Brookie Cookies (Gluten-Free/Dairy-Free)

Preheat oven to 350 degrees. In a medium bowl, beat the eggs, then add the creamy almond butter, vanilla extract, melted and cooled coconut oil, and coconut sugar. Mix to combine.

In a separate bowl, whisk together the almond flour and baking soda. Add these dry ingredients into your wet ingredients and stir to combine. Add the almond milk to help everything come together.

To make the brownie part: Add 3 tbsp cocoa powder into the bowl with 2/3 of the cookie dough. Mix it to combine.

And for the cookie part: fold chocolate chips into the bowl with 1/3 of the dough.

Using a cookie scoop, scoop the brownie portion onto your prepared, parchment lined pan. Once you’ve finished up the brownie portion, use a smaller scoop or spoon to add the cookie portion on top of the brownie part.

Bake in the oven for 15-20 minutes until the cookies have risen up and look golden on the edges. Enjoy!