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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Healthy Fudgy Brownie Quinoa Cookies

    Healthy Fudgy Brownie Quinoa Cookies

    3
    By Alisa Fleming on April 21, 2014 Dairy Free Desserts, Dairy-Free Recipes

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

    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.

    Sugar-Free Quinoa Fudge Cookies Recipe (gluten-free and dairy-free)

    Special Diet Notes: 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.

    Healthy Fudgy Brownie Quinoa Cookies
     
    Print
    Prep time
    10 mins
    Cook time
    12 mins
    Total time
    22 mins
     
    These chocolaty cookies can be made low sugar or sugar-free - your choice!
    Author: Jessica Stier
    Recipe type: Dessert
    Cuisine: American
    Serves: 17 cookies
    Ingredients
    • 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
    Instructions
    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.
    Notes
    TIghtly wrap any leftover cookies and leave at room temp.
    3.5.3229
    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    3 Comments

    1. Sofía on April 30, 2015 3:30 pm

      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!

      Reply
      • Alisa Fleming on April 30, 2015 3:47 pm

        Hi Sofia, it would, but you can use any granulated sweetener in its place to keep the textural integrity.

        Reply
        • Sofía on May 4, 2015 11:14 am

          Thank you so much, I’ll definitely try this!

          Reply

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