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.
They are not only healthy but also very easy 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 . 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 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 by . – use fine
How to make ?
This 4-ingredients is the most easy on earth.
Step 1: combine the
In a small bowl, combine the together. You can add at this point if desired. and
Step 2: stir in
Stir in the . and . If you want to add some chips, or add them with the . Combine with a spoon until it form
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 . If you can find at the store, it will make 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 :
- 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
- – 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 . or
- flavor of cookies. Of course, don’t add if you used salted or your will be very salty – a pinch of enhance this
- the – you can add 1 teaspoon of into
- add 1/4 teaspoon of xantham gum in the . Be aware that to make an I don’t recommend using . It can cause bloating. – if you are new to grain free , xantham gum helps flours bind together and adds a little chew to cookies. For a
- to boost the protein and healthy omega 3 of flax seeds – 1 tablespoon of seed can be added in 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 peanut butter 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 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.