Chewy Keto Cookies (Nut Free, Egg Free, Dairy Free)

These allergen friendly keto chocolate chip cookies are the bees 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 to be nut and egg free… dairy free too (that’s right, no butter).

keto cookies

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 a 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 rich in natural phytoestrogens. They’re great to take during your 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. 

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


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 pay 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. 

Alrighty, lets get baking! 



Nut Free Egg Free Keto Cookies (Chewy Chocolate Chip)

  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes


  • 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 sweetner
  • 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!




  • Serving Size: 12


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31 Replies to “Chewy Keto Cookies (Nut Free, Egg Free, Dairy Free)”

    1. 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!

  1. 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?

  2. 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!

  3. Technically when seed cycling you,need 1 tbsp pumpkin seeds and 1 tbsp flex seeds daily. This recipe just has 1 tbsp flax seed in it….have you foubd a way to make cookies where we get our daily intake per cookie?

    1. Right, I’m just making the point that eating certain seeds during certain times of the month might be better. For a lot of women with estrogen dominance having pumpkin seeds and flax seeds after ovulation wouldn’t be the best idea, so following the principles of seed cycling when consuming seeds in general, I think, is a really healthy way of incorporating them in your diet. And no, I haven’t made a specific seed cycling recipe. For seed cycling, raw, freshly ground seeds are best. Add them to a smoothie or as a salad topper!

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