My Keto Brookies are one of my most popular recipes of all time…and for good reason. They’re the perfect combo of my two favorite desserts: a classic chocolate chip cookie + a fudgy brownie. They normally come in bar form – more similar to a brownie – so I figured, why not make a version in a cookie shape? Like… it would be wrong not to, right? So, these keto brookie cookies were born!
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One small (but worthwhile) downside of the OG Keto Brookies is that they require you to make two different sets of batter – one for the cookie part, and one for the brownie part – because they each need to have more distinct textures. They still aren’t hard to make, but I wanted to see if I could make things even easier by only having to prep one dough for the cookie version, since both sides of the cookie will be about the same texture.
And, it was a success!
I just made one dough, then separated out half the dough to add a small amount of cocoa powder. It worked perfectly and makes this recipe that much easier to prepare.
All you need to make these keto brookie cookies:
- super fine blanched almond flour
- granulated sugar-free sweetener (I usually prefer to use a blend of erythritol and monkfruit, but feel free to use cane sugar or coconut sugar if not strictly keto)
- Dutch processed cocoa powder
- baking soda/salt
- butter
- egg
- blackstrap molasses (optional, but really helps the flavor/texture/color)
- sugar-free chocolate chips
- vanilla extract
These are truly the best dessert to make for any gathering because they’re easy to make, satisfy many different dietary requirements, and give people the satisfaction of both a cookie AND a brownie at the same time.
If you’re looking for more delicious, easy low-carb baking recipes, similar to these keto brookies, you’ll love my best selling recipe guide: The Keto Dessert eBook 2.0. On every page, you have the full recipe, a color photo, instructions, as well as full nutritional breakdown with calories and macros calculated per serving. Every single recipe is contained to just one page each, so it’s super easy to use and read. You can also easily print out pages as needed, or the entire thing.
The eBook contains over 120+ and counting of my absolute best low carb baking recipes, all my tips and tricks, a one-page printable ingredient shopping list, photos and nutritional information for every recipe, and so much more.
Make sure to send me a message or leave me a comment on Instagram and let me know if you get the eBook or try these keto brookie cookies! Oh, and make sure you try my original Keto Brookies if you haven’t already – it’s one of my most popular recipes for a reason!
XO,
Sarah
Keto Brookie Cookies
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 1 1/2 cups blanched almond flour
- 1/2 cup granulated sugar-free sweetener
- 1/4 tsp baking soda
- 1/2 tsp salt
- 6 tbsp unsalted butter
- 1 large egg
- 1 tsp blackstrap molasses
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips
- 2 tbsp Dutch cocoa powder
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Add the first four ingredients to a mixing bowl and stir to combine.
- Add melted butter, egg, molasses, and vanilla, and stir again until dough forms. Fold in chocolate chips.
- Separate half of the dough into a separate bowl, and stir in the cocoa powder.
- Take a small piece of the regular dough, and a small piece of the chocolate dough and combine them together. Place on the cookie sheet, and repeat with the rest of the dough.
- Bake for 8-10 minutes. Allow to cool, and enjoy!
By far the best keto cookie recipe I’ve tried!! sooo good!
The best of both worlds!
Loved them!!
So good!
so fun, loved these!