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Low-Carb and Vegan Cookie Recipes
05
Dec
Dec
The best thing about cookies is that they come in endless varieties and are usually very easy to make. Cookies don’t have to be the loaded with sugar, they can be just as delicious with some clever substitutions. Here we have our favourite low-carb & vegan cookie recipes!
Delightfully crumbly or soft and chewy, cookies are the perfect treat. So deviously delicious they deserve a day of their own! That’s why Cookie Day is celebrated around the world for everyone to share their love of sweetness. So, grab your apron and some flour, and let’s get celebrating, shall we?
Keto/Low Carb Peanut Butter Cookies
These coconut flour peanut butter cookies with chocolate chips are so delicious they’re sure to leave you wanting more. Coconut flour is not actually “flour” in the way we normally think of it. It contains zero grains and consists of 100 percent pure coconut, perfect for making a low carb treat!
Keto / low carb peanut butter cookies
These delicious peanut butter cookies are made with only 6 ingredients and are ready in 20 minutes. They are also gluten free, dairy free and contain only 4 grams net carbs!Allergens: Nuts, Egg, Soya
Ingredients
- 120 g peanut butter unsalted, no added oil, no added sugar
- 2 eggs at room temperature
- 60 g erythritol (not xylitol or the cookies will stay soft)
- 1 tbsp vanilla extract
- 30 g coconut flour
- 40 g chocolate chips sugar-free
Instructions
- Preheat oven to 180°C/160°C fan/gas 6. Line a baking tray with parchment paper.
- Rub a thin amount of coconut oil on your paper if it tends to stick to food. Set aside.
- In a mixing bowl, beat room temperature eggs with sugar free sweetener with the vanilla extract.
- In another bowl add the peanut butter.
- Pour the beaten eggs onto the peanut butter and whisk vigorously to create a shiny thick cookie batter with no lumps. It shouldn’t take longer than 1 minute.
- Stir in the sugar free chocolate chips.
- Add the coconut flour and stir with a spatula until fully incorporated. The batter will be sticky and heavy and that is what you want.
- Shape 8 cookie dough balls of the same size. You can either use spoons or your hands. Be careful as the dough is very sticky; rub your hands or spoon with vegetable oil before handling the dough. This will prevent the dough sticking to your hands. Repeat this before you shape each cookie ball.
- Place the cookie balls onto the prepared baking tray.
- Leave 1-inch (3 cm) space between the cookies as you are going to flatten the cookies with a fork and they will slightly expand in the oven.
- Grease a fork with vegetable oil and press down the cookie dough ball. Again, the oil on the fork prevents the cookie dough from sticking to your fork.
- Bake for 12-14 minutes, or until they are golden around the edges.
- Cool on the cookie sheet for 10 minutes then transfer to a cooling rack. It will take about 3 hours to achieve the perfect hard chewy texture, be patient.
Notes
Storage
Store in an airtight container for up to 4 days at room temperature. Don't store in the fridge or they will get soft. Freeze in an airtight container and defrost the day before.
Vegan gingerbread people
Have you ever wondered exactly where the gingerbread people tradition began? The origin is debatable, but according to Carole Levin, author of The Reign of Elizabeth I, they date back to Queen Elizabeth I’s 16th-century reign.
Back then, the royal family would host many elaborate dinners that would include marzipan offerings shaped like fruit, castles, and birds. The Queen even had a royal gingerbread maker for the events who made gingerbread people to represent the people of her court and thus the tradition began.
Folk medicine practitioners also prescribed these deliciously spiced cookies as “love tokens” for young women to help men fall in love with them!
Vegan gingerbread people
Easy, totally vegan Christmas ginger bread cookiesAllergens: Gluten
Ingredients
- 1 tbsp chia seeds
- 400 g plain flour plus extra for dusting
- 200 g coconut oil
- 2 tbsp ground ginger
- 1 tsp ground cinnamon
- 200 g dark muscovado sugar
- 50 g maple syrup
- 100 ml aquafaba (water from a can of chickpeas)
- 500 g icing sugar
- ½ tsp lemon juice
Instructions
- Place the chia seeds in a small bowl and stir in 3 tbsp water. Leave to soak for 5-10mins until gloopy. Meanwhile place the flour into a large mixing bowl and rub in the coconut oil until it almost disappears into the flour. Stir in the spices.
- In another bowl mix together the sugar, maple syrup, chia mixture and 2 tbsp water until smooth then pour over the flour.
- Stir until well combined then knead together to make a soft dough. Wrap in cling film until ready to use.
- Preheat oven to 180°C/160°C fan/gas 6.
- Roll out the dough on a lightly floured surface then cut into gingerbread people (or whatever shape you like) and bake for 10-12 mins on baking sheets lined with baking parchment until just starting to darken at the edges.
- Let them cool for a couple of minutes on the tray then transfer to a wire rack to cool.
- While the gingerbread cools, whip the aquafaba in a bowl using electric beaters until really foamy.
- Add 3/4 of the icing sugar and whisk until smooth and thick, then whisk in the rest of the icing sugar and the lemon juice.
- Whisk again until the mixture forms stiff peaks.
- Transfer to a piping bag until ready to use.
- Snip a little off the end of the piping bag and use to create designs and faces on your gingerbread.
Why stop here in your quest for healthy and delicious? Check our range of meals under 300 calories and our healthy vegan meal range for delicious savoury meals to compliment your sweet treat!
