Keto Vegan Chocolate Chip Cookies
Indulge in the irresistible sweetness of these Keto Vegan Chocolate Chip Cookies—a guilt-free treat that perfectly caters to your low-carb and plant-based lifestyle! Made with wholesome almond flour, rich almond butter, and a hint of coconut flour, these cookies boast a delightfully chewy texture without compromising on flavor. Sweetened with keto-friendly erythritol and packed with vegan chocolate chips, they deliver all the classic cookie goodness you crave, minus the sugar. Plus, they’re bound together with a simple flax egg, making them dairy-free and egg-free. Ready in under 30 minutes, these cookies are the perfect dessert or snack to satisfy your sweet tooth while keeping you on track with your keto goals. Treat yourself to these decadent yet nutritious cookies today—proof that healthy eating can still be delicious!
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Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 cup Unsweetened almond butter
- 2 tablespoons Flaxseed meal
- 5 tablespoons Water
- 0.75 cup Erythritol (or preferred keto sweetener)
- 0.25 cup Coconut oil (melted)
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Vegan keto-friendly chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a small bowl, combine the flaxseed meal and water to make a flax egg. Stir well and let it sit for 5 minutes until it thickens.
Step 3
In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking soda, and salt.
Step 4
Add the almond butter, melted coconut oil, vanilla extract, and the prepared flax egg to the dry ingredients. Mix until a soft dough forms.
Step 5
Fold in the vegan keto-friendly chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 6
Using a cookie scoop or your hands, form 1.5-inch dough balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7
Gently flatten the dough balls with your fingers to form a cookie shape (they will not spread much during baking).
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are golden. Be careful not to overbake, as the cookies will firm up as they cool.
Step 9
Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Step 10
Enjoy your keto vegan chocolate chip cookies as a delectable and guilt-free treat!
Nutrition Facts
| Serving size | (900.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3816.1 |
| Total Fat 341.9g | 0% |
| Saturated Fat 96.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1256.0mg | 0% |
| Total Carbohydrate 351.7g | 0% |
| Dietary Fiber 79.6g | 0% |
| Total Sugars 19.8g | |
| Protein 105.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1176.8mg | 0% |
| Iron 26.3mg | 0% |
| Potassium 2427.4mg | 0% |
Source of Calories