Vegan Brookie (Gluten-free Almond flour Pan Cookie)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
16 mins
-
Total Time
36 mins
-
Servings
9
-
Calories
204 kcal
-
Course
Dessert, Baked Goods
Vegan Brookie (Gluten-free Almond flour Pan Cookie)
Description
The Vegan Brookie recipe layers two doughs made primarily from almond flour and tapioca starch to keep it gluten-free. The chocolate chip cookie dough includes vanilla extract, melted coconut oil, maple syrup, and chocolate chips. The brownie dough contains cocoa powder, applesauce for moisture, and similar sweeteners and fats.
Each dough is prepared separately, combining dry ingredients first to avoid lumps, then mixing in wet ingredients to form smooth doughs. Chocolate chips can be added to the brownie dough for extra richness. The two dough layers are baked together in a pan at 335°F (170°C). Baking times vary based on pan type, with metal pans requiring less time than ceramic or glass. The brownies should be baked about 17 minutes for a fudgier texture, longer if a crispier cookie texture is preferred.
The final result is a dense and moist hybrid dessert combining the flavors of both chocolate chip cookies and brownies, suitable for those avoiding gluten and animal products.
Ingredients
For the chocolate chip cookie:
- 3/4 cup almond flour blanched
- 2 tablespoons tapioca starch
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract or more
- 2 teaspoons coconut oil refined for no coconut flavor, melt before using, solid
- 2 to 3 tablespoons maple syrup
- 6 tablespoons chocolate chips
For the brownie:
- 3/4 cup almond flour
- 2 tablespoons tapioca starch
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- 2 teaspoons coconut oil melt before using, solid
- 1 tablespoon applesauce or non dairy yogurt
- 2 to 3 tablespoons maple syrup
Instructions
- Preheat the oven to 335° F (170° C).
Make the chocolate chip cookie dough.
- In a bowl, add all the dry ingredients (that's almond flour, tapioca starch, baking soda, and salt) and mix really well. Press and mix to break up all of the flour lumps, then add in the wet ingredients (melted coconut oil, vanilla extract, maple syrup) and mix into a dough. It will take a few seconds for the almond flour to incorporate with the wet ingredients, and then it will become a dough, mix in 3 tablespoons of the chocolate chips and set aside.
Make the brownie.
- In another bowl, add the almond flour, tapioca starch, baking soda, salt and cocoa powder and mix really well. Press and mix to break the almond flour lumps, then add in the wet ingredients(melted coconut oil, maple syrup, applesauce) and mix again to make a smooth dough. You can add 1-2 tablespoons chocolate chips to this dough as well, if you like, for an extra chocolatey brownie. Then line a brownie pan or an 8x8- or 9x9-inch baking dish with parchment paper.
Make the brookie.
- Take scoops of each of the doughs and press into the pan. Then even it out with a spatula, top it with as many chocolate chips as you like and press them in. Bake for 16 to 19 minutes. Check at the 17-minute mark. If it is starting to get golden on top, then take the baking dish out. Otherwise, let it bake for another 1 to 2 minutes.
- Remove the baking dish from the oven and let it cool for 10 minutes and then transfer the brookie to a cooling rack delicately. Let it cool for another 5 minutes before slicing into bars or squares or whatever shapes you like.
- Store in a covered container on the counter for upto a week.
Notes
- Baking times depend on your pan; metal pans bake faster than ceramic or glass.
- Check for doneness around 17 minutes for a fudgier texture; longer baking yields a crisper cookie-like top.
- Adding chocolate chips to the brownie layer increases chocolate intensity.
- Use melted refined coconut oil to avoid coconut flavor interfering with the dessert taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Sodium | 102mg | 4% |
| Potassium | 48mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
