What I love about these vegan keto Chocolate Chunk Cookies is that you can totally customise them to your own level of sweetness. I’ve added in a good starting point for a keto alternative or feel free to use maple syrup of coconut nectar if you’re vegan. Start with a little and taste the batter. It’s raw so it won’t harm you. The nut butter adds a natural sweetness.
Many so called healthy cookies are still loaded with a lot of sweeteners. Once you slowly wean yourself off sugar, you’ll start to realise you really only need a little. These vegan keto cookies don’t even need a sweetener if you’re trying to radically reduce sugar in your diet.
They’re made from nuts so are a rich and filling low-carb snack. One cookie is plenty satiating. These vegan keto cookies freeze well too! I hope you enjoy.
Vegan Keto Chocolate Chunk Cookies
INGREDIENTS
- 1 cup ground almonds (100g)
- 1/3 cup coconut flour (40g)
- 1 tsp gluten free baking powder
- 1/4 cup erythritol or 1 - 2 tbsp coconut honey or maple syrup (adjust to desired sweetness)
- 1 tsp vanilla powder
- 1/3 cup + 1/4 cup almond butter (145g)
- 35 g dark chocolate
- 5 tbsp almond milk (I like Plenish)
- Pinch of Pink Himalyan or sea salt
- A little melted coconut oil for brushing
Method
- Preheat the oven to 190C / 170C fan. Line a baking tray with greaseproof paper.
- Mix all the dry ingredients together in a bowl (ground almonds, coconut flour, gluten free baking powder, sweetener, vanilla powder, chocolate chunks and salt.)
- Add the almond butter and almond milk. Stir and use your hands to form into a ball of dough.
- Place in the fridge for 15 minutes to chill.
- Split the dough into 9 and roll into balls. Place on a baking tray and gently flatten with the back of a spoon. Smooth the edges with your fingers.
- Brush with a little coconut oil.
- Bake in the oven for 10 - 15 minutes until slightly golden. Remove from the oven and allow to cool to firm up.
