Keto Vegan Peanut Butter Cookies
How to Make It
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.
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