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Vegan Brookie (Gluten-free Almond flour Pan Cookie)
5 from 27 votes

Vegan Brookie (Gluten-free Almond flour Pan Cookie)

This vegan brookie is a gluten-free dessert combining a chocolate chip cookie layer and a cocoa almond flour brownie layer, baked together in a pan. The recipe uses almond flour, tapioca starch, and coconut oil with maple syrup as a sweetener. The cookie portion contains vanilla and chocolate chips, while the brownie uses cocoa powder and applesauce for moisture. The baking temperature is moderate, and baking time varies depending on pan material, resulting in a fudgy and chewy texture.

Prep Time
20 mins
Cook Time
16 mins
Total Time
36 mins
Servings: 9
Calories: 204 kcal
Course: Dessert, Baked Goods

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

    Cup of Yum
  1. Preheat the oven to 335° F (170° C).
Make the chocolate chip cookie dough.
  1. 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.
  1. 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.
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 204

% 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.