These keto brownie cookies are the most satisfying chocolate cookies you'll ever try. Thick, fudgy and made with only 5 ingredients, this easy recipe is gluten-free and diabetic-friendly.
I came up with these flourless brownie cookies because I had been lusting after a fudgy chocolate dessert.
First, I considered making my Keto brownies. These come together in 30 minutes. But sometimes 30 minutes are just too long.
Then, I thought about this quick sugar free mug brownie. Delicious, but single serve. And I had guests coming.
In the end, I decided it had to be cookies. Not my classic keto chocolate chip cookies or these keto chocolate cookies that I make all the time.
It had to be a chocolate brownie cookie recipe! Basically, two wonderful treats rolled into one.
Best idea of the day!
We all loved the chewiness and the deep chocolate taste. It was like eating a mini brownie.
Jump to:
🌟 Why You'll Love This Recipe
- Easy - only 5 main ingredients, stir together with a fork
- Fudgy - the texture is just like brownies: gooey and soft on the inside.
- So much flavor. Chocolate, chocolate and more chocolate!
- Quick - ready in just 15 minutes
- Dairy free and gluten free
- Keto friendly - 1.9g net carbs per cookie
Ingredients
You only need 5 basic ingredients for the recipe:
- Almond butter - This should be soft and smooth. We are using it instead of almond flour or coconut flour. The almond butter should be room temperature and stirred well.
- Cocoa powder - must be unsweetened
- Granulated sweetener - I used an erythritol monkfruit sweetener blend that is a 1:1 sugar substitute. You can also use xylitol, allulose or Boacha Sweet.
- Sugar free chocolate chips - or chopped dark chocolate, 85% cocoa content minimum. When I use dark chocolate, I choose a variety with 90% cocoa solids. That way, the sugar content is very low.
- Egg - must be large and room temperature
The 6th ingredient is almond milk (or any other nut milk). I used it to loosen the cookie dough. You only need it if necessary. Don't use more than 3 tablespoons or the cookies become too fragile.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
1.) Add all ingredients except the chocolate chips in a bowl.
2.) Mix with a fork until well-combined. If your cookie dough is a little firm and crumbly, add up to 3 tablespoon of almond milk to thin down the dough to make it gooey and fudgy.
3.) Fold in the chocolate chips.
4.) Form balls with your hands and place on a baking pan lined with parchment paper. Press into disks and with a diameter of circa 6 centimetres.
5.) Bake your almond butter cookies for 10-12 minutes in the oven, until you can see little cracks on the tops.
This means they will be soft and gooey on the inside just like a brownie with the tiniest crunch on the edges.
Let cool fully so they can firm up. All keto cookies are very fragile while hot.
Katrin's Top Tip
Almond butter is a natural product and brands vary in consistency. Stir it well before using and don't use the hard dregs from the bottom of the jar.
Whether you need the almond milk will depend on how runny or compact your almond butter is. Use as necessary, but don't use more than 3 tablespoons in total.
Recipe FAQs
Lily's chocolate chips are a good option if you are based in the US.
If you are in the UK, Cavalier makes stevia sweetened chocolate. Or
make your own sugar free chocolate chips - much cheaper and so simple. I am using a cool hack how to turn them into perfectly sized chips!
Yes. The recipe works with any nut or seed butter. Just make sure the nut butter is smooth and very soft.
If you want more crunch, simply flatten the cookies more. Also, make them slightly smaller so you end up with around 20 cookies. Then bake an additional 2-3 minutes.
Variations
No chocolate chips: The recipe works without chocolate chips. However, adding them does take it all to a new level of yum.
More flavor: Add a pinch of seas salt into the cookie dough or on top of the cookies. Or add 1 teaspoon of vanilla extract.
Add nuts: Crushed walnuts or pecans mixed into the batter will give a nuice crunch.
Storage
Store at room temperature for up to 3 days or in the fridge for up to 6 days.
