Fudgey Keto Brownie Cookies

Fudgey Keto Brownie Cookies
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Fudgey Keto Brownie Cookies
Rich chocolate cookies that are dense and fudgey like your favourite childhood brownies.
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Instructions
  1. In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min.
  2. In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.
  3. Beat the melted chocolate into your egg/butter mixture until smooth.
  4. Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.
  5. Place your batter in the freezer for 7-8min and preheat your oven to 350*.
  6. Spray or grease a large baking sheet with oil.
  7. Drop the batter by heaping tbsp’s onto the cookie sheet.
  8. Lightly flatten each with the back of an oiled spoon.
  9. Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
  10. Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack.
  11. Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!
Recipe Notes

*You can use 1 sweetener for the entire recipe, just take into account that truvia is 3x sweeter than regular sugar so you’ll need 3x the amount for a typical sweetener like erythritol or splenda. 

**You can choose to use unsweetened baker’s chocolate instead of the chocolate-chips mentioned, just be sure to add a bit of extra sweetener to the recipe.

Links to ingredients I used:

Chewy Keto Chocolate Chip Cookies

Chewy Keto Chocolate Chip Cookies
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Chewy Keto Chocolate Chip Cookies
Delicious, chewy, soft cookies...made in minutes.
Chewy Keto Chocolate-Chip Cookies
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Servings
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Servings
Ingredients
Chewy Keto Chocolate-Chip Cookies
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Instructions
  1. Pre-heat your oven to 350*F.
  2. In a large bowl, combine your flours, vital wheat gluten(or xanthan gum), baking soda, baking powder and salt.
  3. In another bowl, beat together your butter, sweeteners, vanilla extract and molasses until light and fluffy.
  4. Add your eggs and beat again until combined.
  5. Pour your wet mixture into the dry and stir to until a thick dough forms.
  6. Fold in your chocolate-chips and then place the dough in the refrigerator for 15-20min.
  7. Spray/grease a baking sheet with oil.
  8. Begin rolling your dough into balls (I ended up with 15) and space them evenly apart on the baking sheet.
  9. Flatten each one slightly with the back of a spoon and place in the oven.
  10. Bake for 8-9min or until the cookies are JUST set and the bottoms lightly browned. (They will continue baking on the cookie sheet afterwards. You can cook longer if you don’t like the slightly under-cooked middle…(that’s favourite part, haha)).
  11. Let the cookies cool on the baking sheet for 15min or so before removing and placing on a plate.
  12. Serve immediately or store in an airtight container in the freezer for a quick snack in the future! Enjoy!
Recipe Notes

Links to the ingredients I use: