share this post

Vegan Chocolate Peanut Butter CookiesVegan Chocolate Peanut Butter Cookies are healthy coconut flour vegan cookies with a shortbread crunchy and sandy texture made with only 4 ingredients.

Vegan Chocolate Peanut Butter Cookies – Shortbread coconut flour cookies

I love to eat a good ‘buttery’ shortbread cookie with my green tea in the afternoon. I always have a box of cookie in my pantry with my favorite  low carb shortbread cookies  While I love those plain shortbread cookies, I am currently craving chocolate too! That is how I came up with this simple 4 ingredients chocolate shortbread recipe. I choose to use coconut flour in this recipe – it is low carb, high in fibre and the best flour to add a crumbly shortbread texture to cookies.  As my husband won’t eat eggs I used a mix of creamy peanut butter and coconut flour in this recipe. The combination of both ingredients with the sharp blade from the food processor is what gives those vegan peanut butter chocolate cookies the most delicious sandy rough texture I love in shortbread.  

Vegan Chocolate Peanut Butter Cookies

Easy 4 ingredients recipe

All you need to make those lovely vegan chocolate peanut butter cookies are 4 ingredients and a food processor. 

  1. Peanut butter – I used unsalted natural peanut butter, no sugar added. I recommend to use fresh, runny peanut butter or the recipe won’t work well
  2. Coconut flour – make sure this has no lump, sift the flour before you measure it to make sure it is precise. Coconut flour is highly liquid absorbent and if you don’t measure it well – add too much of it – it will dry up the dough.
  3. Unsweetened cocoa powder
  4. Sugar free liquid sweetener or any liquid sweetener you love like maple syrup, agave or brown rice syrup. I love to use sugar free liquid sweetener to decrease the carbs and sugar in my recipes but any liquid sweetener work well.Vegan Chocolate Peanut Butter Cookies_6

Taste and texture: healthy crunchy Shortbread cookies

Those vegan chocolate peanut butter cookies are crunchy cookieslightly sweet, with a delicious nutty ‘buttery’ flavor and an amazing sandy texture that makes them perfect with a cup of tea. They are perfect addition to a cookie box for any occasion like Christmas or a tea party with friends.

Vegan Chocolate Peanut Butter Cookies

Plain or decorated

I decorated mine with melted sugar free dark chocolate and crushed peanuts. It is optional but I love the extra layer of chocolate on top of those cookies. I made 6 large cookies for the photography but I usually prefer to divide the dough in 8 portions to create 8 medium size cookies. They are very fulfilling and this is the perfect size to fix my sweet craving.

Vegan Chocolate Peanut Butter Cookies

I hope you enjoy this vegan chocolate peanut cookie recipe. Leave me a comment and tell me more about it !

xoxo Carine

 

 

Vegan Chocolate Peanut Butter Cookies

Vegan Chocolate Peanut Butter Cookies

Vegan Chocolate Peanut Butter Cookies are healthy coconut flour vegan cookies with a shortbread crunchy and sandy texture made with only 4 ingredients.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Author: Carine
8 cookies
Leave A Review Print The Recipe

Ingredients

Instructions

  • Preheat oven to 180C (356F).
  • Prepare a cookie rack covered with parchment paper. Set aside.
  • In a food processor with the S blade attachment, add all the ingredients, order doesn't matter. Process on medium speed for about 1 minute or until all the ingredient comes together into a ball. 
  • Stop the food processor, gather the ingredients together to form a ball and split in 8 even pieces. 
  • Roll each pieces into a cookie ball, place each ball on the prepared cookie rack leaving half thumb space between each cookies. The cookies won't spread so don't leave too much space. If the dough is too dry or crumbly, you can oil your hands with a tiny amount of coconut oil to make the rolling easier.
  • Bake for 10-12 minutes. 
  • Cool down on a cookie rack. I used a large spatula that I slide under the cookie to gently transfer the cookies one by one to the rack without breaking them. 
  • When cool down, decorate with sugar free melted dark chocolate and chop peanuts. Place the cookies in the freezer few minutes to quickly set the melted chocolate if needed. 
  • Store up to 3 weeks in a cookie jar.
Nutrition panel is for one vegan chocolate peanut butter cookie. This recipe makes 8 cookies. Net carb 5.4 g per large cookies or make 16 cookies for only 2.7 g net carb per cookies
Nutrition Facts
Vegan Chocolate Peanut Butter Cookies
Amount Per Serving (1 cookie)
Calories 218 Calories from Fat 140
% Daily Value*
Fat 15.6g24%
Saturated Fat 2.4g15%
Carbohydrates 10.6g4%
Fiber 5.2g22%
Sugar 2.6g3%
Protein 9.3g19%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Vegan Chocolate Peanut Butter Cookies
KETO PEANUT BUTTER CHOCOLATE COOKIES 4 INGREDIENTS #4ingredients #coconutflour #peanutbutter #chocolate #cookies #keto #snacks #ketovegan

