Chocolate Brownie Cookies

Recipe posted in: Snack

As you transition to a low carb lifestyle, you may experience some slight cravings for sweets. Satisfy your hankering the healthy way with this Chocolate Brownie Cookie hybrid. We took the best from both of these classic desserts to bring you a healthy, low-carb snack that you can feel good about eating.

Dense, cake-like brownies are baked in the form of individual cookies, creating the perfect grab-and-go snack filled with healthy fats. We make several low carb swaps to give you a healthy cookie recipe that’s perfect for your low-carb meal plan. Almond flour steps up to the plate as the low-carb base, while eggs and avocado oil hold it all together. We add rich, chocolaty flavor with unsweetened dark cocoa powder and touch of sweetness with a zero-calorie sweetener like stevia. Double up the recipe and share with your friends, family and coworkers so they can see how delicious low-carb can be!

Craving more low carb desserts? Check out these other sweet treats:

Phase: Weight Loss Phase, Weight Maintenance Phase

Servings: 20 (1 cookie = 1 serving)

Nutrition Information

  • 2 Extras


  • 1 cup almond flour, finely ground
  • ¾ cup stevia or erythritol
  • 2 large eggs
  • ½ cup dark chocolate cocoa powder, unsweetened
  • ¼ cup avocado oil (or other vegetable oil)
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup powdered or confectioners erythritol/stevia (optional)


  1. In a large bowl, combine the cocoa powder, vanilla, sweetener and oil. Mix well.
  2. Add one egg at a time to the large bowl and use a blender or whisk to combine. Blend until smooth.
  3. In a separate bowl, mix together the almond flour, baking powder and salt.
  4. Add the dry ingredients to the large bowl. Knead until it becomes smooth.
  5. Form dough into a ball and cover with plastic wrap. Refrigerate for at least 5 hours.
  6. Preheat oven to 350°F.
  7. Form 1" dough balls with your hands and place them on a baking sheet. Press down in the middle to flatten them.
  8. Baking for about 12 minutes.
  9. When cookies are slightly cooled (but still warm), cover them in the powdered sweetener (optional).
  10. Cool completely and store in an airtight container.