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.
Price per Serving
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
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
