Keto Chocolate Cookies (Vegan)
February 17, 2022
Jump to RecipeThese Keto Chocolate Cookies are crispy on the outside and gooey on the inside. You won’t believe they’re also vegan! Who can resist these healthy NYC-style cookies packed with chocolate chips and nuts?
SECRET TO MAKE KETO CHOCOLATE COOKIES MORE CRISPY?
- Choosing nut butter
Due to the fat content, almond butter gave the best texture to these NYC cookies. I have tried using peanut butter and hazelnut butter, which could also make delicious cookies, but the surface was just not as crispy as the ones made with almond butter.
- Way to bake
After taking the cookies out from the oven, let cool until the cookies are basically formed, then turn the cookies upside down, and put them into the preheated oven (160°C) again to bake for 3 minutes. This time let cool completely before serving.
- Baking time
Bake the cookies longer and they will obviously be more crispy. Try adding 5 minutes to the baking time first.
HOW TO STORE KETO CHOCOLATE COOKIES
Store the cookies in an airtight container in the refrigerator for up to 7 days. Reheat them in the preheated oven at 160°C for 15 minutes and let cool for 10 minutes before serving.
You can also freeze the cookies and they can be kept in the freezer for up to 3 months. Reheat them in the preheated oven at 160°C for 20 minutes and let cool for 10 minutes before serving.
Keto Chocolate Cookies (Vegan)
These Keto Chocolate Cookies are crispy on the outside and gooey on the inside. You won’t believe they’re also vegan! Who can resist these healthy NYC-style cookies packed with chocolate chips and nuts?
Servings
6
Cuisine
American
Ingredients
- 13 grams ground golden flaxseed
- 45 grams water
- 29 grams lupin flour
- 20 grams organic unsweetened cacao powder
- 4 grams unsweetened instant coffee powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon xathan gum
- 1/4 teaspoon fine pink salt
- 94 grams organic unsweetened smooth almond butter*Note 1
- 27 grams liquid oil (I used light tasting olive oil)
- 50 grams golden monk fruit sweetener
- 1/2+1/4 teaspoon natural vanilla extract
- 30 grams 100% dark chocolate chips (optional)
- 30 grams organic baked hazelnuts (optional)
Instructions
- 1
Use a grinder or a blender to grind monkfruit sweetener into fine powder and set aside. Then grind golden flaxseed into fine powder as well and, put the powder into a small bowl, add water and mix well. Let sit for 10-15 minutes until the mixture becomes gel-like to form our flaxseed egg.
- 2
Add lupin flour, cacao powder, coffee powder, baking powder, xanthan gum and pink salt in a medium bowl and mix well.
- 3
In a large mixing bowl, add almond butter, oil, powdered monkfruit sweetener, vanilla extract and the flaxseed egg made on step 1, then cream them together with a spatula until whisk until smooth. Make sure all powdered sweetener is combined with the ingredients, otherwise it’ll affect the texture of the cookies and give them a heavier aftertaste.
- 4
Mix the wet ingredients, dry ingredients, chocolate chips and hazelnuts with a spatula or by hand. After forming a dough, portion up 6 even cookie dough balls. Now you can preheat the oven to 160°C.
- 5
Put the cookie dough balls on a piece of parchment paper, let sit for about 5 minutes.
- 6
Bake the cookies in the preheated oven for 18 to 22 minutes*Note 2. To get the best result, rotate the baking sheet from back to front half way through the baking time.
- 7
After baking, take out the cookies but keep them on the baking tray to let cool completely. The cookies are not fully cooked until they are completely cooled.
Notes
Note: 1. I’ve tried using hazelnut butter and peanut butter, and they couldn’t create a crunchy texture, due to the fat content. 2. Baking time varies by oven.
Nutrition Information
Per Serving (6servings)