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Low-Carb German Chocolate Brownie Cookies

Updated: Dec 23, 2020

All of the flavors of German Chocolate Cake in a Gooey, Fudgy Cookie! Only 82 Calories and .9 Net Carbs Each!

I've said it time and time again, I adore the combination of chocolate and coconut. To me it's total and complete flavor bliss! These brownie-style cookies are no exception. I've taken all the flavor of a piece of German chocolate cake and transformed it into a rich, gooey cookie. What's not to love? The texture is soft and fudgy and the texture the coconut flakes and pecan pieces impart into this cookie is just scrumptious. These are basically a dump style recipe, so they are really easy and quick to make. One batch makes 26 cookies so they are great to whip up for the holidays or any special event.

Low-Carb German Chocolate Brownie Cookies

Makes 26 cookies

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1/4 C coconut flour (I like Anthony's Organic coconut flour)

1/2 C cocoa powder (I use NuNaturals Dutch Processed cocoa powder in this recipe)

1 tsp baking powder

1/4 tsp salt

1/2 C unsweetened shredded coconut

2 large eggs

1 tsp vanilla bean paste, or extract if you don't have paste (My favorite is Nielsen-Massey pure vanilla bean paste)

3 Tbsp coconut oil, melted (I use Nutiva coconut oil)

1/4 C finely chopped pecan pieces


Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.

In a large mixing bowl, stir together the almond flour, coconut flour, cocoa powder, Purecane or Swerve, baking powder, salt, and shredded coconut. Add the eggs, vanilla bean paste or extract, nutpods original, and melted coconut oil. Stir until thoroughly combined. Add the pecan pieces and mix until evenly incorporated throughout the dough.

Drop the cookie dough onto your prepared baking sheet about one inch apart using a one tablespoon cookie scoop or measuring spoon—Bake for 10 minutes. Remove from the oven and cool on the pan on top of a wire rack for 3 minutes. Remove each cookie from the baking sheet using a spatula and place directly on the wire rack to cool completely. These cookies are best stored at room temperature in an airtight container for 4 to 5 days and then transfer to the freezer. Enjoy!

A batch ready for the oven. These cookies are sooo easy to make!

A stack of the finished fudgy and coconutty cookies!

An up close look.

Look at how fudgy and yummy they look inside!

Questions about this recipe? Leave a comment below!

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