Healthy cookies which don’t taste healthy? These Flourless Keto Chocolate Cookies (made with almond flour/meal) are your answer- soft, chewy and made with just four ingredients! Naturally low carb, paleo, grain free and a tested vegan option! Gluten Free, Dairy Free, Refined Sugar Free.
Whoever said cookies are something you eat in moderation, think again- I have you covered.
I assumed once the holiday season was over, I would be completely over cookies. They seem to be the one time of the year I REALLY get into them.
However, come January 2018, and that notion was overrun.
I wanted cookies, I wanted them to be quick and easy (as in, no more than 15 minutes bake time!) and I wanted them to be healthy.
Wham, bam, thank you, ma’am.
What could go wrong with the combination of almond meal (or almond flour), eggs (or ground chia), homemade chocolate hazelnut butter (or chocolate peanut butter) and the optional boost of protein powder?
Friends, these are the BEST healthy chocolate cookies you’ll ever make, and it is because I made it over 6 times (did you guys catch the Instagram stories?) and had amazing reviews and feedback. No one believed them to be healthy, or that they took minutes to whip up!
As the name suggests, these chocolate cookies are completely flourless, keto diet friendly and naturally low carb. I’ve been really, REALLY enjoying snacking on more keto-diet friendly snacks, as I’ve honestly felt so much more satisfied. I never thought the low carb/higher fat foods would really do much for me, but I’ve definitely noticed the difference!
Almond Meal or Almond Flour
Both of these work exactly the same- As pictured, I used almond meal, but in the recipe video below, we’ve used almond flour. The only real difference is that the flour has a lighter, crispier texture, but really not noticeable.
Chocolate Nut or Seed Butter
To keep this recipe keto friendly and low carb, I made my own chocolate hazelnut butter. I simply blended raw hazelnuts with cocoa powder and monk fruit sweetener. (Full recipe- 1-kilogram hazelnuts, 1/2 cup dark or standard cocoa powder and around 3/4 cup granulated sweetener of choice, To make, just blend until smooth and creamy)
Alternatively, you can also use chocolate peanut butter– Blend raw unsalted peanuts with cocoa powder, and a granulated sweetener of choice until smooth and creamy. (Full recipe- 1-kilogram dry roasted peanuts, 1/2 cup cocoa powder and around 1/2-3/4 cup granulated sweetener of choice. To make, just blend very well, until desired texture remains and no chunks of peanuts)
Store bought options-
- Sunflower Seed Butter– If you use the original, these keto cookies will have a slight green color to them, but still taste fantastic. There is a chocolate sunflower seed butter on the market which is absolutely delicious.
- Chocolate Hazelnut Butter– This isn’t keto friendly, as it contains refined sugar, but is suitable for those following a vegan and dairy free diet!
- Mixed Seed Butter– Completely paleo, keto and low carb, this mixed seed butter works great and adds a really distinct flavor.
- Chocolate Peanut Butter– Considerably processed but has a delicious taste and perfect for a more peanut butter flavor.
- Traditional Nutella– If you don’t have any allergies and want a good old flourless Nutella cookie, stick to the basics. This is fool-proof!
How to replace the egg in keto and low carb cookies
Vegan readers CANNOT miss out on this recipe- There IS a way to replace the egg!
Contrary to popular belief, you won’t be using a flax egg, which tends to be the most popular option. Instead, you’ll use ground chia seeds. Be wary that your final results will not be the same as the ones using eggs, and will be a little denser and crumbly.
Making these extra high protein cookies
While these cookies are naturally higher in protein than regular cookies, you can go one step further by adding protein powder.
The protein powder is 100% optional- It works perfectly fine without it. If you do use it (as the recipe does), stick to a brown rice protein powder or casein protein powder. Other types of protein powder will simply not allow the cookies to form or dry them out.
Tips, tricks, and useful gadgets-
- Ensure you do not over-bake the cookies! Check on them at the 10-minute mark and when they start to crisp on the edges, they are done. They will firm up once cooled.
- I love using this cookie sheet to prevent the cookies from sticking. With that said, a good quality parchment paper works just as well, especially with the naturally occurring oils in the cookies
- ALWAYS use a good quality spatula to move the cookies once cooled completely
- You can either use a classic mixing bowl and spoon or a stand mixer to ensure the ingredients are well combined.
Cookies should never be seasonal, and I promise these keto flourless chocolate cookies will be a staple in your household- A clean eating cookie you can feel good about eating!
More keto diet friendly sweets and desserts? Gotcha covered!
Just see how easy it is to make flourless keto cookies– Watch the step-by-step recipe video below!
Flourless Keto Chocolate Cookies (Low Carb, Paleo, Vegan) adapted from my 3 Ingredient Flourless Cookies.
Flourless Keto Chocolate Cookies (Low Carb, Paleo, Vegan)
Healthy cookies which don't taste healthy? These Flourless Keto Chocolate Cookies (made with almond flour/meal) are your answer- soft, chewy and made with just four ingredients! Naturally low carb, paleo, grain free and a tested vegan option! Gluten Free, Dairy Free, Refined Sugar Free.
Preheat the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper or set aside a silicone baking sheet.
In a large mixing bowl or stand mixer, combine all your ingredients and mix until fully combined.
Using your hands, form cookie dough into small golf-sized balls. Place on the lined cookie sheet or baking sheet. Use the palm of your hands and press lightly- Do not press into an entire cookie shape so they remain quite thick.
Bake for 10-12 minutes, until the edges become just cooked. Remove from the oven and allow to cool on the sheet for 20 minutes, before transferring to a wire rack to cool completely.
* For the vegan/egg-free version, swap the egg for 3-4 tablespoons of ground chia seed- Start with 3 tablespoons and increase to 4 if too thin.
Cookies can be kept in a sealed container for up to a week. They taste fantastically refrigerated and last for 2 weeks. They are also freezer friendly.
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