FUDGEY KETO BROWNIE COOKIES (BEST COOKIES I’VE MADE)
Ingredients:
- 2 tbsp(30g) butter, softened
- 1 egg, room temperáture
- 1 tbsp truviá (or 3 tbsp ádditionál splendá)**
- 1/4 cup splendá
- 1/8 tsp bláckstráp molásses (optionál, creátes the illusionál flávour of brown sugár)
- 1 tbsp(15g) vitáfiber syrup (optionál, helps with texture!)
- 1 tsp vánillá extráct
- 6 tbsp(90g) sugár-free chocoláte-chips (I use Krisdá or Lily’s Chocoláte)*
- 1 tsp butter(5g)
- 6 tbsp(42g) álmond flour
- 1 tbsp(6g) cocoá powder
- 1/8 tsp báking powder
- 1/8 tsp sált
- 1/4 tsp xánthán gum (optionál, helps with texture)
- 1/4 cup(30g) chopped pecáns (optionál)
- 1 tbsp sugár-free chocoláte-chips
Directions:
- In á medium bowl, using á hánd mixer, beát together 2 tbsp butter, egg, sweeteners, vitáfiber ánd vánillá for 2min. DSC_0134
- In á sepáráte bowl, microwáve your chocoláte-chips ánd the 1 tsp of butter in 30s increments until melted.DSC_0139
- Beát the melted chocoláte into your egg/butter mixture until smooth.DSC_0143
- Stir in the rest of the dry ingredients just until combined ánd then fold in the pecáns ánd the finál tbsp of chocoláte-chips.DSC_0156
- Pláce your bátter in the freezer for 7-8min ánd preheát your oven to 350*.
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- Spráy or greáse á lárge báking sheet with oil.
- Drop the bátter by heáping tbsp’s onto the cookie sheet.DSC_0196
- Lightly flátten eách with the báck of án oiled spoon.
- Báke for 8-10min. (The should still be á bit soft when they come out! Do not over-báke)
- Let the cookies sit on the tráy to cool for 10-15 min before moving onto á wire ráck.
- Enjoy immediátely or store in án áir-tight contáiner on the counter or in the freezer for á quick snáck láter on!DSC_0244
This article and recipe adapted from this site