During the Holiday Season, I indulge myself here and there with low carb goodies but my favorite treat, hands down, are cookies! No not the carby, sugary ones but cookies I can feel good about eating! This time of year, I have a few favorite must have cookies and these Double Fudge Brownie Cookies are right at the top of my list! Soft, chewy and fudgy with huge, rich dark chocolate flavor, they are my absolute go to chocolate cookie for the season!
Baking around the holidays has always been one of my favorite things. When the Cowboy was still in law enforcement, I would bake dozens and dozens of cookies and make tons of candy to take up the department for all of our friends to enjoy. My house was filled with the aroma of sweet, buttery cookies for days! Well, now that I live a low carb or keto lifestyle, cookies are still my favorite treat…just not the traditional type! I typically only bake them around the holidays because if there are cookies in the house, I will find them!
For me a good chocolate cookie is a few things…fudgy, soft, decadent, gooey, rich dark chocolate…and these Double Fudge Brownie Cookies just the perfect thing to satisfy all of my chocolate cookies needs! The addition of some stevia sweetened chocolate chips takes these little babies to the next level of chocolaty goodness! Better yet, they take literally minutes to through together and are gluten free, keto friendly and low carb! Does it get any better?
I love a good chocolaty cookie…I mean fudgy, soft, rich dark chocolate…and these Double Fudge Cookies just the perfect thing to satisfy all of my chocolate cookies needs! The most important thing when you’re making cookies, or anything, with very few ingredients, you use the best quality ingredients you can get your hands on…because you are going to taste it if not! And lets face it, the ingredients that are used on low carb or keto cookies are more expensive than the traditional flour and sugar so I always try to use them wisely! That means good butter, almond butter and most of all quality cocoa! I use Rodelle’s Baking Cocoa which is dutch processed. It has an amazing rich, smooth and deep dark chocolate flavor that I have not found in another cocoa…I highly recommend!
Now let’s talk sweetener for a minute. I know everyone has their favorite go to sweetener. I highly recommend a powdered Monkfruit blend for this recipe like Lakanto. There is no aftertaste or cooling and it’s become my go to sweetener for baking. These do not work well with a granulated sweetener and I have not tried them with liquid stevia or any other sweetener. Also, after over a year on keto, i’m super sensitive to sweets and find I like my cookies and treats a little less sweet. For me these dark chocolate brownie cookies have the perfect amount of sweetness!
if you like rich dark chocolate, these are the cookies for you! These brownie cookies are definitely a keto or low carb chocolate lovers dream! I bake them in small batches because if they are laying around, I have a tendency to eat them until they are gone! They’re decadent, gooey, super chocolaty and so DELISH! Studded with stevia sweetened chocolate chips for a little extra holiday decadence, these cookies are sure to delight even the carb lovers in the family! Want a smaller batch, this recipe is easily halved!
These cookies are definitely a keto or low carb chocolate lovers dream! I bake them in small batches because if they are laying around, I have a tendency to eat them until they are gone! They’re decadent, gooey, super chocolaty and so DELISH! Studded with stevia sweetened chocolate chips for a little extra holiday decadence, these cookies are sure to delight even the carb lovers in the family!
- 2 Tbsp. salted butter softened
- ¼ cup creamy almond butter
- 2 eggs
- 1 tsp. Rodelle Vanilla Extract
- ½ cup Rodelle Gourmet Baking Cocoa
- 1/3 cup + 1 Tbsp. Lakanto Powdered Monkfruit Sweetener
- 1 Tbsp. coconut flour
- ½ tsp. baking powder
- ½ tsp. salt
- ½ cup Lily’s Chocolate Chips
Preheat oven to 350 degrees and line a sheet pan with parchment. In a medium mixing bowl, mix butter and almond butter together till full incorporated. Add the eggs and vanilla and mix till smooth. Add the next 5 ingredients and mix well. Stir in the chocolate chips. With a cookie scoop, drop batter about 2 inches apart on the lined sheet pan. With damp fingers, slightly flatten the cookies…they will not spread much during baking. Bake for 6 for a fudgy texture or 7 minutes for a less fudgy texture. Don’t over bake! Let cool for 2-3 minutes on the sheet pan and remove to cool completely. As the cookies cool, they will setup so be patient!