Vegan Keto Chocolate Chip Cookies

5 from 8 votes

Vegan Keto Chocolate Chip Cookies

These vegan keto chocolate chip cookies are slightly crispy around the edges and chewy and quite divine. If you are keto or low-carb, or just eating healthy, they are a perfect indulgence because each has just one gram of net carbs and 99 calories.

Prep Time10

Cook Time12

Total Time22

Course: Cookies

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: cookies

Calories: 99kcal

Author: Vaishali · Holy Cow Vegan

Equipment

1 Large mixing bowl
Baking sheet(s)

Ingredients

1½ cups blanched almond flour
½ cup erythritol and monk fruit sweetener (I buy the Whole Earth brand from Costco)
½ teaspoon baking soda
½ teaspoon xanthan gum
2 teaspoon EnerG egg replacer
¼ teaspoon salt
4 tablespoons vegan butter (melted)
½ cup vegan heavy whipping cream (I used Silk)
1 teaspoon pure vanilla extract
1 cup vegan keto dark chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F (175 degrees C)
Line a cookie sheet with parchment paper or a silpat sheet or spray with oil or cooking spray.
In a large bowl, whisk together the almond flour, erythritol, baking soda, xanthan gum, egg replacer and salt.
Add the melted vegan butter, heavy whipping cream and pure vanilla extract. Mix well.
Stir in the cup of chocolate chips. If you wish you can use ¾ths of the cup and reserve ¼ cup to press into the cookie dough before it bakes.
Use a spoon or a cookie dough scoop to scoop out cookies two inches apart on the prepared baking sheet. I used a 1-inch scoop and leveled off the dough at the top, which gave me 24 2 ¼th inch cookies. If you use a larger scoop you will get fewer cookies.
If you saved some chocolate chips, press them into the cookie dough balls at this time.
Bake for 12 minutes in the preheated oven until the edges appear slightly brown. The tops will still be soft.
Let the cookies cool on the cookie sheet over a rack for 10 minutes, then remove carefully with a flat spatula and place on a rack to cool thoroughly. The cookies will firm up as they cool.

Notes

The almond flour you use in this recipe has to be superfine, or very finely ground.
I would recommend using erythritol or monk fruit sweetener in this recipe as stevia appears to leave a bitter aftertaste and also produces a dryer cookie.
I used Lily's dark chocolate chips in this recipe which are keto-friendly and have vegan ingredients (although there is a warning that they are processed at a facility that also processes milk). Vegan keto chocolate chips from various brands are very easy to find online.
There is a cup of chocolate chips in this recipe. I mix ¾ cup of chocolate chip cookies into the cookie dough and reserve the remaining ¼ cup to stick on top of the cookie dough balls once they've been scooped onto the baking sheet. This is because the chips always seem to disappear into the cookie during baking, and the visible chocolate chips just make for a nicer presentation. This won't change the taste, however, so if you want to you can just mix the entire cup into the dough.
I prefer to use EnerG egg replacer in this cookie instead of flax eggs because the flax adds some of its flavor to the final cookie, which Jay, my son, immediately detects and doesn't love. You can substitute the egg replacer with 1 tablespoon flaxmeal.
The cookies will appear slightly uncooked on top after 12 minutes in the oven, but they should have spread nicely and the edges should be a light brown. Let them cool down and firm up on the cookie sheet for 10 minutes, then carefully remove them with a spatula and place on a rack to cool. The cookies will attain their perfect texture once they have cooled thoroughly.
To store, cool the cookies thoroughly then place in an airtight container. The cookies can be stored this way at room temperature for five days.
For longer storage flash-freeze the cookies after placing them side by side on a baking sheet. Then place in an airtight container or freezer-safe bag and freeze.

Nutrition