Healthy Air Fryer Peanut Butter Cookies (Keto, Low Carb, Gluten-Free)

These easy air fryer peanut butter cookies are soft in the middle, golden on the edges, and taste like the classic peanut butter cookies you grew up with, with no sugar and no wheat flour. Made with almond flour and a boost of collagen, they’re keto, low carb and gluten-free, and they bake in just 9 minutes in the air fryer with just 2 net carbs per cookie. One bowl, 9 simple ingredients, and 20 cookies. This is the best basic healthy peanut butter cookie recipe to keep in your back pocket.

This is the best basic healthy peanut butter cookie recipe to keep in your back pocket. My son loves helping me make these. Rolling the dough balls and pressing the crisscross with a fork is his favorite part.

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Why You’ll Love These Air Fryer Peanut Butter Cookies

• Fast: they bake in about 9 minutes, with no waiting for a big oven to preheat.
• Easy: one bowl, simple ingredients, and no chilling the dough.
• Healthy swaps: almond flour instead of wheat flour, and a brown sugar substitute instead of sugar.
• Extra protein: collagen peptides add protein and help the cookies hold together.
• Keto, low carb and gluten-free, but nobody will guess they’re “healthy.”

Ingredients for Healthy Almond Flour Peanut Butter Cookies

• Peanut butter: creamy, natural peanut butter with no added sugar works best.
• Almond flour: use blanched, finely ground almond flour for a soft, tender cookie.
• Brown sugar substitute: I used Lakanto Golden. It gives these cookies that classic brown-sugar flavor with zero sugar.
• Collagen powder: I used Sunset Collagen Peptides. Collagen adds protein and helps give the cookies structure.
• Egg: binds everything together.
• Butter: softened, for a rich, buttery flavor.
• Baking soda, vanilla and a pinch of salt: these bring out the peanut butter flavor.

Equipment

• Air fryer (use the Air Fry setting, or Bake if your air fryer has one)
• Stand mixer or hand mixer
• Parchment paper
• Fork
• Cookie scoop or tablespoon (optional, but it makes even cookies)

How to Make Air Fryer Peanut Butter Cookies

1. Mix the wet ingredients. In a mixing bowl, beat the peanut butter, softened butter, egg and vanilla until smooth and creamy.
2. Add the dry ingredients. Add the almond flour, brown sugar substitute, collagen powder, baking soda and salt. Mix until everything is well combined and a thick, soft dough forms.
3. Shape the cookies. Remove the dough from the mixer and divide it into 20 equal portions (about 1 tablespoon each). Roll each portion into a ball.
4. Press with a fork. Gently flatten each ball with a fork, then press again in the opposite direction to make the classic crisscross pattern.
5. Line the air fryer. Cut a piece of parchment paper to fit the bottom of your air fryer basket or tray.
6. Arrange the cookies. Place the cookies on the parchment about 2 inches apart. Depending on the size of your air fryer, you’ll likely need to bake them in batches.
7. Air fry. Air fry (or bake) at 300°F for 8 to 10 minutes, until the edges are golden. Mine took 9 minutes.
8. Cool. Let the cookies cool in the basket for about 5 minutes before moving them. They’re very soft when they’re hot and firm up as they cool.

Tips for Baking Cookies in the Air Fryer

• Always use parchment paper. It keeps the cookies from sticking or falling through the basket, and it makes cleanup easy.
• Never preheat the air fryer with only parchment inside. The fan can blow the paper into the heating element. Place the cookies on the parchment first, so they weigh it down.
• Space them about 2 inches apart. Air fryers work by circulating hot air, so give each cookie room for even baking.
• Bake in batches. Don’t crowd the basket. Most air fryers fit 6 to 8 cookies at a time.
• Check early the first time. Every air fryer runs a little differently, so peek at 7 or 8 minutes.
• Let them cool before moving them. Almond flour cookies are fragile when warm but firm up as they cool.

Variations

• Add nuts: fold in ¼ cup of chopped peanuts, walnuts or pecans for extra crunch.
• Sugar-free white chocolate chips: stir in ¼ cup for a peanut butter and white chocolate cookie.

How to Store Keto Peanut Butter Cookies

• Refrigerator: store in an airtight container for up to 5 days.
• Freezer: freeze in an airtight container or freezer bag for up to 3 months. Thaw on the counter or in the fridge.

FAQ

Can I bake these peanut butter cookies in the oven instead?

This recipe was developed and tested in the air fryer. If you try it in the oven, keep a close eye on the first batch, since baking times will be different.

Can I use crunchy peanut butter?

Yes! Crunchy peanut butter gives you little bits of peanut in every bite. Natural peanut butter with no added sugar keeps the cookies keto.

Do I have to use collagen powder?

Collagen adds protein and helps the cookies hold their shape. I haven’t tested this recipe without it, so for best results, make it as written.

Why are my cookies falling apart?

They’re probably still warm. Almond flour cookies are soft and fragile right out of the air fryer, so let them cool in the basket for about 5 minutes before moving them.

Are these peanut butter cookies gluten-free?

Yes. Almond flour is naturally gluten-free, so these cookies are a great choice for anyone avoiding gluten. Always check your labels to be sure.

More Must-Have Keto Cookie Recipes

Shortbread Cookies – An easy, low carb, gluten-free cookie recipe that tastes like legit old school classic buttery shortbread with 2.3 net carbs. 

Keto Chocolate Chip Cookies – Almond flour, butter (or coconut oil), sugar-free chocolate chips, and vanilla create a crispy on the outside chewy on the inside close to perfect low carb cookie.

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You May Also Like These Keto Recipes:

Keto Air Fryer Recipes: 50 Healthy Ways You Can Use An Air Fryer On The Keto Diet

Easy Keto No Bake Cookies! Peanut Butter Chocolate Cookie Recipe

The Keto Peanut Butter Cookies with Almond Flour Recipe Is The Holy Grail of Low Carb Desserts

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