Low Carb Chocolate Brownie Cookies. The recipe for Mocha Zucchini Brownies/Mocha Ganache was just a happy mistake but these chocolate brownie cookies where definitely not. I don’t make many cookie recipes but as I was sitting on the couch last night thinking (about food) it came to me if you made a mistake with the brownies could you make a good brownie cookie on purpose? I got to work first thing in the morning and the answer was a resounding yes.
I’m betting if you made these for your kids (which that includes a kid husband) and left these low carb chocolate brownie cookies on the counter?…they would disappear as if by magic.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 1 C Finely Shredded Zucchini
- ¼ C Coconut Flour
- ¼ C Cocoa Powder
- ¾ C Allulose
- 1 t Baking Powder
- 2 T Melted Butter
- 2 T Melted Coconut Oil
- 2 Eggs
- 1 t Vanilla
- 2 T Sour Cream
- ¾ C Chopped Walnuts
- ¼ C Heavy Cream
- ¼ C Sugar Free Chocolate Chips
- Preheat oven to 350°.
- Mix coconut flour, cocoa, and baking powder.
- Beat eggs, sour cream, coconut oil, and butter.
- Beat in Allulose & vanilla until well mixed and blend into dry ingredients.
- Stir in zucchini & walnuts.
- Using a 2 T scoop place 12 dough balls on a Silpat or a parchment lined ½ sheet pan.
- Bake 13-14 minutes and immediately remove to wire rack to cool.
- Heat heavy cream to boil, remove from heat & add chocolate chips. Mix until chocolate is totally incorporated.
- (This Would Be The Time To Add Any Additional Flavorings)
- Top cooled (frozen*) cookies with ganache.
- If by chance you have one of those cheap squeeze bottles (I do) this is the time to use it as the ganache is easily controllable.
- 12 Servings
- 125 Calories, 3.4g Protein, 10.7g Fat, 3.9g Carbs, 2.0g Fiber, 1.9g Net Carbs
- Work quickly. Once you have added the zucchini to the dough it can tend to become watery so do not dilly dally around. Stick in the oven immediately.
- Suggestion: If you let your zucchini sit out on the counter for 3-4 days they begin to lose some of their moisture and for this particular recipe it's a good thing as that moisture can make the cookies spread more than they otherwise would. But a little spread or not these are fantastic.
- Each brownie cookie is a pretty good size at about 3" in diameter.
- If you do not have a fine grater for the zucchini you can process or chop it a bit after grating. The idea is to not have long strands of zucchini.
- I freeze* my cookies first so that when I drizzle on the ganache it becomes hard quickly.