Vegan Keto Chocolate Chip Cookies

Who doesn’t love vegan chocolate chip cookies? And I’ve been eager to create a vegan keto chocolate chip cookie recipe since the day I decided to eat low-carb. Now I have for you a recipe for cookies that are absolutely perfect not just if you, like me, are trying to cut down on the sugar and carbs, but for anyone who loves a cookie. I made these cookies for myself, mostly, but Jay and Desi were first to attack and devour them.

Why you’ll love these keto cookies

They’re delicious. These cookies really are all that–soft, slightly crispy around the edges, and perfectly chewy. And they are studded with a bazillion keto dark chocolate chips that melt on your tongue. The flavor is amazing: not only will you get gobs of chocolate in each bite but the nutty almond flour makes this cookie tastes quite perfect. They’re easy. Yup, all you need to do is mix up the batter in one bowl and scoop them out, then bake. If you follow instructions they are quite foolproof. They are healthy These are dairy-free, egg-free, grain-free, sugar-free and gluten-free. They are also keto and paleo friendly and have just one gram of sugar and one net carb in each cookie. You can nibble away without worrying about consequences.

Expert tips

Please try and follow instructions, and include all ingredients. Leaving out one thing or the other from this keto cookie recipe will result in a less than perfect cookie. 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 and I wrote more about that in my vegan Keto Brownies post, so please refer to that. 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. Line the cookie sheet with parchment or a silpat sheet, or oil it before scooping the cookies out. I used a 1-inch cookie dough scoop, leveled off on top, and got 24 cookies about 2 ¼th to 2 ½ inches in diameter. If you don’t level off the top or use a bigger scoop you will get fewer cookies. 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. You can use this cookie recipe as a base to create other delicious keto-friendly recipes: use walnuts or pecans or sliced almonds instead of chocolate chips, for example.

How to make the best vegan keto chocolate chip cookies

Preheat the oven to 350 degrees Fahrenheit. 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 so the batter forms. Stir in the cup of chocolate chips. If you wish you can stir in ¾ths of the cup and reserve ¼ cup to press into the cookie dough before it bakes.

Line a cookie sheet with parchment paper or a silpat sheet or spray with oil or cooking spray. Use a spoon or a cookie dough scoop to scoop out cookies on the baking sheet, two inches apart. 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.

Storage instructions

Cool the cookies thoroughly then place in an airtight container. The cookies can be stored this way for five days. You can also store the cookies in an airtight container in the fridge for up to a week. 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.