Low Carb Vegan Chocolate Chip Cookies
Indulge guilt-free with these soft and chewy Low Carb Vegan Chocolate Chip Cookies—perfect for satisfying your sweet cravings while staying on track with your dietary goals! Made with nutrient-rich almond flour and coconut flour, these cookies are naturally gluten-free and crafted without dairy or eggs, catering to plant-based and low carb lifestyles. Sweetened with erythritol or monk fruit, they offer a sugar-free decadence while each bite is loaded with rich vegan dark chocolate chips for the ultimate dessert experience. Ready in just under 30 minutes, these cookies are easy to whip up for a quick treat or special occasion. Whether you’re looking for a keto-friendly dessert or a vegan baking delight, these cookies combine wholesome ingredients and irresistible flavor for a healthier twist on a classic favorite!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
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.
Pour the wet ingredients into the dry ingredients and stir to combine. The dough will be slightly thick and sticky.
Gently fold in the vegan dark chocolate chips until evenly distributed.
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.
Flatten each ball slightly with your palm or the back of a spoon to form the classic cookie shape.
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.
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.
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
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 225.1 g | 82% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 46.2 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 631 mg | 49% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2043 mg | 43% | |
*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.
