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.
Egg-free and dairy-free keto ingredients
The ingredients you need to make a keto vegan cookie dough are:
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- 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.
- 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!
Make 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.
Roll dough balls
Preheat oven to 350F (180C) 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.
To see this recipe differently, watch my web story: making the keto vegan cookies!
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.
How to store my cookies?
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.
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 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 allergy,
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
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- Preheat oven to 180°C (350°F). 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
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. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.