Little Debbie Copycat Cosmic Brownie Bites

Little Debbie Copycat Cosmic Brownie Bites

Go back to your childhood with these Healthy Little Debbie Copycat Cosmic Brownie Bites! These are extremely fudgy, and made with natural ingredients like avocado and almond butter!

It may be hard to believe looking at them, but these are made with not 1, but 2 avocados.

The Avocados are what give this that nice fudgy texture that really reminds you of Little Debbie.

I impulsively made these one day when I was craving a brownie, but not just a typical brownie, a frosted thick brownie, but in bite-sized pieces.

After cruising down the isle at the grocery store to buy cacoa powder I passed Little Debbies Cosmic Brownies and BAM, I knew I had to make them!

As you know, Little Debbie is not a Healthy Childhood memory. It’s a sweet, sugary one that involves a lot of sugar, butter, and nothing gluten free or dairy free.

How Does One Health-ify These In A Tasty Way?

To make a gluten free and dairy free (look at recipe for sub.) homestyle version I start with the roots, the ingredients. I look at what a typical Little Debbie Cosmic Brownie Contains and I look at what I can swap.

  • I swapped almond flour for wheat flour
  • I Used Truvia and reduced the amount of sugar
  • Incorporated a plant-based butter
  • Made the frosting with almond butter as the base
  • Added Avocados to reduce the amount of butter needed and create a creamy texture

By making simple swaps like these I was able to make these a treat I could really enjoy more often and ya know eat them since they’re gluten free.

i recommend using a cocoa powder that is high quality and is unsweetened as well. Most cocoa powders are naturally unsweetened, but some cheap versions in grocery stores use sugar as a filler so I recommend looking at the label and if you see sugar…

Just Run…

To another store that will have better selection.

How To Make That Thick Frosting

Could a cosmic brownie ever be a real cosmic brownie without a thick and creamy frosting? Yeah, I didn’t think so.

To make the frosting all you’ll need is Almond butter, cocoa powder, non-dairy milk, and Truvia. Once you make it, pop it into a ziplock bag and cut a 1/4 inch slit in the corner. Then, simply pipe it onto the brownie bites and use a butter knife or spatula to spread it even.

The key to getting the right consistency for this to not add too much non-dairy milk. The icing should be able to be placed on a brownie bite without dripping.

Another important part of this recipe is to let these cool. You need to be able to apply the frosting without it melting off so I would let these cool for a good 15 minutes.

If you’ve tuned in this far I would like to sincerely thank you as I sit atop the antique knife I used to
frost these.

As you can tell I like to get a bit crafty with my recipes and edits, which is why I consider myself a Food Photographer and a Food Blogger. I can’t pick just one.

It would be a travesty!

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Little Debbie CopyCat Cosmic Brownie Bites

  • Author: Aimee Wera
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 42 minute
  • Yield: 24 Cosmic Brownie Bites 1x
  • Category: Dessert
  • Diet: Gluten Free

Description

Move over Little Debbie because these Healthy Cosmic Brownie Bites will take you back to your childhood. These are rich in cocoa and have a decadent fudgy texture.


Scale

Ingredients

Brownie Bites

  • 2 ripe small avocados, pitted and skins removed (about 3/4 cup once pureed)
  • 1/2 cup Truvia baking blend (or sweetener of choice)
  • 1 Tbsp Truvia brown sugar (or sweetener of choice)
  • 2.5 teaspoons vanilla extract
  • 1/2 cup Lilly’s no sugar added chocolate chips (use dairy-free chocolate to make this recipe completely DF)
  • 2.5 tsp plant-based butter
  • 2 large eggs
  • 1/3 cup +1 tbsp cup cocoa powder
  • 1/2 cup almond meal/flour
  • 1/2 teaspoon sea salt
  • (Optional) Sprinkles

Frosting

  • 3 tbsp almond butter
  • 5 tsp cocoa powder
  • 2 tbsp non-milk
  • 1.5 tbsp Truvia
  • 5 Tbsp for topping (this is mandatory!)

Instructions

  1. Preheat the oven to 350 degrees F.and line an 8×8 inch pan with parchment paper.
  2. In a food processor, pulse together the avocado, Truvia, and vanilla until the texture is smooth.
  3. Melt the chocolate chips in a microwave in increments of 30 minutes and add the melted chocolate to the food processor and blend until smooth.
  4. In a medium-sized bowl, whisk the eggs until they form bubbles
  5. Combine the chocolate and avocado mixture from the food processor.
  6. Add in the cocoa powder, almond flour, and sea salt and stir until the texture has zero chunks in it.
  7. Fill the mini muffin tins until they are 3/4 full and bake for 35-40 minutes. It may take longer depending on your oven and if you fill them more.
  8. Once you can stick a toothpick in the brownie bites and no batter sticks to the toothpick they are done. Let them cool for 15 minutes before frosting them.
  9. While the brownie bites are cooling make the frosting. In a small bowl, melt the almond butter in the microwave for 30 seconds until it is smooth. Then, combine the remaining ingredients into the small bowl with the almond butter.
  10. Pour the frosting into a small ziplock bag and cut a very small hole in the corner of the plastic bag.
  11. Once the brownies have cooled begin frosting the brownies starting from the center and moving outward in a circular motion until the brownie bite is covered in chocolate on top. Once complete add the sprinkles.
  12.  Keep these stored in the fridge for 3-4 days.

