Gluten Free/ Dairy Free Brookies (Edit recipe)

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A decadent (because we all deserve a treat that's healthy) two-in-one dessert, these Gluten-Free/Dairy-Free Brookies combine a rich, fudgy brownie base with a soft, chewy chocolate chip cookie topping. Perfect for when you can’t decide between a brownie or a cookie!

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

15

Serves: 12

Ingredients

Brownie Layer

1 cup Original Almond Butter - Georgia Grinders
1 whole Egg
0.25 cup Pure Maple Syrup
.25 cup Dark Chocolate, melted
.25 cup Cacao Powder, Raw
1 tsp Vanilla Extract
.5 tsp Baking Soda

Cookie Layer

0.25 cup Almond Flour
0.25 cup Maple Syrup - Under the Bark Syrup Co.
.25 cup Cashew Butter - Georgia Grinders, or any favorite nut butter
.5 tsp Baking Soda
1 pinch Sea Salt
0.5 cup Dark Chocolate Chips, for topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F and spray a 8x8 baking dish with oil (well greased)
In a bowl combine almond butter, egg, maple syrup, melted chocolate,vanilla and whisk together.
Add in cacao powder, baking soda until well combined.
Spread brownie mixture evenly onto the bottom of the pan.
Bake for 10 minutes while mixing the cookie layer.
Mix all ingredients for the cookie layer (leaving out choc. chips and sea salt)
Top the brownie base with the cookie layer.
Add Choc. Chips and sea salt next and bake for another 10-15 minutes.
Or until toothpick inserted comes out clean

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	288
Fat:	21 g
Carbohydrates:	23 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	212 mg
Fiber:	5 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.