Finding desserts that accommodate dietary restrictions can often feel like a daunting challenge, especially when it comes to satisfying a sweet tooth. Enter the delightful diabetic sugar free easy brownie cookies. This recipe not only caters to those with a sweet preference but does so without the guilt of excess sugar. Perfect for gatherings or a quiet evening at home, these brownie cookies have increasingly become a favorite for enthusiasts and newcomers alike.
One of the main draws of these cookies is their simplicity. Using a mix as a base, they come together in mere minutes, making them an ideal choice for dessert emergencies or last-minute get-togethers. Moreover, the inclusion of healthy fats and optional nuts or chocolate chips means that each bite is packed with flavor and texture. With no sugar added, these cookies are suitable for anyone managing their sugar intake, making them a generous treat that everyone can enjoy.
Sugar free Easy Brownie Cookies
Ingredients:
- 1 box 18.3 oz brownie mix
- 2 large eggs
- 1/4 cup vegetable oil
- 2 tablespoons all-purpose flour
- Optional: 1/2 cup chopped nuts or chocolate chips
instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix brownie mix, eggs, vegetable oil, and flour until just combined. Fold in nuts or chocolate chips if using.
- Drop spoonfuls onto baking sheet, spacing 2 inches apart.
- Bake 9-11 minutes until edges are set but centers still soft.
- Cool on sheet 5 minutes, then transfer to wire rack to cool completely.
- Serve and enjoy!
2nd method
3-Ingredient Brownie Cookies
Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 1 large egg
- 1 (18 to 19-ounce) box brownie mix, preferably Ghiradelli’s
- 1/3 cup dark or semi sweet chocolate chips, optional
- Flaky salt, for finishing, optional
instructions:
- Preheat the oven to 350°F.Arrange oven racks in the top third and bottom third of the oven. Line two large baking sheets with parchment paper.
- Combine ingredients for batter:Add the melted butter to a medium mixing bowl. It should be slightly warm, not hot. Add the egg and stir thoroughly to combine. Add the brownie mix and stir until no noticeable pockets of the dry mix remain.
- Shape cookies and add optional toppings:Use a medium cookie scoop or heaping tablespoon to dole the batter out in 1 1/2 tablespoon mounds at least 2 inches apart. I can fit 6 cookies per half sheet pan. For extra special cookies, gently press 3 or 4 chocolate chips in the top of each and sprinkle with flaky salt.
Bake: Bake until the centers of the cookies are shiny but not wet, 11 to 12 minutes, swapping the pans top to bottom mid-bake. Let cool for a few minutes before using a thin metal spatula to transfer the cookies to a cooling rack. Repeat with any remaining dough. Enjoy warm or room temperature.