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