Vegan Peanut Butter Cookies (gluten-free, paleo, low-carb options)
Servings 12
Vegan peanut butter cookies with an amazing chewy texture and lots of peanut butter flavor. They’re also grain-free and gluten-free with paleo and keto / low-carb options.
Ingredients
- 1/2 cup (64 grams) coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84 grams) refined coconut oil room temp but NOT melted
- 3/4 cup (150 grams) coconut sugar very tightly packed; or Lakanto Monkfruit sweetener for low-carb
- 6 tablespoons (98 grams) natural peanut butter the kind with just peanuts and salt; or almond butter for paleo
- 1 3/4 teaspoons vanilla extract
- 1 1/2 chia eggs see notes; or 1 large egg + 1 egg yolk for a non-vegan version
- 1 1/4 cups (213 grams) semi-sweet chocolate chips divided, make sure to use vegan chocolate
Instructions
- In a medium mixing bowl, stir together the coconut flour, baking soda, and salt. Set aside.1/2 cup (64 grams) coconut flour, 1 teaspoon baking soda, 1/4 teaspoon salt
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the coconut oil, sugar, peanut butter, and vanilla at medium speed until well combined, about 1 minute.6 tablespoons (84 grams) refined coconut oil, 3/4 cup (150 grams) coconut sugar, 6 tablespoons (98 grams) natural peanut butter, 1 3/4 teaspoons vanilla extract
- Beat in the egg (chia or regular) on low and mix until well incorporated. Stir in the flour mixture until well combined.1 1/2 chia eggs
- Stir in 1 cup (170 grams) chocolate chips (ignore the quantity listed below - it's a technical error I can't fix). Chill the dough for about 1-2 hours or until the dough is firm.1 1/4 cups (213 grams) semi-sweet chocolate chips
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 12 (54-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls (ignore the quantity listed below - it's a technical error I can't fix). Place 4" apart on the prepared baking sheet.1 1/4 cups (213 grams) semi-sweet chocolate chips
- Bake for 12-14 minutes or until the surface of the centers of the cookies no longer appear wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. Store in an airtight container immediately for up to 3 days. On the first day, they'll be crisp on the outside. On the second day, the outsides soften. If the cookies are too soft for your liking, chill in the refrigerator for a firmer cookie.
Notes
- For the chia eggs, use 1 1/2 tablespoons of ground chia seeds and 3 tablespoons + 2 teaspoons water. Stir well and then let them sit for a bit until gloopy.
- You can use unrefined sugar if you don't mind coconut flavor.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 276kcalCarbohydrates: 24gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 1mgSodium: 173mgPotassium: 157mgFiber: 4gSugar: 15gVitamin A: 10IUVitamin C: 0.02mgCalcium: 25mgIron: 2mgNet Carbs: 20
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