Keto Vegan Peanut Butter Cookies

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    40 min

Keto Vegan Peanut Butter Cookies

There is nothing better than a delicious Keto Peanut Butter Cookie especially when they are vegan! Our peanut butter Keto cookies recipe is full of healthy fats and protein that will satisfy your sweet tooth and keep you satisfied. These vegan cookies are perfect for anyone who has an egg sensitivity or avoids animal products in general. This Keto cookie starts with natural creamy peanut butter to which coconut oil, chia seeds, vanilla extract, almond, and coconut flour are added.You can combine the cookie dough in a single bowl which makes cleaning up easy. Once baked, the cookie can last up to one-week at room temperature or up to three months stored in the freezer. Due to the high-fat content, they are nice to keep on hand when you come up short on your fat macros for the day. The chia seeds add a nice amount of fiber as well.

Can I use other nut butter?

Yes! Feel free to substitute the peanut butter with no-sugar-added nut butters like almond, cashew, or mixed nut butter.

How do I store finished cookies?

These cookies have a nice crumbly texture and will store very well in an airtight container at room temperature for over a week.

How is this cookie vegan?

These cookies are made vegan by eliminating any egg products as well as any animal products. The cookies are made using coconut oil and replacing the egg with chia seeds to bind the cookies. Due to the vegan nature of these cookies, they tend to be slightly crumbly but still delicious.

  • Net Carbs

    3.1 g

  • Fiber

    2.9 g

  • Total Carbs

    10.9 g

  • Protein

    5.7 g

  • Fats

    19 g

212 cals

Keto Vegan Peanut Butter Cookies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Peanut butter, natural, salted

    Peanut butter, natural, salted

    1 cup

  • Coconut oil

    Coconut oil

    0.5 cup

  • Vanilla extract

    Vanilla extract

    1 tsp

  • Coarse Kosher Salt

    Coarse Kosher Salt

    0.25 tsp

  • Chia seeds

    Chia seeds

    1 tbsp, whole pieces

  • Water

    Water

    3 tbsp

  • Powdered Erythritol (Icing Sugar)

    Powdered Erythritol (Icing Sugar)

    0.5 cup

  • Almond flour

    Almond flour

    0.75 cup

  • Coconut flour

    Coconut flour

    0.25 cup

Recipe Steps

steps 4

40 min

  • Step 1

    Preheat an oven to 350 F. Line two baking sheets with parchment paper. Combine the peanut butter, melted coconut oil, chia seeds, water, powdered sweetener, and vanilla extract in a medium-sized mixing bowl. If your peanut butter is on the drier side, feel free to add 1-2 tbsp more melted coconut oil. Mix well to combine.
    Step 1
  • Step 2

    Next, add in the almond flour, coconut flour, and kosher salt. Mix well to combine. The dough should be thick. Allow the dough to sit for 5 minutes to allow the chia seeds to hydrate.
    Step 2
  • Step 3

    Use a 1 oz cookie scoop to press the cookie dough into, and then release each scoop onto the baking sheet. These cookies will not spread much at all; you only need to leave enough room to press the cookies down with a fork. You should be able to fit half of the batch of cookies onto the baking sheet.
    Step 3
  • Step 4

    Press the cookies down in either direction with a fork (one press and then another perpendicular to the first). Bake the cookies for 10-11 minutes or until lightly browned. Store in an airtight container at room temperature for up to a week.
    Step 4