Introducing Healthy Brookies—the ultimate combination of brownies and cookies in one delightful treat! Made with simple and wholesome ingredients, this recipe is perfect for vegans and those following a gluten-free lifestyle.
Why You’ll Love This Recipe:
- Healthy Brookies are crafted with simple and wholesome ingredients.
- They whip up in just about 30 minutes, making them a quick and easy treat.
- This recipe is plant-based, vegan, dairy-free, grain-free, and gluten-free.
- A fantastic way to use up that almond flour sitting in your pantry.
- These cookies are refined sugar-free and cater to paleo, vegan, and gluten-free diets.
- Soft, fudgy, and perfectly sweet—these Brookies offer the best of both worlds!
Tips And Tricks:
- Start by combining wet ingredients before adding in the dry ones.
- Allow the cookies to rest for a few minutes after baking—they’ll continue to cook slightly.
- Consider investing in a 3-pound bag of almond flour from Amazon for a great value!
- For uniform cookies, use a cookie scoop.
Frequently Asked Questions:
- Can I use all-purpose flour? Unfortunately, no. This recipe isn’t designed for all-purpose flour.
- Can I use oat flour? While I haven’t tested it myself, oat flour should work, though it might yield a slightly different texture.
- Can I use agave instead of maple syrup? Yes, you can!
Healthy Brookies
Ingredients
- 1/2 cup nut butter almond, cashew, peanut, granola, or sunflower
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 3/4 cups almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
- 3 tbsp cacao powder
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicon baking mat.
- In a large mixing bowl, combine nut butter, maple syrup, and vanilla extract. Mix well with a spoon or whisk.
- Add almond flour, baking powder, and salt. Mix until a dough forms (it may be slightly sticky).
- Fold in the chocolate chips. Divide the batter into two equal parts.
- Using a cookie scoop, place the chocolate chip cookie dough batter on the baking sheet, yielding about 9 cookies.
- To the remaining batter, add cacao powder and mix well. Scoop out 9 more cookies and place them on the baking sheet alongside the chocolate chip cookies.
- Combine a chocolate chip cookie and a brownie cookie into one large ball, flatten slightly, and place it back on the baking sheet. These will spread slightly during baking.
- Bake for 14 minutes, then let cool on the counter before transferring to a cooling rack.
- Enjoy warm! Store leftovers at room temperature for 3-4 days, in the refrigerator for up to one week, or freeze for up to one month.
Notes
- Start by combining wet ingredients before adding in the dry ones.
- Allow the cookies to rest for a few minutes after baking—they’ll continue to cook slightly.
- Consider investing in a 3-pound bag of almond flour from Amazon for a great value!
- For uniform cookies, use a cookie scoop.