Sugar-Free Brownie Cookies Recipe

Introduction

These Sugar Free Brownie Cookies offer a rich, chocolatey treat without any added sugar. Soft and fudgy with a slight crackle on top, they’re perfect for anyone looking to enjoy dessert with less guilt.

Ingredients

• 8 oz sugar free baking chips (no added sugar chocolate chips suitable for baking)
• ⅓ cup butter
• ¾ cup flour (spooned and leveled)
• 2 tbsp additional flour
• 2 tbsp unsweetened cocoa powder
• ½ tsp baking powder
• ¾ cup sugar alternative (granular, measures like sugar, suitable for baking)
• 2 eggs
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare your baking sheet with parchment paper or a baking mat to prevent sticking.
2. Step 2: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring carefully after each, until melted and smooth. Alternatively, melt using a double boiler.
3. Step 3: While the chocolate mixture cools to room temperature, whisk together the flour, additional flour, cocoa powder, and baking powder in a medium bowl until well combined.
4. Step 4: In a large mixing bowl, beat the eggs and sugar alternative until creamy. Stir in the vanilla extract.
5. Step 5: Add the cooled chocolate mixture to the eggs and sugar, mixing to combine. Then gently fold in the dry ingredients until just combined; avoid overmixing.
6. Step 6: Use a medium cookie scoop to portion the dough onto the prepared baking sheet, spacing cookies at least 1.5 inches apart.
7. Step 7: Bake for 7 to 10 minutes, or until the edges are set but the centers remain soft and the tops show cracks. Allow cookies to cool on the baking sheet for about 10 minutes to set before transferring to a cooling rack.

Tips & Variations

• If using unsalted butter, consider adding ½ teaspoon of salt to the flour mixture to enhance flavor.
• For extra texture, stir in chopped nuts or sugar-free chocolate chunks before baking.
• Make sure the melted chocolate mixture is fully cooled to avoid cooking the eggs when combined.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 1 month. Reheat briefly in the microwave to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the sugar alternative?

Yes, use a granular sugar substitute that measures like sugar and is suitable for baking to maintain texture and sweetness.

Why do the cookies have cracks on top?

The cracks indicate the cookies have set around the edges while remaining soft inside, giving them their signature fudgy texture.

Sugar-Free Brownie Cookies Recipe

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★★★★★

4.7 from 126 reviews

Delicious sugar free brownie cookies combining rich chocolate flavor with a soft, chewy texture. Made with sugar free baking chips, unsweetened cocoa powder, and a granular sugar alternative, these cookies are perfect for those looking to enjoy a sweet treat without added sugar. Easy to prepare with a simple melt-and-mix method and baked to perfection, they offer a guilt-free indulgence ideal for dessert or snack time.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Diabetic

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 8 oz Sugar Free Baking Chips (no added sugar chocolate chips, suitable for baking)
• ⅓ cup Butter (unsalted; if using unsalted, add ½ tsp salt to flour)

Dry Ingredients

• ¾ cup Flour (spooned and leveled)
• 2 tbsp Flour (additional)
• 2 tbsp Unsweetened Cocoa Powder
• ½ tsp Baking Powder

Wet Ingredients

• ¾ cup Sugar Alternative (granular, measures like sugar, suitable for baking)
• 2 Eggs
• 1 tsp Vanilla Extract

Instructions

1. Prepare. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat to prevent sticking.
2. Melt. In a microwave-safe bowl, combine the sugar free baking chips and butter. Microwave in 30-second intervals, stirring carefully between each, until fully melted and smooth. Alternatively, melt using a double boiler method.
3. Mix Dry Ingredients. In a medium bowl, whisk together the ¾ cup flour, additional 2 tbsp flour, baking powder, and unsweetened cocoa powder until evenly combined.
4. Beat Eggs and Sugar Alternative. In a large mixing bowl, beat the eggs and sugar alternative together until creamy. Stir in the vanilla extract.
5. Combine Mixtures. Add the cooled melted chocolate and butter mixture to the large mixing bowl with the eggs and sugar alternative, mix to combine. Then fold in the dry ingredients from the medium bowl until just incorporated; avoid overmixing.
6. Scoop Dough. Using a medium cookie scoop, portion out dough onto the prepared baking sheets, spacing cookies at least 1½ inches apart to allow for spreading.
7. Bake. Bake in the preheated oven for 7 to 10 minutes, or until the edges are set and you see cracks forming on top while centers remain slightly soft.
8. Cool. Let cookies cool on the baking sheet for about 10 minutes to set the centers, then transfer to a wire rack to cool completely.

Notes

• Use sugar-free baking chips that melt well to maintain texture and flavor.
• If using unsalted butter, adding ½ tsp salt to the flour enhances flavor balance.
• Do not overbake; cookies should have soft centers for the ideal chewy texture.
• Granular sugar alternatives that measure like sugar ensure proper texture and sweetness.
• Allow cookies to cool on the baking sheet before transferring to prevent breakage.

Keywords: sugar free brownie cookies, diabetic dessert, low sugar cookies, chocolate cookies, sugar alternative baking, keto friendly cookies