These monk fruit cookies are a delicious low-carb treat with no added sugar. They’re sweet, soft, and chewy with a hint of saltiness. These chocolate peanut butter cookies also happen to be vegan and gluten free. Give them a try if you’re looking for low-carb dessert recipes, like this monk fruit fudge, which is another yummy option.
Ingredients and Substitutions
Monk fruit, also known as luo han guo, is a melon native to southern China. Pure liquid monk fruit is a non-nutritive sweetener that is much sweeter than regular white sugar, so only a very small amount is needed in most recipes. Monk fruit doesn’t raise blood sugar so it’s a great option for people who are trying to avoid blood sugar spikes. If you have trouble finding liquid monk fruit sweetener at your local stores then it’s easy to find online.
I used natural smooth peanut butter with no added sugar in these cookies, but any type of unsweetened nut butter or seed butter will work.
Vanilla extract adds a nice layer of flavor to these cookies. Be sure to use pure vanilla extract as opposed to artificial vanilla flavor if possible because you can really taste the difference.
Coconut flour adds fiber to these cookies and keeps them pretty low in net carbs. I don’t recommend substituting other types of flour in these cookies because coconut flour is much more absorbent than most other flours.
How to Make Monk Fruit Cookies
Start by preheating the oven to 400 degrees Fahrenheit. Next you’ll add the boiling water and cocoa powder to a large mixing bowl, then whisk until dissolved. Add the pure liquid monk fruit sweetener, vanilla extract, and salt to the mixing bowl, then whisk well.
Add the creamy natural peanut butter and coconut flour to the mixing bowl, then when the mixture is cool enough to handle, use your hands to combine the ingredients until a thick dough is formed (I recommend wearing kitchen gloves to make this easy since the dough will be sticky).
Use your hands to form the dough into 13 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper. Use your hands to press the dough balls into flatter circle shapes (these cookies don’t spread in the oven, so you need to flatten them before baking).
Bake for 10 minutes, then let the cookies cool off for at least 15 minutes before serving. Optional step: when the cookies have cooled, drizzle melted keto-friendly chocolate on top, then place them in the fridge for 30 minutes, or until the chocolate has hardened, before serving.
Monk Fruit Cookies Recipe (Low Carb)
Equipment
- Parchment paper
- Sheet pan
Ingredients
- 3/4 cup boiling water
- 1/3 cup cocoa powder (spooned into the measuring cup—not scooped)
- 1 teaspoon pure liquid monk fruit sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup creamy natural peanut butter with no added sugar (or substitute any type of unsweetened nut butter or seed butter you prefer)
- 1/2 cup coconut flour (spooned into the measuring cup—not scooped)
- Optional topping: melted keto-friendly dark chocolate for drizzling on the cookies (not included in the nutritional information)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add 3/4 cup boiling water and 1/3 cup cocoa powder to a large mixing bowl, then whisk until dissolved.
- Add 1 teaspoon pure liquid monk fruit sweetener, 1 teaspoon vanilla extract, and 1/2 teaspoon salt to the mixing bowl, then whisk well.
- Add 1 cup creamy natural peanut butter with no added sugar and 1/2 cup coconut flour to the mixing bowl, then when the mixture is cool enough to handle, use your hands to combine the ingredients until a thick dough is formed (I recommend wearing kitchen gloves to make this easy since the dough will be sticky).
- Use your hands to form the dough into 13 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper.
- Use your hands to press the dough balls into flatter circle shapes (these cookies don’t spread in the oven, so you need to flatten them before baking).
- Bake for 10 minutes.
- Let the cookies cool off for at least 15 minutes before serving.
- Optional step: when the cookies have cooled, drizzle melted keto-friendly chocolate on top, then place them in the fridge for 30 minutes, or until the chocolate has hardened, before serving.
Notes
- Store in an airtight container in the fridge for up to five days or freeze them for up to three months.
Nutrition
More Cookie Recipes to Try
- These mouthwatering vegan oat flour cookies are sweet and chewy with crispy edges.
- These chocolate spelt flour cookies are quick and easy to make.
