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!

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

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

This creates air pockets and results in a better texture.

Step #2: Beat in a flax egg (or 1 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 at the same time, 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 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.

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!!!

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!

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📖 Recipe