Healthy Fudgy Brownie Quinoa Cookies
Prep time
Cook time
Total time
These chocolaty cookies can be made low sugar or sugar-free - your choice!
Recipe type: Dessert
Cuisine: American
Serves: 17 cookies
  • 4 tablespoons + 1 teaspoon coconut oil
  • 3 tablespoons unsweetened applesauce
  • ½ cup unsweetened dairy-free almond milk beverage
  • 1 teaspoon liquid stevia extract (I used SweetLeaf)
  • ½ teaspoon pure vanilla extract
  • ½ cup evaporated cane juice (or granulated erythritol for a sugar-free version)
  • ½ cup unsweetened cocoa powder, sifted
  • 1 cup quinoa flour (I used Ancient Harvest)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  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.
Recipe by Go Dairy Free at