These vegan keto chocolate chip cookies are slightly crisp with a soft and chewy center and customizable to your taste buds! And with just two net carbs a pop, they're totally guilt-free and irresistible! Plus, they are also gluten-free and can be made paleo.

Or if you're only keto and not vegan, feel free to use regular butter and replace the "flax egg" with one large egg!

Jump to:

• The butter
• The sweetener
• Egg-free & vegan
• Easy instructions
• How to store
• Top tips
• Looking for more keto cookie recipes?
• 📖 Recipe
• 💬 Comments

I've been making and perfecting these paleo and keto almond flour chocolate chip cookies for years.

They're just like the Pillsbury cookies I grew up on. They are slightly crisp on the edges but are super soft and chewy in the middle. I think I'm in love!

And the best part? They're suuuper easy to make! So, anytime the craving hits, you can whip up a batch in no time!

Made with almond flour and coconut flour to keep them grain-free with a keto sweetener - you'll never miss the flour and sugar!

They're ridiculously good with a legit bakery-style texture. Get ready because these will be the best vegan keto chocolate chip cookies you've ever made!

Or, if you're a fan of peanut butter, be sure to check out my soft and chewy keto peanut butter chocolate chip cookies!

The butter

It’s important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.

Many people who follow a dairy-free diet seem to do fine with real butter. If that is the case for you and you use regular butter, I highly recommend using organic and grass-fed.

Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn’t have.

The sweetener

For the sugar-free sweetener, I use brown Swerve or Lakanto sweeteners, which are both Keto friendly and taste great.

However, if you only have the white variety or prefer to use Besti Erythritol (Besti is usually my preferred brand, but sadly, they don't have brown erythritol), be sure not to skip adding some molasses to the wet ingredients for a deep, caramel taste.

If you’re worried about adding molasses to a keto recipe, keep in mind that molasses is considered a low glycemic sugar.

One teaspoon only adds five carbs to the entire batch and is rich in vitamins and minerals! However, if you're determined to omit the molasses, you can add a small amount of maple extract.

Keto sweeteners take a little longer to incorporate into the butter. When creaming the two together, it may take a little longer than usual, up to 5 minutes, until it’s light, fluffy, and well incorporated.

For Paleo, use coconut palm sugar.

Egg-free & vegan

To make these egg-free and vegan, a "flax egg" will work in this recipe.

To make a flax egg, simply combine 1 Tablespoon of ground flaxseeds with 3 Tablespoons of warm water. Set it aside until it thickens (3-5 minutes), then use as directed.

The flax egg will make the cookies slightly chewier, but it will still work and taste great!

Easy instructions

Step #1: Cream the butter or non-dairy butter and sweetener together.

This creates air pockets and results in a better texture.

Step #2: Beat in a flax egg (or one large egg) and some pure vanilla.

Step #3: Very slowly beat in some almond flour, coconut flour, sea salt, and baking soda.

If you dump it all in simultaneously, it will be difficult to incorporate.

Step #4: Stir in some keto chocolate chips.

Step #5: Scoop onto a cookie sheet.

Use a Tablespoon to scoop the cookie dough onto a lined baking sheet.

Then, use the palms of your hands to flatten to around ⅛ - ¼ inch thick. They'll slightly spread, so flatten them just slightly thicker than you like your cookies to be.

The thinner you flatten them, the more crunch around the edges they'll have.

Add a few chocolate chips to the top of each low-carb cookie for prettier cookies before baking.

Step #6: Bake and cool.

Bake at 350 degrees for 8 - 12 minutes or until the edges are golden brown.

They'll be a bit soft when they first come out of the oven. Allow the cookies to cool on the baking sheet for 5 to 10 minutes, then transfer them to a cooling rack to cool completely. They will firm up once cooled.

And if you have some keto ice cream on hand, these would be great made into keto ice cream sandwiches!!!

How to store

These vegan keto cookies can be stored in an air-tight baggie at room temperature for 3 or 4 days or frozen for up to 3 months.

While they can be stored in the fridge for up to a week, they tend to lose their crunch. Because of this, I usually skip the fridge and go straight for the freezer. That is if I have any leftovers, lol!

Top tips

• For the butter, it's important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
• For the sweetener, I use Swerve or Lakanto Sweetener, which are both Keto-friendly and taste great. The brown varieties are preferred. However, if you only have the white variety, do not skip adding molasses to the wet ingredients for a deep, caramel taste. If you’re worried about adding molasses to a Keto recipe, remember that molasses is considered a low glycemic sugar. One teaspoon only adds five carbs to the entire batch and is rich in vitamins and minerals! However, if you're determined to omit the molasses, you can add a small amount of maple extract instead.
• I don't recommend xylitol for this recipe. It makes the cookies spread too much and causes them to be way too soft.
• Feel free to replace the flax egg with one large egg if you prefer.
• Cookies will be pretty soft when they first come out of the oven. Allow them to cool completely for the best texture.

Looking for more keto cookie recipes?

• Sugar Cookies Recipe
• Flourless Peanut Butter Chocolate Chip Cookies {Super Easy!}
• Chocolate Chip Cookie Dough Fat Bombs
• Thin Mints

Or these Gluten-Free Oatmeal Chocolate Chip Cookies from My Gluten-Free Kitchen look delicious also!

If you’ve tried these Vegan Keto Chocolate Chip Cookies or any other recipe on the blog, please let me know in the comments below!

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📖 Recipe