm sugar and make these low-carb) and ugar-free semi-sweet chocolate chips. I used a 2 Tbs scoop for 27 larger cookies. Bake time was 18 minutes. The amount of chocolate chips was a bit excessive; almost too many for the dough. I’d use 2 Tbs less chips next time. Taste-wise, the cookies were good in both texture and flavour, though there was some of the infamous Swerve “cooling effect,” which wasn’t objectionable, but not really desirable, either. If I make these again, I’ll probably try using just 1/2 cup Swerve Brown and the rest Lakanto, and see if that sufficiently reduces the effect.
Hey John! I’m not sure if you’re aware but lakanto has a monk fruit golden which is a sub for brown sugar.
It’s tasty, but turned out very soft and flat. The oil from the walnut butter seeped out of the cookies while baking. I had to bake them a bit longer (18 min. total at 350), since they fell apart at 12 min. I used 100% all natural walnut butter, Swerve confectioner, ChocZero milk chocolate chips and eggs. I like the taste & concept, but I was wondering how I can prevent the oil separation from the walnut butter during baking in the future?
Hi Maryann,
Sorry your cookies came out flat! Most likely, this is due to a faulty oven thermostat. I recommend buying a hanging over thermometer to check the accuracy of your oven temperature. Then adjust the temperature as needed.
Yes, it’s wonderful, though I use xylitol/erythritol for sweetening. They are small but very good and so easy.
Hi, I’m wondering if themagic 4 ingredient chocolate chip cookies are 155 calories each? They are low in carbs so what are the calories per cookie? Thank you. Lorrie
Hi Lorrie,
Yes, the nutritional values at the bottom of the recipe form is for 1 single cookie. Hope this helps! :)
I do keto lifestyle and would not use coconut palm sugar. Could I yse swerve or monk fruit granulated in its place?
Hi Laura,
I’m not sure, but it’s definitely worth a try. If you use it in equal portions, it should work. Happy Baking!
what is natural nut butter and also palm sugar?
Thank you
Hi Cyrina,
Natural nut butter is usually made without processed sugar or additives. You can use natural peanut, almond, or cashew butter. Palm sugar is made from coconut palms, and it is much more natural than traditional white sugar.
I plugged the recipe into my recipe maker using Myfitnesspal.com. I modified it, as I have only regular Jif peanut butter, so reduced the sugar by half a cup. Based upon 30 cookies, the carb count is 15g per cookie. That’s with 1g fiber and 11g sugars.
Low carb means I can have a few extra cookies right!
My thoughts exactly!
OH MY GOD!!! these look so good- I love how simple they are!
Only 4 ingredients AND low carb? Really is magic!