These cookies are not only vegan, soft and chewy but also gluten-free, sugar-free and with more protein and less carbs.
Servings
4
Ready In
2hrs 45min
Calories
610
Inroduction
About this Recipe
I used Swerve Natural Brown Sugar Replacement to make these sugar-free but you can use regular brown sugar as well or coconut sugar if you are avoiding processed sugars. Almond flour is more moist so definitely let them cool until room temperature before putting them in an air-tight container.
Ingredients
- 1 cup peanut butter
- 1 cup Swerve Natural Brown Sugar Replacement
- 2 tsp vanilla extract
- 1 cup blanched superfine almond flour
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 cup plain or vanilla almond milk
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Step by Step Instructions
Step 1
Preheat the oven to 350 degrees fahrenheit.Step 2
In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
Step 3
Stir in brown sugar and peanut butter and blend until smooth (about 1 minute).
Step 4
Add in the vanilla extract and mix. Add almond milk slowly and stir until blended.
Step 5
Line two baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons per cookie), drop onto parchment-lined pan, and flatten with a fork one way and then the other.
Step 5
Bake for 12-15 minutes, or until just starting to turn golden at the edges.
Step 6
Cool completely on the pan before transferring to your tummy (or an airtight container to preserve chewiness).
Nutrition
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- Protein 35%
- Carbs 76%
- Calories 12%
