Vegan Keto Cookies
These soft and chewy vegan keto cookies feature a buttery cashew base and rich sugar-free chocolate chips. Naturally flourless and grain-free, this low-carb dessert is perfectly thick and ready in under 15 minutes.
Instructions
- 1
Whisk flax meal (1 tbsp) with water (3 tbsp) in a small cup and set aside for 5 minutes to thicken.
- 2
Preheat the oven to 180C and line a cookie sheet with parchment paper.
- 3
In a large bowl, combine cashew butter (1 cup), sweetener (0.5 cup), the thickened flax egg, vanilla extract (1 tsp), and baking soda (0.25 tsp) until smooth.
- 4
Fold in chocolate chips (0.5 cup) and sea salt (1 pinch) until evenly distributed.
- 5
Roll dough into 12 small balls and place them on the tray, pressing down to form a thick cookie shape.
- 6
Bake for 10-12 minutes or until the edges are golden. Remove and allow to cool completely on the tray.
Nutrition Facts
Per portion