Name: Keto Vegan Peanut Butter Cookies (Without Coconut Oil)
Prep time: 15 min
Cook time: 12 min
Ingredients: 100 g Almonds, finely ground and blanched (1cup); 50 g Powdered Erythritol (1/2cup ); 2 g Salt (1/4 teaspoon); 130 g Unsweetend Peanut Butter (100% peanuts) (1/2cup); 5 ml Unsweetened Vanilla Extract (1 teaspoon); 40 g Unsweetened Dark Chocolate, 99-100% Cacao; 12 g Powdered Erythirtol (2 levelled tablespoons); A pinch of Salt

Keto Vegan Peanut Butter Cookies (Without Coconut Oil)

Happy New Year! I hope you had a great start into 2022, I wish you all the best, good health, happiness and a lot of great keto recipes😋 This new recipe was created on a request, which asked a recipe of keto vegan cookies, but without coconut oil. If you were also looking for a recipe like this, here it is! I hope you enjoy:-)

This recipe is, keto friendly, low carb, LCHF, gluten-free, sugar-free, dairy-free and egg-free. With all natural ingredients.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 12 mins

Cooling Time 30 mins

Servings 18 Cookies

Ingredients

Dry Ingredients

100 g Almonds, finely ground and blanched 1cup
50 g Powdered Erythritol 1/2cup
2 g Salt 1/4 teaspoon

Wet Ingredients

130 g Unsweetend Peanut Butter (100% peanuts) 1/2cup
5 ml Unsweetened Vanilla Extract 1 teaspoon

Chocolate Coating (to double the portion if you want to coat the whole cookie)

40 g Unsweetened Dark Chocolate, 99-100% Cacao
12 g Powdered Erythirtol 2 levelled tablespoons
A pinch of Salt

Instructions

Preheat the oven to 160ºC/320°F.
In a mixing bowl, combine all the dry ingredients.
Add the vanilla extract(optional), and the peanutbutter.
Mix the ingredients.
Switch to your hands and knead, until all the ingredients stick well together to one ball.
The dough is ready, you can make it into any cookie shape you desire. Just to note, that the baking time would variate depending on the thickness and size of your cookies.
In you want the cut out cookies like mine, prepare a non sticking surface, (I like to use a silikon mat) and with a rolling pin, spread the dought out to ca. 1cm thickness.
Cut out the cookies with any cookie cutter of your choice. With my teddy bear cutter, this recipe turned out to 18 cookies.
Line a baking sheet with a parchment paper, and lay all the cookies.
Bake for 12-15 minutes in the preheated oven, until fragrant and golden brown.
Let them cool completely.
Meanwhile, you can prepare the chocolate coating.
Using the double boiler method, let the chocolate, powdered erythritol and salt melt. Mix continuosly, until the mixture is smooth.
When the cookies are completely cooled, it's time to dip them into the chocolate! You can either dip the whole cookie or just a half.
Let them cool until the chocolate hardens. If you are in a hurry, you can chill them in the fridge😉
Enjoy!