Healthy Fudgy Brownie Cookies
These Fudgy Brownie Cookies are deeelicious — they’re like cake-meets-brownies-meets-cookies, all in a chocolatey, palm-sized package. Sweet, rich, fudgy, and packed with chocolate flavor! Unlike regular brownies, which are dense and can be heavy, these are soft and chewy, light rounds of pure deliciousness.
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 sugar free, low fat, higher in fiber and higher in protein than typical cookies, plus they’re gluten free, eggless, and vegan too (very much unlike the cookies you’d find at a bakery).
And don’t worry, despite how strong quinoa flour smells straight from the container, these cookies are 100% pure deliciousness. I couldn’t detect the quinoa at all!
Healthy Fudgy Brownie Cookies
Ingredients
- 136g (1 cup) Quinoa Flour
- 96g (½ cup) Granulated Erythritol
- 40g (½ cup) Unsweetened Natural Cocoa Powder
- 1 tsp Double-Acting Baking Powder
- ¼ tsp Salt
- ½ cup Unsweetened Vanilla Almond Milk
- 56g (¼ cup) Coconut Oil
- 46g (3 tbs) Unsweetened Applesauce
- 1 tsp Vanilla Extract
- 1 tsp Liquid Stevia Extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
- In a medium-sized bowl, whisk together the quinoa flour, erythritol, cocoa powder, baking powder and salt.
- In a large, microwave-safe bowl, add the almond milk, coconut oil, applesauce, vanilla extract and stevia extract. Microwave at 15-second intervals, stirring between each one, until the coconut oil is melted. Dump the dry ingredients over the wet ingredients and fold together with a silicone spatula (it should look like a fluffy, wet brownie batter).
- Use a medium cookie scoop to portion the dough equally onto the cookie sheets. Tap the pan on the counter a few times to help the cookies level out and spread a tiny bit. Bake for 10-11 minutes, or until the surface springs back when tapped.
- Slide the parchment paper off the cookie sheets and onto wire cooling racks to cool. Serve immediately, or store in a tightly sealed container at room temperature for up to 3 days.
Recipe republished with permission from the Naughty or Nice Cookbook!
No need for the powdered sugar, white flour, butter, or eggs. Or the excess calories, fat, and sugar. For this recipe, we use quinoa flour to replace the white flour, erythritol to replace the white sugar, coconut oil to replace the butter, plus a little bit of applesauce to replace even more butter.
Would you have ever guessed that these uber Fudgy Brownie Cookies are made healthy with quinoa flour?! Well, one bite and you’d never know!
Enjoy 🙂
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Be happy.
Live fully.
Feel naughty, eat nice.
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– Jess
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Indulge − no strings attached!
Looks delicious, and I have some quinoa flour that needs to be used, too! Thank goodness for some healthier dessert options right now! 🙂
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?
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)
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 🙂
I love that you keep me supplied with tastiness that won’t make me fat. I lurve you. 😛
My stomach is growling at just the sight of those! They look delicious!
Nutritional content please?
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?
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!
can you use trim milk instead of almond milk or will the texture turn out different?
Yup, other milks should replace the almond milk just fine 🙂
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.
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 🙂
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
Victoria-
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 🙂
-Jess
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 🙂
-Jess
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).
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 🙂
-Jess
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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!
Leah-
Yay I’m so glad you made the cookies!! Good idea with the almond extract, now I wanna give that a try 🙂
Thanks so much for letting me know how the cookies turned out!
-Jess
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!
I haven’t tried these cookies with buckwheat flour, but I HAVE tried other recipes swapping quinoa flour for buckwheat and it worked just fine!! So, that gives me a little hope for this recipe. I hope you like the cookies! 😀
-Jess