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!
KETO/LOW CARB PEANUT BUTTER COOKIES
Allergens: Nuts, Egg, Soya
- 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)
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.
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
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 courtand thus the tradition began.
Easy, totally vegan Christmas ginger bread cookies
INGREDIENTS:
Allergens: Gluten
- 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
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!
