September 13 2021 recipe by Erika McKellar![Erika McKellar]()
, photo by Lenka Selinger![Lenka Selinger]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Lenka Selinger
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Vegan chocolate-dipped peanut butter cookies
Satisfy your sweet tooth and your low carb diet with our vegan low carb peanut butter cookies. We've jazzed up our popular classic peanut butter cookie by making it egg-free AND dipping it in sugar-free dark chocolate. The perfect treat for vegans, carnivores, kids, and adults alike!
USMetric
servingservings
Ingredients
Cookies
- 2⁄3 cup (22⁄3 oz.) 160 ml (75 g) almond flour
- ¼ tsp ¼ tsp baking soda
- 1 pinch 1 pinch salt
- 3 tbsp 3 tbsp powdered erythritol
- ½ cup 120 ml peanut butter
- 1 tbsp 1 tbsp unsweetened almond milk
Chocolate dip
- 4 oz. (4⁄5 cup) 110 g (200 ml) sugar-free baking chocolate
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Making low carb simple
Instructions
- Preheat the oven to 325°F (175°C)
- In a bowl, combine the almond flour, baking soda, salt, and powdered erythritol. Stir until combined.
- Stir in peanut butter and unsweetened almond milk to form a dough.
- Roll into 1-inch (2.5 cm) balls and place them on a baking sheet lined with parchment paper.
- Lightly press a fork into the cookie balls to make an “x”. Make sure not to flatten the cookies completely, leave them about 1/2-inch (1cm) thick.
- Bake on the center rack for 10 minutes. They will still be very soft, so let them cool for at least 30 minutes before you go to the next step.
- Use a double boiler or put a heat-proof glass bowl over a small pot of boiling water. (Ensure the glass bowl does not touch the bottom of the pan.) Add the dark chocolate a little at a time and stir until completely melted and glossy.
- Remove the bowl from the heat and dip cooled cookies into the melted chocolate. If there's not enough chocolate left to dip the last cookies, you could dip the bottom of the cookies instead.
- Place the cookies back on the baking sheet lined with parchment paper and cool in the refrigerator until the chocolate hardens.
Cookies
Chocolate dip
Tips
You could also use granulated erythritol. The dough gets a little more crumbly and falls apart more easily when making the cookies, but the cookies also get crispier.
You could of course skip the chocolate. If so you decrease the net carbs to two grams of net carbs instead of three grams net carbs per cookie.
Storing and freezing
These cookies keep for up to a week in the fridge in an airtight container. You can also store them in an airtight ziplock bag and freeze for up to 3 months.
7 comments
Thank you!
We have not tested this recipe with hazelnut butter but it should work fine. Any sweetener will work. Granulated sweetener will still be a bit "crunchy" though. You can powder it yourself with a coffee bean grinder if you'd like to.