Low Carb Vegan Chocolate Peanut Butter Cookies – Meat Free Keto

I do know I must be posting smoothie recipes at the moment of 12 months, however I like cookies an entire lot greater than I like smoothies. Plus, who stated cookies couldn’t even be wholesome? These low carb, egg-free, dairy-free (completely vegan!) chocolate peanut butter cookies are gluten-free, keto-friendly and pack 3g of protein and a pair of.2g of fiber into every serving, making them a filling and satisfying snack.

These cookies are solely 5 elements, most of which you in all probability have already got in your pantry, particularly in the event you’ve been on a low-carb or ketogenic weight loss plan for period of time. The oddball elements listed below are actually simply the psyllium husk and granulated sweetener.

Psyllium husk is definitely one thing that’s been round for ages, however has been repurposed within the final decade for gluten-free and low-carb baking. You probably have a random bottle of fiber complement powder in your cupboard, odds are it’s psyllium. I like to make use of entire psyllium husks as an alternative of psyllium husk powder, as a result of I discover it’s simpler to combine into recipes and clumps much less. Should you solely have powder, simply be sure you whisk additional aggressively in order that all the psyllium is built-in into the nondairy milk and there are not any clumps.

What Type of Sweetener Can I Use to Make Vegan Keto Cookies?

I like to make use of granulated sweeteners which are designed for baking. Should you use stevia, or a sweetener with out sugar alcohols or allulose, the cookies could have a wierd, cardboardy texture that’s wholly unappetizing. I take advantage of a granulated erythritol and monkfruit mix for this. 

You possibly can additionally use allulose. I are likely to keep away from this ingredient as a result of it upsets my abdomen, however I do know I’m within the minority right here. You possibly can additionally use xylitol (one other sugar alcohol), however I keep away from this ingredient totally, as it’s extremely poisonous to pets and may kill your cat or canine in VERY small doses. 

Notes on Baking Chocolate Peanut Butter Vegan Low Carb Cookies:

• Like all baked items made with allulose or sugar alcohols, they should cool earlier than serving, or they’ll crumble. Belief me on this! Wait no less than 15-20 minutes after they arrive out of the oven to attempt to transfer or eat them.
• The peanut butter in these cookies might be substituted for both almond butter or sunflower seed butter. Take into account that this may change the dietary profile, although.
• You’ll be able to sub in two flax eggs (or your favourite egg replacer) for the psyllium and non-dairy milk, or two common eggs.
• For extra chocolatey goodness, toss in 1 / 4 cup of sugar free chocolate chips. My present favourite sugar-free chocolate chips are these ones.
• I like my cookies on the no-overpoweringly-sweet aspect, however be at liberty to extend the sweetener to a half cup, in case you are not on this camp!
• To calculate web carbs: subtract the grams of fiber, allulose and sugar alcohols (if relevant) from the overall grams of carbohydrates within the recipe.
• Internet carbs for this recipe: 8g complete carbs – 2.2g fiber – 4g sugar alcohols = 1.8g web carbs
• Whereas I attempt to offer correct vitamin info, there are variations throughout manufacturers and kinds of elements. So, in the event you’re utilizing different manufacturers than these talked about, your macros could also be totally different. All vitamin data is calculated from the USDA values for every ingredient, until a model is particularly talked about (or no generic itemizing is offered), and are for info functions solely!.

Low Carb Vegan Chocolate Peanut Butter Cookies

Print Recipe

These gluten-free, keto-friendly treats are certain to fulfill that yearning for one thing candy with out kicking you out of ketosis!

Course Dessert, Snack

Delicacies American

Key phrase atkins, eco atkins, gluten free egg free, gluten free keto, ketogenic, low carb vegan, vegan keto

Prep Time 5 minutes minutes

Prepare dinner Time 6 minutes minutes

Directions

• Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper .

• In a medium mixing bowl, stir the psyllium husks into the nondairy milk and put aside for about 5 minutes, till a gel varieties.

• Stir in remaining elements and blend till completely mixed.

• Utilizing 2 tbsp of dough at a time, roll out little balls and place them onto the baking sheet, leaving no less than an inch between every dough ball. You must get 12 cookies out of this.

• Press a fork into the again of every cookie to create that little criss-cross, and in addition to flatten them down. They need to find yourself being ~1/4″ (~5mm) thick.

• Bake for 18-20 minutes, till the tops are fully carried out (they’ll turn into lighter in coloration).

• Let cool for no less than 15-20 minutes earlier than attempting to maneuver or they’ll crumble!

Notes

To calculate web carbs: subtract the grams of fiber, allulose and sugar alcohols (if relevant) from the overall grams of carbohydrates within the recipe. Internet carbs for this recipe: 8g complete carbs – 2.2g fiber – 4g sugar alcohols = 1.8g web carbs

Diet

Serving: 1 | Energy: 70kcal | Carbohydrates: 8g | Protein: 3g | Fats: 5.6g | Fiber: 2.2g

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