These Cosmic Brownie Cookies are flourless, sugar free, and totally keto-friendly! Fudgy and soft, they may just be the best keto chocolate cookies I have ever made.
Have you ever heard of Crumbl Cookies? I hadn’t until recently but these ultra-delicious keto brownie cookies are a Crumbl copycat recipe.
To be honest, I have never stepped foot into one of these cookie stores and I likely never will. But they appear to be immensely popular, as I see copycat recipes all over the internet. And a reader recently suggested that I make a keto version of their Cosmic Brownie Cookies.
A quick peek at the cookies in question and I was all in! How can I say no to fudgy keto chocolate cookies with sugar-free glaze and bright sprinkles? Trust me, you won’t be able to say no either.
You should also check out these Keto Butterscotch Cookies and my famous Keto Oatmeal Cookies.
Why you will love this recipe
If you love keto brownies, then these cookies are right up your alley. They have rich chocolate flavor with a soft and chewy texture. And the sweet chocolate glaze turns them into something truly special.
The original Cosmic Brownie Cookies have something like 65g of carbs per serving. But my healthier version has only 5.1g of carbs and 2.6g of fiber.
These fudgy keto chocolate cookies are easy to make and they really appeal to kids. I suspect it’s the glossy dark glaze and the bright sprinkles that grab their attention. They are rather eye-catching, I must say!
Ingredients you need
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- Sunbutter: I made these cookies completely nut-free by using unsweetened sunflower seed butter. But you could also use almond butter.
- Swerve Brown: The conventional brownie cookie recipes I consulted all used brown sugar. I think Swerve Brown adds the best flavor and texture, but you can use Granular as well.
- Eggs: Make sure your eggs are room temperature when you add them, so that they don’t make the mixture clump up.
- Collagen protein: Collagen gives these keto brownie cookies a fudgier, brownie-like texture. You can use plain collagen or chocolate collagen. You may be able to substitute with other protein powders, but I haven’t tried it myself. It will change the texture, I am sure.
- Cocoa powder: I recommend Dutch process cocoa powder for a richer chocolate flavor.
- Chocolate chips: I used ChocZero dark chips for this recipe to make a glaze that stays shiny.
- Sugar free sprinkles: I used the Unicorn sprinkles from The Sprinkle Company for bright, fun colors, but you could use any sugar-free sprinkles here. Including homemade!
- Baking staples: Heavy cream, butter, vanilla, baking powder, salt.
Step by step directions
1. In a large bowl, beat together the Sunbutter and sweetener until well combined. Beat in the eggs and vanilla extract.
2. Add the collagen, cocoa powder, baking powder, and salt and beat until well combined.
3. Roll the dough into 16 balls, each about 1 1/2 inches in diameter, and place on the prepared baking sheet. Press down with the heel of your hand to about 1/2 inch thick. Bake at 325ºF for 12 to 14 minutes
4. In a heatproof bowl set over a pan of barely simmering water, combine the chocolate chips, cream, and butter. Stir until smooth then let cool a few minutes to thicken.
5. Spread over the cooled cookies, making sure to spread to the edges.
6. Garnish with sprinkles.
Expert tips
You can really use any nut or seed butter to make these Keto Cosmic Brownie Cookies. Sunbutter is a great option for nut-free, but almond butter would be fine as well. However, I think peanut butter would have an overpowering flavor.
Options to replace collagen: I really recommend using collagen in these cookies, for both texture and nutrition. But if you really prefer not to use it, try adding a few tablespoons of almond flour (or sunflower seed flour). A tablespoon of gelatin would help add some of the same chewiness as well. The dough should be quite soft when you roll it, but not sticky.
I really don’t think other protein powders such as whey or egg white will have the same effect. They tend to make baked goods cakey rather than fudgy. But you are certainly welcome to experiment!
Frequently Asked Questions
Unsweetened cocoa powder is an excellent ingredient for keto desserts. It has 3g of carbs and 2g of fiber per tablespoon. Do note that some stores sell sweetened cocoa powder, which contains sugar and should be avoided.
When it comes to low carb, sugar-free cookies, you have lots of choices. I have recipes for everything from keto chocolate chip cookies to keto snowballs. And these fudgy brownie cookies are a great option as well.
Be careful of store-bought keto cookies, and be sure to check your labels. Some, like HighKey Snacks, are great, but others are surprisingly high carb!
Store these cookies in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. They can also be frozen for up to 2 months.
Keto Brownie Cookies Recipe
Ingredients
Cookies
- 1 cup (250 g) sunbutter or almond butter, unsweetened
- 3/4 cup (136.5 g) Swerve Brown
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/3 cup (36 g) collagen protein powder
- 1/4 cup (21.5 g) cocoa powder
- 1 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
Glaze
- 3 ounces (85.05 g) dark chocolate chips, sugar-free
- 2 tbsp heavy whipping cream
- 1/2 tbsp (0.5 tbsp) butter
Garnish
- Sugar free sprinkles, (optional)
Instructions
Cookies
- Preheat the oven to 325ºF and line a large baking sheet with a silicone mat. Use two baking sheets if yours are small, as these cookies will spread.
- In a large bowl, beat together the sunbutter and sweetener until well combined. Beat in the eggs and vanilla extract.
- Add the collagen, cocoa powder, baking powder, and salt and beat until well combined.
- Roll the dough into 16 balls, each about 1 1/2 inches in diameter, and place on the prepared baking sheet. Press down with the heel of your hand to about 1/2 inch thick.
- Bake 12 to 14 minutes, until puffed and set around the edges. Remove and let cool completely on the baking sheet.
Glaze
- In a heatproof bowl set over a pan of barely simmering water, combine the chocolate chips, cream, and butter. Stir until smooth then let cool a few minutes to thicken.
- Spoon over the cooled cookies, then sprinkle with sugar free sprinkles, if desired.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Can I use regular unsalted butter?
Yes.
Hi Carolyn,
All your recipes are Devine! can i substitute the collagen protein for gelatin ??
You can in this but only use about 2 teaspoons.
I made these using sesame butter (tahini) and they taste great and the texture is perfect. The batter how ever was really sticky, so i used my smallest pampered chef scooper to scoop the batter into greased mini muffin pans and made 1 bite brownie bites. I will def make these again!
Glad it worked out!
These are absolutely amazing! Hands down, the best cookie I’ve eaten in a long time, (unless you’ve had Carolyn’s ricotta cookies which are fabulous)! They taste like the forbidden, “real” brownies my son made, and I’ve tried at least a dozen different Keto brownie recipes over the years. So, today I tried a different idea. Instead of flattening them, I put the balls in a mini muffin pan, and baked them for 12 minutes. They came out as the perfect brownie bites; texture, taste, consistency were all there. I don’t think they’re going to last very long:)
Will the glaze harden enough so cookies can be stacked ? another one of your recipes I am looking forward to making !
It should if you refrigerate them.
I haven’t made this one yet because I’m not sure if the stuff I have will work. It’s called NativePath Collagen Peptides. I can’t figure out whether that is the same thing you’re talking about.
Every other recipes I’ve made from your blog has been AMAZING so I am looking forward to trying these and gave the recipe 5 STARS because I’m sure that’s what it will be. 🙂
It should work!
I love the cookies. The first time I made I used peanut butter and less sugar. The second time I used sun butter and suggested sugar amount. It ended up being too sweet for me so I’ll use 1/2 sugar next time.