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Choco Almond Brownie Cookies

For those with sugar cravings or gut issues, these brownie style cookies truly satisfy the sweet tooth without breaking your diet goals. The healthy fats and low carb content will keep your blood sugar stable. They are super delicious and nourishing, making it easier to stick to 1-2 cookies without eating the whole batch. They are grain free, gluten free, and all allergen free. Delicious, chocolatey, healthy and guilt free? Yes! My kind of dessert!

Also, as you may know, cacao is a super food. It is rich in flavanoids, which are antioxidants that support the heart and skin regeneration. Research shows it can protect against cardiovascular disease, hypertension & may even have anti-aging effects. It's also being studied as a way to enhance cognitive function, increase energy levels and potentially modulate immunity. There is so much more cacao can do, especially when paired with healthy fats nourishing ingredients.


Prep time: 10-15 min Cook time: 11-13 min Servings: Makes 18-20 cookies



1/2 cup ghee, melted and room temperature

1/4 cup coconut oil, melted and room temperature

2 tsp vanilla extract (alcohol free if available)

1/2 cup monkfruit sweetener

1/2 cup honey, local & organic if possible

3 medium, pasture-raised eggs

1/2 tsp baking soda

3 cups blanched almond flour

3/4 cup cacao powder, fair trade & organic (I love Navitas or Divine brand)

optional: 2/3 cup toasted walnuts or sugar free chocolate chips)

optional for thumbprint cookies: elderberry or blackberry jam


1. Preheat oven to 350 degrees.

2. Line a baking sheet with parchment paper.

3. Whisk ghee, oil, honey, monkfruit, vanilla, & eggs until fully mixed.

4. Add baking soda, cacao and almond flour, 1 cup at a time until well combined.

5. Note that it may seem like a lot of oil, but this is what makes the texture of the cookies chewy and delicious. Keep mixing the dough until the oil gets soaked into the almond flour.

6. Fold in walnuts or chips if desired. Skip this step and the cookies will be equally delicious!

7. Using a tablespoon measurement, divide dough into small rounds and place onto the baking sheets, about 3 inches apart.

8. If you decide to make thumbprint cookies with jam, take a tsp or smaller measuring spoon to poke holes in the cookie rounds and add jam. Note, this will expand the cookies because there is more liquid, so make sure to separate these cookies about 5 inches and bake a few minutes longer. Thicker preserves and hearty jams work best for thumbprints.

9. Place in the oven & bake for 11-13 min depending on your oven.

10. Allow to cool- it may seem they are uncooked. This is just because they are made with almond flour and have a high oil content. As long as they have expanded and are crispy on the outside, they will be perfect once cooled. And a hot brownie cookie is also like a little lava cookie, so enjoy the chocolatey magic!


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