Healthy Cookie Dough Brownies (Vegan/Gluten Free/Paleo/Low Carb)

*P.S. (PS = Pre-script) The Saveur Best Food Blog Award nominations are now open! I would be so incredibly ridiculously stupendously honored if you slipped in a good word about Foodie Fiasco. Thank you very much!!!*

I know time heals all wounds, but I’m thinking brownies and cookie dough have the same effect.

AMAZING, and only 25 calories each!

So. I have some explaining to do. I know. I post a giveaway, but then Mercury promptly falls into retrograde and the comments magically close (by the by, thanks for catching that Megan!) and then I dangle this teaser post in front of you and reemerge three days later on your door steps with a tray of brownies, a pair of puppy dog eyes, and a shameless run-on sentence. Now really, what are you going to do with me?

Anywho, I want to thank you so much for your ever-priceless input on said teaser post. I know this was about as suspenseful as the ending of a romantic comedy film, (Channing gets Rachel, they kiss, there’s a beach/sunset, the end), but you deserve to know this story has a happy ending. Behold! The happily ever after.

AMAZING, and only 25 calories each!

Tall dark and handsome. We’re talking the Channing Tatum equivalent of brownies.

As for my mysterious disappearance(s), I did a ton of that singing thing I do this past week. Dozens of hours of rehearsal, five tests in school, restricted sleep, and caffeine overdose. Frankly, it a miracle I’m forming coherent sentences right now. I’m  very impressed with myself. I want to thank you so very much for your patience, and also thank you in advance for any non-coherent sentences that may ensue.

AMAZING, and only 25 calories each!

Let’s talk chocolate. Personally, I like to use my chocolate in a solid layer of chocolate-ness (also known to the sane public as a brownie), then stir it into cookie dough and spread it on top of said solid layer of chocolate-ness. Make sure to drizzle some extra chocolate on top too. You know.. antioxidants! Right! Right. That’s the focus here.

AMAZING, and only 25 calories each!

But behind all the rich, sweet, bliss of the healthy cookie dough brownies, there is actually some healthy. Yes. It’s true. You could make these brownies full of sugar and white flour, or you can make them vegan, gluten/grain free, sugar free, and all the other bells and whistles that come along with being a health nut. Ready for the big whistle? These brownies are only 25 calories each!

Sound good? I’ll be on your doorstep in 10 with a fresh batch. We have Channing to watch!

AMAZING, and only 25 calories each!

Made with love in honor of and inspired by the legendary Chocolate Covered Katie.

Nutritional information calculated with erythritol and my cookie dough bites recipe thinned to a glaze-like consistency with almond milk used as the frosting

Healthy Cookie Dough Brownies (Vegan/Gluten Free/Paleo)
Prep time
Cook time
Total time
Serves: 16 brownies
  • ¼ cup white whole wheat flour OR almond flour
  • ¾ cup erythritol OR cane sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup applesauce
  • 1 teaspoon vanilla extract
  • 4 beaten egg whites OR 3 Tablespoons of egg replacer mixed with ¾ cup water
Cookie Dough:
  • Make Chocolate Covered Katie's wonderful cookie dough pops as directed, using the sugar free option as desired. Thin to a glaze-like consistency using almond milk.
  • For a paleo/low carb version of the cookie dough glaze, make my cookie dough bite recipe and thin it to a glaze-like consistency with almond milk.
  • For a paleo version, use my Homemade Healthy Chocolate) for the chocolate chips.
For the brownies:
  1. Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with foil, spray the foil with nonstick spray (coconut oil and I love each other), and set aside.
  2. In a large bowl, combine the flour, erythritol or sugar, unsweetened cocoa powder, baking powder, and salt, applesauce. Add in the vanilla extract, and egg whites or egg replacer, and stir until completely combined, making sure no pockets of flour remain. Pour the batter into the prepared pan and bake in the oven at 350 degrees for about 23-27 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely. Seriously.
For the cookie dough:
  1. Prepare desired recipe as directed and set aside.
For assembly:
  1. Use the foil to lift the brownie out of the pan. Spread the cookie dough glaze over the completely cooled brownies. Cut the brownies into 16 equal squares (a pizza cutter is the secret for clean brownie cuts!) and serve! Melted chocolate drizzled on top doesn’t hurt either.
To keep the recipe paleo, use almond flour and erythritol in the brownies, use my Cookie Dough Bites recipe for the glaze, and my Homemade Healthy Chocolate for the chocolate chips.

To keep the recipe vegan, use egg replacer in the brownies and vegan chocolate chips in the cookie dough.

You may sub in any other milk for almond milk.
Nutrition Information
Serving size: 1 brownie Calories: 25 Fat: 1 gram


AMAZING, and only 25 calories each!


Be honest. Are you a cookie dough person? What else would you like to see me make with cookie dough?

I so am. We need to stick together!


