Quick heads-up: This post contains Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.

These air fryer peanut butter cookies are the kind of recipe I keep around for a very specific emergency: I want something sweet, I do not want to turn on the oven, and I definitely do not want a sink full of dishes. They use three ingredients, cook at 300°F, and need just 7 minutes in the air fryer.

They are also flourless and low carb. The base is natural peanut butter, a granulated low-carb sweetener, and one egg. That is the whole ingredient list. The important part comes after cooking: let the cookies cool completely before you try to serve them.

The short version

Mix one cup of natural peanut butter, one cup of granulated low-carb sweetener, and one large egg. Shape the dough into 16 balls with wet hands, flatten each one, and press in the classic crisscross pattern with a wet fork. Air fry the cookies on parchment at 300°F (150°C) for 7 minutes, working in batches if needed.

The edges should be starting to brown when the cookies are done. Carefully remove the parchment and cookies from the basket, then give them time to cool completely before serving.

What you need for these peanut butter cookies

Natural peanut butter: Creamy or chunky both work with the original recipe. Check the ingredient list and look for peanut butter made with peanuts and salt, without added sugar.

Granulated low-carb sweetener: I have made this recipe with allulose, monk fruit, and erythritol. Use the granulated option you already keep in the pantry.

One large egg: The egg brings the three-ingredient dough together. No conventional flour or almond flour is needed.

Tips before you start

Wet your hands and fork. The dough is easier to shape with wet hands, and a wet fork helps make the crisscross marks without sticking.

Leave room in the basket. The recipe makes 16 cookies, so most air fryers will need more than one batch. Give each cookie its own space instead of trying to squeeze all of them in at once.

Watch the edges. Seven minutes is the tested cooking time, but air fryers can behave differently. The recipe card calls for removing the cookies when the edges begin to brown.

Do not skip the cooling time. The original recipe specifically calls for cooling the cookies completely before serving. If you want to speed that up, carefully move the parchment and cookies to the refrigerator or freezer.

Air fryer peanut butter cookie FAQ

Are these cookies flourless?

Yes. The tested recipe uses peanut butter, a granulated low-carb sweetener, and an egg. There is no conventional flour or almond flour in the dough.

Can I use crunchy peanut butter?

Yes. The original recipe allows either chunky or creamy natural peanut butter. Use whichever texture you prefer, but check the label if keeping the cookies low carb matters to you.

How many cookies does the recipe make?

The recipe makes 16 cookies. The nutrition information is calculated per cookie, though the exact numbers can vary with the peanut butter and sweetener you use.

Nutrition note

Based on the products used for the original calculation, one cookie has approximately 99.5 calories, 15.53 grams of total carbohydrates including erythritol, 1.5 grams of fiber, 12 grams of sugar alcohols, 2.03 grams of net carbohydrates, 4.38 grams of protein, and 8.3 grams of fat. Your numbers may differ by brand.

If you are in the mood for more air-fryer baking, try my keto air fryer chocolate cake, eggless air fryer sugar cookies, or air fryer brownies from a box mix. You can also browse all 20 keto air fryer recipes.