These scrumptious vegan chocolate chip cookies are low-carb, low-sugar, and free from gluten, dairy and grains. The best healthy cookies! Microwave for 10 seconds before eating for the ultimate soft, gooey chocolate experience!
Prep Time
10 mins
Cooking Time
12 mins
Ingredients
Servings
8
Wet ingredients
Dry ingredients
Instructions
- Preheat oven to 180°C / 350 °F.
- In a large mixing bowl, mix together all wet ingredients until well combined.
- Sift in dry ingredients, except for chocolate chips, and mix until combined.
- Stir in chocolate chips.
- Line a baking sheet with parchment paper.
- Divide cookie dough into 8 equal portions and roll each one into a ball. Place on lined baking tray, and flatten the balls slightly. Sprinkle a bit more sea salt over the cookies if you like.
- Bake for 12-15 minutes until the edges just start to brown. Remove from oven and let cool slightly, then carefully transfer the cookies to a cooling rack to cool completely before storing. Enjoy!
Notes
- Cookies can be stored in an airtight container in room temperature for 3 days or in the fridge for 5 days.
- Microwave cookie for 5-10 seconds before enjoying if you like melty chocolate!
- Flex egg can be made by combining 1 tbsp ground flaxseed + 3 tbsp water. Let mixture sit for 15 minutes before using.
- You may substitute flex egg with a normal egg if not vegan or allergic.
- I used a combination of coconut sugar and monkfruit erythritol sweetener because I prefer the flavor. But feel free to substitute the coconut sugar with your favorite granulated sweetener instead if you'd like to make these cookies completely sugar-free.
- You may substitute almond butter with any other nut or seed butter.
- I used a combination of sugar-free dark and white chocolate chips but feel free to use just one if you like.