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    18 comments
  1. Hi Carine, just tried this recipe and I love the taste tho I’m wondering what the texture is suppose to be?! My peanut butter was not runny to begin with.. so they are crumbly yet fudgy and chalky at the same time. Hoping to try this again with a better brand of peanut butter. What brand would you recommend?

    • Hello! They are crunchy with a shortbread texture but shouldn’t be as crumbly as you mention. I always recommend to use fresh peanut butter jar with no added oil, no added sugar. I am using a New Zealand brand made of one ingredients, peanuts ! It is called pics peanut butter. I hope the cookies get even better next time! XOXO Carine.

  2. 5 stars
    Thank you! These cookies are great with just the right blend of chocolate and peanut butter. I kinda cheated because I ran out of chocolate chips so I melted 2 tablespoons of unsalted butter in a small pan with 1/4 of gourmet chocolate powder, a tablespoon of organic powdered sugar and 1 1/2 tablespoons of milk. Once blended, I spooned the chocolate glaze over the cookies and popped them in the freezer for 3 minutes. We at a couple right away so the cookies were still slightly warm – heavenly goodness!!

  3. These cookies look delicious! I’m anxious to give them a try. But I do have a question. If you are using 1 cup of peanut butter for 8 cookies, that’s 2T peanut butter per cookie. According to my peanut butter jar (Skippy Natural), there are 190 calories in 2T of peanut butter. How can these cookies be only 33 calories each?

    • Of course you are right ! But I am not sure where the 33 kcal per cookie is showing on the blog, I can’t find it when I read my post. This is weird! Anyway, the nutrition panel says 210 kcal per cookie. Enjoy the recipe. XOXO Carine.

  4. 5 stars
    I make these all the time and they are fabulous! I usually add carob chips and I’m going to add some coconut flakes today I hope they come out delish! My husband and I are going sugar free and we have huge sweet teeth – this recipe definitely fills that void!

    • I am so happy to read your comment! It is exactly why I am sharing those recipes, to help people fix their sweet craving in a safe way. I am a huge sweet tooth and those recipes really me enjoy some treat without impact my sugar level too much. Enjoy the blog recipes. XOXO Carine.

  5. Hi! I was wondering, for someone not a fan of peanut butter, though chocolate does make it better :-), could another nut butter like hazelnut or almond, be substituted? Thanks!

    • Of course! Any nut butter, as soon as it is runny and fresh, will work very well in this cookie recipe. Enjoy the treat ! XOXO Carine.

  6. 5 stars
    Any chance another 1/4 cup of peanut butter could work in place of the 1/4 cup liquid sweetener?
    I only use high-concentration stevia.

    • I wouldn’t say yes as I did not try! Honestly I don’t think this would work it may end up too dry as the coconut flour is already highly water absorbent and the Maple flavored sugar free sweetener add the 1/4 cup ‘moisture’ it needs to comes together. Or if not vegan, I would rather go for an egg! It will obvisouly change the texture but still be tasty. Let me know if you try something ! XOXO Carine.

  7. 5 stars
    I don’t normally comment on blogs but I was really excited to receive your email with this Vegan Chocolate Peanut Butter Cookie recipe yesterday because I’ve been looking for a good but quick and easy peanut butter cookie recipe for the last week and hadn’t yet settled on one. I had all of the ingredients for this at hand (I used rice malt syrup as the sweetener) and promptly made them. The texture is perfectly like shortbread and the taste satisfied my recent choc peanur butter cravings. Thank you, it is a grear recipe!!

    • I am so happy that you take minute to comment on the blog ! This makes me SO happy when my simple recipe makes another person happy! It became my favorite shortbread cookies lately – I also tried with different nut butter like almond butter and it is so good! Enjoy the blog recipes. XOXO Carine.