Keto Vegan Chocolate Chip Cookies
Indulge guilt-free with these irresistible Keto Vegan Chocolate Chip Cookies, a perfect treat for those who follow a low-carb, plant-based lifestyle. Made with nutrient-rich almond and coconut flours, creamy almond butter, and sweetened with keto-friendly erythritol, these cookies are naturally gluten-free and sugar-free. The inclusion of a flax egg ensures a soft and chewy texture, while vegan chocolate chips add decadent bursts of flavor in every bite. Ready in under 30 minutes, this quick and easy recipe combines wholesome ingredients with minimal effort, making it a delightful option for snack time or dessert. Whether you’re craving a healthier treat or searching for refined sugar-free recipes, these cookies deliver satisfying sweetness with all the indulgence, minus the guilt!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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.
In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking soda, and salt.
Add the almond butter, melted coconut oil, vanilla extract, and the prepared flax egg to the dry ingredients. Mix until a soft dough forms.
Fold in the vegan keto-friendly chocolate chips, ensuring they are evenly distributed throughout the dough.
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.
Gently flatten the dough balls with your fingers to form a cookie shape (they will not spread much during baking).
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.
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.
Enjoy your keto vegan chocolate chip cookies as a delectable and guilt-free treat!
Nutrition Facts
Calories |
3790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.9 g | 447% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 339.2 g | 123% | |
| Dietary Fiber | 79.9 g | 285% | |
| Total Sugars | 18.0 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1244 mg | 96% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 3756 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
