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Brownie Stuffed Chocolate Chip Pillow Cookies: Low Carb, Gluten Free, Sugar Free, Grain Free

One of my favorite grocery stores here sells these amazing “Brownie Pillow Cookies” in their bakery department. My husband loves them too, and they’re really, really hard for me to resist. They’re basically a chocolate chip cookie with a brownie center. Sound good? Of course it does.

These cookies aren’t quite the same as the grocery store ones, but they are still insanely good. Your grain loving friends will like them just as much as everyone else, too. I used Xylitol to make these, but you can use your favorite sweetener.

Use a whoopie pie pan to make these easily. They’ll all come out uniform in size this way, too.

Brownie Stuffed Chocolate Chip Pillow Cookies


Chocolate Chip Cookies:

  • 1 cup almond flour
  • 1 T coconut flour
  • 1 T arrowroot powder
  • 1/3 C brown sugar substitute (I used Ideal– or try 1/3 C sweetener + 1 tsp. molasses)
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 4 T butter or coconut oil, softened
  • 1 egg
  • 1/3 C sugar free chocolate chips
  • 2/3 C almond flour
  • 1 T coconut flour
  • 1/4 C sweetener of your choice
  • 2 1/2 T unsweetened cocoa powder
  • 3 T butter or coconut oil, softened
  • 1 egg
  • 1/4 tsp. baking soda
  • Pinch of salt
1. Pre-heat oven to 350 degrees and grease 10 of the wells in a whoopie pie pan (a muffin tin will do in a pinch).
2. Prepare the cookie dough by creaming together butter or coconut oil, vanilla, brown sugar substitute, salt, baking soda and egg.
3. Add in the flours and arrowroot powder and beat on low until smooth. Stir in chocolate chips by hand and set the dough aside.
4. Prepare brownies by first creaming together the sweetener, butter or coconut oil, egg, baking soda and salt.
5. Once creamed, add in almond flour, coconut flour and cocoa and beat until smooth.
6. Drop cookie dough by the tablespoon into the whoopie pie pan wells. Use the back of a well greased spoon or grease your fingers and push the cookie dough down into the well.
7. Place 1/2 T (approx.) of brownie dough on top of each cookie. Press down into the middle of the cookie again with a greased spoon or your fingers.
8. Top off the cookies with another tablespoon or so of cookie dough. Again, use the back of a greased spoon or your fingers to seal the brownie in to the center of the cookie.
9. Bake cookies on the middle rack for about 15 minutes or until golden brown around the edges and completely set.
10. Allow cookies to cool in the pan for 10-15 minutes before removing them to a cooling rack.
Makes 10 cookies.
NUTRITION (1/10th recipe): 230 calories, 9 g carbs, 4 g fiber (5g net carbs), 19 g fat, 5 g protein

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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