P.S. The Saveur Best Food Blog Award nominations are now open! I would be so incredibly ridiculously stupendously honored if you slipped in a good word about Foodie Fiasco. Thank you so much!!!

Related Posts Plugin for WordPress, Blogger...


  1. says

    Snazzy recipe! I love cookie dough with…cookie dough. I also like it in ice cream but really only if I do the scooping of both, otherwise there is never enough dough…

  2. Jackie M says

    Hi Kelly!

    This is most certainly the dose of brownies I needed. Thank you soooo much! These look ridiculously good.

    PS: I nominated Foodie Fiasco :) Good Luck!

  3. Amber says

    Making these as soon as I get a hold of some cocoa powder and chocolate chips! You are a genius and craving saver!

  4. says

    hi! i’ve been a big fan of your blog for a few months now and feel like a jerk for not having commented sooner. THANK YOU for all of the smart and delicious work you are doing here!

    i made a variation of these last night, following the brownie recipe exactly (save for using splenda fiber essentials as my sweetener and subbing pumpkin puree for applesauce), and changing up the “dough” icing — 1/2 cup peanut flour, omitted chips and subbed in 2 tbsp. of peanut butter co. “dark chocolate dreams”. the result was an amazing peanut butter fudge type of frosting (thicker than a glaze).

    the pizza cutter trick worked like a charm, though i must say the actual brownie layer is VERY thin. should it have risen more?

    and why include baking powder in the glaze/frosting if that portion of the dish actually remains raw?

    last question: i found your flour measurement for the cookie dough to be strange (why is it given in 2 parts), and couldn’t detect any correspondence between the glaze and your original cookie dough bites (which use coconut flour). did something get lost in translation here?

    i cut my batch into 12 bars instead of 16, and they are 55 calories each. still pretty legit, but i had a hard time calculating how to get them down to 25, even using 16 and your exact ingredients. that’s why i just said “F it, we’re going peanut butter!” :-)

  5. says

    i tried to post this comment this morning but i’m not sure it went through!

    first of all just want to say i am a big fan of your blog ever since i discovered it a few months ago… really look forward to your posts as i have a huge sweet tooth but am also very calorie-conscious. thanks for all the awesome recipes!

    i made these last night with just a few subs for the brownie layer (splenda fiber for my “sugar”; pumpkin puree instead of applesauce). the brownie layer is DELICIOUS but came out a little bit thin; not sure why it didn’t rise as much as the ones you’ve pictured?

    for the “dough” layer, i subbed in peanut flour and omitted the chocolate chips/chunks in favor of an equivalent amount of peanut butter co.’s “dark chocolate dreams.” this made for a heavenly, fudge-consistency peanut “frosting” (thicker than an icing). i was confused why the recipe calls for baking soda (i see now that it’s been changed to soda, wasn’t it originally powder when you pressed “publish” on the post?) if this layer of the finished dish remains raw? and i was also confused as to why the quantity for the flower was given in two parts — i did reference your original “cookie dough bites” recipe (which uses coconut flour) and couldn’t find any correspondence.

    finally, i cut my finished batch into 12 pieces instead of 16, and they came out to be 55 calories per piece. still quite reasonable, but even when i input the exact ingredients and finished brownie quantity (16) from your recipe, i still couldn’t get it down to 25 calories per piece — so i’m not sure what’s going on there. that’s when i said “F it, we’ll go peanut butter!” :-)

  6. Erin says

    Looks awesome!! Is there flour in the brownie part? Just wondering since it says to stir until no flour lumps but I don’t see it on the ingredient list!! Can’t wait to try these! :)

  7. Carissa says

    I just made these, and they are DELICIOUS! I dont think there is many things in life better than healthy brownies. Even my husband who is still skeptical about eating clean and/or paleo loved them. Yummmmmmmmmmm!

    • says

      “I don’t think there is many things in life better than healthy brownies.” So true! You are on after my own. I am so glad you enjoyed these, Carissa, and thank you for making them!

  8. kim says

    your recipes look great, however, if you use egg whites then they are not considered vegan brownies. I noticed you use egg whites in a few of your recipes.

  9. vanessa says

    This was terrible. The “brownies” were chocolate water soup that never cooked, because they weren’t a batter.

  10. Sydney says

    Yay! I love dough. Sometimes it is tastier to have the dough rather than the actually pastry. I have already made your fabulous low carb brownies, and this is just with cookie dough. Oh my goodness do I LOVE your Low carb brownies (I probably already talked about this;)
    I will be making this like….. Tommorrow, ’cause I haven’t got the time tonight. But I will!

    • Dulcie de Kock says

      I wholeheartedly second your passion of cookie dough, Sydney!! What’s the point of baking something if the batter tastes even better;-) I believe you have previously mentioned your love of Foodie Fiasco’s low carb brownies, thank goodness! Low carb brownies love nothing more than hearing their praises shouted from rooftops. Hope that you enjoy these cookie dough brownies as much as their fellow dessert:-)


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: