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Keto Friendly Vegan Protein Peanut Butter Cookies
All the “old school” peanut butter cookie vibes, but made keto-friendly with our Iso-Plant Vegan Protein Powder. Soft in the middle, lightly crisp on the edges, and of course… fork-marked on top. 😍
Keto-Friendly Vegan Protein Peanut Butter Cookies
KetoGenics
20 minutes
2178
American
Dessert
All the “old school” peanut butter cookie vibes, but made keto-friendly with our Iso-Plant Vegan Protein Powder. Soft in the middle, lightly crisp on the edges, and of course… fork-marked on top. 😍
Ingredients
- 1 cup natural creamy peanut butter (no sugar added, stirred well)
- 1 scoop Iso-Plant Vegan Protein Powder (peanut butter cookie flavor)
- 1/2 cup granulated keto sweetener (erythritol/monkfruit blend or your preferred granular choice)
- 1 large egg
- 2 tbsp softened butter (or coconut oil for dairy-free)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt (skip if your PB is very salty)
- Optional: 1–2 tbsp unsweetened almond milk if dough feels too dry/crumbly.
Directions
Form Cookie Balls
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix peanut butter, sweetener, egg, butter, and vanilla until smooth.
Add Iso-Plant protein powder, baking powder, and salt. Stir until a thick dough forms.
If it’s too crumbly, add almond milk 1 tbsp at a time until it holds together.
- Scoop & roll dough into balls (about 1–1.5 tbsp each) and place on the baking sheet, spaced slightly apart.
Add classic criss-cross pattern:
- Lightly dip a fork in sweetener (or a tiny bit of water).
- Press each dough ball down with the fork to make lines.
- Turn the fork 90° and press again to make the traditional criss-cross pattern.
Bake
- Bake for 9–11 minutes, until edges are set and just turning golden.
- Let cookies cool on the pan for at least 10 minutes (they firm up as they cool), then move to a rack.
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