Low Carb Chocolate Brownie Cookie

"I was looking for a chocolate cookie that was low carb but didn’t find any I really liked. After wasting ingredients, I decided to make up my own. These were a hit and no one realized that I didn’t use flour."
 
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photo by cisquester photo by cisquester
photo by cisquester
photo by cisquester photo by cisquester
Ready In:
36mins
Ingredients:
10
Yields:
60 Ea
Serves:
60
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Mix almond flour, coconut flour, baking soda, salt and Hershey's cocoa in a bowl and set aside.
  • In mixer, cream butter, cream cheese and Erythritol sugar substitute. Add eggs and vanilla.
  • slowly add dry ingredients until well blended.
  • Line a cookie sheet with parchment paper.
  • Scoop dough into about 1 1/2 inch balls( or whatever size you like. 1 1/2 inch should make about 60 cookies) separate each ball by about 2 inches on parchment paper.
  • Flatten each ball to about 1/4 to 1/2 in thick. ( note: these cookies go not spread when cooking. So you must flatten to desired thickness).
  • Sprinkle with non sugar sweetener if desired.
  • Place on center rack and bake for 14 to 16 minuets.
  • Cool completely on parchment paper.
  • Makes about 5 dozen.

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Tweaks

  1. It should be 2 teaspoons vanilla. The change was taking a long time and I didn’t want anyone trying these cookies and they turn out bitter.
     

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