LOW CARB CHOCOLATE BROWNIE COOKIE
I was looking for a chocolate cookie that was low carb but didn't find any I really liked. After wasting ingredients, I decided to make up my own. These were a hit and no one realized that I didn't use flour.
Provided by cisquester
Categories Dessert
Time 36m
Yield 60 Ea, 60 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 40.4, Fat 4, SaturatedFat 2.4, Cholesterol 16.4, Sodium 61.3, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 0.6
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