Peanut Butter Cookie Pie (Low-Carb, Vegan)
Giant gooey pb cookie studded with melty chocolate chunks -- no flour, butter, eggs or SUGAR. Low-Carb deliciousness!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Servings: 9 slices
- 1 1/2 cups dry roasted peanuts unsalted
- 1/3 cup natural peanut butter
- 3 Tbs neutral tasting oil avocado or refined coconut
- 2 Tbs ground flaxseed + 1/4 cup water
- 1 tsp vanilla extract
- 1/8 tsp pink salt
- Rounded 1/4 tsp pure stevia powder
- 1/3 cup dark chocolate chunks sugar-free if desired
Preheat oven to 350. Line a 7" springform pan or cake pan with parchment paper. Set aside.
In a small bowl, whisk together flax and water and set aside to thicken.
Add peanuts to a food processor and grind into a coarse meal.
Add remaining ingredients and blend into a loose dough.
Stir in 2-3 Tbs chocolate chunks.
Press dough firmly into pan and sprinkle remaining chocolate on top.
Bake for approximately 12 minutes until set in the center.
Allow to cool 10 minutes before removing springform. Slice and enjoy!
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What I used:
Nordicware 7” Springform Pan here on Amazon
Food processor here on Amazon
Pure stevia here on Amazon
Mexican Vanilla: here on Amazon
Storage: I keep mine on the counter in a cake dome for a couple of days and then either refrigerate or freeze the leftovers in an airtight container.
Sweetener Swap: You may sub stevia for your preferred granulated sweetener, such as classic monkfruit or coconut sugar. I would start with 1/4 cup and adjust from there. Always taste and adjust to your preferred sweetness. Some of the sweetness will dissipate during baking so make it a little extra sweet.