Sugar-Free Vegan Chocolate Chip Cookies
Indulge guilt-free with these Sugar-Free Vegan Chocolate Chip Cookies, a wholesome treat made with almond and oat flours for a delightfully soft texture. Sweetened naturally with stevia or monk fruit and bursting with sugar-free vegan chocolate chips, these cookies are perfect for those seeking a healthier dessert option without compromising on flavor. The recipe uses a flax egg for a plant-based twist, while coconut oil and almond milk ensure a rich, moist consistency. Simple to prepare in just 15 minutes and baked to golden perfection, these cookies are ideal for sharing—or keeping all to yourself! Perfect for vegan diets, gluten-free lifestyles, and anyone avoiding refined sugars, these cookies are a must-try twist on a classic.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Oat flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 0.25 cup Coconut oil, melted
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Liquid stevia or monk fruit sweetener
- 0.5 cup Sugar-free vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix the ground flaxseed and water to create a flax egg. Let it sit for 5 minutes until it thickens.
In a large mixing bowl, combine the almond flour, oat flour, baking soda, and salt. Stir together until evenly mixed.
In a separate bowl, whisk together the melted coconut oil, unsweetened almond milk, vanilla extract, liquid stevia (or monk fruit sweetener), and the prepared flax egg.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Avoid overmixing.
Fold in the sugar-free vegan chocolate chips until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, scoop the dough and place it onto the prepared baking sheet. Flatten each cookie slightly with your fingers or the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges turn golden. The cookies may appear soft but will firm up as they cool.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1875 mg | 82% | |
| Total Carbohydrate | 140.1 g | 51% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 7.4 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 611 mg | 47% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 702 mg | 15% | |
*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.
