For those embracing a vegan and ketogenic lifestyle, finding satisfying treats can be a challenge. Look no further! This article unveils a collection of delectable vegan keto cookie recipes, each offering a unique twist on classic favorites. Whether you're craving the comforting taste of chocolate chip cookies or the festive charm of raspberry thumbprints, these recipes prove that you can enjoy delicious, guilt-free desserts without compromising your dietary choices.
Vegan Keto Chocolate Chip Cookies: A Timeless Classic
These vegan keto chocolate chip cookies offer a delightful balance of textures and flavors. Slightly crisp on the edges with a soft and chewy center, they're customizable to your taste buds and incredibly easy to make.
Ingredients
- ¼ cup non-dairy butter, softened
- ⅓ - ½ cup brown Lakanto sweetener (adjust to your preferred sweetness)
- 1 "flax egg" (1 tablespoon ground flax mixed with 3 tablespoons warm water)
- 1 teaspoon molasses (optional, but highly recommended for a caramel taste, especially if using white sweetener)
- 1 teaspoon pure vanilla extract
- 1 ¼ cup blanched almond flour, super finely ground
- 2 teaspoons coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- Chocolate chips (Lily's dark chocolate chips are a great keto-friendly and vegan option)
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a cookie sheet with parchment paper or a baking mat.
- Prepare the flax egg by mixing ground flax and warm water in a small bowl. Set aside.
- In a large bowl, cream together the softened butter and sweetener until smooth and creamy. Keto sweeteners may take 2-5 minutes to fully incorporate.
- Beat in the flax egg, molasses (if using), and vanilla extract.
- Reduce speed to low and gradually beat in the almond flour, coconut flour, baking soda, and sea salt until combined.
- Stir in most of the chocolate chips, reserving some for topping.
- Use a tablespoon to scoop the batter onto the prepared baking sheet. Flatten each cookie to around ⅛ to ¼-inch thick.
- Add a few chocolate chips to the top of each cookie, if desired.
- Bake for 8-12 minutes, or until the edges are golden brown.
- Cool on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool completely.
Tips and Considerations
- Butter: Ensure the non-dairy butter is softened to room temperature for best results.
- Sweetener: Swerve or Lakanto Sweetener are excellent keto-friendly options. Brown varieties are preferred, but if using white, don't skip the molasses for a deep, caramel flavor.
- Molasses: Molasses is considered a low glycemic sugar, with one teaspoon adding only five carbs to the entire batch. It's also rich in vitamins and minerals. If omitting, a small amount of maple extract can be used instead.
- Xylitol: Xylitol is not recommended as it can cause the cookies to spread too much and become too soft.
- Flax Egg: Feel free to replace the flax egg with one large egg if you prefer.
- Chocolate Chips: Lily's dark chocolate chips are a great keto-friendly and vegan option.
Storage
Store leftovers in an air-tight baggie at room temperature for 3-4 days or freeze for up to 3 months. While refrigeration can extend the shelf life, it may cause the cookies to lose their crunch.
Vegan Keto Three-Ingredient No-Bake Peanut Butter Cookies: A Quick and Easy Treat
For a truly simple and satisfying option, these no-bake peanut butter cookies are a perfect choice. With just three ingredients, they're ideal for those times when you need a sweet treat in a hurry.
Ingredients
- 1 cup sugar-free salted peanut butter (natural variety preferred)
- ⅓ cup coconut flour
- ¼ cup sugar-free maple syrup (Lakanto brand recommended)
Instructions
- Stir together all ingredients until a uniform dough forms.
- Let the dough sit for about 3-5 minutes, until the coconut flour absorbs all the liquid and the dough becomes solid enough to mold.
- Form the dough into 16 equal-sized balls, about 1 ½ tablespoons of dough each.
- Lay the balls out on a tray, then either flatten them with your palm or make a criss-cross design using a fork.
- Chill the cookies for about 45 minutes in the fridge, until they firm up.
- Store in the fridge.
Tips and Considerations
- Peanut Butter: Use a "natural" peanut butter where the fat is peanut oil rather than palm oil. If using traditional peanut butter with palm oil, you may need to add a little more syrup.
- Maple Syrup: Lakanto brand sugar-free maple syrup is recommended for its taste and digestive-friendly properties.
- Consistency: If the dough is too stiff, add a bit more syrup to soften it. If the dough is too loose, add a bit more coconut flour to thicken it.
- Nut Butter Alternatives: Sunflower butter, soy nut butter, or almond butter can be used in place of the peanut butter in a 1:1 substitution.
