Four vegan and Keto compliant ingredients, super simple to make, and completely scrumptious — you’ll love this healthier take on classic peanut butter cookies!!
½cupmonk fruit extract sweeteneror sweetener of choice
1tbsground flax+ 3 tbs water to make a flax eg
1teaspoonpure vanilla extract
Optional
1tablespoonmaca powder
apple slices
Chocolate chips
Instructions
Preheat oven to 325℉ and line a sheet pan with parchment paper (set aside).
In a medium mixing bowl, stir all ingredients together until well-combined and cookie dough forms.
Scoop out one tablespoon’s worth of cookie dough and roll into a ball shape. Place cookie dough balls onto a baking sheet, spread about two inches apart.
Using a fork, gently flatten each cookie dough ball, forming a cross hatch design.
Bake for ten to fifteen minutes, or until lightly golden.
Remove from oven and let cool (still on the pan) for five minutes. Note: cookies will be quite fragile until they have properly cooled/set up.
Serve, store, and enjoy!
Video
Notes
Nutrition for 1 out of 8 servings (1 serving = 2 cookies and do not include optional sides)8.2g Protein | 16.4g Fat | 19.3g Carbs | 12g Sugar Alcohols | Net Carbs 7.3g | Calories 244