Keto Vegan Chocolate Cookies (NYC-Style)
Crispy on the outside, gooey on the inside — these keto vegan chocolate cookies are packed with chocolate chips and hazelnuts. Gluten-free, dairy-free, and only 4g net carbs per cookie!
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
- ¼ teaspoon baking soda
- ⅛ teaspoon xanthan gum
- ¼ 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
- ½+¼ teaspoon natural vanilla extract
- 30 grams 100% dark chocolate chips (optional)
- 30 grams organic baked hazelnuts (optional)
Instructions
- 1
Use a grinder or blender to grind the monk fruit sweetener into fine powder and set aside. Then grind the golden flaxseed into fine powder, transfer to a small bowl, add the water, and mix well. Let sit for 10–15 minutes until the mixture becomes gel-like to form the flaxseed egg.
- 2
In a medium bowl, combine the lupin flour, cacao powder, coffee powder, baking soda, xanthan gum, and pink salt. Mix well.
- 3
In a large mixing bowl, add the almond butter, oil, powdered monk fruit sweetener, vanilla extract, and the flaxseed egg from step 1. Stir with a spatula until smooth. Make sure all the powdered sweetener is fully incorporated, otherwise it will affect the texture and leave a heavier aftertaste.
- 4
Fold the dry ingredients, chocolate chips, and hazelnuts into the wet mixture using a spatula or by hand. Once the dough comes together, portion into 6 even cookie dough balls. Preheat the oven to 160°C (320°F).
- 5
Place the cookie dough balls on a parchment-lined baking sheet and let sit for about 5 minutes.
- 6
Bake for 18 to 22 minutes *Note 2. For the best result, rotate the baking sheet from back to front halfway through baking.
- 7
Remove from the oven but keep the cookies on the baking tray to cool completely. The cookies will continue to firm up as they cool.
Notes
- I've tried hazelnut butter and peanut butter, but they didn't produce the same crispy texture due to their fat content.
- Baking time varies by oven.