Jan 5, 2013
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.
Oh, and the best part? They literally 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 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
These uber Fudgy Brownie Cookies are made healthy with quinoa flour! You’d never know they’re sugar free, low fat, eggless, gluten free, and vegan.
- 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
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Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
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In a medium-sized bowl, whisk together the quinoa flour, erythritol, cocoa powder, baking powder and salt.
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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).
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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.
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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.
Nutrition Facts
Healthy Fudgy Brownie Cookies
Amount Per Serving (1 cookie)
Calories 100
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4.5g28%
Sodium 90mg4%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 0.5g1%
Protein 1g2%
Calcium 40mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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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