Learn how to make healthy 4-ingredient with no eggs or dairy! A crunchy 100% gluten-free and grain-free.
How to make healthy cookies ?
These healthy cookies are made with only 4 ingredients including nourishing low-carb flours and unrefined . Namely and , both are high-fiber and high-protein flours. As a result, these cookies are very fulfilling and make the best vegan snacks.
Easy cookies
They are not only healthy but also very easy to make! You don’t even need a or or to make these healthy cookies! All you need to make them are 4 simple ingredients.
- – make sure you are . I always recommend using fresh, smooth with no added oil or . Of course, you can use like or cashew in this . Simply make sure its fresh from the jar, runny and smooth.
- Liquid sweetener – is delicious but if you want a low-fructose, low-glycaemic index sweetener, try brown rice syrup. Don’t use crystal sweetener like or white . The vegan cookies will be too dry and the batter won’t come together
- – fresh, no lumps
- – use fine blanched for best results. meal is coarser and makes the cookies a bit dry. You can also replace by .
How to make ?
This 4-ingredients is the most easy on earth.
Step 1: combine the
In a small bowl, combine the and together. You can add at this point if desired.
Step 2: stir in
Stir in and . If you want to add some chips, or add them with the . Combine with a spoon until it form the .
How to eat your ?
The best way to serve cookies, vegan or not is with a glass of creamy beverage. It can be a vegan smoothie or a glass of or . If you can find at the store, it will make the most delicious combo with these cookies.
Is good for you?
can be seen as high in calories and fat. However, if eaten in moderate amounts, it’s a great addition to a vegan diet or low-carb diet. In fact, provides many health benefits, let’s see what you get in 1 cup of :
- 58g plant-based protein which makes it perfect to refuel after a workout or create fulfilling snacks
- 12g fiber – good for your gut health and fulfilling
- healthy fats and low-carb – yes, contains saturated fat, the one we all want to avoid. But, also 50% of fat is coming from healthy, monounsaturated fat , the same good fat found in olive oil.
However, if you still thick is too high in saturated fat, you can swap for .
Crunchy healthy cookies
These cookies are crunchy, not soft! They are delicious as a healthy snack or post-workout protein treat. Plus, they store very well in a cookie jar as they are egg-! Finally, you can also freeze them in an airtight container to meal-prep your weekly snacks.
What can I add to ?
There is always a way to make cookies better. To boost the flavors of these , add some of the addition below:
- – add up to 1/3 cup of chips into the batter
- or – this is optional but if you like your a bit more fluffy, you can add 1/4 teaspoon of or 1/2 teaspoon of in the .
- – a pinch of enhance this flavor of cookies. Of course, don’t add if you used salted or your will be very salty
- – you can add 1 teaspoon of into the
- – if you are new to grain free , xantham gum helps flours bind together and adds a little chew to cookies. For a add 1/4 teaspoon of xantham gum in the . Be aware that to make an I don’t recommend using . It can cause bloating.
- of flax seeds – 1 tablespoon of seed can be added in the to boost the protein and healthy omega 3
More vegan cookies with peanut butter
If you love vegan peanut butter cookies, I recommend you try the following recipes
Made these lovely 4-ingredient peanut butter cookies yet? Share a picture of your creation with me on Instagram.
Your friend, Carine
Healthy peanut butter cookies
Ingredients
- 1/2 cup Peanut butter - smooth, fresh, no added sugar, no added oil
- 1/4 cup Maple syrup - or brown rice syrup for low fructose, low sugar or monk fruit syrup for keto
- 1/2 cup Almond flour - or oat flour or all-purpose flour
- 1/4 cup Coconut flour - or all-purpose flour
Optional adds-on
- 1/3 cup Vegan dark chocolate chips
- 1/4 teaspoon Salt
Instructions
- In a medium mixing bowl, stir in fresh peanut butter with maple syrup until creamy and consistent.
