Low Carb Vegan Chocolate Chip Cookies
Delightfully soft, chewy, and packed with rich chocolatey goodness, these Low Carb Vegan Chocolate Chip Cookies are the ultimate guilt-free treat for anyone mindful of their diet. Made with almond and coconut flours, these cookies are entirely grain-free, gluten-free, and perfect for low-carb and vegan lifestyles. Sweetened with your choice of granulated erythritol or monk fruit sweetener, they strike the perfect balance of sweetness without the sugar crash. Melted coconut oil and almond milk ensure a moist and tender texture, while the vegan dark chocolate chips deliver bursts of indulgent flavor in every bite. Ready in just under 30 minutes, these cookies are as quick and easy to make as they are delicious. Whether you're satisfying a sweet tooth or prepping a batch for sharing, these keto-friendly chocolate chip cookies are sure to impress!
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Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.33 cup Coconut oil (melted)
- 3 tablespoons Almond milk (unsweetened)
- 1.5 teaspoons Vanilla extract
- 0.5 cup Granulated erythritol or monk fruit sweetener (low carb sweetener)
- 0.5 cup Vegan dark 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 large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
Step 3
In a separate bowl, mix the melted coconut oil, almond milk, vanilla extract, and granulated erythritol or monk fruit sweetener. Stir until the sweetener is mostly dissolved.
Step 4
Pour the wet ingredients into the dry ingredients and stir to combine. The dough will be slightly thick and sticky.
Step 5
Gently fold in the vegan dark chocolate chips until evenly distributed.
Step 6
Using a tablespoon or cookie scoop, spoon out portions of the dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart.
Step 7
Flatten each ball slightly with your palm or the back of a spoon to form the classic cookie shape.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake as they will continue to firm up as they cool.
Step 9
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve and enjoy these low carb vegan chocolate chip cookies! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (581.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2424.4 |
| Total Fat 212.8g | 0% |
| Saturated Fat 95.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1087.4mg | 0% |
| Total Carbohydrate 236.2g | 0% |
| Dietary Fiber 34.8g | 0% |
| Total Sugars 56.9g | |
| Protein 52.2g | 0% |
| Vitamin D 18.8IU | 0% |
| Calcium 499.9mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 139.5mg | 0% |
Source of Calories