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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
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 1 tablespoon.
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.