- Stir in almond flour and coconut flour. Use a spoon at first, then knead the dough with your hands to form a cookie dough ball.
- Divide ball into 12 small cookies balls and place each balls onto the prepared cookie sheet, leaving 1 thumb space between each balls. The cookies don't expand while baking.
- Preheat oven to 180°C (350°F). Line a cookie sheet with parchment paper. Set aside.
- Use a fork to gently press each cookie balls into a thick disk. I recommend pressing, two times, forming a cross on top of each cookie. Don't press too hard or the cookies crumble on the sides. If so, use your hands to smooth sides.
- Bake for 12-15 minutes or until the top and sides of the cookies are golden brown.
- Slide a spatula under each cookie to transfer them onto a cooling rack.
- Cool for 1 hour before eating. The cookies are slightly soft when out of the oven and get hard and crunchy after they cool down.
Notes
Nutrition
I just made these and they’re incredible!
Yeah! Thanks for the lovely feedback. I am so glad you found my blog and enjoy the treat. XOXO Carine.
Very tasty. Very easy and uses pantry ingredients that a vegan has on hand.
Thanks ! I am glad you love the cookies, Take care, Carine
Would this still work if I used regular flour? I am dairy free, but not vegan and I would really like to try these!
I didn’t try that but you can try my 3 ingredients peanut butter cookie recipe here and replace the oat flour by all purpose flour. That will definetly work. Enjoy the cookies. XOXO Carine
I only have almond flour, would i just do the full amount of flour – all almond?
I didn’t try the recipe with almond flour only and unfortunately you can’t replace coconut flour by the same amount of coconut flour. Coconut flour is highly liquid absorbent, so to reach the same texture you may need for 4 times more almond flour than the amount of coconut flour I used in this recipe. And they may come out crumbly. So you can replace the coconut flour by regular flour (or all purpose gluten free flour). I hope it helps, XOXO Carine
Deelicious. I measured the almond flour into the same cup as the nut butter without washing it and poured in too much almond flour – couldn’t put it back (!) so decided just to top up the total with the coconut flour. You are so right. Too much almond flour meant I had to add more coconut flour for consistency. And the moral is have two cups or wash between use! I mixed almond and cashew butters (peanut allergy). Next time I will use one or the other.
Hello! since the coconut flour is highly absorbent, is it still okay to use the same amount of all-purpose flour in place of the coconut flour?
I didn’t try that if you do you may need to add way more all-purpose flour probably 2-4 times more to reach the same texture and liquid absorption. Enjoy, XOXO Carine
I used honey as my sweetener so good
I am glad to hear that, I don’t use honey in my recipes simply because it is not vegan but I am sure many follower will be to know it works with it too! XOXO Carine
I made these as per instructions the other day and they were great and crunchy. . I used sukrin gold syrup and was wondering if there is a non syrup alternative (keto) I could try, as in granulated or powdered sweetener, if so in what amounts? I had an experiment but it went wrong…….
Thanks very much.
Thank u so much for this recipe. Can i use oats flour instead of almond flour and dessicated coconut instead of coconut fl⁷our?
While you can swap almond flour by oat flour you won’t be able to remove coconut flour or the cookies won’t hold together. Otherwise try my 3 ingredient peanut butter cookie recipe, it only use almond flour ! Enjoy, XOXO Carine
can i swap vegan brown sugar for the maple syrup? would it be the same portion?
Unfortunately you can’t swap a liquid sweetener by a crystal sweetener or the texture will be off, the dough won’t come together. You can use any liquid sweetener like agave, rice syrup, date syrup. Enjoy, XOXO Carine
This recipe is very good! I used pb2 powder and it worked great! I also drizzled the dark chocolate on top instead of dipping it. I definitely reccomond this recipe. The only downside is that I was looking for a recipe that would taste like bettys bakery vegan gf peanut butter cookie, this recipe did not taste like that at all. These cookies do taste great with almond milk!