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Vegan Keto Peanut Butter Cookies (3 ways!)


What's better than peanut butter cookies? Peanut butter cookies three ways! Make our original cookie recipe, and add some extra special sweetness by making their special versions below:

JUMP TO COOKIE RECIPE | JUMP TO SMORE RECIPE | JUMP TO SANDWICH RECIPE

 Close up peanut butter cookies on a white plate.  /></p>
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Fill in the blank: I can’t wait for my peanut butter ______ to come out of the oven. If you thought “cookies,” you are thinking what we are thinking. I mean, I guess you would have clicked on this recipe because delicious cookies were on your mind to begin with. 

There is a good reason the phrase “peanut butter cookies'' fits so harmoniously together. Peanut butter was made to be in cookies. It adds protein, nutrients, and a creamy nutty flavour that can not be duplicated by any nut. If you can believe it, this is the first PB cookie recipe we have ever released (other than our dog biscuits, and even though they are human safe, they are really just healthy dog treats). 

Since it was our first go, we didn’t want to make any plain old peanut butter cookie recipe. Our goal has always been to make healthy food convenient, and we also try to do this when writing recipes as well. Your time is valuable, so we want to cut down as much time in the grocery store, kitchen, and cleaning up as possible. 

Peanut butter cookies on white plate, resting on black and white checkered cloth.

This cookie recipe is great for making a double batch of and freezing some for later. If you are in the cooking mood and want to use up a whole jar of peanut butter in one go, try checking out our other healthy and easy recipes which feature some of our favourite, unique ways to add peanut butter to a meal!

Along with serving convenient alternatives, we also love to listen to the recipes people want more of. We realized that a keto peanut butter cookie recipe was highly sought after (a great treat choice since PB is super high in natural fats, and most natural ones like ours have no added sugars!) Not only this, but our veg community is always seeking out plant based versions to popular recipes. So… why not make a vegan keto peanut butter cookie recipe and cover all of our bases? You will be surprised how amazing the result turned out!! 

Vegan Keto Peanut Butter Cookies

Makes 2 dozen | Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes

Ingredients

Instructions

Step 1

Preheat your oven to 350 degrees F. Take out your cookie sheet or tray. A great low-waste tip is to use a silicone baking mat.

They don’t need to be greased, are super easy to clean and food doesn’t stick to them. This can save you a ton of money on parchment paper or foil. If using a cookie tray, just put cookies directly on it for this recipe.

Step 2

Time to make the dough! Grab a large bowl, and scoop in 1 cup of natural peanut butter. Add the same amount of sugar, and mix well.

I started doing this with a whisk, then with a spatula, but I found what worked really well was just going in with my hands. The body heat definitely helped melt the sugar and PB together to mix way easier, but I’m sure you could also try warming up the peanut butter for a bit in the microwave for the same result. 

Step 3

Next, splash in 6 tbsp of almond milk, and 1 tsp pure vanilla extract. 

You can always use artificial vanilla, but being mindful of keto, it usually has added sugars. Stir with a spatula. 

Step 4

Then, scoop in a cup of flour, a tsp of baking soda (the same amount of baking powder works fine too if you have that instead), and your salt.

Our natural peanut butter is salt free, but if you are using one that does have salt, you can skip adding more. Once all in the bowl, mix slowly to combine, and use your hands for a thorough mix. 

Step 5

Put on a cutting board and roll out flat, to about a quarter inch thick. 

I personally don’t have a roller, but I found that the palm of my hand worked perfectly for this step! 

Step 6

After the dough is all flattened out, grab 1 1/2 inches wide of dough, and roll it into a ball (aim for about the size of a golf ball) and place on your baking sheet.

Try to make all the dough balls as consistent in size as possible. Using a spoon to measure and grab the dough may help in this step if needed!

Step 7

Place your dough balls about 2 inches apart, so you have room to flatten them. Grab a fork, and press it into the top of the ball, flattening down the dough into a cookie shape. Turn your fork to the other angle, and press it into the dough once again, making an ‘X’ pattern in the dough. X marks where treasure can be found!

Putting these criss cross marks help flatten the cookies so they can bake evenly.  Peanut butter dough is a lot more dense than any cookie dough, so it keeps form in the oven instead of spreading out while it bakes. You can use any object to flatten them, but a fork leaves a nice pattern that is almost iconic to PB cookies! 

Step 8

Now it’s time to put them in the heat! Throw them in the oven and set a timer for 10 minutes. For a crispier cookie, you can leave them in a few minutes longer. Once cooked, take out and let cool on a baking rack. Do your best peanut-butter cookie dance and enjoy!

 Peanut Butter Cookies on table With Jar of natural Peanut-Butter, one cookie with bite taken out on peanut butter jar lid

Peanut Butter Cookie Ice Cream Sandwiches

Makes 1 | Make time: 2 minutes 

Person Holding Up Peanut Butter Cookie Ice Cream Sandwhich, outside, in front of brick wall

INGREDIENTS

  • 2 peanut butter cookies 
  • 3 tbsp’s ice cream
  • Chocolate chips, oreo crumbles, sprinkles

INSTRUCTIONS

STEP 1

Grab 2 fully cooled peanut butter cookies from your batch (fresh or frozen).

STEP 2

Plop about 3 tablespoons of your favourite ice cream on the side of one cookie that does not have the X marks. Spread and form until it is about half an inch thick covering the whole cookie.

STEP 3

Gently add the other cookie on top (X marks facing up). 

STEP 4

Roll the exposed ice cream on the sides of the ice cream sandwich in your favourite topping! Anything from sprinkles to chocolate chips to crushed peanuts! Eat quick before it melts! 

