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Vegan Chocolate Peanut Butter Cookies – Keto

dairy-free egg-free gluten-free keto low-carb vegan vegetarian
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5 from 258 votes
By Carine Claudepierre - - 22 Comments
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These Vegan Chocolate Peanut Butter Cookies are healthy coconut flour cookies with a shortbread crunchy and sandy texture made with only 4 ingredients.

With only 5.4 grams of net carbs per serving, they are also low-carb and keto-friendly.

Vegan Chocolate Peanut Butter Cookies

How To Make Vegan Chocolate Peanut Butter Cookies

These cookies are some of the easiest to make, with only 4 ingredients, 10 minutes of preparation, and 12 minutes of baking.

Ingredients

  • Peanut Butter – choose natural peanut butter. If you can’t find peanut butter made with just peanuts, you can make your own with my peanut butter recipe.
  • Coconut Flourcoconut flour is a great low-carb, high-fiber flour. As a result, it’s a great keto-friendly option for baking.
  • Cocoa Powder – choose unsweetened cocoa powder. It’s both necessary to keep these cookies low in unnecessary sugar, but also to get the best texture.
  • Sugar-Free Maple Syrup – if you’re not counting your carbs, you can use regular maple syrup.
Vegan Chocolate Peanut Butter Cookies_6

Making The Batter

Place all the ingredients in the bowl of a food processor: peanut butter, coconut flour, cocoa powder, and maple syrup.

Process the cookie batter for about one minute. By that time, it should start forming a dough ball.

Stop the food processor and transfer the dough ball to your benchtop. Split it into 8 even smaller balls.

Place each cookie dough ball onto a baking rack lined with lightly oiled parchment paper.

Flatten them with your hand to form cookies.

Baking The Cookies

Transfer the baking sheet with the vegan chocolate peanut butter cookies to an oven preheated to 350°F (180°C).

Let them bake for 10 to 12 minutes.

When they are baked, take them out of the oven and transfer them to a cooling rack.

Vegan Chocolate Peanut Butter Cookies

Decorating

These cookies are delicious on their own, but they are even better decorated.

I like to dip them into melted chocolate (make it by melting dark chocolate with coconut oil) and add chopped peanuts on the top.

Storage Instructions

These coconut flour chocolate cookies can be stored for up to 3 weeks in an airtight cookie jar.

It’s better to keep the jar in a cool dry place like your pantry. Don’t leave them in the sun.

Vegan Chocolate Peanut Butter Cookies

Frequently Asked Questions

Can I Substitute Coconut Flour?

You could use regular flour, but you’d have to decrease the amount of maple syrup as regular flour absorbs far less moisture than coconut flour.

How Many Carbs Are In Chocolate Coconut Flour Cookies?

Each of these cookies has 5.4 grams of net carbs when using sugar-free maple syrup.

Do They Taste Like Coconut?

These chocolate peanut butter cookies are crunchy cookies, slightly sweet, with a delicious nutty and ‘buttery’ flavor and an amazing sandy texture that makes them perfect with a cup of tea.

They are the perfect addition to a cookie box for any occasion like Christmas or a tea party with friends.

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!

Vegan Chocolate Peanut Butter Cookies

Vegan Chocolate Peanut Butter Cookies

4.4gNet Carbs
These Vegan Chocolate Peanut Butter Cookies are easy, healthy coconut flour vegan and keto cookies made with only 4 ingredients.
Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Yield: 8 cookies
Serving Size: 1 cookie

Nutrition

Net Carbs 4.4g
Fat 17.2g
Protein 8g
Calories 211.2kcal
5 from 258 votes
Review Print

Ingredients

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Instructions

  • Preheat oven to 350°F (180°C).
  • 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 ingredients come together into a ball. 
  • Stop the food processor, gather the ingredients together to form a ball, and split it into 8 even pieces. 
  • Roll each piece into a cookie ball, and place each ball on the prepared cookie rack leaving half thumb space between each cookie. The cookies won't spread so you don't have to 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 at 350°F (180°C).
  • 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 for a few minutes to quickly set the melted chocolate if needed. 
  • Store up to 3 weeks in a cookie jar.
My Recipe Notes

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Nutrition Facts
Vegan Chocolate Peanut Butter Cookies
Amount Per Serving (1 cookie)
Calories 211.2 Calories from Fat 155
% Daily Value*
Fat 17.2g26%
Saturated Fat 3.9g24%
Polyunsaturated Fat 4g
Monounsaturated Fat 8.2g
Sodium 146.5mg6%
Potassium 200.9mg6%
Carbohydrates 10g3%
Fiber 5.6g23%
Sugar 3.7g4%
Protein 8g16%
Net Carbs 4.4g
Calcium 17.4mg2%
Iron 0.8mg4%
Magnesium 60.7mg15%
Zinc 0.9mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes here.

I hope that you too find the recipes you love on Sweetashoney!

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    22 Thoughts On Vegan Chocolate Peanut Butter Cookies – Keto
  1. Hi I was just wondering would it be ok to substitute the maple syrup with erthyirol and water. Unfortunately the natural liquid sweetener you suggested isn’t available in india.
    Thanks.

    • Hi, the recipe is not using maple syrup but sugar free flavored maple syrup, this is the one I am using here (affiliate amazon link).I don’t think it will work with a combo of water and erythritol because water will make the cookies very crumbly. The sugar-free Monk fruit syrup contains vegetable gums that really add texture to the cookies and sweeteness. I hope it helps, XOXO Carine

  2. 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.

  3. 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!!

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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