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Vegan Keto Chocolate Chunk Cookies

vegan keto cookies, keto chocolate chip cookies, vegan cookie recipe, grain free sugar free cookie

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, keto cookies, food photographer, recipe developer, vegan cookies, Modern Food Stories, London Food Photographer
vegan keto Chocolate Chunk Cookies, keto cookies, food photographer, recipe developer, vegan cookies, Modern Food Stories, London Food Photographer
vegan keto Chocolate Chunk Cookies, keto cookies, food photographer, recipe developer, vegan cookies, Modern Food Stories, London Food Photographer
vegan keto Chocolate Chunk Cookies, keto cookies, food photographer, recipe developer, vegan cookies, Modern Food Stories, London Food Photographer
Vegan Keto Chocolate Chunk Cookies
Overview
Serves:
9 cookies
Difficulty: Easy
Overall Cooking: 40 minutes
Hands On: 15 minutes
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.
Print Recipe
Overview
Serves:
9 cookies
Difficulty: Easy
Overall Cooking: 40 minutes
Hands On: 15 minutes
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.
Print Recipe

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