Chocolate brownie cookies also freeze well. Freeze for up to 3 months.
More Keto Cookie Recipes
I love baking and have written an entire ebook called Keto Cookies. Here are more (life-changing!) recipes:
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Keto Brownie Cookies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 cup almond butter 260g, smooth and soft
- 4 tablespoon cocoa powder unsweetened
- ⅓ cup granulated sweetener 60g, erythritol or monkfruit
- ¼ cup sugar free chocolate chips 45g
- 1 egg large, room temperature
- 3 tablespoon almond milk unsweetened, only use if needed *** see notes
Instructions
- Preheat oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan.
- In a bowl, mix almond butter, cocoa powder, granulated sweetener and the egg with a fork until well-combined.
- If your mix is crumbly, thin it with up to 3 tablespoon almond milk. The batter should look fudgy and soft, but not runny. Whether you need the almond milk will depend on the texture of your almond butter.
- Stir in the chocolate chips.
- Roll balls with your hands and press them down on a baking pan lined with parchment paper. My cookies were around 1 centimetres thick and had a diameter of 6 centimetres.
- Bake 10-12 minutes until the tops of the cookies begin to show little cracks. Don't over-bake.
Cat
Hi, Happy New Year!
I was wondering how soft are these cookies supposed to be when taken out of the oven? I used Sunbutter (no sugar added), flax egg, and BochaSweet. Baked it at 320F (fan assisted) for 12 mins. When I took it out, the balls of dough collapsed into mounds, but looked very, very soft and not at all baked though. So I increased the oven temperature to 350F and baked them another 10 mins. If I touched a side lighty, it would cause an indentation. Baked them another 10 mins and resulted in cookies that were dry and crumbly, very oily to the touch. I did stir the Sunbutter very well.
Where did I go wrong? Thank you.
Katrin Nürnberger
They are quite soft fresh out of the oven and firm up as they cool. You used flax eggs in place of the egg, so you may simply have used too much liquid. If the cookies turned out oily and crumbly, it means they were baked too long at a temperature that's too high. I would reduce the liquid and try sticking to the recommended baking time. Hope this helps!
Cat
Hello,
Do you think a flax egg would work instead of an egg? Thank you.
Katrin Nürnberger
Possibly! Flax is a good binder.
Claire
Lovely! I followed the recipe as given, but added 25g of dark chocolate chips instead of 45g, and made up the weight difference with pine nuts and sunflower seeds. I decided to add raspberry flavour drops, and when the brookies were done, I dusted them with some freeze-dried raspberry powder (carbs negligible for the amount I used). They are superb.
Kristy
Excellent recipe! Am going to use this for Xmas cookies!! Love them and so does my husband who is not keto friendly!♀️
Katrin Nürnberger
How interesting! This must have been fat separating from your almond butter. This did not happen to my batch. However, I am happy you still made these work and that you liked the taste.
Edith
These cookies are wickedly delicious! I'll be making them again when my chocolate cravings hit and will probably add chopped walnuts. I suggest you get a Danish dough whisk (available on Amazon) to mix the dough. It does a better job and is quicker than a fork.
Anna
Delicious cookies! They have a lovely shortbread-like texture. Followed recipe to a T, did not have to add liquid and instead of choc chips, I added a small piece of chocolate in the centre. Definitely making these again.
Sandy
Wow! These are great and freeze really well too.
Sylvia
Super easy to make and taste delicious. Great to make and store in a container for anytime treats.
Julie Cervini
These cookies were delicious and addicting. I added peppermint extract and choc zero white chocolate peppermint chips and dark choc chips. These are the best keto cookies I've come across so far and so fast to put together. I am so glad I stumbled onto your site. I will be trying many more of your recipes. I love you shake recipes also.
Cynthia
Easy peazy and amazeballz. I subbed the cacoa for powdered chaga and chocolate grass fed protein powder, used monk fruit sweetener, stevia sweetened dark chocolate chips and boom simple and delicious. Great recipe!