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?
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.
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.