Notes

When making the frosting be sure to add milk slowly as this is a thick frosting and you don’t want to make it drippy by adding too much liquid. If you accidentally add to much simply add more almond butter until it thickens.

This was calculated using Lily’s no sugar added chips. 


Nutrition

  • Serving Size: 1 Frosted and Sprinkled Brownie Bite
  • Calories: 106
  • Sugar: 3
  • Fat: 6
  • Carbohydrates: 11
  • Fiber: 3
  • Protein: 2

Keywords: Brownies, Dairy Free, Healthy, gluten free, frosting, healthy frosting, almond butter, almond flour, under 110 calories

Lemon Blueberry Collagen Muffins

Lemon Blueberry Collagen Muffins

These gluten free muffins will become your new best friend.

Not often do I run out of vegan and whey protein powder, but the time came this afternoon when I reached for the tub and saw the dreaded scoop at the bottom and nothing else!

Sigh…I know!

Thus, the Lemon Blueberry Collagen Muffins were born

For all the fellow non-gluten eaters out there you know what a pain in the a** it can be when trying to make a fluffy, non-crumbly muffins that won’t evaporate in seconds like those natural valley bars

Yeah you know the ones I’m talking about. You take them out of the package and half of it is already granola.

Of course, we don’t want that, but unfortunately when it comes to gluten free baking, there is about a 50/50 shot that anything will workout right when you follow the recipe step by step when using these various flours.

When it comes to gluten free baking I’m not a huge fan of mixing 3-5 different flours because being gluten free is expensive enough!

All you need to do is look at the size and price of gluten free bread to figure this out. If you didn’t know the slices are as small as cards and are about $7 for a loaf you have to freeze…as you can see I ain’t about that life

Without further ado, these muffins are made with only…

Wait for it

One flour!

To make it even simpler, it’s a gluten free all-purpose flour. I used pillsbury, but bob’s red mill would work as well.

Oh, and one special ingredient as well

Collagen peptides

But that likely wasn’t a shock to you as it gave it away in the title

The best part of these muffins is the lemon-deliciousness on the top of it!

This part is completely optional but it enhances the lemon flavor and also adds a bit of a bakery-style element.

It’s a bit better than an ordinary muffin because it’s a fancy muffin which basically makes it better than an ordinary muffin.

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Lemon Bluebery Collagen Muffins

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 14 muffins 1x
  • Category: Sweet
  • Diet: Gluten Free

Description

Enjoy the sweet hues of blueberry and lemon in these delicious gluten free Collagen muffins!


Scale

Ingredients

Dry Ingredients

  • 1.5 cups Gluten-free all-purpose flour (Or normal all-purpose flour if not gf)
  • 3 scoops Collagen peptides I recommend unflavored or vanilla flavored
  • 1/2 tsp Baking soda
  • 1.5 tsp Baking powder
  • 1.25 cups Blueberries

Wet Ingredients

  • 2 Large eggs
  • 3 Tbsp Yogurt butter
  • 2 Tbsp Coconut butter Or sub coconut oil
  • 1 cup Unsweetened applesauce
  • 1 Lemon squeezed
  • 1/2 Tbsp Honey
  • 1/2 cup Truvia (Or sub your favorite sweetener)
  • 1/4 tsp Sea Salt
  • 1/2 tsp Vanilla extract (Omit if you used vanilla flavored collagen)

Optional Lemon Drizzle:

  • 3 Tbsp Powdered sugar
  • 2 tsp Lemon juice
  • 1 Tbsp Non-dairy milk

Instructions

  1. Spray a silicon muffin tin or metal muffin tin with non-stick spray and preheat to 350 degrees.
  2. Sift all dry ingredients, except for the blueberries into a large mixing bowl and give it a good mix.
  3. Warm up the coconut butter and yogurt butter in a cereal bowl in the microwave for 30 seconds and then add in the vanilla extract and eggs together and mix.
  4. Add in the truvia, salt, honey, and lemon juice into the bowl with the egg and yogurt butter mixture and whisk until all ingredients are combined.
  5. Add the wet to the dry and mix until there are no lumps. Be sure not to over mix these as it will affect the texture.
  6. Fold in the blueberries and drop the batter with an ice cream scoop into the muffin tins until they are 3/4 full.
  7. Bake for 22-27 minutes.
  8. Let cool for 10 minutes.
  9. Optional: mix the drizzle ingredients together until you get a thin glaze consistency and then use a spoon or fork to drizzle the lemon mixture.

Notes

I got about 14 muffins, but feel free to add a little more batter to each muffin if you would like a solid 12.


Nutrition

  • Serving Size: 1 Muffin W/o drizzle)
  • Calories: 135
  • Sugar: 6
  • Fat: 3
  • Carbohydrates: 22
  • Protein: 5

Keywords: muffins, blueberry, lemon, gluten free, truvia, under 150 calories, low fat