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Yes, you read that right. Low Carb Vegan Protein Cookies. I don’t mean to brag, but they’re basically magic. Why vegan, you may ask? Well, I realized that I depend pretty heavily on dairy, and started to think that maybe the persistent red splotches on my face (super attractive) may have something to do with that. So, I’ve challenged myself to give up dairy for at least a few days.
I thought I’d make a dairy free low carb protein bar, and then decided I might as well go full vegan. After all, I remember when I first started on keto (back in 2012!!!) and I was fully vegan, that there were virtually no options available for low carb vegan anything. I ended up eating a lot of macadamia nuts back in those days, and very little else for snacks. I also relied pretty heavily on processed soy. How times have changed!
Anywho, these low carb vegan protein cookies are of the chocolate chip variety, and are actually a little bit on the higher end of carbs, but if you’re a vegan attempting keto, you’re probably used to that. I remember the vegan keto days of realizing that 20g was a far cry from possible unless I ate nothing but coconut, macadamia nuts and spinach soaked in olive oil. So, the higher carb count isn’t really the worst thing in the world.
Notes on Making Low Carb Vegan Protein Cookies
- This uses unflavored pea protein, but I would imagine that you could sub that for 60g of unflavored rice protein, or a blend.
- You could literally use any chocolate you’d like for this. I happen to be obsessed with Lily’s, and used that, but you are in no way obligated to do the same!
- Adding in a 1/4 cup of ground flaxseed, and 2 tsp of cinnamon would make these into chocolate chip oatmeal cookies – yes, please.
- This can easily be made nut free by using sunflower seed butter (so good) in place of the peanut butter. You could also use almond butter, or pretty much any nut butter you’d like.