Low Carb Chocolate Brownie Cookie

READY IN: 36mins
SERVES: 60
YIELD: 60 Ea
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Mix almond flour, coconut flour, baking soda, salt and Hershey's cocoa in a bowl and set aside.
  • In mixer, cream butter, cream cheese and Erythritol sugar substitute. Add eggs and vanilla.
  • slowly add dry ingredients until well blended.
  • Line a cookie sheet with parchment paper.
  • Scoop dough into about 1 1/2 inch balls( or whatever size you like. 1 1/2 inch should make about 60 cookies) separate each ball by about 2 inches on parchment paper.
  • Flatten each ball to about 1/4 to 1/2 in thick. ( note: these cookies go not spread when cooking. So you must flatten to desired thickness).
  • Sprinkle with non sugar sweetener if desired.
  • Place on center rack and bake for 14 to 16 minuets.
  • Cool completely on parchment paper.
  • Makes about 5 dozen.
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