Keto Chocolate Cookies (Vegan, Paleo)
This keto chocolate cookie recipe is made with coconut flour and almond flour and loaded with chocolate chips! Soft, chewy and the best quick and easy dessert!
I love making keto cookies to have on hand, like keto chocolate chip cookies, chocolate hazelnut cookies, and these keto chocolate cookies! 
It’s no secret I love a good cookie. While chocolate chip cookies tend to be a fan favorite, I personally love double chocolate cookies. It’s perfect for those who love a rich chocolate flavor and give it an extra boost with chocolate chips. My version is made grain-free and without eggs, but you’d never tell- They are soft, chewy and melts in your mouth!
Bonus? They are completely paleo, vegan, gluten-free, sugar-free and dairy-free…but you’d never tell!
How to make keto chocolate cookies
Keto chocolate cookies are deceptively easy to make.
- First, you will prepare your flax egg, by combining one tablespoon of ground flaxseed with 3 tablespoons of water.
- Then, you’ll combine the dry ingredients and mix well. In a separate bowl, you’ll whisk together the wet ingredients, including the prepared flax egg.
- Fold through your chocolate chips.
- Using your hands, you will form small balls of dough and place on a lined baking tray. Press each ball into a cookie shape, and bake for 12-15 minutes, until the edges slightly crisp up.
- Remove the cookies from the oven and allow cooling on the pan for 10 minutes, before transferring to a wire rack to cool completely.
Tips and tricks for PERFECT Keto chocolate cookies
- Do not overbake the cookies- They will continue to cook as they are cooling
- If the batter is too crumbly, add some milk to thin out slightly.
- Press each ball into a cookie shape. The cookies won’t spread.
- Reserve some chocolate chips to place on top of the cookies, to ensure each cookie is loaded with chocolate chips!
Can you eat chocolate cookies on a keto diet?
Chocolate cookies, depending on how they are made, can be suitable for a keto diet!
These chocolate cookies use grain-free flours, have no sugar and use no eggs, so are 100% keto-approved. Not only that, but they are also paleo, vegan and gluten-free.
How many carbs in keto chocolate cookies
These keto chocolate cookies contain 7 grams of carbs and 4 grams of fiber. This means that each cookie contains a net carb count of 3 grams!
Storing keto chocolate cookies
These keto chocolate cookies can be stored at room temperature, in a sealed container or covered in plastic wrap. Room temperature cookies will keep for up to 5 days.
These cookies can also be stored in the fridge and will remain fresh for up to 1 week.
Keto chocolate cookies are also freezer friendly and can be stored in the freezer. Wrap cookies in parchment paper and place in a ziplock bag or shallow container. Cookies can be kept frozen for up to 6 months.
To enjoy cookies from the freezer, allow thawing at room temperature.
More keto cookie recipes
- Flourless Brownie Cookies
- Keto M & M Cookies
- Chocolate Strawberry Cookies
- Raspberry Chocolate Chip Cookies
Keto Chocolate Cookies
Ingredients
- 1 tbsp ground flaxseed
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated sweetener of choice
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 cup almond butter
- 1/4 cup coconut oil melted and cooled
- 1/2 cup chocolate chips of choice
- 1 tbsp milk of choice * See notes
Instructions
- Prepare the flax egg by combining the ground flaxseed with 3 tablespoons of water. Set aside for 10 minutes.
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper or a cookie sheet and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well. In a separate small bowl, combine your coconut oil, almond butter, and flax egg and mix well.
- Combine your ingredients and mix until combined. Fold in your chocolate chips. If the batter is too thick/crumbly, add some milk until a thick dough remains.
- Form 12 small balls of dough and place on the lined pan. Press each ball into a cookie shape and top with several chocolate chips. Bake for 12-15 minutes, or until the edges slightly crisp up.
- Remove cookies from the oven and allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Notes
Nutrition
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