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Vegan Keto Chocolate Chunk Cookies

Hands On: 15 mins
Overall Cooking: 40 mins
Overall Cooking: 55 mins
Serves 9


  • 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


  • 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.
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