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I know I should be posting smoothie recipes at this time of year, but I like cookies a whole lot more than I like smoothies. Plus, who said cookies couldn’t also be healthy? These low carb, egg-free, dairy-free (totally vegan!) chocolate peanut butter cookies are gluten-free, keto-friendly and pack 3g of protein and 2.2g of fiber into each serving, making them a filling and satisfying snack.
These cookies are only 5 ingredients, most of which you probably already have in your pantry, especially if you’ve been on a low-carb or ketogenic diet for a good amount of time. The oddball ingredients here are really just the psyllium husk and granulated sweetener.
Psyllium husk is actually something that’s been around for ages, but has been repurposed in the last decade for gluten-free and low-carb baking. If you have a random bottle of fiber supplement powder in your cabinet, odds are it’s psyllium. I like to use whole psyllium husks instead of psyllium husk powder, because I find it is easier to mix into recipes and clumps less. If you only have powder, just be sure to whisk extra aggressively so that all of the psyllium is integrated into the nondairy milk and there are no clumps.
What Kind of Sweetener Can I Use to Make Vegan Keto Cookies?
I like to use granulated sweeteners that are designed for baking. If you use stevia, or a sweetener without sugar alcohols or allulose, the cookies will have a strange, cardboardy texture that is wholly unappetizing. I use a granulated erythritol and monkfruit blend for this.
You could also use allulose. I tend to avoid this ingredient because it upsets my stomach, but I know I’m in the minority here. You could also use xylitol (another sugar alcohol), but I avoid this ingredient entirely, as it is highly toxic to pets and can kill your cat or dog in VERY small doses.
Notes on Baking Chocolate Peanut Butter Vegan Low Carb Cookies:
- Like all baked goods made with allulose or 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.
- The peanut butter in these cookies can be substituted for either almond butter or sunflower seed butter. Keep in mind that this will change the nutritional profile, though.
- You can sub in two flax eggs (or your favorite egg replacer) for the psyllium and non-dairy milk, or two regular eggs.
- For more chocolatey goodness, toss in a quarter cup of sugar free chocolate chips. My current favorite sugar-free chocolate chips are these ones.
- 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!
- To calculate net carbs: subtract the grams of fiber, allulose and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.
- Net carbs for this recipe: 8g total carbs – 2.2g fiber – 4g sugar alcohols = 1.8g net carbs
- While I strive to provide accurate nutrition information, there are variations across brands and types of ingredients. So, if you’re using other brands than those mentioned, your macros may be different. All nutrition info is calculated from the USDA values for each ingredient, unless a brand is specifically mentioned (or no generic listing is available), and are for information purposes only!.
Low Carb Vegan Chocolate Peanut Butter Cookies
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper .
- In a medium mixing bowl, stir the psyllium husks into the nondairy milk and set aside for about 5 minutes, until a gel forms.
- Stir in remaining ingredients and mix until thoroughly combined.
- Using 2 tbsp of dough at a time, roll out little balls and place them onto the baking sheet, leaving at least an inch between each dough ball. You should get 12 cookies out of this.
- Press a fork into the back of each cookie to create that little criss-cross, and also to flatten them down. They should end up being ~1/4" (~5mm) thick.
- Bake for 18-20 minutes, until the tops are completely done (they will become lighter in color).
- Let cool for at least 15-20 minutes before trying to move or they will crumble!