Vegan Brookies!
Soft and chewy Chocolate Chip Cookies meet gooey and rich Chocolate Brownies in this vegan and gluten-free Brookie recipe. Cookies and brownies combined into one bar, what could be better?
This recipe is created with almond flour and maple syrup for a naturally sweetened recipe that is fully plant-based and grain-free. These bars are rich, dense, and chewy. They make a perfect sweet treat!
For more healthier treats, try my Chocolate Chip Cookies, Two Bite Brownies, or Magic Cookie Bars.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Vegan Brookies
Ingredients
Chocolate Chip Cookie Base:
- 1 cup almond flour
- 1/2 teaspoon baking soda
- ¼ teaspoon sea salt
- 2 tablespoons coconut oil melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1/2 tablespoon almond butter
- 1/4 cup dark chocolate chips or chocolate chunks
Brownie Base:
- 1 ½ cups + 2 tablespoons almond flour
- ½ cup cocoa or cacao powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup coconut oil melted
- ½ cup maple syrup
- 1 tablespoon almond butter
- 1 tablespoon water
- 1 teaspoon vanilla
Instructions
- To prepare the cookie base, add the almond flour, baking soda, and salt to a small bowl. Stir to combine. Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the chocolate chips or chunks and stir again.
- Set aside in the fridge to chill while you prepare the brownie base.
- To prepare the brownie base, add the almond flour, cocoa powder, baking soda, and salt in a large bowl and stir until combined. Add the melted coconut oil, maple syrup, almond butter, water, and vanilla. Stir until well combined. Set in the fridge to chill for about 10 minutes.
- Preheat your oven to 325 degrees Fahrenheit and line a 9x9 baking dish with parchment paper. Remove your prepared doughs from the fridge. Evenly pat the brownie mixture into the bottom of your pan. Drop spoonfuls of the cookie mixture randomly on top of the brownie mixture. Pat down slightly, leaving some spaces of the brownie mixture exposed to achieve a marbled effect.
- Bake in your preheated oven for 34-36 minutes. Remove from the oven and let cool completely before slicing into 16 bars.
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Mara says
Have you tried replacing the almond flour with all purpose flour? Curious about ratios to make it more affordable and not gf. Thanks!!
livesimplyhealthy says
I have not tested it myself, but I had someone who used a 1:1 substitute with regular flour and said it worked well! They added a little water to get a good consistency, so you may have to try that!
Lorlei says
They were great!
livesimplyhealthy says
Glad to hear it 🙂
Rosalie says
We’ve made these twice already!
livesimplyhealthy says
So glad you liked them!
Kelly says
Does it have to be almond butter? Could I use peanut butter instead? Or just omit it all together?
livesimplyhealthy says
Yes you could definitely use peanut butter!
Natasha says
Amazing! Thanks for the gluten-free recipe
livesimplyhealthy says
You’re welcome!
Sam says
Turned out amazing!
Sarah says
Worked out great!