These scrumptious vegan chocolate chip cookies are low-carb, low-sugar, and free from gluten, dairy and grains. The best healthy cookies! Microwave for 10 seconds before eating for the ultimate soft, gooey chocolate experience!
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Ingredients (8 servings)
4 tbsp coconut oil
2 tbsp monk fruit erythritol sweetener
2 tbsp coconut sugar
6 tbsp almond butter
1 tsp vanilla extract
1 flax egg
1/4 tsp sea salt
1 tsp baking soda
32g coconut flour
100g almond flour
1/2 cup sugar-free chocolate chips
Preheat oven to 180°C / 350 °F.
In a large mixing bowl, mix together all wet ingredients until well combined.
Sift in dry ingredients, except for chocolate chips, and mix until combined.
Stir in chocolate chips.
Line a baking sheet with parchment paper.
Divide cookie dough into 8 equal portions and roll each one into a ball. Place on lined baking tray, and flatten the balls slightly. Sprinkle a bit more sea salt over the cookies if you like.
Bake for 12-15 minutes until the edges just start to brown. Remove from oven and let cool slightly, then carefully transfer the cookies to a cooling rack to cool completely before storing. Enjoy!
Cookies can be stored in an airtight container in room temperature for 3 days or in the fridge for 5 days.
Microwave cookie for 5-10 seconds before enjoying if you like melty chocolate!
Flax egg can be made by combining 1 tbsp ground flaxseed + 3 tbsp water. Let mixture sit for 15 minutes before using.
You may substitute flax egg with a normal egg if not vegan or allergic.
I used a combination of coconut sugar and monkfruit erythritol sweetener because I prefer the flavor. But feel free to substitute the coconut sugar with your favorite granulated sweetener instead if you'd like to make these cookies completely sugar-free.
You may substitute almond butter with any other nut or seed butter.
I used a combination of sugar-free dark and white chocolate chips but feel free to use just one if you like.