Go Back Email Link
Healthy Flourless Brownie Cookies! These brownie cookies are moist, fudgy, and soft, while also being healthy! It's low in added sugar (plus has no refined sugar), flourless, and high in healthy fats (so they keep you full)! #glutenfree #healthy #cookies #cookie #brownie #chocolate #flourless #browniecookie #refinedsugarfree #recipe #dessert #breakfast #lowaddedsugar #lowsugar #naturalsugar

Healthy Flourless Brownie Cookies!

These brownie cookies are moist, fudgy, and soft, while also being healthy! It's low in added sugar (plus has no refined sugar), flourless, and high in healthy fats (so they keep you full)!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Desserts
Cuisine American
Servings 16 cookies
Calories 243 kcal

Ingredients
  

  • 1 ¾ cup (packed) medjool dates, pitted about 20
  • ½ cup cashew butter natural*
  • 7 tablespoons avocado oil*
  • 4 tablespoons honey
  • 3-4 tablespoons cane sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 3 tablespoons flaxseed meal finely ground
  • 1 ⅛ teaspoons baking powder
  • ½ cup + 2 tablespoons cocoa powder
  • ½ teaspoon instant espresso powder optional
  • ¼ teaspoon salt* depending on how salty the nut butter is
  • ¼ cup dark chocolate chips optional

Instructions
 

  • Soak the dates in boiling water for 10 minutes, then drain water.
  • Preheat oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper and spray with oil. Set aside.
  • In a food processor, process the soaked dates, cashew butter, oil, honey, vanilla, and sugar until very smooth "paste" forms. Transfer to a large bowl. Add one egg and beat it into the date paste with an electric whisk (high speed). Then beat in the second egg. Beat it well to make it lighter and airier, about 1-2 minutes.
  • Sift in all the dry ingredients: flaxseed meal, cornstarch, baking powder, cocoa powder, espresso powder, and salt. Fold into the wet ingredients and add chocolate chips if using.
  • Scoop 1-2 tablespoons of batter and place on the prepared baking sheet. Press it into a circle shape with the back of a spoon. Repeat until the tray is full, then bake for 10 minutes. They will be fairly tall. Bang against a countertop or sturdy surface a few times until they flatten slightly. Bake for another 4-5 minutes. Let them cool on a cooling rack, or eat them right away.

Notes

*CASHEW BUTTER: I like to use cashew butter because it has a very neutral taste. You can substitute for peanut butter or almond butter, but you will be able to taste it. If you have a nut allergy, you can sub for an allergy-friendly substitute, but I have not tried and cannot confirm what will work.
*AVOCADO OIL: I use avocado oil in this recipe because it has a neutral taste. You can substitute for olive oil but you may be able to taste it. I have not tried with coconut or any other oil, so replace at your own risk.
*SALT: if your nut butter is salted, either reduce or omit the salt. It depends on how salty your nut butter is. If it is unsalted, use the full amount.
 
*CALORIES: please note that the calories listed are an approximation. The exact number depends on the brands you use, how big you make them, and whether or not you decide to use chocolate chips (243 with; 208 without).