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 ½ inches in diameter, and place on the prepared baking sheet. Press down with the heel of your hand to about ½ 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 sunbutter or almond butter unsweetened
- ¾ cup Swerve Brown
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ⅓ cup collagen protein powder
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Glaze
- 3 ounces dark chocolate chips, sugar-free
- 2 tablespoon heavy whipping cream
- ½ tablespoon 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 ½ inches in diameter, and place on the prepared baking sheet. Press down with the heel of your hand to about ½ 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.
Diana says
Made these and the chocolate topping didn’t turn out the way I expected. I’ve been having issues with melting Lilys or choc zero on stove, doesn’t happen with semi sweet or regular chocolate, I’ve been baking for years and have done your recipes for countless times and others as well , so I’m not new to this but I’m so frustrated as to why it’s happening, I can use the chocolate in bars and cupcakes, cookies only when melting on stove, can’t even describe it, it doesn’t melt like traditional chocolate, but a weird texture not smooth and silky. Any suggestions would be appreciated, thanks
Carolyn says
Are you using a double boiler, as I suggest in the recipe? If not, that’s the issue. If you are, then your heat is too high and the water is too hot.
Dee says
Question:
May i use protine powder instead of collagen powder for this reciepe. [sp]
thank you.
dee
Carolyn says
It will make them very cake-y, rather than chewy.
Linda McGuire says
These may be my new favorite. Carolyn you are amazing. Thank you so much!
Tami says
I don’t have keto chocolate chips on hand. What would you substitute for the glaze? Enjoy your recipes very much…
Valerie says
I love your recipes. Do you have a good replacement for eggs? I am allergic to them.
Heather K. says
These are awesome! I added peanut butter chips and used the peanut butter flavored collagen. I’ve been trying to make a chocolate peanut butter chip cookie for a while now. I’ve used recipes from a variety of keto sources but none were great….until now. This one is perfect. Thank you so much for sharing your amazing baking genious.
Angela Thacker says
Do you have a mug recipe for this??
Carolyn says
For brownie cookies? No. I do have a mug brownie though.. you can use the search box for it!
Lia says
So I did not have nut butter (having eaten most of it on toast lately), but DID have chocolate hummus. Hummus is a lot thinner than nut butter and I had chocolate collagen, so I used a bit less Swerve, added a tiny bit of low-carb flour (like not even 1/8 cup?) to accommodate. IT MADE THE BEST CHOCOLATE CAKE. I can’t wait to try it properly for cookies when I can get nut butter. Thank you!
Lisa says
Amazingly yummy! Thank you. I used whey protein powder because that’s what I had on hand.
Lisa Curtis says
Some almond butters (and other nut butters) are pretty soupy while others are pasty. If I come out with a dough that seems too liquid what would you recommend adding?
Carolyn says
Mine was quite loose and liquid so I think you should be fine. If you add any kind of flour, you may find that don’t spread properly. However, if you really need to, you can add some almond flour.
Elaine A. says
Hi Carolyn, I have Vital Protein Collagen powder unflavored. Can I use that? I put that in my coffee every morning. Or do I need to get the brand your using. Hope I can use mine. Love your recipes!
Thank you
Carolyn says
Yep, that’s exactly what you want. Brands aren’t really important, I just happen to love Perfect Keto. 🙂
Sage says
What about using a chocolate flavored collagen?or would that change the flavor?. Thank you.
Carolyn says
I actually talked about that in the Ingredients sections… 🙂
Helen Lem says
I have collagen powder and I have chocolate whey protein powder. which should I use, or combination of both? These brownies sound yummy. can’t wait to make them!
Carolyn says
Go for the collagen… the whey will likely make them puffy and cake-y rather than fudgy.