If you're looking for a low-carb, vegan treat that satisfies your sweet tooth without the guilt, these Chocolate Peanut Butter Cookies are your new go-to recipe. Made with almond flour, coconut oil, and vegan chocolate chips, they’re soft, chewy, and incredibly rich in flavor.
Ingredients
- ½ cup peanut butter, melted
- 3 tbsp coconut oil
- ½ cup vegan semi-sweet chocolate chips
- ½ cup erythritol
- ½ cup coconut milk
- 1 tsp vanilla extract
- 2 cups almond flour
- ½ tsp salt
- ½ tsp baking soda
Instructions
- Preheat oven to 375ºF (190ºC) and line a baking tray with parchment paper.
- In a large bowl, mix together the melted peanut butter, coconut oil, vanilla extract, erythritol, and coconut milk until smooth.
- In a separate bowl, whisk together almond flour, salt, and baking soda.
- Combine the dry ingredients with the wet ingredients and stir until fully incorporated.
- Fold in the vegan chocolate chips.
- Shape the dough into 14 equal-sized cookies and place them on the prepared baking tray.
- Bake for 10 minutes or until the edges are slightly golden.
- Let cool before serving. Enjoy warm or store in an airtight container.
Nutrition Facts (Per Cookie)
- Calories: 179
- Carbohydrates: 5 g
- Fats: 16 g
- Proteins: 5 g
Tips for Perfect Vegan Cookies
- Use natural peanut butter with no added sugar for the best keto results.
- Chill the dough for 10 minutes if it’s too soft to shape.
- Swap almond flour with sunflower seed flour for a nut-free version.
More Low-Carb Vegan Treats
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