Keto Chocolate Brownie Cookies
How to Make It
Step
Recipe Steps steps 4 1 h 10 min
Step 1
Add almond flour, coconut flour, tapioca flour, baking soda, salt, and cocoa powder to a stand mixer fitted with the paddle attachment. Quickly blend the dry ingredients together. Next, add butter to a heat-safe dish and melt it in the microwave for 30 seconds. Add egg, liquid stevia, vanilla extract, and orange extract to the melted butter and whisk the wet ingredients together. Blend the wet ingredients into the dry ingredients until a slightly sticky cookie dough forms.
Step 2
In a clean bowl, add chocolate chips (150 chips is approximately 1 ¼ ounce) and coconut oil. Build a double boiler on your stove, and melt the chocolate chips and coconut oil together until you have a smooth chocolate sauce. Stir the melted chocolate away from the heat to cool it for 60 seconds before adding it to the stand mixer. Blend the warm liquid chocolate into the cookie dough. Place the cookie dough in your refrigerator to chill for 15 minutes before continuing.
Step 3
Next, preheat an oven to 350 degrees F and line a baking sheet with parchment paper. Portion the chilled cookie dough into 1-tablespoon portions. Roll the dough between your hands into balls, then flatten them into cookies on the baking sheet. Use the natural heat from your hands to fix any dry or cracked cookies.
Step 4
Freeze the tray of cookies for 15 minutes until they’re firm. Bake the tray of frozen cookies for 12 minutes or until they’re done. The outside of the cookies should be firm and only slightly darker than when they were raw. The center will feel a little spongy. Let the cookies cool for 5 minutes before eating.
Ingredients
- Almond flour – 0.5 cup
- Coconut flour – 0.25 cup
- Tapioca Flour – 1 tbsp
- Baking soda – 0.5 tsp
- Salt – 0.25 tsp
- Cocoa Powder Dry Unsweetened – 2 tsp
- Butter, unsalted – 2 tbsp
- Raw egg – 1 large
- Liquid stevia – 30 Drop
- Vanilla extract – 0.25 tsp
- Orange Extract – 0.13 tsp
- Dark Chocolate Chips (Keto-friendly) – 150 chips
- Coconut oil – 1 tbsp