Note: Hi, friends! Just a a quick reminder – some of the links on this site are affiliate links, and so I may earn a little cash on qualifying orders. It doesn’t cost you anything extra, and is a nice way to help support this site! I also want to point out that I don’t promote products I haven’t actually tried or products that I don’t trust. 🙂
This week I thought I’d go back to my roots with a no-bake vegan keto cookie recipe. When I first started out on a vegan keto diet in 2012, there were no recipe blogs or books or social media accounts for vegan keto recipes or info – that’s why I started this blog! So, when I wanted something sweet, I had to figure it out myself. Coming from a raw vegan background, I was used to making lots of no-bake desserts, and used that framework to create these Vegan Keto Three Ingredient No-Bake Peanut Butter Cookies.
Because there are only three ingredients, this is a snack I can make myself pretty much any time, because I always have these three things in my pantry:
- sugar-free peanut butter
- coconut flour
- sugar-free maple syrup (this is the only brand I use!)
For the peanut butter, I always use a “natural” variety. So, the proportions of ingredients in this recipe are tailored for that style, where the fat is peanut oil and not palm oil. A lot of traditional peanut butters use palm oil because it makes the peanut butter creamier and more spreadable as it stays solid at room temperature. If you do use this kind of peanut butter, you may want to add a little more syrup so that they don’t become too firm.
The sugar-free syrup I like to use is from Lakanto. I always use this brand for a few reasons 1) it tastes the closest to real maple syrup of all the sugar-free syrups I’ve tried and 2) it doesn’t upset my stomach. Both of those factors are very important to me, so I was happy to find a syrup that met both qualifications. It’s a little runnier than some other brands, but I’ll take that over digestive pain any day!
Notes and Ingredient Substitutions For Vegan Keto Three Ingredient No-Bake Peanut Butter Cookies
- If the dough is too stiff, add a bit more syrup to soften it. If the dough is too loose, add a bit more coconut flour to thicken it. Keep in mind the coconut flour will need 3-5 minutes to absorb all the moisture, so be sure to wait before adding too much.
- You can use sunflower butter, soy nut butter or almond butter in place of the peanut butter in a 1:1 substitution.
- You can make similar cookies with other types of nut butter, but because the oil ratio tends to be different, you will likely have to adjust the other ingredients
- I use salted peanut butter, but if you don’t, you may want to add a pinch of salt.
- While we’re talking about optional ingredients, a teaspoon of vanilla extract or ground cinnamon are also lovely additions to add a little extra flavor.
- While I strive to provide accurate nutritional information, different brands will have differing nutritional profiles, so your calculations may vary.
- Keep in mind: when calculating net carbs, those from sugar alcohols are subtracted with fiber from the total carb calculation!