 

Peanut Butter Stuffed S'more Cookies

Makes 12 cookies.  But you'll probably want some more... it really is in the name.

INGREDIENTS

INSTRUCTIONS

STEP 1

Preheat your oven to 350 degrees F. Take out your cookie sheet or tray. A great low-waste tip is to use a silicone baking mat.

STEP 2

Time to make the dough! Grab a large bowl, and scoop in 1 cup of natural peanut butter. Add the same amount of sugar, and mix well.

STEP 3

Next, splash in 6 tbsp of almond milk, and 1 tsp pure vanilla extract.

STEP 4

Then, scoop in a cup of flour, a tsp of baking soda, and your salt.

STEP 5

Cut a marshmallow in half lengthwise and break off one square chocolate.

STEP 6

Scoop our 1/2 cup of dough, rip apart and flatten into 2 rounds. Place one on your baking sheet, and top it with chocolate and the cut up marshmallow.

STEP 7

Grab the second dough round and blanket the marshmallow and chocolate, molding the dough over all the s'more fillings, forming a slight ball of dough. First cookie = complete!

STEP 8

Repeat until remaining dough is used and refrigerate your dough balls on your baking sheet for about 10 minutes.

STEP 9

Now it’s time to put them in the heat! Throw them in the oven and set a timer for 15 minutes. For a crispier cookie, you can leave them in a few minutes longer. Once cooked, take out and let cool on a baking rack. Do your best peanut-butter cookie dance and enjoy!

 

How to store the extras? 

Keep them soft and fresh in an airtight container after they have cooled. They should be good for 5 days (personally, cookies never last that long in my house anyways). I made a super batch, so I put some in a reusable silicone baggy and am planning to warm them in the toaster every time I have a cookie craving. 

No egg or egg substitute in this recipe... how does that work?

You read that right! There is no egg, or even flax egg, which tends to be a common vegan egg substitute. Peanut butter is a great cholesterol-free way to hold together your cookie, so no egg needed. Using peanut butter instead of eggs is one of our favourite baking hacks that can be used in waffles, cake, muffins and, well yes, cookies! Usually, you want to substitute 1 egg for 3 tbsp of peanut butter, but it definitely depends on the recipe. Save this insta post to keep this swap at easy access. 

Is this recipe strictly vegan and keto?

We wanted to give some options depending on your specific diet or preference, as well as the ingredients you have around the house. This is a great recipe to make when you are out of eggs and have peanut butter on hand, which makes it perfect for the vegan and keto diet. Some of you may not have almond milk and Erythritol in your pantry, so these can be easily substituted for any milk of your choice and cane sugar without changing the outcome of the recipe. 

You can also use liquid sweeteners like maple syrup or honey. You can replace 1 cup of sugar with ¾ cup maple syrup, and 1 cup sugar with 1 cup of honey.  

Is peanut butter okay to eat on a keto diet? 

Depending on the type of peanut butter you have, this could be a yes or no answer. Peanut butter is full of naturally occurring healthy fat, which is a main component of the ketogenic diet. In our smooth and crunchy peanut butters, there is 11% of your daily value of fat in each tbsp! It also has very little carbohydrates, making it a perfect ketogenic snack. 

The only thing is, watch out for peanut butters loaded with sugar. Many popular brands do this to include a tasty preservative, which we find unnecessary! Peanuts naturally contain some sugars (as you notice, there is 1g of sugar per 1tbsp in our smooth peanut butter), but it’s the added amounts that really tip the scale from keto to not keto. 

We also made ice cream sandwiches! 

This delicious treat just required 2 peanut butter cookies and your favourite ice cream. Scoop 3 tbsps onto a cookie, spread evenly, and top with another cookie to make yourself the yummiest summer treat! Our go-to ice cream is Noto Gelato, made here right in Calgary. They also have a vegan dark chocolate flavour *drool*!

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Vegan Keto Peanut Butter Cookie Recipe

Makes 2 dozen | Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes

Ingredients

Instructions

  1. Preheat your oven to 350 degrees F. Take out your cookie sheet or tray. A great low-waste tip is to use a silicone baking mat! 
  2. Time to make the dough! Grab a large bowl, and scoop in 1 cup of natural peanut butter. Add the same amount of sugar, and mix well.
  3. Next, splash in 6 tbsp of almond milk, and 1 tsp pure vanilla extract.
  4. Then, scoop in a cup of flour, a tsp of baking soda, and your salt. 
  5. Put on a cutting board and roll out flat, to about a quarter inch thick. 
  6. After the dough is all flattened out, grab 1 1/2 inches wide of dough, and roll it into a ball (aim for about the size of a golf ball) and place on your baking sheet.
  7. Place your dough balls about 2 inches apart, so you have room to flatten them. Grab a fork, and press it into the top of the ball, flattening down the dough into a cookie shape. Turn your fork to the other angle, and press it into the dough once again, making an ‘X’ pattern in the dough. 
  8. Now it’s time to put them in the heat! Throw them in the oven and set a timer for 10 minutes. For a crispier cookie, you can leave them in a few minutes longer. Once cooked, take out and let cool on a baking rack. Do your best peanut-butter cookie dance and enjoy!

Vegan Keto Peanut butter cookies on plate

For more delicious natural peanut butter recipes, check our our Pinterest and Instagram. Did you try it? Are you excited to? Leave us a comment below! We read every single one of them. 

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Recipe inspired by:

https://www.allrecipes.com/recipe/261181/4-ingredient-keto-peanut-butter-cookies/

https://simple-veganista.com/vegan-peanut-butter-cookies/

Vegan Keto Peanut Butter Cookies

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