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! :)
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.
The Ultimate Vegan Keto Peanut Butter Cookies + Chocolate (low carb, sugar free, gluten free, paleo)
- Preheat the oven to 350°F (175°C).
- 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.
- 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.
- Bake 10 minutes until lightly golden brown.
- 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.
- 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.
- Store the cookies in a glass or metal cookie jar in the fridge or in a cool, dark place for up to 2 weeks.
JULIE’S TIPS & TRICKS:
- 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.
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