Learn how to make healthy 4-ingredient with no eggs or dairy! A crunchy, easy recipe 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 flour. As a result, these cookies are very fulfilling and make the best vegan snacks.
They are not only healthy but also straightforward to make! You don’t even need a to make these healthy cookies! All you need to make them are 4 simple ingredients. or or
- – 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 . Make sure it’s fresh from the jar, runny and smooth.
- Liquid sweetener – is delicious but if you want a low-fructose, low-glycemic index sweetener, try brown rice syrup. Don’t use crystal sweeteners like vegan cookies will be too dry, and the batter won’t come together. or white . The
- – fresh, no lumps.
- blanched for best results. meal is coarser and makes the cookies a bit dry. You can also replace with . – use fine
Are all 4 or 3-ingredient peanut butter cookies vegan?
Not all 3 ingredient vegan cookies have no egg. So to make a vegan peanut butter cookie, use ingredients that are all vegan!
Keep on reading to find out how to make a super easy peanut butter cookie recipe!
How to make a ?
This 4-ingredient is the easiest on earth.
Step 1: Combining the
In a small bowl, combine the . You can add at this point if desired. and
Step 2: Stirring in
Stir in the . and . If you want to add some chips, or add them with the . Combine with a spoon until it forms
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 . V makes the most delicious combo with these cookies. or
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 :
- 58 grams of plant-based protein, making it perfect for refueling after a workout or creating 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. Also, 50% of comes from healthy, monounsaturated fat, the same good fat found in olive oil.
However, if you still think 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 this vegan cookie recipe, add some of the addition below:
- . Add up to 1/3 cup of chips into the batter.
- is optional. But if you like your a bit more fluffy, you can add 1/4 teaspoon of or 1/2 teaspoon of to the . or
- flavor of cookies. Of course, don’t add if you used salted or your will be very salty. – a pinch of enhances this
- the – you can add 1 teaspoon of into
- add 1/4 teaspoon of xanthan gum to the . Be aware that to make a I don’t recommend using . It can cause bloating.If you are new to grain-free , xanthan gum helps flours bind together and adds a little chew to cookies. For a
- to boost protein and healthy omega-3. of flax seeds. 1 tablespoon of seed can be added to the
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 cookies yet? Share a picture of your creation with me on Instagram.
Your friend, Carine
Healthy Peanut Butter Cookies
- 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 the ball into 12 small cookie balls and place each ball onto the prepared cookie sheet, leaving 1 thumb space between each ball. 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 ball 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 smoothen the sides.
- Bake for 12-15 minutes or until the cookies' top and sides 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.