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    Home » Keto

    Vegan Keto Chocolate Chip Cookies

    Published: Jul 28, 2021 Updated: Jul 28, 2021 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    keto chocolate chip cookies with text
    pinnable image of cookies with text

    These vegan keto chocolate chip cookies are slightly crisp with a soft and chewy center, and customizable to your taste buds! And with just 2 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 1 large egg!

    stacked cookies with bite taken out of top one
    stacked cookies with bate taken out of top one

    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 a mixture of almond flour and coconut flour to keep them grain-free with either a keto or paleo sweetener - you'll never even miss the flour and sugar!

    They're ridiculously good with a legit bakery-style texture. Get ready, because these are going to 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!

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

    The butter

    It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, 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 have a great taste.

    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 5 carbs to the entire batch!

    It’s also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6, and more! 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

    creamed butter and sweetener in bowl
    creamed butter and sweetener

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

    This creates air pockets and results in a better texture.

    liquid ingredients with beaters in large bowl
    liquid ingredients with beaters in a large bowl

    Step #2: Beat in a flax egg (or 1 large egg) and some pure vanilla.

    cookie dough in bowl
    batter in bowl

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

    If you dump it all in at the same time, it will be difficult to incorporate.

    Step #4: Stir in some keto chocolate chips.

    dough dropped on lined baking sheet
    dough dropped on a lined baking sheet

    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 inch thick. They'll slightly spread, so flatten them just a tad thicker than you like your cookies to be.

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

    For prettier cookies, add a few chocolate chips to the top of each low-carb cookie before baking.

    baked cookies on baking sheet
    baked cookies on a baking sheet

    Step #6: Bake and cool.

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

    When they first come out of the oven, they'll be a bit soft. Allow to cool for 5 to 10 minutes on the baking sheet, then transfer 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!!!

    stacked cookies with bite taken out of top one
    stacked cookies on the countertop with a bite taken out of one

    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 have a great taste. The brown varieties are preferred. However, if you only have the white variety, 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 5 carbs to the entire batch! It’s also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6, and more! However, if you're determined to omit the molasses, you can add a small amount of maple extract instead.
    • As a special gift to my readers, I've teamed up with Lakanto to give you guys 20% off! Simply use the code "CRAVEABLE" at checkout!
    • 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 1 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.
    • Leftover vegan 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 get soft. Because of this, I usually skip the fridge and go straight for the freezer. That is if I have any leftovers, lol!

    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!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    square image of stacked cookies with milk

    Vegan Keto Chocolate Chip Cookies

    These Vegan Keto Chocolate Chip Cookies are slightly crisp with a soft and chewy center, and customizable to your taste buds! And with just 2 net carbs a pop, they're totally guilt-free and irresistible!
    *Note- If you are only keto and not vegan, use real butter and replace the "flax egg" with a large egg.
    4.86 from 14 votes
    Print Pin SaveSaved!
    Add to Meal PlanGo to Collections
    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo, Vegan
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 15 cookies
    CALORIES :71kcal
    CARBS :11g
    FIBER :10g
    Author: Cassidy Stauffer

    Ingredients

    • ¼ Cup Non-Dairy Butter - softened
    • ⅓ - ½ Cup Brown Lakanto Sweetener - The amount depends on how sweet you prefer your cookies to be. ⅓ Cup may be good for Keto palates, but ½ Cup is closer to the traditional sweetness of chocolate chip cookies and is the amount we prefer.
    • 1 "Flax Egg" - 1 Tbsp. Ground Flax mixed with 3 Tbsp. warm water
    • 1 tsp. Molasses - optional but HIGHLY recommended, especially if using white sweetener!
    • 1 tsp. Pure Vanilla
    • 1 ¼ Cup Blanched Almond Flour - super finely ground
    • 2 tsp. Coconut Flour
    • ¼ tsp. Baking Soda
    • ¼ tsp. Sea Salt
    • ½ Cup Keto Chocolate Chips
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a baking mat.
    • In a small bowl, mix together the ground flax and warm water for the flax egg. Set aside.
    • In a large bowl, cream together the softened butter and sweetener until smooth and creamy. Keto sweeteners take longer to incorporate than other sugars, so this may take 2 to 5 minutes. Beat in the flax egg, molasses, and the vanilla.
    • Reduce speed to low and very slowly beat in the almond flour, coconut flour, baking soda, and sea salt. Beat until combined. If you dump all the flours at the same time, they will be difficult to incorporate. 
    • Stir in the chocolate chips.
    • Use a tablespoon to scoop the batter on to the prepared baking sheet. Using the palm of your hand, flatten to around ⅛ to ¼-inch thick. They will slightly spread, so flatten them just a tad thicker than you prefer your cookies to be. The thinner they are, the more crunch they will have on the edges. If you'd like, add a few chocolate chips to the top of each cookie to be extra pretty 🙂
    • Bake 8-12 minutes, or until the edges are golden brown.
    • Cool 5 - 10 minutes on cookie sheet. Then, transfer to cooling rack. Cool completely for the best texture.

