Vegan Keto Cookies with Chocolate Chips
These vegan keto cookies with chocolate chips are delicious chewy keto almond flour cookies to snack on!
Plus, these egg-free keto cookies are also gluten-free with only 2.8 grams of net carbs per serving.
Most keto vegan cookies use sugar-free maple-flavored syrup or nut butter like cashew butter or almond butter as an egg replacer.
However, these options drastically raise the fiber and result in cookies that can be difficult to digest.
Here I am sharing a vegan keto cookie recipe without liquid sweetener or nut butter. They are gut-friendly, paleo with a very low carb count – only 2.8 grams of net carbs per cookie.
How To Make Vegan Keto Cookies
A vegan keto cookie recipe is an egg-free and dairy-free keto cookie recipe.
Instead of eggs or dairy, the recipe uses a great balance of keto flours to achieve low carb cookies with a delicious and chewy texture.
The ingredients you need to make a keto vegan cookie dough are:
- Ultra-fine almond flour – you must use almond flour, not an almond meal, or your cookies will be dark and gritty.
- Coconut flour – you must use a combination of Almond and Coconut flour. You can’t replace coconut flour with almond flour.
- Unsweetened almond milk or unsweetened non-dairy milk like coconut milk or hemp milk, these options are vegan keto milk approved.
- Coconut oil – measure your coconut oil melted for precision.
- Sugar-free vegan chocolate chip – most keto dark chocolate chip brands are milk-free and vegan-approved. You can make your own with my sugar-free chocolate chip recipe.
- Erythritol – I don’t recommend using xylitol or coconut sugar in this recipe. Xylitol makes keto cookies soft. Coconut sugar is not a keto-approved sugar-free sweetener, it’s high in carbs, and it quickly raises the blood sugar level.
- Vanilla extract
- Almond extract – optional but delicious.
- Xanthan gum – this adds texture to your cookies, and avoid a crumbly texture, don’t skip it!
Making the cookie dough
First, combine all the dry ingredients in a large mixing bowl except the chocolate chips. Then, stir in liquid ingredients until a sticky cookie dough forms. Now, stir in the sugar-free chocolate chips until well incorporated.
Rolling dough balls
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
Set aside. Then, scoop the cookie dough and roll it between your hands to form a round cookie dough ball.
This original recipe makes 8 keto cookies of about 45g (1.6 oz/2oz) each.
Place each cookie dough ball onto the prepared baking sheet leaving half thumb space between each cookie.
Flatten cookie dough balls
Using the palm of your hand, press down each cookie dough ball into a flat cookie.
The thinner, the crispier they get. Try to keep the center thicker than the sides to have a soft, chewy cookie with crispy borders.
Bake your cookies for 15 -18 minutes or until the sides are golden brown and the top starts to brown.
If the top is too white in color, the cookies are uncooked and will be too soft. Keep baking until slightly golden on top.
Cool completely to appreciate the best texture.
First, cool these keto vegan cookies on the baking sheet for 5 minutes.
Then, slide a flat tool like a spatula under each cookie and transfer them one by one onto a cooling rack and cool completely.
It takes about 1 hour to reach room temperature.
You can eat them before, but if your cookies are hot or lukewarm, they are soft. Be patient to appreciate their best texture.
These vegan keto chocolate chip cookies store very well for 1 week at room temperature.
I recommend placing the cookies in a cookie jar or any sealed airtight container to prevent them from softening.
They can also be frozen for up to 3 months. Thaw the cookies 3 hours before serving at room temperature.
Frequently Asked Questions
Can I make these cookies nut-free?
Sure, you can replace almond flour with any of the nut-free keto flours below:
- Sesame flour
- Sunflower seed flower – the flavor of this flour is slightly bitter, so make sure you enjoy its flavor before using it as a substitute for almond flour in your keto recipes.
- Pumpkin seed flour – this flour adds a greenish color to the cookies.
Can I add eggs to my cookies?
On a keto diet, we don’t mind eating eggs or dairy. However, this recipe is a vegan keto cookie recipe.
It means it’s naturally egg-free and dairy-free, and you don’t need to add any egg to achieve a delicious texture.
Adding eggs to this recipe will actually create a fluffy, wet batter that won’t set as a cookie.
