Chocolate Brownie Cookies
These delicious and simple to make Chocolate Brownie Cookies are the perfect treat with just the right balance of sweet and salty!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: cookie, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Servings: 9 cookies
Calories: 142kcal
- ½ cup creamy almond butter, or nut or seed butter of your choice
- 1 egg, room temperature
- ½ cup granulated Monk Fruit sweetener
- ½ cup cocoa powder
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ⅓ cup sugar free chooclate chips
- 1 teaspoon vanilla extract
- pinch of salt
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper and set aside.
In a bowl add and mix all the dry ingredients.
Now, add the almond butter, egg, vanilla extract and mix well.
Then fold in the chocolate chips.
Scoop batter using a 1 ½-inch ice cream scoop; place 1-2 inches apart on a parchment-lined baking sheet.
Flatten the cookies with your hands gently.
Bake until cookies begin to crack on top, (about 8-10 minutes).
Transfer to wire racks and let cool completely before eating the cookies.
To store in the refrigerator: Place in airtight container for up to two weeks.
To store room temperature: Place in airtight container on the counter for up to one week.
To store in the freezer: Place in airtight container for up to three months.
Calories: 142kcal | Carbohydrates: 7g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 73mg | Potassium: 184mg | Fiber: 4g | Sugar: 1g | Vitamin A: 27IU | Calcium: 57mg | Iron: 2mg