Coconut Flour Chocolate Chip Cookies
These low carb coconut flour chocolate chip cookies are the perfect vegan keto bake. Crispy, chewy, chocolatey, and made with just 8 ingredients!
Servings 8 cookies
Calories 71kcal
Ingredients
- 1 tablespoon Flax Meal
- 2 tablespoon Almond Butter or nut/seed butter of choice
- 2 tablespoon Light Olive Oil
- ½ teaspoon Vanilla Extract
- 2 tablespoon Low carb brown sugar (or your favorite granulated sweetener)
- 1 pinch Salt
- ¼ cup Coconut Flour
- 1 tablespoon Lily's Sugar-Free Chocolate Chips or 85-90% dark chocolate
Instructions
- Prepare the flax egg in a medium mixing bowl by stirring together 1 tablespoon flax meal and 2.5 tablespoon water. Leave for a few minutes to thicken.
- Stir in the almond butter, vanilla extract and sunflower oil using a spatula.
- Stir in the Low carb brown sugar, pinch of salt, and coconut flour. Mix well to form a dough.
- Stir in the chocolate chips or chunks. Take 1 tablespoon of cookie dough and roll into a ball with your hands. Place the ball on a baking sheet and flatten into a cookie shape (the cookies will not spread - thinner cookies result in a crisper cookie).
- Repeat with the remaining cookie dough.
- Bake the cookies for 15 minutes at 350 F/ 180 C or until golden around the edges. Do not over bake or they may be dry. Enjoy when completely cooled.
- Store in an airtight container on the counter or in the refrigerator. Refrigerating mitigates the cooling sensation of the erythritol based sweetener.
- Makes 8 cookies with each cookie at 0.85 NET CARBS.
Nutrition
Serving: 1cookie | Sodium: 21mg | Sugar: 0.53g | Fiber: 2g | Calories: 71kcal | Fat: 6.44g | Protein: 1.31g | Carbohydrates: 2.85g