Healthy Fudgy Brownie 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!)

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

Find the recipe in the Naughty or Nice Cookbook!

With 70 secretly healthy dessert recipes, full-color pages and photos for every recipe, you’ll soon discover what heaven feels like.  See this page for more information on the book, including the Table of Contents, some sneak peaks, and sample images.

Naughty or Nice Cookbook: The ULTIMATE Healthy Dessert Cookbook – Jessica Stier of Desserts with Benefits

Get your copy from Amazon here!

25 comments on “Healthy Fudgy Brownie Cookies

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

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

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

  5. Nutritional content please?

  6. 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?

    • dessertswithbenefits

      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!

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

  8. 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!!


    • dessertswithbenefits

      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 :)

  9. 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

    • dessertswithbenefits

      So glad you like the cookies!!! 😀
      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 :)

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

    • 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 :)

  11. I liked the texture on these but not in love with the aftertaste…I substituted splenda so maybe that’s the problem? Could you post the nutrition facts? I tried to make it online and it seems that the recipe was heavy on fats and calories and not enough protein (compared to most of your other recipes).

    • Hi Jen!
      Splenda tends to give a bitter chemical aftertaste, so maybe that’s why? I’ve made these cookies about a dozen times and nobody has ever noticed an aftertaste.
      Also, many nutrition label makers online are sadly inaccurate :(
      I didn’t make a nutrition label for this recipe because it takes quite a bit of time, but here is a quick macro rundown:
      -63 calories per cookie
      -3.5g fat per cookie
      -7.6g carbs per cookie
      -1g protein per cookie

      While the recipe isn’t as high in protein as some of my other recipes, the quinoa flour contributes as a complete protein (all the essential amino acids). If you want to bump up the protein, maybe make a protein-packed frosting and top the cookies with it, such as this Chocolate Frosting or this Peanut Butter Frosting!
      Hope this helps :)

  12. Pingback: 25 Ways to Use Quinoa in Your Cookies - Simply Quinoa

  13. Just pulled these out of the oven OMG so good perfect texture and
    wonderful chocolate taste! I didn’t have vanilla so I used almond extract and I also added 2 t of Garden of Life brand RAW brown rice protein powder. Thank you for an awesome recipe!

  14. I’ve got all the ingredients except for quinoa flour. Would buckwheat flour work? I was thinking of trying it out with the buckwheat flour, but I don’t want to waste a lot of ingredients only to screw up the recipe! 

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