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Oh, hello there, friends! How are you all doing? I’ve really been feeling the need for cookies, more specifically chocolate chip cookies. I don’t know about you guys, but I like my chocolate chip cookies on the dense and chewy side with just a little bit of sweetness. These vegan keto chocolate chip cookies are just that, while also being gluten-free, nut-free and soy-free.
A little while ago, Think Eat Live sent me some of their Sunflour (sunflower seed flour) to try. They sent some recipes along, but my first instinct was to try and make the thing I’ve been craving for an eternity: vegan keto, chocolate chip cookies. It’s been a long while since I’ve made keto chocolate chip cookies for the simple reason that the previous recipe I used contained almond flour, and I have since developed an almond allergy.
For those of you with almond issues, you probably recognize how annoying this is. So many vegan, keto, paleo, plant paradox, grain-free, gluten-free and/or any other type of “alternative diet” recipe contain almonds. It’s wild. Even peanut-butter flavored things often also have almonds, which, just, why? Anyway, I digress. My point is, I was super excited to receive this flour because it is free of those pesky almonds, but can be used in place of almond flour in recipes. A whole new world is opening up!
In addition to being nut-free, soy-free and gluten-free, these cookies are coconut-free, dairy-free, egg-free and altogether grain-free. So, most food allergy sufferers should be able to enjoy them!
Notes on Making Vegan Keto Chocolate Chip Cookies (gluten-free, nut-free, soy-free)
- I used Sunflour for the flour, but you could also use almond flour or hazelnut flour (if you can do nuts!)
- The sweetener I like to use best is from Lakanto (and you can actually save 20% on your order with the code MEATFREEKETO). I usually use the Golden Sweetener for cookies, but either granulated one works perfectly!
- To add a bit more flavor without adding too many carbs or calories, I sometimes like to sneak in a tsp of either cinnamon or espresso powder. This brings a little more depth to the flavor profile without being overwhelming.
- If you only have psyllium husk powder, just use 1 tsp instead of the tbsp of whole husks!
- The omission of a leavening agent is on purpose! I just found it wasn’t super necessary. These puff up a bit on their own.
- I like to use Alter Eco Blackout chocolate because they use ethically-sourced chocolate the doesn’t ravage the rainforest or use slave labor or child labor (no, really…that’s still unfortunately actually happening. It’s also genuinely delicious chocolate that is quite low in sugar! To find a brand of ethical chocolate near you, check out this site.
- I do not recommend subbing in flax or chia for the psyllium husk. It just produces a whole different texture. I will be updating this post as I find more alternatives!
- While I strive to provide accurate nutritional information, different brands and varieties of ingredient have differing values. So, your calculations might be slightly higher or lower.
- 1 tbsp whole psyllium husks
- 60ml water or non-dairy milk
- 1 tsp vanilla extract
- 120g sunflour
- 30g golden granulated sweetener
- pinch salt
- 20g dark chocolate, chopped
- Preheat oven to 350°F/175°C and line a baking pan with parchment paper or a silicone baking sheet.
- In a small bowl, stir together the psyllium husk and water/nondairy milk and vanilla until no clumps remain. Set this aside for about 5 minutes. A gel should form that is solid enough not to be pourable, but is still a little squishy.
- In a medium mixing bowl, stir together the flour, sweetener and salt.
- Once the psyllium gel has set up, dump it in the bowl with the dry ingredients and start stirring. It will take a tiny bit of effort to combine everything and for the first 10-15 seconds, it's going to seem like these will never become cookies. However, I promise that a dough will form! Keep stirring until all the dry bits are incorporated into the dough.
- Stir the chocolate bits into the dough.
- Divide the dough into 8 equal sections. Roll each section into a ball, and flatten into a cookie that is about 1cm thick.
- Place the cookies on the baking sheet. These will puff up a tiny bit, but will not spread, so you don't have to worry about having too much space between everything.
- Bake for around 25-30 minutes, until just golden around the edges. Remove from the oven and let cool on the sheet before transferring to a cooling rack or your mouth. If you try to move them before the psyllium and sweetener have cooled completely, they will not set up and will smush or crumble!
These chewy and slightly dense vegan keto cookies are a perfect sugar-free snack. They're gluten-free, nut-free, soy-free and surprisingly high in protein!