Vegan Chocolate Cookies that are also gluten free, sugar free, and low carb keto diet friendly
This chocolate cookie is bound to be popular with a lot of people when you serve it up!
Vegan Chocolate Cookies
Vegan Chocolate Cookies
This is a chocolate cookie that is made with almond flour and coconut flour.
Both flours that are used instead of all purpose flour and offer both flavor and moisture to this cookie recipe.
Did you try my Vegan Chocolate Chip Cookie recipe?
That recipe is made using a vegan butter alternative along with flour.
This recipe for cookies is made with alternative flours and coconut oil.
Confused about which vegan milk is the best to use in your recipe?
Here is what you need to know about choosing the right vegan milk..
This recipe is really for anyone looking for vegan double chocolate cookies.
Yes, this cookie is made with two different chocolate ingredients.
We are using unsweetened cocoa powder and chocolate chips in this recipe.
This recipe is a double chocolate chip cookie.
To make this cookie sugar free, simply use sugar free vegan chocolate chips.
There are no other ingredients in this recipe that contain sugar.
You may be wondering are chocolate chips vegan?
The quick answer is yes, in most cases chocolate chips are vegan. However, having said that, not all chocolate chips are indeed vegan.
The best way to learn if your chocolate chips are vegan it is best to read the ingredient label.
If the ingredient labels list any kind of milk product or animal related product then it is not vegan. This especially includes milk chocolate chips.
I will make this easy for you to find vegan chocolate chips by telling you to click here to find vegan chocolate chips.
Vegan Chocolate Cookies
Tips for making Vegan Chocolate Chip Cookies, no sugar added.
I just mentioned that you can make this recipe sugar free keto, vegan and low carb friendly by using sugar free chocolate chips. The chips should be vegan, that is, have no added dairy such as milk (Lily’s for example).
Here are some tips for you.
- Read the labels on your ingredient to verify that they are indeed vegan friendly. This also goes for following a keto, low carb, or sugar free path with this recipe.
- The cookie dough may seem a bit dry when compared to regular cookie dough. This is because of the flours that we are using.
- Since these cookies are dark, it may be hard to tell when they are done baking. Bake your cookies until the they are firm around the edges as the centers will get more firm while the cookies are cooling.
You may be wondering which is better coconut flour or almond flour.
The answer really depends on what you are using the flours for.
In this recipe, we are using bother flours instead of all purpose flour.
Both kinds of flour are friendly to diets such as keto and low carb diets.
What you should know is that coconut flour does not measure 1:1 with other flours when used in recipes. Hence, you cannot replace other flours with coconut flour in most baked recipes as it may throw off your wet to dry ratio.
How to store these vegan chocolate cookies with no butter in them.
These cookies should be stored in an airtight container.
If stored properly, they should keep for up to a week at room temperature.
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By the way, while you are here you may also be interested in these ideas.
- Vegan Chocolate and Banana Mousse
- Homemade Vegan Raspberry Crumble.
- Vegan Carrot Cake Sandwich Cookies.
- How to make Vegan Caramel Sauce.
- Panna Cotta in Strawberry Sauce.
- Vegan Almond Milk Ice Cream Recipe.
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Vegan Chocolate Cookies
A few notes about these chocolate cookies.
This recipe uses monk fruit as a sweetener.
Feel free to use the sweetener of your choice including regular sugar.
This recipe also calls for almond milk.
I suggest that you use unsweetened almond milk as we are are adding the monk fruit as a sweetener. However, you can also choose to use another kind of vegan nut milk too.
Ingredients needed to make Almond Flour Chocolate Cookies
- Almond Flour– 2 cups.
- Coconut Flour– ½ cup.
- Baking Powder– 1 teaspoon.
- Unsweetened Cocoa Powder– 3 tablespoons.
- Coconut Oil– 2 tablespoons.
- Monk Fruit– ÂĽ cup.
- Almond Milk– â…“ cup.
- Vanilla Extract– 1 teaspoon.
- Chocolate Chips– â…“ cup. Can use sugar free. Dark chocolate chips work well in this recipe.
How to make Vegan Chocolate Chocolate Chip Cookies.
- Preheat the oven to 325 and prep two baking sheets for nonstick (I use parchment paper).
- In a medium mixing bowl, use a whisk or a fork to mix together the almond flour, coconut flour, baking powder and unsweetened cocoa powder. Set this bowl aside.
- Next, in a mixing bowl, beat together the coconut oil with the monk fruit until smooth and blended. Then mix in the dry ingredients from the fist bowl along with the almond milk and the vanilla extract. Mix until just blended. Then fold in the chocolate chips.
- Use a cookie scoop or tablespoon to scoop out the cookies, place the cookies on to the prepped sheets, and then press the cookies flat (about ½″).
- Bake the cookies until they are firm around the edges, about 25-30 minutes. Transfer to a cooling rack as the cookies will get firmer as they cool.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Vegan Chocolate Cookies, a tasty cookie recipe idea made with almond flour. Gluten free, sugar free, low carb, and keto diet friendly.
Vegan Chocolate Cookies
Ingredients
- Almond Flour– 2 cups. Coconut
- Flour– ½ cup.
- Baking Powder– 1 teaspoon.
- Unsweetened Cocoa Powder– 3 tablespoons.
- Coconut Oil– 2 tablespoons.
- Monk Fruit– ¼ cup.
- Almond Milk– ⅓ cup.
- Vanilla Extract– 1 teaspoon.
- Chocolate Chips– ⅓ cup. Can use sugar free. Dark chocolate chips work well in this recipe.
Instructions
- Preheat the oven to 325 and prep two baking sheets for nonstick (I use parchment paper).
- In a medium mixing bowl, use a whisk or a fork to mix together the almond flour, coconut flour, baking powder and unsweetened cocoa powder. Set this bowl aside.
- Next, in a mixing bowl, beat together the coconut oil with the monk fruit until smooth and blended. Then mix in the dry ingredients from the fist bowl along with the almond milk and the vanilla extract. Mix until just blended. Then fold in the chocolate chips.
- Use a cookie scoop or tablespoon to scoop out the cookies, place the cookies on to the prepped sheets, and then press the cookies flat (about ½").
- Bake the cookies until they are firm around the edges, about 25-30 minutes. Transfer to a cooling rack as the cookies will get firmer as they cool.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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