    Add Your Own Notes

    Click here to add your own private notes.

    Notes

    • 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 have a great taste. The brown varieties are preferred. However, if you only have the white variety, 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 5 carbs to the entire batch! It’s also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6, and more! However, if you're determined to omit the molasses, you can add a small amount of maple extract instead.
    • As a special gift to my readers, I've teamed up with Lakanto to give you guys 20% off! Simply use the code "CRAVEABLE" at checkout!
    • 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 1 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.
    • Leftovers 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 get soft. Because of this, I usually skip the fridge and go straight for the freezer. That is if I have any leftovers, lol!

    Nutrition

    Serving: 1cookie | Calories: 71kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 88mg | Potassium: 33mg | Fiber: 10g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

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      Recipe Rating




    1. KJ Stromberg says

      February 18, 2021 at 3:45 pm

      5 stars
      I made these this a.m. My diabetic, Keto husband is in love. He was sure that they were forbidden, and he is SUPER fussy. Thank you so much for a great recipe. This is my first time on your site, but it will not be the last.

      Reply
      • Cassidy Stauffer says

        February 18, 2021 at 5:54 pm

        Oh, thank you SO much!!! I'm happy you and your hubby liked them so much - this makes my day 😍

        XO,
        Cassidy

        Reply
    2. Regena Mcnatt says

      March 04, 2017 at 6:30 pm

      5 stars
      Cassidy had just made these when I dropped by and I had one and they were fantastic!! Now going to store for ingredients so I can make them myself!!

      Reply
      • Cassidy says

        March 04, 2017 at 8:04 pm

        Thanks so much, I'm SO happy you liked them 🙂

        -Cassidy

        Reply
    3. Vickie Jones says

      September 10, 2016 at 6:56 pm

      These cookies look good, but as a teacher, I would not be allowed to let students have these in my classroom because of the almond flour and coconut oil. I can't even bring a PB & J sandwich for lunch if I want.

      Reply
    4. Marla says

      May 07, 2016 at 11:24 pm

      5 stars
      HI Cassidy,
      Chocolate chip cookies are always and big hit wherever you take them. They were always a favorite of mine. I love the idea that they are gluten-free. Thanks for sharing on Real Food Fridays blog hop. Pinned & tweeted!

      Reply
    5. Shirley @ gluten free easily (gfe) says

      May 04, 2016 at 12:19 pm

      5 stars
      Cassidy, I made these and they're absolutely fabulous! Thanks so much for such a great recipe! 🙂

      xo,
      Shirley

      Reply
      • Cassidy says

        May 04, 2016 at 5:17 pm

        YAY Shirley, I'm so excited you liked them!!! Thanks so much 🙂

        XO,
        Cassidy

        Reply
    6. Charlotte Moore says

      May 03, 2016 at 2:51 pm

      5 stars
      I did make these this morning with the orange zest and cranberries. My husband loved them.

      Reply
      • Cassidy says

        May 03, 2016 at 6:17 pm

        Hi Charlotte, thank you - I'm so glad you and your husband liked them!!!

        -Cassidy

        Reply
    7. Tessa says

      May 03, 2016 at 2:11 am

      They look great Cassidy!! Will give them a try soon!

      Reply
      • Cassidy says

        May 03, 2016 at 1:19 pm

        Thanks Tessa, let me know what you think!!

        Reply
        • Tessa says

          May 04, 2016 at 2:10 am

          5 stars
          these were great Cass, thank you!!

        • Cassidy says

          May 04, 2016 at 5:14 pm

          YAY Tessa, thanks so much! I'm excited you liked them 🙂

    8. Shirley @ gluten free easily (gfe) says

      May 03, 2016 at 2:08 am

      I can never ever have enough chocolate chip cookie recipes, Cassidy ... especially grain-free, outstanding chocolate chip cookie recipes! Can't wait to try these. 🙂

      xo,
      Shirley

      Reply
      • Cassidy says

        May 03, 2016 at 1:20 pm

        I agree Shirley- you can never have too many chocolate chip cookie recipes 🙂 Hope you like them as much as we do!

        Reply
    9. Charlotte Moore says

      May 02, 2016 at 10:09 pm

      5 stars
      The look delicious. I think I will try these with cranberries and orange zest. I have some GF, DF, and chocolate free folks.

      Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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