Soft-baked keto cookies with the rich flavor of chocolate brownies – who can possibly resist? These Keto Brownie Cookies are tender, chewy, and satisfy the dessert cravings like nothing else.
Keto Cosmic Brownie Cookies
A reader requested that I make a keto version of the Cosmic Brownie Cookies from Crumbl Cookies. To be honest, I have never stepped foot into one of these stores and I likely never will. Too much sugary temptation!
But 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.
Want more Crumbl copycats? Check out my recipes for Keto New York Cheesecake Cookies and Keto Pecan Pie Cookies.
★★★★★
A. Duncan says: “These are absolutely amazing! Hands down, the best cookie I’ve eaten in a long time! 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“
Why You Will Love This Recipe
Brownies in cookie form: If you love keto brownies, then these cookies are right up your alley. They have rich chocolate flavor with a soft, fudgy texture.
Easy to make: They take basic keto ingredients and only 40 minutes to make!
Completely flourless: They take no almond flour or coconut flour, and you can make them totally nut-free.
Low carb and gluten-free: 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.
Universally appealing: With the glossy dark glaze and the bright sprinkles, these cookies appeal to all ages.
Ingredients and Substitutions
- Sunbutter: I made these cookies completely nut-free by using unsweetened sunflower seed butter. But you could use any nut or seed butter.
- Sweetener: Brown sugar replacement gives the best flavor and texture. Please see the Sweetener Options for more information.
- 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 powder gives these keto brownie cookies a fudgier, brownie-like texture. Chocolate collagen also adds flavor and a touch of sweetness. You can use gelatin instead, but you will only need about 1 tablespoon.
- Cocoa powder: I recommend Dutch process cocoa powder for a richer chocolate flavor.
- Chocolate chips: You can use your favorite brand of keto chocolate chips.
- 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.
How to Make Keto Brownie Cookies
- Combine the wet ingredients: Beat the sunflower seed butter and sweetener until combined, then beat in the eggs and vanilla extract.
- Add the dry ingredients: Beat in the collagen, cocoa powder, baking powder, and salt.
- Form the cookies: Roll the dough into balls and place on a baking sheet lined with a silicone mat. Press down to about 1/2 inch thick.
- Bake the cookies: Bake at 325ºF for 12 to 14 minutes. Let cool completely on the pan.
- Prepare the glaze: Combine the chocolate chips, cream, and butter in a double boiler. Stir until smooth.
- Decorate: Spread over the cooled cookies and add sprinkles, if desired.
Carolyn’s Tips for Success
You can use any nut or seed butter to make these Keto 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.
If you prefer not to use collagen, 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 do not recommend other protein powders in this recipe, as they will make the cookies puffy and more cake-y.
Sweetener Options
I prefer an erythritol-based sweetener for this recipe, but allulose and other sweeteners will work as well. Do be aware that allulose will make the cookies more soft and cake-y, and could possibly make them more fragile.
More Recipes to Love
- Keto Ice Cream Sandwiches (made with these cookies!)
- Easy Keto Mug Brownie
- Keto No Bake Cookies
- Air Fryer Keto Cookies
- Keto Double Chocolate Skillet Cookie
Keto Brownie Cookies Recipe
Ingredients
Cookies
- 1 cup (250 g) sunbutter or almond butter, unsweetened
- 1/2 cup (100 g) brown sugar replacement
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/3 cup (36 g) collagen protein powder, (chocolate or plain)
- 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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Would Macadamia Nut butter work for this?
Absolutely!
Could this be made as a bar? I am trying to up protein in a picky autistic eater. Like the protein and he is a cosmic brownie eater.
Probably but you will need to experiment on the bake time.
Hi Carolyn, I am just venturing into Keto (mainly for sugar free reasons). I have everything for this recipe except the sunbutter or almond butter. I want to make these in the next day or 2. Can I just use regular butter? Thank you for all the wonderful recipes. I can’t wait to start making them all.
Hi Sharon… butter is mostly fat and will melt away. Whereas nut butter or seed butter is mostly the nuts/seeds an has substance, fiber, and bulk. So unfortunately, no. You really need a nut or seed butter for this recipe.
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
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.
Question:
May i use protine powder instead of collagen powder for this reciepe. [sp]
thank you.
dee
It will make them very cake-y, rather than chewy.
These may be my new favorite. Carolyn you are amazing. Thank you so much!
I don’t have keto chocolate chips on hand. What would you substitute for the glaze? Enjoy your recipes very much…
I love your recipes. Do you have a good replacement for eggs? I am allergic to them.
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.
Do you have a mug recipe for this??
For brownie cookies? No. I do have a mug brownie though.. you can use the search box for it!
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!
Amazingly yummy! Thank you. I used whey protein powder because that’s what I had on hand.
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?
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.
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
Yep, that’s exactly what you want. Brands aren’t really important, I just happen to love Perfect Keto. 🙂
What about using a chocolate flavored collagen?or would that change the flavor?. Thank you.
I actually talked about that in the Ingredients sections… 🙂
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!
Go for the collagen… the whey will likely make them puffy and cake-y rather than fudgy.