Best Brookies Ever (vegan, gf)
These brookies are so incredibly delicious and indulgent, you’d never know they are made with wholesome ingredients! They are mainly made with oat flour, almond flour, naturally sweetened with coconut sugar and maple syrup, cacao powder, coconut oil, and ground flaxseed. They are high in fiber and protein, but it’s one of the most comforting desserts you could eat. When you are craving both a cookie and a brownie, why not just have both sandwiched together?! Literally heaven in your mouth. The fudgy brownie bottom and chewy/soft cookie on top makes for the most tasty and satisfying dessert. I didn’t think I would share this recipe so soon, but I just can’t wait to tell you all about it! It’s so good and I hope you guys make this soon! It’s also super easy to throw together. It only takes one bowl for the brownie batter and one bowl for the cookie batter. That’s it! The hardest part is waiting for this to cool so you can slice into it and INDULGE! It took all my willpower to step away from the pan after eating way too much of it!
Best Brookies Ever (vegan, gf)
Ingredients
Brownie Layer
- 2 tbsp ground flaxseed + 4 Tbsp water
- 1/4 cup pumpkin puree or applesauce
- 3/4 cup coconut sugar (or brown sugar)
- 1/4 cup coconut oil, melted
- 1/4 cup cacao powder (or cocoa powder)
- scant 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 1/2 cup + 1 Tbsp oat flour
- 1/3 cup non-dairy chocolate chips
Cookie Layer
- 1 cup oat flour
- 1 cup almond flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 cup coconut sugar (pure cane or brown sugar works too)
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 3 tbsp unsweetened almond milk (or any non-dairy milk)
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper.
- Make the brownie batter first. In a medium bowl, make the flax egg by combining the ground flaxseed and water. Set aside for 5 minutes to thicken. Then add the pumpkin puree, coconut sugar, coconut oil, cacao powder, salt, baking soda, and apple cider vinegar. Mix with a spatula until smooth and well combined. Add the oat flour in. Stir until just combined, careful not to over mix. Fold in the chocolate chips. Pour batter into the pan.
- Next make the cookie dough batter. In a medium bowl, combine oat flour, almond flour, salt, and baking powder. Mix until well combined. Add the coconut sugar, maple syrup, coconut oil, vanilla, and almond milk. Mix with a spatula until well combined. Fold in the chocolate chips. Spread batter carefully over the brownie layer.
- Bake for 30-40 minutes or until the top is set, slightly golden, and a toothpick comes out clean. Mine took about 37 minutes. Let it cool in the pan for 20 minutes. Then carefully lift it out using the parchment paper and place on a cooling rack to cool completely. Slice and enjoy!
