Vegan Brookie (Gluten-free Almond flour Pan Cookie)

close-up of sliced pieces of brookie on parchment paper

5 from 10 votes

Vegan Brookie (Gluten-free Almond flour Pan Cookie)

This vegan brookie recipe combines rich almond flour brownie and decadent chocolate chip cookie in a single baking pan to make one epic pan cookie. Gluten-free grain free .

Prep Time20

Cook Time16

Total Time36

Course: Brownie, Cookie, Dessert

Keyword: almond flour brookie, brookie vegan, vegan brookie, vegan pan cookie

Servings:

Author: Vegan Richa

Ingredients

For the chocolate chip cookie:

3/4 cup blanched almond flour
2 tablespoons tapioca starch
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon or more vanilla extract
2 teaspoons solid coconut oil , refined for no coconut flavor, melt before using
2 to 3 tablespoons maple syrup
6 tablespoons chocolate chips

For the brownie:

3/4 cup almond flour
2 tablespoons tapioca starch
1/8 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons cocoa powder
1/2 teaspoon vanilla extract
2 teaspoons solid coconut oil , melt before using
1 tablespoon applesauce or non dairy yogurt
2 to 3 tablespoons maple syrup

US Customary - Metric

Instructions

Preheat the oven to 335° F (170° C).

Make the chocolate chip cookie dough.

In a bowl, add all the dry ingredients (that's almond flour, tapioca starch, baking soda, and salt) and mix really well. Press and mix to break up all of the flour lumps, then add in the wet ingredients (melted coconut oil, vanilla extract, maple syrup) and mix into a dough. It will take a few seconds for the almond flour to incorporate with the wet ingredients, and then it will become a dough, mix in 3 tablespoons of the chocolate chips and set aside.

Make the brownie.

In another bowl, add the almond flour, tapioca starch, baking soda, salt and cocoa powder and mix really well. Press and mix to break the almond flour lumps, then add in the wet ingredients(melted coconut oil, maple syrup, applesauce) and mix again to make a smooth dough. You can add 1-2 tablespoons chocolate chips to this dough as well, if you like, for an extra chocolatey brownie. Then line a brownie pan or an 8x8- or 9x9-inch baking dish with parchment paper.

Make the brookie.

Take scoops of each of the doughs and press into the pan. Then even it out with a spatula, top it with as many chocolate chips as you like and press them in. Bake for 16 to 19 minutes. Check at the 17-minute mark. If it is starting to get golden on top, then take the baking dish out. Otherwise, let it bake for another 1 to 2 minutes.
Remove the baking dish from the oven and let it cool for 10 minutes and then transfer the brookie to a cooling rack delicately. Let it cool for another 5 minutes before slicing into bars or squares or whatever shapes you like.
Store in a covered container on the counter for upto a week.

Video

Notes

The baking time will vary depending on your pan. If you're using a metal pan, then the cookies will be ready at the 16 to 17 minute mark. If you're using ceramic, stoneware, or a glass baking dish, then they will probably need about 19 minutes. Check around the 17-minute mark to be on the safe side.

Bake 17 mins for a fudgier blondie like texture and longer for crispier cookie

Nutrition

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