Peanut Butter Chocolate Low Carb Vegan Cookies

Chocolate Peanut Butter Vegan Low Carb Cookies

It’s been a while since I’ve made cookies – way too long, in fact. So, today, I decided to tie on my apron, roll up my sleeves and start baking some vegan low carb cookies. Because I’m not a monster, peanut butter and chocolate seemed like a good combination to go with.

In the interest of being trendy (and less wasteful), these are made with aquafaba, which literally means “bean water.” For those who haven’t heard of this, aquafaba is that sludge that comes in a can of beans that you typically drain out and try to forget about, lest it haunt your dreams.

You may find yourself asking, “Why in the name of all that is holy, would you put this horrible substance in cookies?” This is a totally reasonable reaction, and up until recently, I would have thought the same thing. I was wrong, though, and horribly misguided. As it turns out, this stuff makes an awesome egg replacer. It can even be whipped up to make meringues! I’m just using it for lowly vegan low carb cookies today, though.

Peanut Butter Chocolate Low Carb Vegan Cookies

Notes on Baking Chocolate Peanut Butter Vegan Low Carb Cookies:

  • Like all baked goods made with Swerve, or other sugar alcohols, they need to cool before serving, or they will crumble. Trust me on this! Wait at least 15-20 minutes after they come out of the oven to try and move or eat them.
  • These bad boys are gluten free, grain free, soy free, dairy free, egg free and sugar free and yet, still delicious!
  • You can sub in one flax egg for the aquafaba, or one regular egg!
  • For more chocolatey goodness, toss in a quarter cup of sugar free chocolate chips!
  • These could also be made with pretty much any nut butter, or seed butter!
  • I like my cookies on the no-overpoweringly-sweet side, but feel free to increase the sweetener to a half cup, if you are not in this camp!

Peanut Butter Chocolate Low Carb Vegan Cookies

Chocolate Peanut Butter Vegan Low Carb Cookies

Yield: 10 cookies

Serving Size: 1 cookie

Calories per serving: 138

Fat per serving: 12g

Carbs per serving: 3.6g net

Protein per serving: 2.8g

Fiber per serving: 1.2g

Chocolate Peanut Butter Vegan Low Carb Cookies

Ingredients

  • 1/2 cup peanut butter
  • 1/4 cut coconut oil, melted
  • 1/3 cup aquafaba (or 1 vegan egg replacer, or 1 egg)
  • 1/4 cup cocoa powder
  • 6 tbsp Swerve, or other granulated sweetener
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350 and line a baking sheet with parchment paper or a silicone mat.
  2. Mix together peanut butter, melted coconut oil and aquafaba/egg.
  3. Stir in vanilla, Swerve and baking powder and mix until thoroughly combined.
  4. Slowly stir in cocoa powder. Mix until all clumps are gone.
  5. Scoop onto a tray into equal portions, and flatten slightly. Give at least 2 inches in between each cookie, as they will spread!
  6. Bake for 12ish minutes, until they are crispy around the edges and cooked through (you'll be able to tell, as the uncooked ones will be slightly lighter in the middle on top - cooked ones are a uniform color on top!). This will differ based on your oven/cookie size, so check them at 10 minutes first.
  7. Let cool for at least 15-20 minutes before trying to move or they will crumble!
  8. Serve with a nice, refreshing glass of coconut milk. 😀
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Peanut Butter Chocolate Low Carb Vegan Cookies

 

Peanut Butter Chocolate Low Carb Vegan Cookies

8 Comments

  • Katie May 31, 2016 at 7:50 pm

    I had a tasty time with these cookies! I’m low carb, and my mom is vegan so it’s difficult to find a compromise in recipes at times. These were very yummy! I did try to make mine using a flax egg, and even waiting the 20 minutes I couldn’t get the cookies to hold together. I will keep trying with other egg substitutes in the future, but these cookies were otherwise perfect for my chocolate peanut butter cravings.

    Reply
    • Liz May 31, 2016 at 7:55 pm

      I’m glad they at least tasted good! I find using a less oily peanut butter is best to have them stay together. Maybe make the flax egg with just 3 tbsp of water? That might help them stick together! 🙂

      Reply
  • Alice Sussex July 21, 2016 at 6:25 am

    Hello, do i preheat the oven to 350 Fahrenheit?

    Reply
    • Liz July 21, 2016 at 3:30 pm

      Hi Alice – thanks for commenting! You do preheat the oven to 350! Good catch. 🙂

      Reply
  • Samira December 7, 2016 at 11:36 am

    Is there any substitution I could use for the coconut oil? Thank you.

    Reply
    • Liz December 11, 2016 at 1:34 pm

      You could use shortening, or any non-dairy butter substitute 🙂

      Reply
  • Chloe November 22, 2017 at 7:07 pm

    These sound so yum!!

    I’m basically a devotee to your blog. It’s my vegan/low carb bible. ha

    Do you take recipe requests? If so, do you think you could make a chocolate chip cookie recipe? They are my favourite. If not, do you know what subs I could try to make this more akin to chocolate chip cookies? I’m dying for a recipe that fills that void in my heart.

    Reply
    • Liz November 27, 2017 at 10:05 am

      Hi Chloe!! Thank you so much for this comment – it made my day! I DO take requests, and will get to work on this ASAP!

      Reply

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