Imagine sinking your teeth into a perfectly crisp, deliciously sweet chocolate chip cookie that's not only completely vegan but also keto-friendly. Sounds too good to be true? Get ready to have your dessert world turned upside down! These miraculous cookies prove that you can satisfy your sweet tooth without compromising your dietary goals, delivering all the classic cookie comfort with zero compromise on taste or texture.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking soda, and salt. Whisk these dry ingredients together until they are well mixed and free of lumps.
- In a separate bowl, melt the coconut oil in the microwave or on the stovetop until it is completely liquid. Allow it to cool slightly, then add the vanilla extract to the melted coconut oil and mix well.
- Pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to combine the ingredients until a dough forms. Make sure there are no dry spots and the mixture is homogeneous.
- Fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart as they will spread slightly while baking.
- Flatten each cookie slightly with the back of the spoon or your fingers, as they will not spread much during baking.
- Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Vegan Keto Chocolate Chip Cookies as a delicious low-carb treat! Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Make sure your coconut oil is cooled slightly before mixing to prevent potential ingredient separation.
- Use a cookie scoop for uniform cookie sizes, which ensures even baking.
- Don't skip flattening the cookies before baking, as they won't spread much on their own.
- Allow cookies to cool completely on the wire rack to achieve the perfect texture.
- For extra richness, try using a high-quality sugar-free dark chocolate chip.
- Store cookies in a single layer to maintain their crisp edges.
- If the dough seems too dry, add a tablespoon of almond milk to help bind ingredients.
- Use fresh, finely ground almond flour for the best texture and flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 3g
Protein: 2g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 0mg
