Name: Low Carb Chocolate Brownie Cookie
Yield: 4 servings
Ingredients: 4 ounces cream cheese; 1 cup butter; 2 eggs; 2 teaspoons vanilla extract; 1 2/3 cups erythritol; 1 cup almond flour; 1 cup coconut flour; 1 teaspoon baking soda; 1/8 teaspoon salt; 3/4 cup hershey's cocoa

1
Preheat oven to 350 degrees.
2
Mix almond flour, coconut flour, baking soda, salt and Hershey's cocoa in a bowl and set aside.
3
In mixer, cream butter, cream cheese and Erythritol sugar substitute. Add eggs and vanilla.
4
slowly add dry ingredients until well blended.
5
Line a cookie sheet with parchment paper.
6
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.
7
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).
8
Sprinkle with non sugar sweetener if desired.
9
Place on center rack and bake for 14 to 16 minuets.
10
Cool completely on parchment paper.
11
Makes about 5 dozen.

No nutrition data on file — estimate from the ingredient list.

Low Carb Chocolate Brownie Cookie

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