Vegan Keto Eggless Chocolate Chip Cookies
Rich, fudgy cookies that satisfy chocolate cravings while staying strictly ketogenic and egg-free. Ground flaxseed creates the perfect binding texture, while almond butter provides healthy fats and a subtle nutty depth. Erythritol keeps them sweetly indulgent without the carb load, making these ideal for anyone following low-carb lifestyles or dealing with egg allergies. The combination of cocoa powder and dark chocolate chips delivers an intensely chocolatey experience that rivals traditional cookies.
Ingredients
- 2 tablespoon Water
- 1 tablespoon Cocoa Powder, Unsweetened
- 1 tbsp 100% Cacao Unsweetened Dark Chocolate Baking Chips by Pacha
- 1 cup Almond Butter, Unsalted
- 1 tbsp Flaxseeds Whole And Ground, ground
- 1 teaspoon Lemon Juice
- ½ teaspoon Baking Soda
- ⅓ cup 100% Pure Erythritol by Now
- ⅛ teaspoon Salt, Sea Salt
Instructions
- 1
Preheat oven and line shallow oven tray with baking paper
- 2
Add ground flax to small mixing bowl with water and set aside for 5 minutes to gel
- 3
Add almond butter, erythritol, baking soda, cocoa powder, lemon juice and salt to mixing bowl and beat until well combined
- 4
Add flax egg to dough and stir well
- 5
Add chocolate chips, stirring evenly throughout dough
- 6
Divide dough into 14 even balls and arrange across lined oven tray, pressing down gently into individual cookies
- 7
Transfer to oven to bake and allow to cool completely and firm up
Tips
Let flax egg gel fully for proper binding - this replaces traditional eggs perfectly in this recipe.
Don't overbake as cookies will continue firming while cooling. They should look slightly underdone when removed.
Press cookies gently before baking to prevent spreading and maintain shape during cooking.
Good to Know
Airtight container at room temperature for up to 5 days
Dough can be prepared and shaped 1 day ahead, refrigerate covered
Room temperature or slightly chilled
Common Mistakes
Don't skip the flax gelling time or cookies won't hold together properly
Avoid overbaking to prevent dry, crumbly texture
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular sugar instead of erythritol?
Yes, but this will no longer be keto-friendly and will significantly increase the carb content. Use same amount.
How long do these cookies keep?
Store in airtight container for up to 5 days at room temperature or freeze for up to 3 months.
Can I make these without chocolate chips?
Absolutely - they'll be like fudgy cocoa cookies. You could add chopped nuts or sugar-free vanilla chips instead.