Healthier Brookies (Gluten Free Brownie + Cookie Bars)

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If you’re looking for an elevated brownie recipe, this is the perfect solution! Cookies and brownies all rolled up into one yummy (yet healthy) dessert. My kids could not stop raving about this delicious treat! They asked me to make brookies again for them ASAP!

Trust me when I tell you this brookies recipe may look steppy but it is anything but! You can use the same bowl for the brownie and cookie layer by just wiping down between uses. Most of the ingredients repeat in both layers, so there isn’t anything off the typical grocery list. These are made gluten free since we are using almond flour for the cookie layer and nut butter for the brownie layer.

If you don’t have maple syrup, you can use honey or any liquid sweetener in the brownie layer. For the cookie layer, if you don’t have coconut sugar, feel free to use any granulated sweetener like brown sugar or cane sugar. Make these dairy free by using dairy free/vegan chocolate chips in the cookie layer. We also really enjoy my Peanut Butter Cream Cheese Swirl Brownies or my Cream Cheese Swirl Brownie Cups.

PLEASE NOTE: this recipe is not overly sweet. We prefer it this way. If you want the end product sweeter, simply add in more sweetener. If you like this gluten free recipe, you will also like my Flourless Peanut Butter Brownies or my Flourless Vegan Pumpkin Brownies

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Healthier Brookies (Gluten Free Cookie Brownie Bars)

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5 from 2 votes

Servings: 18

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Combine two amazing treats into one with this Healthy Brookies Recipe. The combo of brownies and cookies is the ultimate sweet treat!

Equipment

• Large mixing bowl
• 8×8 inch brownie pan

Ingredients 

US CustomaryMetric

Brownie Layer:

• 1 egg, llghtly beaten
• 1/2 cup maple syrup
• 1 cup peanut butter
• 1 tsp vanilla extract
• 1/4 cup cacao powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Chocolate Chip Cookie Layer:

• 1 egg, lightly beaten
• 1/3 cup olive oil (or any neutral oil)
• 1 tsp vanilla extract
• 2 cups almond flour
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips

Instructions

• Preheat oven to 350℉. Line an 8×8 inch square pan with parchment paper.

Brownie Layer:

• In a large bowl, whisk together the egg, syrup, vanilla and nut butter until incorporated. Next mix in the cacao powder, baking soda and salt until smooth. Transfer the mixture to your pan and spread out evenly with a rubber spatula.

Cookie Layer:

• In a large bowl, whisk together the egg, oil and vanilla until creamy. Add in the almond flour, sugar, baking soda and salt and mix to combine. Fold in the chocolate chips. Transfer this mixture onto the brownie layer and using your fingers, spread it out evenly. Bake for 25 minutes or until top is golden brown and toothpick comes out clean. Allow to set in the pan for 10 minutes and then transfer to a wire rack to cool completely.

Notes

1. To make this Dairy Free, make sure you can use Dairy Free chocolate chips.
2. Store leftovers in an airtight container for up to 4 days on your counter.
3. You can use honey instead of maple syrup.
4. You can use any nut butter instead of peanut butter (like almond butter or sunflower seed butter).

Nutrition

Calories: 310kcal | Carbohydrates: 21g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 281mg | Potassium: 161mg | Fiber: 3g | Sugar: 14g | Vitamin A: 32IU | Calcium: 57mg | Iron: 1mg

Author: Stella Drivas