Chocolate Chip Cookie Bites

Why You’ll Love This Recipe

I love how quick and simple these cookie bites are to make. There’s no flour involved, no refined sugar, and everything mixes in one bowl. The peanut butter gives each bite a rich, fudgy texture, while the erythritol sweetener keeps them perfectly keto. With only 2.5g net carbs per serving, I can satisfy my sweet tooth without any guilt. They’re also freezer-friendly, so I always keep a stash on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup natural peanut butter

• 1/3 cup erythritol sweetener

• 1 large egg

• 1 tsp vanilla extract

• ¼ cup keto chocolate chips

• ½ tsp baking soda

• pinch of salt

Directions

1. I preheat the oven to 350°F and line a baking tray with parchment paper.

2. In a mixing bowl, I combine the peanut butter, sweetener, egg, and vanilla extract. I whisk everything until smooth.

3. I stir in the baking soda and a pinch of salt until fully incorporated.

4. I fold in the keto chocolate chips.

5. Using a cookie scoop or spoon, I place small mounds of dough onto the parchment-lined tray.

6. I gently press them down with the back of a spoon to slightly flatten.

7. I bake the cookie bites for 8–10 minutes, until the edges are just beginning to brown.

8. I let them cool on the tray for a few minutes before transferring them to a wire rack. As they cool, they firm up to the perfect chewy texture.

Servings and timing

This recipe makes 10 servings (about 20 cookie bites).
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• I sometimes use almond butter instead of peanut butter for a different flavor.

• For extra crunch, I add chopped pecans or walnuts to the dough.

• I’ve tried mixing in a tablespoon of unsweetened cocoa powder for a chocolate version.

• If I want a hint of spice, I add a dash of cinnamon or pumpkin spice.

• I also make these egg-free using a flaxseed egg (1 tbsp ground flax + 3 tbsp water).

storage/reheating

Fridge:
I store the cookie bites in a sealed container in the fridge for up to 7 days.

Freezer:
To keep them longer, I freeze them in a zip-top bag for up to 3 months. I just let them thaw at room temperature or pop them in the microwave for a few seconds when I want one.

FAQs

Can I prepare these cookies with almond butter?

Yes, I often use almond butter when I’m out of peanut butter. It works just as well and keeps the cookies keto.

Are these cookie bites crunchy or soft?

They’re soft and chewy, especially if I slightly underbake them. They firm up more as they cool.

Will these cookie bites work without eggs?

Yes, I’ve made them egg-free using a flaxseed egg, and they turned out great.

What sweetener can I use instead of erythritol?

I’ve had success with monk fruit sweetener as a 1:1 substitute. It still keeps the texture and sweetness without raising carbs.

Can I double the batch?

Absolutely. I often double the recipe and freeze half for later—it’s great for meal prepping or when I want dessert ready to go.

Conclusion

These Chocolate Chip Cookie Bites are the perfect blend of convenience and indulgence. They’re keto, gluten-free, and made with simple ingredients I always have on hand. Whether I’m grabbing a quick snack or looking for a post-dinner treat, these bites deliver on flavor, texture, and satisfaction without the carb crash. They’ve definitely earned a permanent spot in my low-carb recipe rotation.

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