Vegan Brookie is a rich, simple treat that mixes brownie and cookie in one bite.
introduction to Vegan Brookie
Vegan Brookie is a two-layer dessert with a fudgy brownie base and a soft cookie top.
This recipe uses simple pantry ingredients and comes together fast for an easy bake.
For more simple plant-based meal ideas, see 20 cheap vegan meals.
why make this Vegan Brookie recipe
Vegan Brookie makes a great snack or dessert that pleases many people.
It is egg-free and dairy-free but still chocolatey and satisfying.
If you like hearty vegan breakfasts and treats, also check the best ever vegan breakfast potatoes for more comfort-food ideas.
how to make Vegan Brookie
Follow two simple layers: a brownie layer, then a cookie layer on top.
Mix the brownie batter first, press it into the pan, then drop the cookie dough over it and bake until set.
Cool fully so slices hold their shape before you cut and serve.
Ingredients for Vegan Brookie
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup non-dairy milk
Directions for Vegan Brookie
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a mixing bowl, combine almond flour, cocoa powder, coconut sugar, maple syrup, melted coconut oil, vanilla extract, baking soda, and salt to create the brownie batter. Spread it evenly in the pan.
- In another bowl, mix all-purpose flour, brown sugar, and non-dairy milk to create the cookie dough. Fold in dairy-free chocolate chips.
- Pour the cookie dough over the brownie layer and spread evenly.
- Bake for 25–30 minutes until the edges are set but the center is still soft.
- Allow to cool before slicing and serving. Enjoy!
how to serve Vegan Brookie
Serve Vegan Brookie warm or at room temperature for the best texture.
Top with a dusting of powdered sugar or a drizzle of maple syrup if you like.
For a party, plate slices with a scoop of non-dairy ice cream and a small spoonful of jam, or see this recipe for other vegan desserts like easy vegan peanut butter cup cheesecakes to build a dessert table.
how to store Vegan Brookie
Store slices in an airtight container at room temperature for up to 2 days.
Keep them in the fridge for up to 5 days to extend freshness.
Freeze wrapped slices for up to 2 months; thaw in the fridge before serving.
tips to make Vegan Brookie
- Use room-temperature non-dairy milk to help dough combine smoothly.
- Do not overbake; remove when the center is just set for fudgy brownie texture.
- Let the pan cool fully before cutting so pieces hold together.
variation for Vegan Brookie
- Add chopped nuts to the cookie layer for crunch.
- Swap coconut sugar for granulated sugar if you prefer a less caramel taste.
- Stir in a tablespoon of espresso powder to the brownie batter for richer chocolate flavor.
FAQs about Vegan Brookie
Q: Can I make Vegan Brookie gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend and check that the blend works with cookies. The texture may vary slightly.
Q: What pan size is best for Vegan Brookie?
A: An 8×8-inch pan works well for even layers and the suggested bake time. Buy it here if you need one.
Q: Can I use a different sweetener for Vegan Brookie?
A: You can swap coconut sugar for regular sugar or use less maple syrup, but texture and sweetness will change. Adjust to taste.
Vegan Brookie
Ingredients
Brownie Layer
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cookie Layer
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup non-dairy milk
- 1/2 cup dairy-free chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a mixing bowl, combine almond flour, cocoa powder, coconut sugar, maple syrup, melted coconut oil, vanilla extract, baking soda, and salt to create the brownie batter. Spread it evenly in the pan.
- In another bowl, mix all-purpose flour, brown sugar, and non-dairy milk to create the cookie dough. Fold in the dairy-free chocolate chips.
- Pour the cookie dough over the brownie layer and spread evenly.
Baking
- Bake for 25–30 minutes until the edges are set but the center is still soft.
- Allow to cool before slicing and serving. Enjoy!
