Vegan Keto Peanut Butter Cookies Recipes
VEGAN KETO PEANUT BUTTER COOKIES
Steps:
- Preheat your oven to 325 and prep a cookie sheet for nonstick. I like to use parchment paper on a rimmed baking or cookie sheet . You may need two sheet to bake these cookies as they spread. In a small bowl or cup, mix together the flaxseed meal with the water. Set this aside while you work.
- Next, in a small or medium sized bowl, use a fork or a whisk to mix together the almond flour, salt, and baking powder. Beat together the peanut butter, sugar alternative and the coconut oil until creamy in a large mixing bowl. Then add the flaxseed and water from the first bowl, vanilla extract, and the dry ingredients from the second bowl and combine until just mixed. Fold in the chopped peanuts.
- To form these cookies, roll them into a ball and then press them into the prepped cookies sheet. You can use a fork to create the crisscross pattern that is common with peanut butter cookies. Leave room between cookies as they will spread while baking.
- Bake these cookie for 10 minutes for a soft cookie. Or, bake these cookies for up to 15 minutes or until they are golden brown in the edges for a more crisp cookie. Allow the cookies to cool on the baking sheet before transferring.
Nutrition Facts : Calories 139 kcal, Carbohydrate 4 g, Protein 7 g, Fat 10 g, SaturatedFat 3 g, Sodium 66 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
VEGAN PEANUT BUTTER COOKIES
Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they're vegan! If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. -Katie Bandurski, Shorewood, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, about 4 minutes. Beat in almond milk. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. , Shape level tablespoonfuls into balls. Place 2 in. apart on parchment-lined baking sheets; flatten with a fork. Bake until set, 8-10 minutes. Cool on pan 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 107mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
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- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking tray with parchment paper.
- To make the flax eggs, simply add ground flax seeds and water to a small bowl, whisk and set aside for 5 minutes.
- Combine the dry ingredients for the cookies in a bowl and whisk. Add the wet ingredients and mix with a hand mixer or spoon. If the dough appears too dry, simply add a little more water or plant-based milk.
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