Healthy Fudgy Brownie Quinoa Cookies


This recipe for brownie quinoa cookies was an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Jessica Stier of Desserts with Benefits. Her recipe includes Culinary Coconut Milk by So Delicious Dairy Free.

Fudgy Brownie Quinoa Cookies - Gluten-Free, Dairy-Free, Vegan, Low Sugar and downright Healthy!

Though sweet and fudgy, these rich brownie quinoa cookies are relatively low in sugar and have an even lower sugar option.

Healthy Fudgy Brownie Quinoa Cookies

Special Diet Notes & Options: Fudgy Brownie Quinoa Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, optionally nut-free, soy-free, vegan / plant-based, and vegetarian.

For nut-Free brownie quinoa cookies, simply sub your favorite “safe” milk beverage for the almond milk.

Not Sugar Free or Dislike Stevia? Swapping the stevia out will definitely change the consistency of these quinoa cookies. I would suggest omitting it, tasting the batter (no eggs!), and adding your granulated sweetener of choice just until it hits the sweet spot for you. According to the charts, 1 teaspoon liquid stevia equals 1 cup of sugar, but that amount of sugar added could make the recipe fail.

Healthy Fudgy Brownie Quinoa Cookies
Prep time
Cook time
Total time
Serves: 17 cookies
  1. Preheat the oven to 350ºF 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 the coconut is melted. Stir in the stevia and vanilla.
  3. In a large bowl, stir together the evaporated cane juice and cocoa.
  4. In another small bowl, stir together the quinoa flour, baking powder and salt.
  5. Add the liquid microwaved mixture to the cocoa bowl and stir together. Slowly stir in the flour mixture (it will be the consistency of brownie batter rather than cookie dough).
  6. Drop circular spoonfuls of the batter onto the prepared cookie sheet about 2 inches apart (they don't spread much) and bake for 10 to 11 minutes, or until the surface of a cookie springs back when tapped. Slide cookies off the cookie sheet and onto a wire cooling rack and let cool slightly before devouring.
TIghtly wrap any leftover cookies and leave at room temp.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Hi! I wanted to know if not adding the evaporated cane juice changes the recipe too much, some ingredients are hard to find where I live! Loving your website, by the way!

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