Easy, 1-bowl, keto vegan coconut flour cookies, made with almond butter. They are also grain-free & gluten-free.
Coconut Flour Cookies that are Vegan & Keto
Last month I shared an easy recipe for vegan coconut flour chocolate chip cookies. The results were delicious, surprising (used dates to help sweeten them, as well as add structure to the cookies), and gobbled up by my husband and son. And me!
Two good friends of mine loved the look and sound of the cookies, too. But both are following keto diets. Was there a way I could make the recipe keto-friendly?
I couldn’t (the dates, in particular, posed the biggest challenge).
I think you know what had to happen. Back to the drawing board (hooray!) for a brand new recipe: Keto Vegan Coconut Flour Cookies studded with chocolate chips!
Healthy & Easy Highlight of Vegan Keto Coconut Flour Cookies
Soft, yet slightly crispy at the corners, these coconut flour cookies are also:
- Easy to make
- Vegan (dairy -free & egg-free)
- Made with only 6 ingredients
Use Coconut Sugar or Brown Sugar (If not Keto)
And a bonus: if you are NOT following a keto diet, I have options in the notes to use regular sweetener and chocolate chips in the recipe. The recipe is still different from the vegan coconut flour chocolate chip cookie I posted last month.
How to Make Keto Vegan Coconut Flour Cookies
Grab a medium bowl (no food processors or blenders needed, these are a 1-bowl affair) and whisk together 1/2 cup smooth almond butter (one without added sweeteners), 1/4 cup hot or warm water (hotter if your almond butter is stiff, cold, or both), 2 tablespoons keto-friendly brown sugar replacement (such as Swerve, or Sukrin Gold, or Truvia), 1 teaspoon vanilla extract, and 1 tablespoon vegetable oil (I used avocado oil) until smooth.
Stir in the coconut flour, baking powder, and a bit of salt, if you like, until blended. My almond butter was salted, so I did not add any more. You can taste the dough, since it is free of raw egg and raw a-p flour.
Let the dough sit for 1 to 2 minutes. The coconut flour will absorb some of the liquid, resulting in a thick dough that is similar to traditional chocolate chip cookie dough. Stir in 2 tablespoons of keto-friendly miniature chocolate chips (e.g., Lilly’s Sweets).
Scoop the dough onto a parchment paper-lined cookie sheet. I used a small cookie scoop, which yields 20 cookies. Last, press a few more chocolate chips on top of the dough for visual appeal and melty chocolate goodness in every bite.
Send the cookies into a 325F oven and bake for 10 to 13 minutes until golden brown.
Be sure to let the cookies sit on the cookie sheet for about 10 minutes after they bake. They are delicate when hot, but quickly firm up as they cool. It’s one of the many peculiarities of coconut flour.
The cookies are soft and chewy-ish (I know, made up word. But chewy-ish they are!) with crispy edges. Yes, please.
The cookies will get softer if they sit for a few days. They rarely last that long at our house, but to keep them firm, I suggest storing the in the refrigerator or freezer (they come to room temperature quickly, but they are also great cold).
Happy baking, everyone!