These monk fruit cookies are a delicious treat with no added sugar. They’re sweet, chocolaty, and chewy with a hint of saltiness. These cookies also happen to be vegan and gluten free.
What to serve with these monk fruit cookies
If you’re making these cookies for a party and would like another option to offer your guests, try these chocolate covered dates. They’re quick and easy to make. Or try these yummy vegan blueberry cookies. They’re sweet, thick, and chewy.
Ingredients and substitutions
Monk fruit, also known as lo han guo, is a melon native to southern China. Pure liquid monk fruit extract is a non-nutritive sweetener that is much sweeter than regular white sugar, so only a very small amount is needed to sweeten 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 extract at your local grocery store or health food store then it’s easy to find online.
I used natural smooth peanut butter with no added sugar in these monk fruit cookies but any type of unsweetened nut butter or seed butter will work. Almond butter, cashew butter, pumpkin seed butter, or sunflower seed butter are all good alternatives.
Pure 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.
Unsweetened cocoa powder gives these cookies a delicious chocolaty flavor. You can omit this if you prefer, in which case you should reduce the amount of water in the recipe by two tablespoons.
How to make them
Start by preheating the oven to 400 degrees Fahrenheit. Then add the cold water, pure liquid monk fruit extract, pure vanilla extract, and salt to a large mixing bowl. Mix well.
Next you’ll add the peanut butter, coconut flour, unsweetened cocoa powder, and baking powder to the mixing bowl.
Use your hands to thoroughly combine the ingredients until a dough is formed.
Use your hands to roll the dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper.
Use your fingers to press the dough balls down into flat circle shapes.
Bake the cookies at 400 degrees Fahrenheit for 10 minutes, then let them cool to room temperature.
Optional step: drizzle with melted sugar-free dark chocolate, then place the cookies in the fridge to let the chocolate harden for at least 30 minutes before serving.
Storage and freezing
Store these monk fruit cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.
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.
- These buckwheat cookies are perfect when you’re craving a nutrient-dense treat.
- These vegan almond butter cookies are soft, chewy, and delicious.
Monk Fruit Cookies
Equipment
- Parchment paper
- Sheet pan
Ingredients
- 2/3 cup smooth, natural peanut butter with no added sugar (or substitute any type of unsweetened nut butter or seed butter you prefer)
- 2/3 cup coconut flour
- 2/3 cup cold water
- 3 tablespoons unsweetened cocoa powder (Fairtrade certified)
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon pure liquid monk fruit extract
- 1/4 teaspoon salt
- Optional: 1/3 cup melted sugar-free dark chocolate for drizzling on the cookies.
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the cold water, pure liquid monk fruit extract, pure vanilla extract, and salt to a large mixing bowl, then mix well.
- Add the peanut butter, coconut flour, unsweetened cocoa powder, and baking powder to the mixing bowl, then use your hands to thoroughly combine the ingredients until a dough is formed.
- Use your hands to roll the dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper.
- Use your fingers to press the dough balls down into flat circle shapes.
- Bake at 400 degrees Fahrenheit for 10 minutes.
- Let the cookies cool to room temperature.
- Optional step: drizzle with melted sugar-free dark chocolate, then place the cookies in the fridge to let the chocolate harden for at least 30 minutes before serving.
Notes
- Store these monk fruit cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.
Nutrition
More nutritious treats to try
- These date sweetened peanut butter cookies are quick and easy to make.
- These vegan kale cookies are nutrient dense and delicious.