Brownie Cookies
Ingredients
- 1 cup almond flour
- ¼ cup unsweetened cocoa powder
- ⅓ cup erythritol or monk fruit sweetener
- ¼ cup melted butter or coconut oil
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
- Optional: sugar-free chocolate chips
Instructions
- Preheat oven to 175°C (350°F). Line a baking tray.
- Mix almond flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk eggs, melted butter, sweetener, and vanilla.
- Combine everything into a thick, brownie-like batter.
- Scoop small portions onto the tray (they’ll spread slightly).
- Bake 8–10 minutes—edges set, centers still soft.
- Let cool to firm up (this is key for that chewy brownie texture).
Why this works for diabetes
- No refined sugar → uses erythritol/monk fruit (minimal glucose impact)
- Almond flour → lower carbs, higher fiber
- Cocoa adds richness without sugar
Tips for best texture
- Don’t overbake—slightly underbaked = fudgy center
- Chill dough 10–15 minutes if too soft
- Add walnuts or pecans for extra crunch and slower digestion
