These egg free keto cookies are the bee’s knees! How could they not be, modeled after my FAMOUS CHEWY CHOCOLATE CHIP COOKIES! That’s right, I took my most popular, no-fail, cookie recipes and modified them to be nut and egg-free… dairy-free too (that’s right, no butter).
Table of Contents
Seeds FTW!
I ground up raw pumpkin seeds, yessss PEPITAS! Mixed with a little coconut flour to act as an anti-caking agent. That’s what I used as flour for these delicious low-carb chocolate chip cookies! This pumpkin seed flour not only gives the cookies amazing flavor but their cool green color. Perfect for the holidays!
Pumpkin seeds are packed with magnesium, zinc, omega 3 fatty acids and are rich in natural phytoestrogens. They’re great to take during the follicular phase of your cycle when you have your period. Along with flaxseeds… which this recipe also has. Say what? A delicious, healthy cookie that you SHOULD eat when you have your period? SIGN. ME. UP. To learn more about seed cycling click HERE.Â
If seeds don’t sit well with you, consider soaking them with a pinch of salt before ingesting them. Soaking seeds for a few hours naturally lowers their phytic acid which can cause digestive distress. After soaking gently roast in the oven at low temperatures to dry out.
The Ingredients for Egg Free Keto Cookies
Raw pumpkin seeds, flax meal, baking soda, and salt, as well as a scoop of pastured gelatin for chewiness! Then we need some chocolate and sweetener! Go quality with chocolate, it always pays off. As for the sweetener, well that’s a personal choice. I like erythritol, Truvia, and Swerve for low carb/keto cookies. If you’re of the paleo persuasion you can use maple sugar or coconut palm sugar.
If you go ahead with a liquid sweetener like Lakanato Syrup, raw honey or maple syrup you will need to OMIT the coconut milk.
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Free Keto Cookies (Chewy Chocolate Chip)
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Category: dessert
- Method: baking
- Cuisine: cookies
Description
These pumpkin seed chocolate chip cookies are delicious and egg free!
Ingredients
- 2 cups raw pumpkin seeds
- 3 tablespoons coconut flour
- 1 flax egg (1 tablespoon water + 1 tablespoon flax meal)
- 3 tablespoons softened coconut oil or lard
- 1 teaspoon vanilla or peppermint extract
- 1/3 cup granulated sweetener (erythritol for keto, maple sugar for paleo)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 tablespoons pastured gelatin
- 1/3 cup coconut milk
- 1 cup chopped up dark chocolate
Instructions
- Pre-heat oven to 350F. Line a baking sheet with parchment paper.
- In a food processor, high powered blender of coffee grinder: process the pumpkin seeds with the coconut flour until a fine crumb. Measure out two cups and set aside.
- In a large bowl let your flax egg sit for a few minutes.
- Add in the coconut oil, extract, and sweetener. Mix.
- Add the salt, baking soda, ground pumpkin seed flour mix and the gelatin.
- Mix until a dry dough forms. Then add in the coconut milk and mix until the dough takes shape.
- Fold in the chopped up chocolate.
- Shape about 10-12 1 inch balls, set them 2 inches apart. Gently flatten.
- Bake for 12-15 minutes until the edges just begin to brown.
- Remove from the oven and let them cool for 10-20 minutes before handling. Use a spatula to remove from the cookie sheet. Enjoy!
Recipe Notes:
3.7 Net Carbs Per Cookie
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: Alcohol: 5.3g
- Fat: 15g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 5g
Melissa says
The texture of these cookies is perfect. I didn’t have any chocolate, so I added some ground ginger, cinnamon, cloves, nutmeg, and allspice instead. So good!
Cristina says
Great minds think alike! I love making these lie spiced cookies!
Laura Savino says
Yum looking forward to making these! My local farmers market carries pumpkin seed flour, do you have a guess as to how Much flour 2 cups of seeds made?
Cristina says
I would say 1 1/2 cups 🙂
Becky Winkler says
Wow! I love that these are made with pumpkin seeds!
STACEY CRAWFORD says
I love that these are nut free!
ChihYu says
These cookies look so good. Love soft chewy chocolate cookies. SO good !
Chr says
Hi! This looks aWEsome! What can you use instead of gelatin, or if you can skip it? I dont know where to find it. Thank you!
Cristina says
Hi Christina, you can leave it out, but they won’t be as chewy. You could also use Agar Agar… which would make these vegan. You can buy gelatin on Amazon or st Whole Foods!
Katja says
I love that you used pumpkin seeds. I’ve been making cookies with ground up sunflower seeds. I need to try these. HOLY YUM!!
Cristina says
Yes, I saw and shared your recipe on my FB group! Love that idea too!
Taesha Butler (The Natural Nurturer) says
The use of pumpkin seeds is brilliant!
Cristina says
Thank you thank you
Melissa @Realnutritiousliving says
I love cookies- they are my weakness. I have been wanting to try more keto recipes!
Kari - Get Inspired Everyday! says
Oh my… these look amazing, especially that first photo with the melty gooey chocolate – YES!
Cristina says
mmmmmhhhhmmmm
CJ says
nut and egg free?? looks so good! Do you think subbing in a different milk would make a big difference?
Cristina says
In the original recipe any kind of milk works so I assume it would here too!
Carrie says
we must have the same brain because i’m all over the chocolate mint combo too! these look fantastic!!!
Cristina says
Tis the season!
tina says
Yum! These look like some yummy cookies!
Jessica DeMay says
These look amazing! You’re a cookie genius!
Cristina says
Hehe thanks girl! They really turned out sooo delicious…. despite being green lol
Lindsey Dietz says
That gooey chocolate though!
Jean says
Yum! Looks amazing and I can’t believe tHese are keto!