Fudgy Brownie Quinoa Cookies

I’m sure that after reading the word “quinoa,” your stomach isn’t growling for an entire batch of these.  But trust me, these brownie cookies are deeelicious (c’mon, have some faith in me)

These are like brownies but in cookie form.  Sweet, rich, fudgy and packed with chocolate flavor.  But they are soft and light, rather than dense and heavy like regular brownies.
Healthy Fudge Brownie Cookies
Oh, and the best part?  They melt in your mouth!

No, wait…  I think the best part is that they are actually good for you, but don’t taste like it at all.  These brownie cookies are low fat and have fiber and protein (unlike the cookies you’d find at a bakery!)

Fudgy Brownie Quinoa Cookies

Yield: ~17 cookies

Ingredients

  • 46g (3 tbs + 1 tsp) Coconut Oil
  • 46g (3 tbs) Unsweetened Applesauce
  • 1/2 cup Unsweetened Almond Milk
  • 1 tsp Stevia Extract
  • 1/2 tsp Vanilla Extract
  • 96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
  • 40g (1/2 cup) Regular Cocoa Powder (unsweetened)
  • 136g (1 cup) Quinoa Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
  2. In a small, microwave-safe bowl, add the coconut oil, applesauce and almond milk. Microwave at 20-second intervals, stirring between each one, until coconut is melted. Stir in the stevia and vanilla.
  3. In a large bowl, stir together the erythritol and cocoa.
  4. In another small bowl, stir together the quinoa flour, baking powder and salt.
  5. Add the liquid microwaved mixture to the erythritol/cocoa bowl and stir together. Slowly stir in the quinoa flour mixture (it should look like a brownie batter rather than cookie dough).
  6. Drop neat/circular spoonfuls of the batter onto the prepared cookie sheet about 2" apart (they don't spread much) and bake for ~10-11 minutes, or until surface springs back when tapped. Slide cookies off the cookie sheet and onto a wire cooling rack and let cool slightly.

Notes

TIghtly wrap any leftover cookies and leave at room temp.

This recipe is: sugar free, low fat, gluten free, vegan!

Recipe adapted from: Chocolate Quinoa Crackers

http://dessertswithbenefits.com/fudgy-brownie-quinoa-cookies/

Despite how strong and bitter quinoa flour smells, these cookies are 100% sweet deliciousness.  I couldn’t detect the quinoa at all!

Healthy Fudge Brownie Cookies
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Labels: Applesauce, Chocolate, Coconut-Oil, Cookies-and-Crackers, Eggless, Erythritol, Gluten-Free, Low-Fat, Quinoa-Flour, Sugar-Free, Vegan

Comments (18)

  1. Michelle @ Eat Move Balance: January 5, 2013

    Looks delicious, and I have some quinoa flour that needs to be used, too! Thank goodness for some healthier dessert options right now! :)

  2. Kamila Gornia: January 5, 2013

    Love this, great delicious sounding recipe. I don’t have quinoa flour but do you think if I put quinoa flakes in a food processor that would be the same as quinoa flour?

  3. Jessica: January 5, 2013

    I’m not sure if that would work because I have not tried it, but I don’t see why that wouldn’t work! I hope that works for you :)

  4. Anonymous: January 6, 2013

    If you grind the flakes down to a flour – it should be the same as using store bought quinoa flour (some even say that doing it this way improves the taste)

  5. The Cooking Actress: January 7, 2013

    I love that you keep me supplied with tastiness that won’t make me fat. I lurve you. :P

  6. Annie: January 7, 2013

    My stomach is growling at just the sight of those! They look delicious!

  7. Jessica: January 8, 2013

    Aw thanks! ;)

  8. Anonymous: January 15, 2013

    Nutritional content please?

  9. Danita: April 7, 2013

    Why two sweeteners? We prefer to stick with rapdura or succant so I understand just use equal parts of the sugar substitute you have but do I add more rapdura or succant to take place of the stevia to?

  10. dessertswithbenefits: April 11, 2013

    I use both erythritol and stevia because they go really well together to replace the typical refined white sugar, plus, stevia is potent so I don’t have to use as many dry ingredients. 1 teaspoon of stevia is equal to 1 cup of dry sweetener, so you would need to use 1 cup of sucanat… this might alter the wet:dry ratio so I would suggest adding an extra tablespoon of almond milk. I haven’t tried this so hopefully it works, good luck!

  11. Rachelle: April 28, 2013

    can you use trim milk instead of almond milk or will the texture turn out different?

  12. dessertswithbenefits: April 29, 2013

    Yup, other milks should replace the almond milk just fine :)

  13. Pip: June 8, 2013

    Hi, here’s a silly question for you. :) I have Stevia powder in my pantry, but haven’t even opened it yet. I am very keen to make these cookies RIGHT NOW… I am happy to use sugar instead of another sweetener on this one occasion, but how would I go about substituting?

    Just this once!!

    Thanks.

  14. dessertswithbenefits: June 10, 2013

    Hey Pip- I would recommend following the recipe, 1 tsp of stevia and 1/2 cup of dry sweetener (you can use sugar if you like, but try to use an unrefined one like sucanat). Try using your stevia, don’t waste it! I hope you love the cookies :)

  15. Victoria: October 10, 2013

    Hello, can you check please how many applesauce do we need?
    I’d made yesterday and 46 g of applesauce = 1.5 tbs( 2 tbs)
    But anyway the recipes is bomb!!!!! Yam yam thanx

  16. dessertswithbenefits: October 10, 2013

    Victoria-
    So glad you like the cookies!!! :D
    I always bake using weight measurements because I DESPISE using a billion utensils and measuring spoons haha, I just provide the volumetric measurements in case people don’t have kitchen scales… a lot of people don’t. Every brand of applesauce will have different serving sizes and different weights for the serving sizes so that might explain the discrepancy.
    I recommend baking by weight because it is more accurate… I’m just glad that the 1.5/2 tbs worked for you in your kitchen. Enjoy the healthy cookies :)
    -Jess

  17. Sabrina: January 18, 2014

    I was wondering what you could substitute for Unsweetened Applesauce and different extracts that you use (Stevia, chocolate extracts etc.)? :)

  18. dessertswithbenefits: January 26, 2014

    Sabrina-
    Hmmm, I haven’t tried substituting the applesauce but I’m sure canned pumpkin puree will work? Or other mashed fruits (like canned pears in 100% juice, blueberries, bananas, etc… though, with blueberries and bananas you might need to use more because they aren’t as watery as applesauce)
    I wouldn’t recommend swapping or omitting the stevia and vanilla, but you can certainly add some chocolate extract to the cookies if you like :)
    -Jess

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