#1 Low Carb & Keto Diet App Since 2010
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prep time
20 min
cook time
20 min
ready time
40 min
Keto Vegan Peanut Butter Cookies
There is nothing better than a delicious Keto Peanut Butter Cookie especially when they are vegan! Our peanut butter Keto cookies recipe is full of healthy fats and protein that will satisfy your sweet tooth and keep you satisfied. These vegan cookies are perfect for anyone who has an egg sensitivity or avoids animal products in general. This Keto cookie starts with natural creamy peanut butter to which coconut oil, chia seeds, vanilla extract, almond, and coconut flour are added.You can combine the cookie dough in a single bowl which makes cleaning up easy. Once baked, the cookie can last up to one-week at room temperature or up to three months stored in the freezer. Due to the high-fat content, they are nice to keep on hand when you come up short on your fat macros for the day. The chia seeds add a nice amount of fiber as well.
Can I use other nut butter?
Yes! Feel free to substitute the peanut butter with no-sugar-added nut butters like almond, cashew, or mixed nut butter.
How do I store finished cookies?
These cookies have a nice crumbly texture and will store very well in an airtight container at room temperature for over a week.
How is this cookie vegan?
These cookies are made vegan by eliminating any egg products as well as any animal products. The cookies are made using coconut oil and replacing the egg with chia seeds to bind the cookies. Due to the vegan nature of these cookies, they tend to be slightly crumbly but still delicious.
Net Carbs
3.1 g
Fiber
2.9 g
Total Carbs
10.9 g
Protein
5.7 g
Fats
19 g
212 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Peanut butter, natural, salted
1 cup
Coconut oil
0.5 cup
Vanilla extract
1 tsp
Coarse Kosher Salt
0.25 tsp
Chia seeds
1 tbsp, whole pieces
Water
3 tbsp
Powdered Erythritol (Icing Sugar)
0.5 cup
Almond flour
0.75 cup
Coconut flour
0.25 cup
Recipe Steps
steps 4
40 min
Step 1
Preheat an oven to 350 F. Line two baking sheets with parchment paper. Combine the peanut butter, melted coconut oil, chia seeds, water, powdered sweetener, and vanilla extract in a medium-sized mixing bowl. If your peanut butter is on the drier side, feel free to add 1-2 tbsp more melted coconut oil. Mix well to combine.Step 2
Next, add in the almond flour, coconut flour, and kosher salt. Mix well to combine. The dough should be thick. Allow the dough to sit for 5 minutes to allow the chia seeds to hydrate.Step 3
Use a 1 oz cookie scoop to press the cookie dough into, and then release each scoop onto the baking sheet. These cookies will not spread much at all; you only need to leave enough room to press the cookies down with a fork. You should be able to fit half of the batch of cookies onto the baking sheet.Step 4
Press the cookies down in either direction with a fork (one press and then another perpendicular to the first). Bake the cookies for 10-11 minutes or until lightly browned. Store in an airtight container at room temperature for up to a week.
