These coconut flour chocolate chip cookies are the perfect vegan keto bake. Crispy, chewy, chocolatey, and made with just 8 ingredients!
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No one can resist a chocolate chip cookie. It’s been scientifically proven. Well, it hasn’t, but I’m basing that statement on personal experience.
These coconut flour chocolate chip cookies are most definitely irresistible. They’re perfectly crisp on the outside and chewy in the middle. They’ve got the optimal balance of cookie to chocolate. And best of all, they’re both keto and vegan!
We can make these cookies in one bowl – they come together dangerously quickly, meaning they’re the best way to curb your late night cookie cravings!
What is coconut flour?
Coconut flour is made by grinding dried coconut meat into a flour. It is a grain-free, low carb flour which is often used in keto baking. Coconut flour is not a 1:1 substitute for all purpose flour.
Coconut flour absorbs liquid quickly, and often requires the addition of eggs to stabilise it. To make this recipe vegan, I use a flaxseed egg, sunflower oil, and nut/seed butter. That’s a lot of healthy fats, but they keep these cookies stable.
Of course these keto vegan chocolate chip cookies wouldn’t be complete without a glass of cold nut milk or a warm glass of Masala Chai (Indian spiced tea)! Make sure to use your favorite low carb sugar alternative in the chia tea recipe!
And if you are a fan of coconut flour and chocolate throw a few tablespoons into a nice warm bowl of coconut flour porridge.
Variations on this recipe:
- You can make these keto coconut flour cookies with peanut butter, almond butter, or even homemade sunflower seed butter to make them nut free.
- You can use a sugar free chocolate like Lily’s or a chopped chocolate bar with 85%-90% cacao solids in this recipe.
- Why not go crazy with the mix-ins? Some chopped nuts/coconut and low carb caramel sauce would make the perfect treat!
- Cooked cookies can be stored in an airtight container at room temperature for 2-3 days (if they last that long!)
- These cookies are suitable for freezing! You can store the cookie dough in ready-portioned balls in a freezer friendly container, then cook on demand. Note that the cookies will need a few minutes longer to bake from frozen.
Thank you Shivani for these easy and delicious vegan cookies!
Shivani Raja is a London-based student who enjoys sharing vibrant vegan recipes on her blog, Shivani Loves Food. Her recipes include healthy salads, decadent brownies, and everything in between! Follow her on Instagram and Facebook for more recipes.
Coconut Flour Chocolate Chip Cookies
- Prepare the flax egg in a medium mixing bowl by stirring together 1 tbsp flax meal and 2.5 tbsp water. Leave for a few minutes to thicken.
- Stir in the almond butter, vanilla extract and sunflower oil using a spatula.
- Stir in the Sukrin gold, pinch of salt, and coconut flour. Mix well to form a dough.
- Stir in the chocolate chips or chunks. Take 1 tbsp of cookie dough and roll into a ball with your hands. Place the ball on a baking sheet and flatten into a cookie shape (the cookies will not spread - thinner cookies result in a crisper cookie).
- Repeat with the remaining cookie dough.
- Bake the cookies for 15 minutes at 350 F/ 180 C or until golden around the edges. Do not over bake or they may be dry. Enjoy when completely cooled.
- Store in an airtight container on the counter or in the refrigerator. Refrigerating mitigates the cooling sensation of the erythritol based sweetener.
- Makes 8 cookies with each cookie at 0.85 NET CARBS.