Vegan Brookie
A rich and simple treat that mixes fudgy brownie and soft cookie in one delicious bite.
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!
Notes
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 desired. 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.