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.
⅓ - ½CupBrown Lakanto SweetenerThe 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
1tsp.Molassesoptional but HIGHLY recommended, especially if using white sweetener!
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.
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.
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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!