- Optional Additions: A pinch of salt, a teaspoon of vanilla extract, or ground cinnamon can be added for extra flavor.
Easy 5-Ingredient Keto Vegan Coconut Flour Cookies
These cookies have a traditional chocolate chip cookie flavor and do not have a noticeable coconut flavor. The cookies are soft and chewy-ish with crispy edges.
Read also: Easy Low-Carb Cheese Crackers
Ingredients
- Almond butter (or other creamy nut butter or seed butter)
- Water
- Keto-friendly sweetener
- Coconut flour
- Baking soda
Instructions
- Preheat the oven to 325F (160C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk the almond butter, water, and sugar replacement until blended and smooth.
- Stir in the coconut flour, baking soda, and salt until blended. Let stand a few minutes to thicken.
- Stir in 2 tablespoons of the chocolate chips.
- Using a small cookie scoop or rounded tablespoons, scoop onto prepared baking sheet, spacing 2 inches apart.
- Press the remaining chocolate chips into the surface of cookies.
- Bake in the preheated oven for 10 to 13 minutes until golden brown and set at the centers.
- Remove from the oven and cool for 10 minutes on the baking sheet (they will become more firm as they cool).
Tips and Considerations
- Coconut Flour: Weighing the coconut flour with a digital kitchen scale is highly recommended for consistent results.
- Baking Sheets: Use light-colored baking sheets and line them with parchment paper to prevent burning and sticking.
- Flavor Variations: Add 1/4 teaspoon of your favorite ground spice (e.g., cinnamon, ginger, allspice), swap the dark chocolate chips for some chopped nuts or seeds, or use different varieties of nut butter or seed butter in place of the almond butter.
- Sweetener Alternatives: If you do not need the cookie to be ketogenic, replace the keto sweetener with coconut sugar or packed light brown sugar. You can also use liquid sweeteners, such as maple syrup (decrease the water by 1 tablespoon). Use regular (not keto) miniature chocolate chips.
- Nut Butter Alternatives: You can use any smooth, drippy nut butter or seed butter you like, such as peanut butter, Sunbutter, tahini, pepita butter, or cashew butter.
Easy Keto Raspberry Thumbprint Cookies: A Festive and Flavorful Treat
These cookies are full of vibrant berry flavor and taste rich and buttery. This simple vegan sugar-free cookie recipe is perfect for holiday gifts or cookie exchanges!
Ingredients
- Almond Flour
- Coconut Oil or Butter
- Sugar-Free Sweetener
- Vanilla Extract & Almond Extract
- Baking Soda & Sea Salt
- Sugar-Free Raspberry Jam or jam/preserves of choice
Instructions
- Add all of the ingredients to a stand mixer (or use a mixing bowl and electric hand mixer) and beat until combined and a thick dough forms.
- Roll the dough into a ball, then press the center with your thumb to make an indentation.
- Place on the cookie sheet. Repeat for remaining cookie dough, placing them at least 2 inches apart. Note that the dough will try to crack and come apart while you’re pressing your thumb in it. Simply push the dough back together to seal the cracks.
- While the cookies are baking, you can whip up the glaze if you’d like. Use either melted butter or coconut oil.
Tips and Considerations
- Almond Flour: Different brands of almond flour absorb different amounts of liquid, so you may need to adjust the amount of melted coconut oil (or butter) you use depending on the brand of almond flour.
- Jam Alternatives: Feel free to replace the raspberry jam with any jam or preserves you like.
- Sweetener Alternatives: You can use regular brown sugar, granulated cane sugar, maple sugar or coconut sugar.
- Dough Consistency: If the dough appears dry or crumbly and doesn’t easily come together, add more melted coconut oil or butter until a dough forms easily (do this 1 to 2 tablespoons at a time).
General Tips for Vegan Keto Baking
- Read the Recipe Carefully: Before you begin, take the time to read the entire recipe thoroughly. This will help you understand the process and avoid any surprises.
- Measure Ingredients Accurately: Baking is a science, and precise measurements are crucial for success. Use measuring cups and spoons, and level off dry ingredients for accuracy.
- Use Room Temperature Ingredients: Unless otherwise specified, use room temperature ingredients for better incorporation and a smoother batter.
- Don't Overmix: Overmixing can develop the gluten in almond flour, resulting in tough cookies. Mix until just combined.
- Adjust Sweetness to Taste: Keto sweeteners can vary in sweetness, so adjust the amount to your preference.
- Experiment with Flavors: Don't be afraid to experiment with different extracts, spices, and toppings to create your own unique cookie variations.
Read also: Keto Calorie Counting: A Detailed Guide
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