Brookie Pie (Gluten-Free/Grain-Free/Dairy-Free/Refined Sugar-Free)

Preheat your oven to 350 degrees F (175 C) and grease an 8-inch cake pan with coconut oil. 

For the Brownie Layer: Melt together coconut oil and almond butter slightly in the microwave until smooth. Add beaten egg and vanilla extract; stir to combine. Add coconut sugar and mix until incorporated. In a separate bowl, whisk together almond flour, cacao powder, and baking soda. Add the dry ingredients to the wet ingredients. Add almond milk to help everything incorporate together. Once mixed, transfer to the prepared pan and spread evenly.

For the Cookie Layer: Again, melt the coconut oil and almond butter together. Add beaten egg and vanilla extract; stir to combine. Add coconut sugar and mix until incorporated. Whisk together almond flour and baking soda, and add to the wet ingredients. Stir to combine. Fold in chocolate chips (and more for the top if desired). Transfer the cookie layer to the top of the brownie layer in the pan.

Bake for 22-25 minutes until the top of the cookie is golden brown and a knife inserted in the center comes out clean. Enjoy!