Dark Chocolate Chip Brownie Fudge Cookies


Mmmmmmm. Seriously, right? There are few things in life that chocolate can’t cure. When you double up on the chocolate, it’s even better. These cookies do just that, and they’ll give you a treat that is jam packed with fudgy, delicious yumminess. It just so happens that they’re also packed with antioxidants.


These cookies have a unique texture that is really reminiscent of fudge brownies, but they are low carb, wheat free and sugar free. They’re dense and chewy like brownies, with an awesome, bold chocolate flavor that the whole family will love. Pack ’em up for your next pot luck or picnic, because even your carb and wheat loving friends will love these.


I used Hershey’s Special Dark cocoa for baking, so they’re extra dark. If you don’t have that, you can just use regular unsweetened cocoa powder.



Dark Chocolate Chip Brownie Fudge Cookies


Dark Chocolate Chip Brownie Fudge Cookies

Makes two dozen cookies. 2g net carbs per cookie.


  • 1 C +2 T almond flour
  • 2 T oat fiber (or 1 T coconut flour)
  • 2 T whey protein powder (I used Jay Robb)
  • 2 1/2 T dark cocoa powder (or regular cocoa powder)
  • 1 stick softened butter
  • 1 1/2 T melted coconut oil
  • 2 eggs
  • 3/4 C powdered sweetener (I used xylitol that I powdered in my food processor)
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 3/4 tsp. xanthan gum
  • 1/2 tsp. baking soda
  • 1/2 C sugar free dark or semi-sweet chocolate chips or chopped ultra dark chocolate


  1. Preheat oven to 350 and line a cookie sheet with parchment or a Silpat (or grease).
  2. In a large bowl, cream together butter, coconut oil and sweetener.
  3. Add in eggs and vanilla extract and beat well until smooth.
  4. Add in salt, xanthan gm, baking soda, and cocoa and again, beat until smooth.
  5. Sift in almond flour, oat fiber (or coconut flour) and whey protein powder and mix well until batter is smooth and not lumpy.
  6. Stir in chocolate chips by hand.
  7. Drop dough onto the cookie sheet by the tablespoon and flatten each cookie with the back of a spoon or your fingers until they're about 1/2 -2/3 inch thick (the cookies won't spread out, so they must be pushed down).
  8. Bake on the middle rack for 12-15 minutes, or until firm and baked through. Cookies may be tender when they first come out, so allow to cool slightly before moving them.
  9. Cool and enjoy. They're great both warm and at room temperature.

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.

Leave a comment: