3 Ingredient Gluten-Free Keto Sugar-Free Flourless Cookies (VEGAN, LOW CARB, PALEO)

Keto Peanut Butter Cookies Recipe by Dr. Danielle

A forewarning, the texture is a hard thing to get right on these cookies. Follow my advice carefully and you'll be a happy camper in the end.  If you undercook them, the cookies will be soft to the point of almost being mushy. However if you leave them in the oven too long to bake, you’ll end up with crunchy, hard-as-a-rock little biscuits. That’s not the texture we want from a cookie!

The trick I have learned is to take the cookies out of the oven when they still have that soft mushy look. I know, it’s counterintuitive! However, once you take them out the cooler air-temp room makes them firm right up. After about 10 minutes of sitting out you will get that warm, delicious cookie texture which we all crave. 

I used monk fruit as my sweetener, and 1/2 cup was plenty. You can substitute for Stevia too. Goes nice with the nut butter flavor… Let’s move on.

 

Low Carb Peanut Butter Cookies that are Vegan Friendly

My grandmother always used peanut butter. Maybe that fits with your diet, and if it does, by all means harness your inner granny and DO IT!

Some of us are strict Paleo diet followers and others may be allergic to nuts or not eat them for other reasons. I’ve played around with some substitutes and I found that cashew butter is excellent, and so is almond butter. I had to make my own in my blender, but Brazil Nut Butter is also a great sub. Just be prepared to make your own, because I have never seen that for sale anywhere.

If you are totally nut-free use sunflower (tahini) seed butter or soy nut butter.

If you are not vegan, just use an egg for this recipe. They work wonders. However, if you are vegan and want to stay away from using an egg: grind up some chia seeds. Not only are chia seeds nutrient dense, they have the perfect gooey glue-like consistency of an egg, and your cookies will turn out feeling like cookies.

 

 

Ingredients

For the original version:

  • 1 cup almond butter can sub for any nut or seed butter of choice
  • 1/2 cup sweetener powder (granulated) Stevia will work, but my fav is the monk fruit and stevia blend which does a great job of replicating sugar.
  • 1 large egg

If you don’t want to use an egg:

  • 1 cup almond butter can sub for any nut or seed butter of choice
  • 1/2 cup sweetener powder (granulated) Stevia will work, but my fav is the monk fruit and stevia blend which does a great job of replicating sugar.
  • 3-4 tablespoons ground chia seed paste, but another tablespoon or two may need to be added for consistency depending on the nut butter you use

Instructions

Step 1

Crank up that oven to 350 degrees Fahrenheit and get out your baking cookie sheet. I use the oven safe baking parchment paper and stay the heck away from Teflon touching my food.

Step 2

If you have a KitchenAid or stand mixer, get that out. I love any excuse to use mine! If you don’t, you can still mix this by hand with a whisk. In your mixing bowl, mix all of the ingredients and mix them up until they are well joined. If you go the egg-free route, begin with the 3 tablespoons of ground chia seed paste. If you are feeling the batter is too runny, go ahead and add the extra tablespoon or two to thicken it up.

Step 3

Make small cookie balls on the cookie sheet, spread those cookies 4-5 inches inches apart. To get that classic peanut butter cookie look, take a fork and press them down and make an imprint. Bake for 8-10 minutes at 375F. Take them out and let them firm up and cool down in the air for 10-15 minutes.

You can enjoy these for a week with an airtight container, freeze them, or gobble them all down in one sitting. However delicious, I wouldn’t recommend the latter!

To your health and happiness, Doctor Danielle

 

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