Low carb, low sugar double chocolate chip cookie/brownie
So while every one has been sick this week, I was craving some chocolate. Plus it was Valentine’s Day, so I wanted something different and something chocolate. But it had to be sugar-free, or at least low in sugar and it had to be low carb! So I started searching and searching for something to make or at least something that would give me an idea of what to make.
I ran across one of my favorites, Peace Love and Low Carb. I started scoring their recipes to see if something would pop out at me, and guess what, these little guys did. This recipe is so simple and easy. I will say I did change it up a bit, but not too much. They are more like a little brownie bite than a cookie, at least for me they are. You do have to be careful not to over bake these, otherwise they become chewy. I know this because some how on my second batch the timer got turned off on the oven!
Like I was saying, simple, easy, and delicious. I do think next time I may try to add a little mint flavoring (I was thinking a drop of my essential oils from Young Living, Peppermint, to give them a little mint flavoring).
- Set your over for 350 degrees. While that’s warming, collect all of your ingredients. Line a baking sheet with parchment paper for your cookies! Also, gather up a small scoop, if you choose to, or you can just roll them your self. I like to use a scoop so they are more uniform.
- 1 cup creamy almond butter (you can find this in the peanut butter isle)
- 2/3 cup sugar (I used Swerve, but this time I used the confectioners style instead of the granular.)
- 2 tbsp unsweetened cocoa powder
- 2 tbsp peanut butter powder (again this is in the peanut butter isle)
- 2 large eggs
- 1 tbsp melted butter (I used unsalted)
- 2 tbsp water
- 1 1/2 tsp vanilla
- 1 tsp baking soda
- 1/4 cup sugar-free chocolate chips (you can use dark sugar free chocolate chips)
- You will need to use an electric mixer for this batter. Either a stand one or a hand-held one, which ever you have. I a large bowl mix together almond butter, sugar, cocoa powder, peanut butter powder, eggs, butter, water, vanilla, and baking soda. Mix all until well combined.
- Fold in sugar-free chocolate chips.
- Form the cookies using a scoop or by hand, small little balls, no bigger than 1 1/2 – 2 inch.
- Place on parchment lined baking sheet and bake for approximately 10 minutes, depends on the size of the balls. I pulled mine out around 8 minutes.
- I used a small glass to push mine down a bit when they came out of the oven. This flattened them a bit and the chocolate chips were able to kind of ooze out!