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?

SECRET TO MAKE KETO CHOCOLATE COOKIES MORE CRISPY?

Name: Keto Chocolate Cookies (Vegan)
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
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)

1. 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.

2. 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.

3. 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.

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Want more keto/low carb baked good/dessert recipes? Here are more ideas on Lokyi’s Food Studio:

Japanese Keto Souffle Pancakes Matcha Flavor
Keto Fudgy Brownies with Okara Powder (Vegan)
Flourless Keto Bread with Nut Butter
Vegan Keto Bread Buns With Black Sesame Powder
Keto Vegan Cheesecake Bites (No-bake Fat Bombs!)

NUTRITIONAL INFORMATION

Note: Net carb count excludes fiber, erythritol, and allulose, as they do not affect blood sugar in most people. The numbers are calculated by ourselves manually and the information is just for your reference. The figures may vary depending on the brand of the ingredients, so feel free to make your own calculations.

Total serving in this recipe: 6 pieces
Net carb per serving: 4g

Nutrition Facts

6 servings per container

% Daily Value *
Total Fat 17g 27%
- Saturated Fat 3g 15%
Total Carbohydrate 9g 3%
- Dietary Fiber 5g 20%
Protein 7.7g 16%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Keto Chocolate Cookies (Vegan)

lokyisfoodstudio

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Prep Time 15

Cook Time 22

Total Time 37

Course Breakfast, Dessert, Snack

Cuisine American

Servings 6 pieces

Calories 237 kcal

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

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.
Add lupin flour, cacao powder, coffee powder, baking powder, xanthan gum and pink salt in a medium bowl and mix well.
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.
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.
Put the cookie dough balls on a piece of parchment paper, let sit for about 5 minutes.
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.
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.