Easy, 1-bowl, keto chocolate chip cookies, that are also vegan! They are also naturally Paleo, grain-free & gluten-free!
Last month I shared an easy recipe for vegan coconut flour chocolate chip cookies. The results were delicious, surprising (used dates to help sweeten them, as well as add structure to the cookies), and gobbled up by my husband and son. And me!
Two good friends of mine loved the look and sound of the cookies, too. But both are following keto diets. Was there a way I could make the recipe keto-friendly?
I couldn’t (the dates, in particular, posed the biggest challenge).
I think you know what had to happen. Back to the drawing board (hooray!) for a brand new recipe: Keto (and still vegan, and healthy) Chocolate Chip Cookies made with Coconut Flour!!!
Soft, yet slightly crispy at the corners, these keto chocolate chippers are also:
*Easy to make
*Vegan (dairy -free & egg-free)
*Made with only 6 ingredients
And a bonus: if you are NOT following a keto diet, I have options in the notes to use regular sweetener and chocolate chips in the recipe. The recipe is still different from the vegan coconut flour chocolate chip cookie I posted last month.
Grab a medium bowl (no food processors or blenders needed, these are a 1-bowl affair) and whisk together 1/2 cup smooth almond butter (one without added sweeteners), 1/4 cup hot or warm water (hotter if your almond butter is stiff, cold, or both), 2 tablespoons keto-friendly brown sugar replacement (such as Swerve, or Sukrin Gold, or Truvia), 1 teaspoon vanilla extract, and 1 tablespoon vegetable oil (I used avocado oil) until smooth.
Stir in the coconut flour, baking powder, and a bit of salt, if you like, until blended. My almond butter was salted, so I did not add any more. You can taste the dough, since it is free of raw egg and raw a-p flour.
Let the dough sit for 1 to 2 minutes. The coconut flour will absorb some of the liquid, resulting in a thick dough that is similar to traditional chocolate chip cookie dough. Stir in 2 tablespoons of keto-friendly miniature chocolate chips (e.g., Lilly’s Sweets).
Scoop the dough onto a parchment paper-lined cookie sheet. I used a small cookie scoop, which yields 20 cookies. Last, press a few more chocolate chips on top of the dough for visual appeal and melty chocolate goodness in every bite.
Send the cookies into a 325F oven and bake for 10 to 13 minutes until golden brown.
Be sure to let the cookies sit on the cookie sheet for about 10 minutes after they bake. They are delicate when hot, but quickly firm up as they cool. It’s one of the many peculiarities of coconut flour.
The cookies are soft and chewy-ish (I know, made up word. But chewy-ish they are!) with crispy edges. Yes, please.
The cookies will get softer if they sit for a few days. They rarely last that long at our house, but to keep them firm, I suggest storing the in the refrigerator or freezer (they come to room temperature quickly, but they are also great cold).
Happy baking, everyone!
Making this recipe? I would love to see it!
Instagram: Tag @powerhungycamilla and hashtag #powerhungrycamilla
Facebook: Tag @powerhungyblog and hashtag #powerhungryblog
Twitter: Tag @camillacooks and hashtag #camillacooks
- ½ cup (128 g) smooth almond butter (with no added sugar)
- ¼ cup (60 mL) warm water
- 2 tablespoons keto brown sugar substitute (e.g., ones by Swerve, Truvia, Sukrin Gold)
- 1 tablespoon vegetable oil (I used avocado oil)
- 1 teaspoon vanilla extract
- ⅓ cup (37 g) coconut flour
- 1 teaspoon baking powder
- Optional:1/8 teaspoon fine sea salt
- 3 tablespoons (42 g) keto miniature semisweet chocolate chips, divided (e.g., Lily's Sweets Chocolate Chips).
- Preheat the oven to 325F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk the almond butter, water, coconut sugar, oil and vanilla extract until blended and smooth.
- Stir in the coconut flour, baking powder and salt until blended. Let stand a few minutes to thicken. Stir in 2 tablespoons of the chocolate chips.
- Using a small cookie scoop or rounded tablespoons, scoop onto prepared baking sheet, spacing 2 inches apart. Press the remaining chocolate chips into surface of cookies.
- Bake in the preheated oven for 10 to 13 minutes until golden brown and set at the centers.
- Remove from the oven and cool for 10 minutes on the baking sheet (they will become more firm as they cool). Transfer cookies to a cooling rack and cool completely.
Non-Keto Variation: Replace the keto sweetener with coconut sugar or packed light brown sugar. Replace the keto chocolate chips with regular miniature chocolate chips The different macros for each cookie are: cals: 67/ carbs: 5.3 g / sugars 3 g.
Coconut Flour Tip: If using cups rather than weight to measure the coconut flour, be sure to lightly spoon it (do not pack) when measuring.