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Healthy Recipes


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Brownie Stuffed Chocolate Chip Pillow Cookies
Low Carb Gluten, Refined Sugar & Grain Free

These cookies are insanely good and are based on a recipe from our Facebook friend Myrna Ferguson who says: "One of my favorite grocery stores here sells these amazing "Brownie Pillow Cookies" in their bakery department. My husband loves them too, and they're really, really hard for me to resist. They're basically a chocolate chip cookie with a brownie center. Sound good? Of course it does."

"Your grain loving friends will like them just as much as everyone else, too. I used Xylitol to make these, but you can use your favorite sweetener."

Use a whoopie pie pan or muffin pans to make these easily. They'll all come out uniform in size this way, too.


Chocolate Chip Cookies:

1 cup almond flour
1 T coconut flour
1 T arrowroot powder
1/3 C refined sugar free sweetener (such as coconut sugar or Xylitol)
1 tsp. molasses
1/2 tsp. vanilla extract
1/4 tsp. Himalayan or sea salt
1/4 tsp. baking soda
4 T butter or coconut oil, softened
1 egg (preferably cage-free organic)
1/3 C sugar free chocolate chips


2/3 C almond flour
1 T coconut flour
1/4 C sweetener of your choice
2 1/2 T unsweetened cocoa powder
3 T butter or coconut oil, softened
1 egg (preferably cage-free organic)
1/4 tsp. baking soda
Pinch of Himalayan or sea salt

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)



1. Pre-heat oven to 350 degrees and grease 10 of the wells in a whoopie pie pan (a muffin tin will do in a pinch).

2. Prepare the cookie dough by creaming together butter or coconut oil, vanilla, brown sugar substitute, salt, baking soda and egg.

3. Add in the flours and arrowroot powder and beat on low until smooth. Stir in chocolate chips by hand and set the dough aside.

4. Prepare brownies by first creaming together the sweetener, butter or coconut oil, egg, baking soda and salt.

5. Once creamed, add in almond flour, coconut flour and cocoa and beat until smooth.

6. Drop cookie dough by the tablespoon into the whoopie pie pan wells. Use the back of a well greased spoon or grease your fingers and push the cookie dough down into the well.

7. Place 1/2 T (approx.) of brownie dough on top of each cookie. Press down into the middle of the cookie again with a greased spoon or your fingers.

8. Top off the cookies with another tablespoon or so of cookie dough. Again, use the back of a greased spoon or your fingers to seal the brownie in to the center of the cookie.

9. Bake cookies on the middle rack for about 15 minutes or until golden brown around the edges and completely set.

10. Allow cookies to cool in the pan for 10-15 minutes before removing them to a cooling rack.


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