Recipe | Easy Vegan Keto Chocolate Chip Cookies
3 tbsp coconut flour
1 1/2 cups blanched almond flour
1 tsp baking powder
1 tsp xanthan gum. I use Bob’s Red Mill.
1/4 tsp ground cinnamon
4 tbsp coconut oil melted + cooled at room temp
4 tbsp simple syrup ** you’ll need a sugar replacement of choice (granulated monk fruit, Swerve Confectioners sugar, etc. I use Swerve.) you’ll add 4 tbsp of your sugar replacement + 4 tbsp water to a small saucepan & stir on low hear for a couple minutes until smooth to make this.
1 tsp vanilla extract
1 tbsp organic peanut butter
1/2 cup sugar free chocolate chips. I use Lily’s.
Preheat the oven to 350º F & line a large baking tray with parchment paper.
In a large mixing bowl, combine dry ingredients & mix well.
In a separate small bowl, add coconut oil, simple syrup, peanut butter, vanilla extract & mix well.
Combine wet & dry ingredients and mix until just combined. Fold in chocolate chips.
Form about 12-16 small balls of dough and place on lined tray. Press each ball into a cookie shape or keep as-is depending on preference (I left them as balls & felt that it allowed for a warm + gooey middle) & bake for 12-14 minutes, or until just golden brown on top.
Remove from the oven and allow to cool on the tray for 15 minutes, or until the cookies can be moved easily.
These vegan keto cookies are fairly quick to whip up & they’re absolutely delicious. Every time I make them I’m shocked that they don’t have eggs or butter in them. They’re especially perfect right out of the oven with a glass of vanilla coconut milk. Trust me on this.
Disclosure: I may earn a commission at no extra cost to you if you decide to buy any of the products I refer to & promote. All opinions are my own!