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Healthy brookie bites

This healthy treat is gluten free and (can be) vegan! They are for those who can't make up their mind... cookie or brownie? You can have it all in one bite!
Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 16 bites
Course: Dessert, Treat
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Brownie layer
  • 75 gr almond butter (or sub other type of nut butter of choice)
  • 60 gr coconut oil
  • 1½ tsp pure vanilla extract
  • 1 large egg (or use 1½ batch of flax seed egg. See Notes below for 'recipe')
  • 30 gr cacao powder
  • 135 gr almond flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 60 gr coconut sugar (or sub organic light brown sugar)
  • 4 tbsp almond milk
Chocolate chip cookie layer
  • 75 gr almond butter (or sub other type of nut butter of choice)
  • 60 gr coconut oil
  • 1½ tsp pure vanilla extract
  • 1 large egg (or use 1½ batch of flax seed egg. See Notes below for 'recipe')
  • 135 gr almond flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 60 gr coconut sugar
  • 200 gr chocolate chips

Equipment

  • An 8x8 square pan (do you have a 9x9 or even a 9x13? See Notes below for conversion chart**)

Method
 

  1. Preheat your oven to 350 degrees and grease an 8’’ cake pan with coconut oil.
Brownie layer
  1. Mix coconut oil and almond butter together in a bowl. If your coconut oil is solid, melt it together with almond butter in a saucepan on low heat or in the microwave until smooth. Add the (flax seed*) egg and vanilla extract and coconut sugar and stir until all is incorporated.
  2. In a separate bowl whisk together almond flour, cacao powder, and baking soda. Add to the wet ingredients. Lastly add almond milk to help incorporate everything together.
  3. Transfer to the prepared sheet pan and spread out evenly. Set aside
Chocolate chip cookie layer
  1. Again, mix coconut oil and almond butter together in a bowl. If your coconut oil is solid, melt it together with almond butter in a saucepan on low heat or in the microwave until smooth. Add the (flax seed*) egg and vanilla extract and coconut sugar and stir until all is incorporated. the coconut oil and almond butter together. Add beaten egg and vanilla extract. Stir to combine. Add coconut sugar and mix until incorporated.
  2. Whisk together almond flour and baking soda, and add to the wet ingredients. Stir to combine. Fold in chocolate chips.
  3. Spread cookie dough layer on top of the brownie layer in the sheet pan.
  4. Bake in preheated oven for 22-25 minutes. After 20 minutes check the by sticking a tooth pick in it. When I comes out clean with just a few moist crumbs attached, it is ready (like it gooey? Check after 18 minutes and take out when sticky/gooey 'crumbs' are stuck to the tooth pick). If still too gooey, put it back in for another 2-5 minutes.
  5. Take them out of the oven and let cool off for 5-10 minutes. Cut into bite size chunks.

Notes

*Flegg/flax seed egg: 1 batch = 1 tbsp of flaxseed meal mixed with 3 tbsp of hot water left for 15 minutes to thicken. 1 batch = 1 egg
 
**Do you not have the right size pan? Or just want to make a smaller/bigger size? This blogpost is always very helpful to me: https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size
 
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.