One of the creator's most popular creations, a Brookie Cookie that combines the best of a brownie and a cookie into one delicious, gluten-free and dairy-free treat. It's an inclusive and crowd-pleasing recipe, perfect for any occasion.
Preheat oven to 350 degrees. In a medium bowl, beat the eggs, then add the 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.
Separate the cookie dough into two bowls - one should have 2/3 of the cookie dough, and the other bowl should have about 1/3 of the cookie dough.
Let’s make the brownie layer: Add 3 tbsp cocoa powder into the bowl with 2/3 of the cookie dough. Mix it to combine.
And the cookie layer: fold chocolate chips (I don’t measure lol) 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. Flatten the cookie layer slightly so it is uniform and smooth on top of the brownie layer.
Bake in the oven for 15-20 minutes until the cookies have risen up and look golden on the edges. Enjoy!
