Vegan Keto Chocolate Covered Peanut Butter Cookies (Only 6 ingredients!)

Vegan Keto Chocolate Covered Peanut Butter Cookies (Only 6 ingredients!)


10 cookies

oven, baking tray, parchment paper, mixing bowl (or food processor)

Preparation: 10 minutes – Baking time: 10 minutes – Keep up to 2 weeks in the fridge or 2 months in the freezer


  • 1 cup (100 g) almond flour (finely ground almonds)
  • ½ cup (125 g) salted peanut butter, unsweetened (see tips)
  • 4 to 6 tablespoons keto sweetener (see tips for paleo)
  • 2 tablespoons chia seeds
  • 1 tablespoon extra virgin coconut oil, melted
  • 1 teaspoon baking powder, gluten & aluminum free (see tips)
  • Ground vanilla, to taste (optional, or pure vanilla extract)
  • ½ cup (80 g) low sugar dark chocolate, cut into chunks (see tips)

Looking for the ultimate vegan keto cookie recipe that will delight children and grown-ups alike?

These Vegan Keto Peanut Butter Cookies with Chocolate are incredibly delicious and made with only 6 ingredients in just 20 minutes (of which 10 minutes in the oven). If you love Snickers candy bars or Reese’s peanut butter cups, you won’t be able to resist them!

They’re plant-based, low carb, gluten free (even grain free), sugar free, egg free, paleo and full of goodness. I know it’s still a bit early for ‘back-to-school’ treats but these cookies make a great snack on the go to take to work, school or on a trip. And I mean… every day is a good day to feed your inner cookie monster, right?

The cookies only need 10 minutes in the oven. They’ll be super soft at first but if you leave them to cool for 20 minutes they’ll become nice and crunchy. I know, you’ll need a little patience… But I promise, they’re well worth the wait!

If you don’t like peanut butter, scroll down to the tips & tricks for flavor variations.

Let me know in the comments if you’d love me to share more low carb dessert recipes, easy lunch ideas, vegan keto breakfast ideas…

Enjoy the cookies! :)

Go Keto Workshop op 26 september 2019 bij Ampla House in Gent

PS: in case you missed the news, Simon & I are organizing a brand new Go Keto Workshop at Ampla House in Ghent on Thursday evening September 26th!

It will be the only official book launch workshop in Ghent this year so if you’d like to join us, make sure to reserve your seat by clicking HERE.

The program will include a ‘Go Keto’ workshop with live cooking demos, tasting (including our Chocolate Hazelnut ‘Nutella’ Energy Bites!), Q&A where you can ask me all your questions, meet & greet and more.

Click HERE for all the practical details (price, location…) and to book your seat.


The Ultimate Vegan Keto Peanut Butter Cookies + Chocolate (low carb, sugar free, gluten free, paleo)

The Ultimate Vegan Keto Peanut Butter Cookies + Chocolate (low carb, sugar free, gluten free, paleo)


  1. Preheat the oven to 350°F (175°C).
  2. Mix all the ingredients in a large bowl or in a food processor fitted with an S-blade until you’ve got smooth cookie dough.
  3. Cover a baking tray with parchment paper. Divide the dough into 10 balls of cookie dough and place on top of the baking tray. Flatten softly with your hand palm and use a fork to create a crisscross pattern on top, if desired.
  4. Bake 10 minutes until lightly golden brown.
  5. The cookies will be very soft when you take them out of the oven. Leave them to cool down on the baking tray for 10 minutes, then transfer to a cooling rack for at least another 10 minutes until the cookies are completely cooled down and crunchy.
  6. If you want to add melted chocolate on top, melt the dark chocolate chips or chunks ‘au bain marie’ in a double boiler (or in a bowl on top of a pot with hot water). When most of the chocolate looks shiny and melted, stir until smooth. Drizzle the chocolate on top of the cookies and allow to cool.
  7. Store the cookies in a glass or metal cookie jar in the fridge or in a cool, dark place for up to 2 weeks.


  • I used Monki peanut butter and Natali baking powder, both available at organic stores.
  • For a paleo version that doesn’t need to be sugar free, use coconut sugar as the sweetener.
  • If you’re not a fan of peanut butter, you can replace it with hazelnut butter for a ‘Nutella’ cookie. Pecan butter tastes absolutely amazing too.
  • If you love ‘marzipan’, use almond butter and almond extract instead of peanut butter and vanilla. Perfect for the holidays later this year!
  • I used dark chocolate by Lindt with 95% cacao. Always use chocolate that has at least 85% cacao, if possible sweetened with stevia or erythritol (such as Cavalier, Lindt, Lily’s…). You can add a spoonful of keto sweetener for a softer chocolate flavor.

Now I would love to hear from you!

What’s your favorite cookie of all time? Would you love me to share more low carb dessert recipes or do you prefer easy lunch ideas, vegan keto breakfast ideas…?

Let me know by leaving a comment down below.

The Ultimate Vegan Keto Peanut Butter Cookies + Chocolate (low carb, sugar free, gluten free, paleo)

Nutritional value (per cookie without chocolate)
Net carbs 3.2 g
Protein 5.2 g
Fats 13.7 g
Calories 154 kcal

Nutritional value (per cookie with chocolate)

Net carbs 4 g
Protein 6.2 g
Fats 18.2 g
Calories 204 kcal


Diane Colley

Could i use ground flax instead of almond flour? Thank you

Diane Colley wrote Reply
Julie Van den Kerchove
Hi Diane, you could if you want, just know that the flavour and texture will be very different since almond flour is naturally sweet and smooth. Flax will taste more bitter and give the cookies more of a 'grainy' texture, but it's worth the try :)
Julie Van den Kerchove wrote Reply

Can I omit the seeds?

Samantha wrote Reply
Julie Van den Kerchove
Hi Samantha, you need the seeds as a binder since the cookies don't contain eggs/gluten. You could use ground flax seed instead of chia seeds too, just know that the taste will be different. Enjoy!
Julie Van den Kerchove wrote Reply

Do you use ground chia seeds or whole?

Laura wrote Reply
Julie Van den Kerchove
Hi Laura, I use whole chia seeds but if you prefer the texture of ground chia, I'm sure that would work too! Enjoy :)
Julie Van den Kerchove wrote Reply

When I made these, they were very tasty but also very crumbly and fell apart easily. Is there anything I can add or do to stop this from happening?

Sarah wrote Reply
Julie Van den Kerchove
Hi Sarah, it could be the fat content of the nut butter you used. Try adding some extra chia seeds for binding, or replace part of the almond flour with coconut flour for extra binding. Have a good weekend, Julie
Julie Van den Kerchove wrote Reply

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