Living that macro life, I’m always looking for ways to reduce the amount of carbs and fat in recipes so I can still enjoy my favourite foods. Obviously, cookies need to be included in my diet and these simple vegan peanut butter chocolate chunk cookies are as easy as can be to fit into my daily macros. Coming in at just 18C/3F/4P, hopefully you can fit them into yours too!
So, let’s see what these little delights have to offer..
Vegan Peanut Butter Chocolate Chunk Cookies
- low in fat
- 5 simple ingredients
- quick and easy to make
- don’t contain flour
- no added sugar
- great for kids
Dairy-Free Chocolate, Wut?
Most high-quality dark chocolate is just naturally vegan and made from cocoa butter and just a few other ingredients. I used Green & Blacks 70% Dark Chocolate in this recipe but any dark chocolate will do.
If you want to keep this recipe dairy-free, read the ingredients and make sure whatever using doesn’t contain milk ingredients. Alternatively, you can use Enjoy Life Chocolate Chunks, Dark Chocolate Morsels or Chocolate Chips, all of which are soy, gluten, wheat, peanut and dairy-free.
I love all three and use them often in my kitchen. They’ve been really pricey in my local grocery store lately though, so I opted for Green & Blacks 70% Cocoa Dark Chocolatee in this recipe but the Enjoy Life chocolate would be perfect in these too. You can buy them on Amazon here. $24 for a pack of 6 is an amazing deal!!
About P2B Powdered Peanut Butter
The other ingredient I used in these was P2B powdered peanut butter. Powdered peanut butter is essentially peanuts have have been pressed to remove much of the oil and fats. This leaves the taste but reduces the fat and calories, leaving you with a peanut powder that can be reconstituted in water.
Peanut butter is more or less my favourite food but since I’m tracking macros right now it’s pretty hard to include much of it in my diet. In comes P2B, one serving provides just 45 calories with 5 grams of carbs, 5 grams a protein and 1 gram of fat. Sounds to good to be true, right? Well, it kind of is..lol…it’s by no means real peanut butter but it gets me by and I think it’s a good ingredient to have on hand for peanut butter snack attacks. Which as you know, can be vicious.
I often use it as a replacement for peanut butter, especially in sauces, and I also just mix it with water to eat as a spread or dip.
I sometimes make these cookies with just oats and banana. If you’d like to try that, all you need are 3 bananas and 2 cups of oats. Mash the bananas, stir in the oats and bake for around 10 minutes at 350. Today, I felt like an extra special version of those so in went P2B and some chopped dark chocolate.
Customize These Cookies
If you want to switch these cookies up, they’re very flexible so you can easily play around with different flavour combinations. The banana can be replaced with pumpkin puree or even mashed sweet potato, as can the applesauce.
Try different combos and see what you can come up with! You can get creative with other add-ins too. How about pumpkin puree with cinnamon and walnut, or grated carrot with nutmeg and ginger, or chopped pecans and raisins. Anything goes!
- Pre-heat oven to 350 degrees.
- Place the mashed bananas in a bowl and stir in the applesauce to combine.
- Add the oats, powdered peanut butter and salt. Mix well.
- Now you can either stir in finely chopped dark chocolate or chocolate chips, or hold off and place larger chunks of chocolate on top of each cookie.
- Prepare a baking tray with parchment paper or very lightly spray with non-stick cooking spay.
- Drop 12 spoonfuls of the dough onto the baking tray, pressing down a bit to form cookies.
- If you didn't stir your chocolate into the dough, evenly divide the chocolate chunks on each cookie.
- Bake for 16-18 minutes until golden brown, do not overcook. If they seem slightly underdone when you take them out, that's about right. Remove and let cool on the pan.
- I like the texture of these when stored in the fridge but you can also keep them at room temperature.
The banana can substituted with additional apple sauce, mashed sweet potato or pumpkin puree. Alternatively, the applesauce can be substituted with additional banana. These cookies are pretty flexible so play around and find a combination that works for you!
I added a few drops of liquid stevia for extra sweetness but they're still quite sweet without it so it's totally optional. Powdered stevia also works if you don't have drops, just taste the batter and adjust the sweetness from there. The sweetness will also depend on how ripe your bananas are, the riper the banana, the sweeter the cookie!