Keto Salted Chocolate Brownie Cookies
So here is the plan for today. Chocolate, chocolate and more chocolate.
In the form of these absolutely irresistible Keto Salted Chocolate Brownie Cookies.
Lately I have been having a sweet tooth craving, and my usual favorite almond butter cookies aren’t cutting it. I need chocolate.
I could make my keto almond flour brownies, but I want something a little thinner and crisper.
I remember a trick I used to do where I would make boxed brownie batter, but use them to make cookies instead of brownies. They bake way faster, and it’s everything you love about brownies but a little thinner and crisper.
I tried it with my keto almond flour brownie batter that I already love so much. The results were exactly what I was craving! These cookies are amazing!
These keto salted chocolate brownie cookies taste just like a brownie, but are a bit thinner and have slightly crispy edges. The inside of the cookie stays soft and chewy and delicate for days. Like light pillows of chocolate.
I can’t get enough.
These keto salted chocolate brownie cookies are so healthy, I didn’t even feel bad when I let my 2.5 year old eat one for breakfast. Paleo, gluten free, grain free, dairy free, refined sugar free, soy free, clean eating, real food.
Watch How To Make Keto Chocolate Cookies (1:00 minute)
1 cup almond flour
1/4 cup unsweetened cacao powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup monk fruit
1/4 cup unsweetened almond milk (or store bought)
2 tablespoon coconut oil, melted and cooled to room temperature
1 teaspoon pure vanilla extract
1/2 cup keto friendly chocolate chips (I love Lily’s brand!)
Preheat oven to 350ºF with the oven rack in the middle. Line a cookie sheet with parchment paper.
Pour the wet ingredients into the dry ingredients and stir to combine. Add in 1/3 cup chocolate chips to the cookie dough and stir to combine. Chill the cookie dough in the fridge for 30 minutes.
Use a medium size cookie scoop (or measure out 1.5 tablespoons of cookie dough) to place 12 cookies on the cookie sheet. Top the cookies with the remaining chocolate chips (3 chocolate chips per cookie), and sprinkle the tops with a pinch of flaky sea salt.
Bake for 12 minutes, or until the center of the cookies are puffed and the edges are set. Allow to cool for 20 minutes on the cookie sheet. Enjoy!
If you don’t need these to be keto, you can substitute coconut sugar in the same ratio!
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