Why You’ll Love Peanut Butter & Sugar-Free Chocolate Chip Chaffle Cookies : Easy, Low-Carb Sweet Fix Recipe

I love this recipe because it’s incredibly quick and requires almost no prep. I don’t need an oven, complicated steps, or a long ingredient list. The cookies turn out soft in the center with lightly crisp edges, and the peanut butter flavor pairs perfectly with melty sugar-free chocolate chips.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1½ cups chunky peanut butter
1 large egg
Sugar-free chocolate chips, as desired
Pinch of salt (optional)

Directions

I start by plugging in my mini waffle maker and letting it fully preheat. While it heats, I add the peanut butter and egg to a bowl and mix until the batter is smooth and thick. If my peanut butter is unsalted, I mix in a small pinch of salt. I then fold in most of the sugar-free chocolate chips, saving a few for the tops.

Once the waffle maker is hot, I lightly grease it and spoon a heaping tablespoon of batter into the center. I gently spread it into a round shape, press a few extra chocolate chips on top, and close the lid. I let the cookie cook until golden and set, then carefully remove it and place it on a rack to cool slightly before repeating with the remaining batter.

Servings and Timing

This recipe makes about 4 chaffle cookies. I usually spend around 5 minutes prepping and about 8 minutes cooking, so the total time is roughly 13 minutes.

Variations

I sometimes swap the peanut butter for almond butter or sunflower seed butter for a different flavor. When I want extra richness, I add a splash of vanilla extract. For a crunchier texture, I mix in chopped nuts or shredded unsweetened coconut.

Storage/Reheating

I store leftover cookies in an airtight container at room temperature for up to one day or in the refrigerator for up to three days. To reheat, I pop them back into the waffle maker or warm them briefly in a skillet until heated through.

FAQs

Can I use creamy peanut butter instead of chunky?

I can use creamy peanut butter, and the cookies will just have a smoother texture.

Are these cookies keto-friendly?

I consider them low-carb, especially when using sugar-free chocolate chips, but I always check my specific ingredient labels.

Can I make this recipe without a waffle maker?

I find the waffle maker gives the best texture, but I can cook small portions in a nonstick skillet if needed.

Do I need to add a sweetener?

I don’t usually add one because the sugar-free chocolate chips provide enough sweetness for me.

Can I use a flax egg instead of a regular egg?

I can substitute a flax egg, though the cookies come out slightly denser.

Why is my batter very thick?

This is normal, especially with natural peanut butter, and it helps the cookies hold their shape.

How do I keep the cookies from sticking?

I lightly grease the waffle maker before each batch to prevent sticking.

Can I double the recipe?

I double the ingredients easily when I want to make a bigger batch.

Do these cookies get crisp?

They’re soft when warm and firm up slightly as they cool, but they stay tender inside.

Can I add spices?

I like adding a pinch of cinnamon or a drop of vanilla for extra flavor.

Conclusion

I keep these peanut butter and sugar-free chocolate chip chaffle cookies in my rotation because they’re fast, satisfying, and perfect when I want a low-carb sweet treat. With minimal ingredients and almost no cleanup, they make dessert feel effortless and enjoyable every single time.