If you don’t mind eggs or butter in your recipe, try my almond flour chocolate chips cookie recipe instead.
Why should you make vegan keto cookies?
Eggs are a classic vegetarian protein source in a keto diet, but you don’t need to add eggs to any meal or keto snacks you eat!
In fact, you can reach a similar texture and low amount of carbs per serving in many keto bread recipes or keto cookies recipe without using eggs.
Some of the many benefits of removing eggs in keto baking are:
- no eggy taste at all.
- reduce protein in your keto snack while keeping the fat high and carbs count low.
- Store longer at room temperature.
- Suitable for vegans who want to lose weight following a vegan keto diet.
- Suitable for people with allergies,
More Vegan Keto Cookie Recipes
I love to create keto cookies without eggs or dairy. These are absolutely delicious vegan keto Christmas cookies or snacks for any occasion.
Below I listed all my vegan, low-carb cookies for you to try, including lemon cookies and peanut butter cookies.
Made these vegan keto almond flour chocolate chip cookies? Share a review or comment below. I love to hear your feedback on my recipes.
Vegan Keto Cookies
Want My Kitchen Equipment?
- 1 ⅓ cup Almond Flour
- 2 tablespoons Coconut Flour
- ¼ cup Crystal Sweetener
- ¼ teaspoon Baking Powder
- ¼ teaspoon Xanthan Gum
- ¼ cup Unsweetened Almond Milk
- ¼ cup Coconut Oil
- 1 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract optional
- ¼ cup Sugar-free Dark Chocolate Chips
- Preheat oven to 350°F (180°C). Line a cookie tray with parchment paper. Set aside.
- In a medium mixing bowl, combine all the dry ingredients: almond flour, coconut flour, erythritol, baking powder, and xanthan gum.
- Make a well in the center of the dry ingredients and add melted coconut oil, unsweetened almond milk, vanilla extract, and almond extract.
- Stir and combine until it forms a cookie dough, then stir in chocolate chips until evenly incorporated
- Roll dough into 8 cookie balls between your hands. One ball is about 2 oz/50g each.
- Place each cookie ball on the baking sheet leaving a thumb-size space between each ball. The cookies won't expand in the oven, so you don't have to leave a big space between them.
- Press the balls slightly with your hand palm to flatten cookies. Don't flatten too much, or the sides will form cracks, and they won't be as soft and moist. Keep the center thicker than the sides for a chewy cookie in the middle and crispy sides
- Bake for 15-18 minutes or until golden on sides and slightly brown on top, not white.
- Remove the cookie tray from the oven and cool down on the tray for 5 minutes before transferring on the rack to cool down to room temperature – about 1 hour
- Store the cookies in an airtight container for up to 7 days in the pantry or the fridge. You can also freeze your vegan keto cookies in a sealed container and thaw 3 hours before
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
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Really like these and so happy that their vegan! I’m always trying to encourage keto people to be more mindful of the harm the diet can cause animals. These were a big hit 🙌🏽
Hello Carine! Had a hunkering for keto cookies but wanted them to be vegan. We are not completely vegan but largely eat a vegan diet and I was so excited to find your recipe that did not require a ton of ingredients! Made these cookies twice this past weekend; first time with the almond extract and the next time without. I personally prefer the version without the almond extract but boy, were both versions of these cookies delicious!
I actually ended up baking both batches for about 21 minutes (I understand that ovens vary in power and temperature) on a silicone baking mat, but the cookies did not seem overdone and they were still soft in the center but just a tad crispy around the edges. Although these are not your store bought “crack” cookies with all the white sugar and white flour (you know, the ones that you cannot put down because of all the “crack” in them, lol), they totally crushed my cookie cravings and I will absolutely make these again. If I wanted them more chewy, should I decrease the baking time a bit to make the cookies ever so slightly underdone?
Loved how easy these cookies were to make with so few ingredients and how I had consistent results with both batches. I would absolutely LOVE to see more vegan keto recipes, especially for vegan keto dinner entrees.
Thank you, Carine!
This is a great keto vegan chocolate chips cookies recipe. Thank you!
Hi! Instead of chocolate chips, can I use cinnamon powder? Thank you 😊