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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.
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!
- 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
- Preheat your oven to 350 and line a baking sheet with parchment paper or a silicone mat.
- Mix together peanut butter, melted coconut oil and aquafaba/egg.
- Stir in vanilla, Swerve and baking powder and mix until thoroughly combined.
- Slowly stir in cocoa powder. Mix until all clumps are gone.
- Scoop onto a tray into equal portions, and flatten slightly. Give at least 2 inches in between each cookie, as they will spread!
- 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.
- Let cool for at least 15-20 minutes before trying to move or they will crumble!
- Serve with a nice, refreshing glass of coconut milk. 😀