- VE
- GF
Gluten Free Brookies
If you can’t decide between a brownie and a chocolate chip cookie, these Gluten Free Brookies are the best of both worlds! This gluten free brookies recipe features a fudgy, rich brownie layer topped with chewy chocolate chip cookie dough. It’s made with almond flour, coconut sugar, and dark chocolate for a slightly healthier twist without sacrificing indulgence.
Ingredients
Brownie Layer
Cookie Dough
Instructions
- Step 1
First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.
- Step 2
Make the brownie layer first. In a stand mixer, beat eggs and coconut sugar until light and fluffy (about 2 to 3 minutes).
- Step 3
In a microwave safe dish, melt the coconut oil. Once melted, stir in dark chocolate chips and stir until smooth and creamy.
- Step 4
Next, pour melted chocolate mixture into stand mixer and beat until combined.
- Step 5
Sift the cocoa powder and tapioca flour into stand mixer. Then, add vanilla and stir to combine.
- Step 6
Next, fold in extra chocolate chips if desired and pour into baking pan.
- Step 7
Make the cookie dough next. Add the coconut oil and coconut sugar to your mixing bowl or KitchenAid and mix. Once combined, add all remaining ingredients except chocolate chips.
- Step 8
Fold in the chocolate chips.
- Step 9
Drop dollops of cookie dough into the brownie batter. Gently push down.
- Step 10
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 11
Finally, remove the pan from the oven. Allow the brookies to fully cool before slicing and serving.
Tips & Tricks
Per serving
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