If you’re a fan of chocolate chip cookies and following a keto or vegan diet, you’ll be delighted by this recipe! Combining the best of both worlds, you’ll be able to enjoy soft, chewy, and scrumptious chocolate chip cookies that are low in carbs and align with your dietary goals. With just six simple ingredients and 2 grams of carbs per cookie, this recipe is a game-changer for those craving a keto-approved, chocolatey treat.
Not only do these keto chocolate chip cookies taste like the classic version, but they’re also surprisingly easy to make. With just a bit of guidance, your cookie dough will come together in no time. And don’t forget, they’re lovely for storage and sharing, perfect for when you’re craving a guilt-free indulgence.
Key Takeaways
The recipe is low in carbs, suitable for keto and vegan diets
Simple ingredients are needed, making these cookies easy to prepare
Cookies can be stored for enjoying later or sharing with friends
Why This Recipe Works
This recipe proves to be a winner because it uses just six common ingredients, making it both simple and quick to prepare, requiring less than 12 minutes to make. The outcome is an amazing cookie with the perfect texture – crispy edges, soft and chewy center, and loaded with chocolate chips. Plus, each cookie contains only 2 grams of carbs, making them ideal for those following a gluten-free, paleo, low-carb, dairy-free, grain-free, egg-free, keto-friendly, nut-free, oil-free, and keto diet. Enjoy these delightful treats knowing they satisfy your taste buds and dietary needs, all while maintaining a friendly and approachable vibe.
Essential Ingredients
To create delightful cookies, gather the following ingredients:
Cashew butter: This adds a rich, buttery texture to the cookies, minus actual butter or oil. Alternatively, use tahini.
Allulose: Dissolves like regular sugar, leaving no bitter aftertaste like some sweeteners.
Baking soda: Prevents cookies from spreading too much and helps maintain their shape.
Eggs: Use room temperature eggs for best results.
Vanilla extract: A vital ingredient for any scrumptious cookie recipe!
Keto chocolate chips: The showstopper! Opt for homemade sugar-free chocolate chips, or chop a keto chocolate bar for chocolate pools throughout your cookies.
How to Make Keto Chocolate Chip Cookies
For a delicious batch of keto cookies, start by mixing cashew butter, allulose, baking soda, eggs, and vanilla extract in a bowl. Add chocolate chips and stir gently. Cover your mixing bowl and refrigerate the dough for 30 minutes. Preheat your oven and line a baking sheet with parchment paper. Create 12 dough balls and arrange them on the prepared sheet. Bake for 10-12 minutes, and once done, let your almond flour chocolate chip cookies cool on a cooling rack. Enjoy your vegan keto cookies!
Be careful not to over-mix your dough, as this can affect the thickness and texture.
For a thicker cookie, chill the dough for at least 45 minutes.
Avoid over-baking your cookies, as they continue to cook while cooling down.
To achieve generous and even chocolate chip distribution, mix half into the batter and save the other half for topping. Consider taking the cookies out at the 8-minute mark to add more chips on top.
Keep these tips in mind for delightful treats at a reasonable cost per serving!
Storing Tips
To maintain cookie freshness, place them in an airtight container at room temperature for a maximum of two weeks. For longer preservation, keep the cookies in the refrigerator. If freezing is desired, simply put the remaining cookies in a ziplock bag and store them in the freezer for up to six months.
Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.
Combine cashew butter, granulated sweetener, egg, and baking soda in a large mixing bowl, then mix until combined. Fold in the chocolate chips. Cover the bowl and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator, form 12 small balls, and place them on the lined tray. Press each ball into a thick cookie shape and bake for 10-12 minutes, or until the edges begin to brown.
Allow the cookies to cool on the tray completely.
Notes
Store leftover cookies at room temperature in a sealed container for up to 2 weeks or refrigerate to extend their life.Freeze leftover cookies in a ziplock bag for up to 6 months.Carbs in each cookie: Only 2g of net carbs!Egg-free option: Use a tested egg substitute.Carbs in keto chocolate chips: It varies by brand, but typically 1-3g of carbs per 1-tablespoon serving.Cashew butter substitution: Try almond butter, tahini, or sunflower seed butter.
