Raise your hand if you or someone you know/ love/ you yourself is following a ketogenic diet! A ketogenic diet (often abbreviated as a “keto” diet) from my understanding, is a high fat, low carb diet that’s used in a variety of situations. Many people attempt to use the keto diet diet as a weight loss method. But, most of the people in my life who follow (or loosely follow) a keto diet, do so for health reasons. In some cases of diseases like Diabetes and Celiac disease, ketogenic diets can sometimes be helpful.
I’m here today to help all my keto friends out there to create some yummy food that fits their dietary needs but is ALSO vegan-friendly! I don’t personally follow a keto diet, but I want this blog to be an inclusive wormhole of yummy vegan food, so here we go. 🙂
These cookies use absolutely NO FLOUR (except almond flour, which is actually just ground almonds). The almond flour ads healthy fats and absorbs moisture without adding any gluten… score!
As for the coconut oil in this recipe: it helps out with a lot of the added fat that keto diets are after. If you’d like a subtle coco-nutty taste use virgin coconut oil, but if you don’t want any coconut to come through, use refined coconut oil (read more about refined vs virgin coconut oil).
I added crushed almonds to the tops of these cookies because I wanted some extra crunch and almond-y goodness. I especially love how chewy these get after they cool! I brought a plate over to my neighbor’s house (who happens to follow a paleo diet) and half of the plate was gone within the first five minutes of my visit with him! He was ecstatic to have something that fit into what fit his dietary preferences.
Regardless of if you’re keto, paleo, vegan, low-carb, or just in need of a darn good cookie recipe, you can’t go wrong with these bad boys!
If you recreate this recipe (or any recipe, for that matter), please be sure to share in the comments below or tag me on Instagram (@cookwithcourt). Seeing your recreations makes my day! Happy baking 🙂
Keto Almond Cookies (Vegan)
- 2 tbsp flaxseed (plus 5 tbsp water)
- 1/2 cup coconut oil (melted)*
- 1 cup sugar, coconut sugar or xylitol **
- 2 tbsp almond butter
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups almond flour
- 1/2 tsp salt
- 1 tsp baking soda
- crushed almonds (optional, for topping)
Preheat oven to 350 degrees farenheight. Mix flaxseed and water together and set aside to let gel together to make a "flax egg."
To a large bowl, add the coconut oil, sugar, almond butter, vanilla extract, and almond extract. Cream together with a whisk till combined. Add in the flax mixture and whisk until shiny and fully incorporated.
To the wet mixture, add the almond flour, salt, and baking powder. Mix until well combined.
Line a cookie sheet with parchment paper or a silicone mat. Roll the dough into 2 tablespoon sized balls and spread (far) apart on the cookie sheet. Add extra almonds on top of the cookies if desired.
Bake for 11-14 minutes (They won't look done at the end, but they just need to finish baking on the tray once they come out). Enjoy!
*If you'd like a subtle coco-nutty taste use virgin coconut oil, but if you don't want any coconut to come through, use refined coconut oil (refined vs virgin coconut oil).
**If you're on a strict ketogenic diet, I you'll want to use xylitol here because the carb count will be too high if you use sugar. If you still consume sugar and are okay with the higher carb count, however, feel free to use that.