In our family, food has a way of weaving together the threads of nostalgia and warmth, drawing us back to sweet moments spent in the cozy embrace of our kitchen. One indulgence that never fails to warm the heart is a batch of freshly baked cookies, and today, we’re diving into a special treat—Sugar Free Brownie Cookies. These delightful bites are perfect for those who want to enjoy something sweet without the guilt.
Why make this recipe?
Oh, honey, the beauty of these cookie wonders lies not just in their decadent flavor but also in the love and care that goes into making them. Using no-added-sugar chocolate chips and a sugar alternative, these treats let you indulge in a rich, chocolaty experience that brings joy to both the cookie lover and the health-conscious. Plus, they’re easy to whip up, making them the perfect sweet for family gatherings or a quiet afternoon at home.
How to make Sugar Free Brownie Cookies
Here’s how you can fill your kitchen with the comforting aroma of sweet goodness.
Ingredients:
- 8 oz Sugar Free Baking Chips (make sure to use no added sugar chocolate chips that can be baked with)
- ⅓ cup Butter (the charm of unsalted butter is that it allows you to control the saltiness; you can add a half teaspoon of salt to your flour if you wish)
- ¾ cup Flour (spooned and leveled for accuracy)
- 2 tbsp Flour (extra flour to keep your cookies from being too runny)
- 2 tbsp Unsweetened Cocoa Powder
- ½ tsp Baking Powder
- ¾ cup Sugar Alternative (choose a granular sugar substitute that measures like sugar and can also be baked with)
- 2 Eggs
- 1 tsp Vanilla Extract
Directions:
- Prepare. Preheat the oven to a warm 350 degrees. Get your baking sheet ready with some nonstick magic—parchment paper or a trusty baking mat always does the trick for this sort of recipe.
- Melt. In a microwave-safe bowl, combine those beautiful chocolate chips and butter. Pop them in the microwave, stirring every thirty seconds until they melt into a smooth, glossy concoction. If you prefer a old-fashioned touch, you can use the double boiler method instead; it’s all about what feels right in your heart.
- Dry Ingredients. While your melted chocolate cools to room temperature, whisk together the flour, baking powder, and cocoa powder in a medium bowl—mixing brings a little of that comforting energy into the baking process!
- Eggs. In a large mixing bowl, beat those eggs and sugar alternative until they come together in a creamy embrace. Add in the vanilla extract—oh, the heavenly scent!
- Combine. Stir in that cooled chocolate mixture to your egg mixture, letting them mingle and get friendly. Gently fold in the dry ingredients from the medium bowl. Remember, don’t overmix; a little touch of tenderness in those cookies goes a long way!
- Scoop. Grab a medium-sized cookie scoop and dollop out your cookie dough onto the baking sheet, making sure to give them at least an inch and a half of breathing space between each dollop.
- Bake. Slide those delectable cookies into the oven and bake for seven to ten minutes. You want the edges to look set, while the center still remains soft—those delightful cracks on top will become the telltale sign of perfection.
- Cool. Let them sit on the baking sheet for about ten minutes; this little wait helps the centers to set up just right. Then, gently transfer them to a cooling rack to cool completely.
How to serve Sugar Free Brownie Cookies
Whether it’s a rainy day tea time or a backyard gathering, these cookies are best enjoyed warm with a glass of cold milk or a steaming cup of tea. How lovely it is to share them among family and friends!
How to store Sugar Free Brownie Cookies
To keep the sweetness alive, store your cooled cookies in an airtight container at room temperature for up to a week. They just get even easier to grab and enjoy as days go by!
Tips to make Sugar Free Brownie Cookies
- For a richer chocolate flavor, consider adding a pinch of espresso powder to enhance the cocoa’s magic.
- If you like a little crunch, toss in some chopped nuts or shredded coconut.
- Remember to keep an eye on the cookies while they bake—your oven may be a little different, and you want them just right.
Variations
Feel free to switch things up with ingredients like peanut butter chips (also sugar-free), or a sprinkle of sea salt on top before baking for that delightful sweet-and-salty experience.
FAQs
- Can I use regular chocolate chips instead of sugar-free? Absolutely, but just remember that it will introduce sugar back into your cookies!
- What if I don’t have sugar alternative on hand? You can try using honey or maple syrup if you prefer a more natural sweetener; just adjust the amount of flour accordingly!
- Can I freeze these cookies? Yes indeed! They freeze beautifully. Just place them in an airtight container or freezer bag, and they’ll be a lovely surprise when you want a little sweet goodness.
From my kitchen to yours, may these Sugar Free Brownie Cookies bring you just as much joy as they do to me. Cooking isn’t just about the ingredients or the perfect measurements, it’s about love, sharing, and the memories we create around the table. So roll up your sleeves, bake up a batch, and don’t forget to share those warm cookies with the ones you love most.
Sugar Free Brownie Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Prepare a baking sheet with parchment paper or a baking mat.
- In a microwave-safe bowl, combine the sugar-free chocolate chips and butter. Microwave, stirring every thirty seconds until melted and smooth. Alternatively, use a double boiler method.
- While the melted chocolate cools, whisk together the flour, baking powder, and cocoa powder in a medium bowl.
- In a large mixing bowl, beat the eggs and sugar alternative until combined. Stir in the vanilla extract.
- Combine the cooled chocolate mixture with the egg mixture. Gently fold in the dry ingredients without overmixing.
- Use a medium-sized cookie scoop to drop dollops of dough onto the prepared baking sheet, leaving about 1.5 inches between each.
- Bake in the preheated oven for 7 to 10 minutes until edges are set and centers are soft, with cracks on top.
- Let cool on the baking sheet for about 10 minutes before transferring to a cooling rack.