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Welcome to the world of the most perfect Classic Brookies. These Classic Brookies are melt-in-your-mouth GOOD, with a chewy brownies layer on the bottom that’s refined-sugar-free, and a flaky chocolate chip cookie layer on top, that’s refined-sugar-free, too! The best part? They also happen to be gluten-free!
What you need to make these delicious healthy brookies
- Coconut oil: Make sure that you use melted coconut oil and let it cool. If you don’t like the taste of coconut oil, I recommend using refined coconut oil, which doesn’t have a coconut taste.
- Almond butter: I recommend using a creamy, natural almond butter. You can also substitute for any other nut butter, like cashew butter or peanut butter.
- Eggs: I created this recipe using eggs, and while I think that substituting flax eggs for the eggs will work, I didn’t have a chance to try it yet. If you do, be sure to let us know below!
- Vanilla extract: Vanilla extract gives these cookies the best flavor.
- Coconut sugar: Coconut sugar adds both flavor and texture in this recipe. If substituting for another sweetener, make sure it is a granulated sweetener; something like maple syrup will not work because it is too liquidy.
- Almond flour: Almond flour is the best flour to use in this recipe. While almond flour is higher in fat and calories than other flours (because it’s made from ground almonds), I don’t pay attention to that at all. Why? Because almonds are so damn good for you!
- Cocoa powder: I recommend using unsweetened cocoa powder, because these brookies will be sweet enough from the coconut sugar and the chocolate chips. If you don’t have cocoa powder, then feel free to substitute the cocoa powder for cacao powder. Cacao is a superfood and less processed than cocoa powder, so it’s a fantastic option!
- Baking soda: You won’t be using much, but you do need some, to make the brookies rise, just the right amount.
- Non-dairy milk: I used almond milk, but you can use any non-dairy milk of choice.
- Chocolate chips: I use non-dairy chocolate chips, but you can use what you like!
How to make sure your brookies turn out perfect
There is really no secret to these brookies – which is fantastic news, because it means you can’t mess them up. So even if you aren’t a baker, don’t worry. You can do it!
You need two large mixing bowls; or just one, that you can wash mid-way through making the recipe, it is up to you!
First, you prepare the brownies layer, which is so easy – you simply add all of the ingredients to the mixing bowl, and stir until there are little to no clumps, then transfer it to a greased baking dish.
Next, it’s time to prepare the cookie dough layer, which is also so easy. This is my favorite layer because I am obsessed with chocolate chips.
Once you’ve prepared the dough, use a spoon and drop spoonfuls on top of the brownie dough, using a spatula to flatten it out if desired.
Then you bake it at 350 F for 24-26 minutes, or until a toothpick comes out clean. It’s super important that you allow the brookies to cool completely before cutting them into squares. Why? Because you don’t want crumbly brookies – you want them to hold together!
Storage instructions for these brookies
Once you’ve cut the brookies into squares, you can leave them out in a covered container on your counter for 1-2 days. However, I recommend refrigerating them, because they will last for a little more than one week!
If you make this recipe, please be sure to leave a comment and a rating below. And, since I practically live on Instagram, tag me in your creations, so I can see them and repost on my IG stories! xx
Welcome to the world of the most perfect Classic Brookies. These Classic Brookies are melt-in-your-mouth GOOD, with a chewy brownie layer on the bottom that's refined-sugar-free, and a flaky chocolate chip cookie layer on top, that's refined-sugar-free, too! The best part? And did I mention that this recipe is gluten-free, too? Enjoy!
Ingredients
Brownie layer:
- ⅓ cup coconut oil melted and cooled
- ⅓ cup creamy almond butter
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ⅓ cup coconut sugar
- 1 cup almond flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ cup non-dairy milk of choice
Chocolate Chip Cookie Layer
- ⅓ cup coconut oil melted and cooled
- ¼ cup creamy almond butter
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup coconut sugar
- ¾ cup almond flour
- ¾ teaspoon baking soda
- ¾ cup chocolate chips (I use dairy-free)
Instructions
- Preheat oven to 350 F.
- Line an 8x8 square baking dish with parchment paper. I recommend greasing the inside of the baking dish with non-stick spray, then adding the parchment paper, so that the parchment paper sticks.
- First, prepare the brownies layer.
- In a large mixing bowl, whisk together the melted coconut oil and the almond butter, until smooth.
- Next, add the egg, vanilla, and coconut sugar, whisking together until fully incorporated.
- Last, add in the almond flour, cocoa powder, baking soda, and non-dairy milk. Stir everything together well, until there are no clumps.
- Transfer the batter to the bottom of the baking dish, and use a spatula to smooth, if needed.
- Next, make the cookie layer.
- Wash the mixing bowl you just used for the brownie layer, or get out another mixing bowl.
- Whisk together the melted coconut oil and the almond butter, until smooth.
- Next, add the egg, vanilla, and coconut sugar, whisking together until fully incorporated.
- Last, add in the almond flour, baking soda, and chocolate chips. Stir everything together well, until there are no clumps.
- Use a spoon to drop dollops of cookie dough on top of the brownie layer, using a spatula to smooth, if needed.
- Bake for 24-26 minutes, or until a toothpick comes out clean.
- Let the brookies cool completely before slicing into 12 squares.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
amaaaaazing! Just made these for my daughter’s band after practice treat and OMG! They were a hit! So grateful for your delicious, easy, and very unique recipes. yum!
Woohoo! I am so thrilled to hear that this recipe turned out well for you, Adriana! Thank you so much for making it, and for leaving such a kind review!
These look delicious!! Do you think I could half the recipe and bake it in a small skillet 🤤
Hi Mary, yes, that should work!!
hey can i substitute almond flour with whole wheat?
Hi! You can try, however this recipe has not been tested with whole heat flour, so I cannot guarantee it’ll turn out the same. This recipe is meant to be made with almond flour! 🙂
Do you think it’s best to store these in the fridge or at room temperature?
Hi Tonyia! I would store these in the fridge.
These Came out amazing!
I’m so glad! Thank you so much for your review, Sonia!
Just made these and they turned out amazing!
Yay! Thank you, Sonia!
My coworker made these one day & brought it to us to try. Had one bite and it was so incredibly tasty! Decided to make them tonight and WOW!! Amazing recipe!
What an awesome coworker! That makes me so happy to hear. I’m so glad you love this recipe. Thank you so much for your review, Melissa!
I made them with flax eggs because of my egg allergies! Turned out absolutely amazing, will baking these again!!
Yes, this recipe works great with flax eggs! So glad you loved it, thank you so much for your review, Melissa!
(one more–forgot to RATE!!)
You’re too kind, thank you Rachel!!
These are so good!! i baked them up because I was having a sad day and they made it so much better! Note: They more than filled my 8×8 pan–would definitely do it in a 9×9 next time. Thanks Nicole!!
Yay! So happy to hear that Rachel! Sometimes we just need a yummy baked good to help us feel better. 🙂 Sending you so much love!