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This recipe for vegan keto peanut butter cookies is one of the oldest low carb recipes I ever made, and it was buried deep in an archive and then made private because the original post and pictures made me cringe so hard I pulled something. And yes, I’m vain enough to want to update it. But I also wanted to update it because it’s a totally solid recipe that still holds up today. I love
What’s totally magical about this recipe is that it involves no flours whatsoever. None. No coconut flour, no almond flour, nothing. It’s just peanut butter, flax seeds, unsweetened nondairy milk (or water) and sweetener. They’re also solidly loaded with omega-3 fatty acids (each cookie has almost 75% of the recommended daily intake) and protein (3.3g per cookie).
These delicious low carb peanut butter cookies are also absurdly simple to throw together and also happen to be gluten-free, egg-free, dairy-free and sugar-free. If you can eat peanuts, they’re pretty much perfect. They’re lightly sweet and chewy and peanutty and remind me of being a kid again. I hope you get to try this resurrected recipe because they’re super tasty. If you do, leave me a comment, or tag me on Instagram with a picture!
Notes on Baking Vegan Keto Peanut Butter Cookies
- Back in the day when I first made these, I used liquid stevia because things like granulated erythritol weren’t readily available like they are now. Because we have access to better sweetener options, I strongly recommend using the granulated erythritol. The taste and texture are just so much better.
- The granulated sweetener I always use is Lakanto. It’s the brand I’ve found that works best for baking, and doesn’t upset my stomach. You can save 15% if you shop on their site using the code MeatFreeKeto.
- These contain no salt because I use salted peanut butter (from Trader Joe’s). If you have an unsalted nut butter, you may want to toss a pinch of the white stuff into the batter.
- To get that criss-cross pattern without the fork getting stuck, I dipped mine in warm water between each press (I actually used coffee because I was drinking it and it was next to me, but let’s keep that between us).
- To bring the carb count down a bit, you can definitely use almond butter.
- Order of operations is important here. It may be tempting to just toss all the flax in at once, but the results won’t be the same. Be sure to make the flax eggs first, then stir in the peanut butter, and then add in the rest of the flax.
- As for the sweetener, you can use 1-2 tbsp of granulated sweetener, depending on your taste preference. I use 1 tbsp because I like things on the slightly less sweet side. I also found that anything above 2 tbsp tastes kind of gross. It’s just too much sweetness.
- I used Cronometer to calculate the macros for this recipe with the USDA values for flax seed, Trader Joe’s Crunchy peanut butter, Lakanto monkfruit sweetener, and So Delicious unsweetened coconut milk. If you use different brands, the macros may be different!
- Be sure to let these rest for at least 10 minutes before moving them, otherwise, the erythritol and flax won’t set up properly and the cookies may crumble,
Vegan Keto Peanut Butter Cookies (gluten-free, egg-free, coconut-free)
- 2 tbsp 14g, plus 1/4 cup (28g) ground flax seed (divided)
- 6 tbsp 90ml unsweetened nondairy milk
- 1 tsp vanilla extract
- 2 tbsp granulated sweetener save 20% when you use the code MEATFREEKETO
- 1/2 cup 128g natural peanut butter
- Preheat oven to 350°F (180°C).
- Make a flax egg by whisking together 2 tbsp of ground flax with the nondairy milk. Let this sit and thicken up for about five minutes until a loose gel forms.
- Whisk the sweetener and vanilla into the flax mixture.
- Stir in the peanut butter. The mixture will begin to thicken up to a batter consistency.
- Finally, stir in the remaining 1/4 of ground flax. The batter will thicken into a dough.
- Spoon about 2 tbsp of dough at a time 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" (~7mm) thick.
- Bake for 12-15 minutes, until the take out of the oven and enjoy! Be sure to let the cookies cool before eating them, as they will crumble if they aren't given time to set.