I had never heard of Brookies until my kids spotted them in the fresh-baked section at our Wegmans grocery store. Turns out this delightful little dessert is a chocolate chip cookie (on the bottom) and brownie bar (on top). While I had to agree that this treat was to die for, at the same time my head ached as I envisioned all of the processed sugar and gluten that my kids were consuming. So my next challenge lay before me. . . creating a Brookie recipe that would eliminate the processed sugar and gluten, add in some plant-based protein, and most importantly rival the bakery Brookie in texture and flavor!
After several iterations (which made my kitchen look like a war zone), I achieved success! I used almond flour and gluten-free oat flour to eliminate the gluten while packing in some plant-based protein at the same time. Neither parts of the recipe have any animal-based products so they are dairy-free (and vegan). Maple syrup, coconut nectar and coconut palm sugar replace the conventional sugar making them free of processed or refined sugar.
Because the recipe has two parts, it may appear complicated, but it is not. In one hour (45 minutes of prep and 15 minutes of baking time) you will have a nice warm pan of delicious Brookies sitting before you!
Now on Nutritionicity, a nut-free version of the Brookie – Allergy Friendly Brookie including a printable recipe card! Or for something a little different, try my Vegan Brookie No-Bake Cheesecake recipe!
Ingredients - Brookies (part 1 Chocolate Chip Cookies)
|1 cup||Almond flour|
|1 cup||Gluten-free oat flour|
|1/4 teaspoon||Sea salt|
|1/2 teaspoon||Baking soda|
|2 tablespoons||Coconut palm sugar|
|1/3 cup||Mini chocolate chips (I use Enjoy Life dairy free)|
|2 tablespoons||Cashew butter (melted)|
|2 tablespoons||Coconut oil (melted)|
|2 tablespoons||Maple syrup|
|1 tablespoon||Vanilla extract
(1) Preheat oven to 350 degrees Fahrenheit. In a medium bowl combine all dry ingredients (almond flour, gf oat flour, sea salt, baking soda, coconut palm sugar, and mini chocolate chips) and mix well.
(2) In a small bowl melt together cashew butter and coconut oil. I did this for 45 seconds in the microwave on medium-low power. If you don’t have a microwave you can use a small sauce pan on the stove.
(3) Add maple syrup and vanilla to melted cashew butter and coconut oil.
(4) Mix together well. (It should look like caramel sauce)
(5) Mix wet ingredients into dry. If you are experiencing difficulty getting the ingredients to mix well use a slicing motion with your spoon and cut the ingredients together like you would if making a pie crust.
(6) The combined mix will be dry and crumbly like a graham cracker crust. It is ready to press into the pan if it holds together when you take a finger-full and press into a ball.
(7) Firmly press mixture into a greased 9×9″ pan (as you would a graham cracker crust).
Ingredients - Brookies (part 2 Brownie)
|1/4 cup + 1 tablespoon||Almond flour|
|1/4 cup + 1 tablespoon||Gluten-free oat flour|
|4 tablespoons (rounded)||Unsweetened cocoa (I use AH!LASKA dairy-free brand)|
|1/4 teaspoon||Sea salt|
|1/4 cup||Coconut nectar (agave may be substituted)|
|3 tablespoons||Almond milk|
|1 tablespoon||Vanilla extract|
|3 tablespoons||Coconut oil|
(1) In a medium bowl combine all dry ingredients (almond flour, gf oat flour, cocoa powder, and salt) and mix well.
(2) In a small bowl whisk together coconut nectar, almond milk and vanilla and set aside.
(3) Melt coconut oil and mix well with dry ingredients.
(4) Combine coconut nectar mixture with chocolate mixture and stir well.
(5) Pour combined mixture onto chocolate chip cookie base and spread evenly.
(6) Bake at 350 degrees Fahrenheit for about 15 minutes. You can test doneness with a toothpick or by lightly touching the brownie surface. Let cool for approximately 30 minutes. The Brookies can then be cut in the pan, or you can loosen the edges and lift the product out with two spatulas onto a cutting surface to slice.
I am so happy with the final product of my Brookie mission. These tasty bars are delicious, nutritious, and something you can feel good about treating yourself to. The flavor is even better than those made in the store bakery (even my kids prefer these over the store bakery versions). Eliminating the refined ingredients gives them a flavor that tastes fresh and unprocessed. Enjoy!