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Nut Free Egg Free Keto Cookies (Chewy Chocolate Chip)

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: cookies


These pumpkin seed chocolate chip cookies are delicious and egg free!



  • 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


  1. Pre-heat oven to 350F. Line a baking sheet with parchment paper.
  2. 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.
  3. In a large bowl let your flax egg sit for a few minutes.
  4. Add in the coconut oil, extract, and sweetener. Mix.
  5. Add the salt, baking soda, ground pumpkin seed flour mix and the gelatin.
  6. Mix until a dry dough forms. Then add in the coconut milk and mix until the dough takes shape.
  7. Fold in the chopped up chocolate.
  8. Shape about 10-12 1 inch balls, set them 2 inches apart. Gently flatten.
  9. Bake for 12-15 minutes until the edges just begin to brown.
  10. 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


  • Serving Size: 1 cookie
  • Calories: 175
  • Sugar: Alcohol: 5.3g
  • Fat: 15g
  • Carbohydrates: 13g
  • Fiber: 4g
  • Protein: 5g

Keywords: egg free keto cookies