These bars are an extra decadent treat – with these gluten free vegan brookies, you get two desserts for the price of one! Enjoy fudgy brownies and chewy chocolate chip cookies with every delicious bite.
I may be late to this dessert trend, but better late than never, right? May I present…gluten free vegan brookies.
A brookie is a bar or cookie that combines the flavors of fudgy brownies and delicious chocolate chip cookies. In this case, it’s in bar form. The gluten free brownie layer is on the bottom, and the chocolate chip cookie layer is on top. In short, it’s a super delicious and decadent treat.
One thing that seems to bother my boys a little bit is when they see some kind of really over the top bakery style treat, like cupcakes with cookie dough icing, and then can’t try it because it isn’t safe for them. So I decided to surprise them with a new dessert, and made a pan of these allergy friendly brookies.
They loved them. They loved the novelty of two desserts in one! And these brookies are really tasty…they are thick, fudgy, and rich. Just the thing to make for a special treat.
Ingredient Notes
- Gluten Free Flour Blend – You should be able to use your favorite cup-for-cup gluten free flour blend. I like Namaste Perfect Flour Blend, or my own gluten free flour recipe. You can use all-purpose flour if you aren’t gluten free. I don’t recommend using grain free flours in this recipe. The texture will change significantly if you use those flours.
- Chocolate Chips – There are a couple of brands of allergy friendly, vegan chocolate chips. Enjoy Life Foods and PASCHA Chocolate both make chocolate chips that are delicious and allergy friendly. You can find them online at Amazon and Vitacost, and also at your local health or grocery store.
- Applesauce – This is used instead of eggs to help hold the batter together. If you can’t have applesauce, you may like to try mashed banana or a flax seed egg replacer instead. There’s a chance that the flax seed egg replacer may cause the brownies to be a little gummy, so I would try the banana first if you can.
Step by Step Instructions
- Mix the brownie batter.
- Press the brownie batter into a 9×9 baking dish that has been lined with parchment paper.
- Rinse your mixing bowl, and make the cookie batter.
- Put the cookie batter on top of the brownie batter and spread it out with the back of a spoon.
- Bake at 350 degrees for about 35-38 minutes.
Storage
Store leftover bars in an airtight container. They should stay fresh for about 4 days.
You can also freeze these. Wrap the bars in plastic wrap and place in a freezer bag. They should stay fresh in the freezer for about 3 months.
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Recipe
Gluten Free Vegan Brookies.
Ingredients
For the brownie layer:
- ¾ cup dairy free dark chocolate chips
- ½ cup vegan buttery spread
- 1 cup organic cane sugar
- ⅓ cup unsweetened cocoa powder
- 1 ¼ cup gluten free flour blend You can use all-purpose flour if you aren’t gluten free
- 4 Tablespoons unsweetened applesauce Try mashed banana if you can’t do apples
- ¼ teaspoon salt
For the cookie layer:
- ½ cup vegan buttery spread
- ½ cup brown sugar
- ¼ cup organic cane sugar
- ½ teaspoon vanilla extract
- 3 Tablespoons unsweetened applesauce
- 1 ¼ cup gluten free flour blend
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a 9×9 square pan with parchment paper so that it hangs over two sides of the pan.
Make the brownie batter:
- Beat the vegan buttery spread and the sugar on medium speed until light and fluffy.
- Place the dark chocolate chips in a large microwave safe bowl. Microwave for one minute, then stir. Microwave in 10 second intervals, stirring in between, until the chips are melted.
- Add the melted chocolate chips to the creamed sugar and buttery spread, and mix on low speed.
- Add the unsweetened applesauce, cocoa powder, gluten free flour blend, and salt. Mix on low speed – the batter will be thick.
- Place the brownie batter in the baking dish, and use a piece of waxed paper to firmly and evenly press the batter down. Set aside.
Make the cookie batter:
- Clean and dry the mixing bowl and beaters. Place the vegan buttery spread, brown sugar, organic cane sugar, and vanilla in the bowl and beat until light and fluffy.
- Add the applesauce and mix on low speed. Add the gluten free flour blend, salt, and baking soda, and mix on low until combined.
- Stir in the chocolate chips. Spoon the batter into the baking dish on top of the brownie batter. Smooth it out with the back of a spoon.
- Bake at 350 degrees F for 35-38 minutes. The cookie layer should be golden brown.
- Allow the brookies to cool before slicing into 16 squares. Store leftovers in an airtight container.
aron
can you use eggs insted of appesause?
Kelly Roenicke
Yes, use one egg for each layer.
Deborah Lewis
I made these today and I used bobs mill flour they came out good on top but bottom layer was undercooked. Idk what happened either I followed the recipe to a T. So disappointed! What flour did you use?
Kathy
I wish I had one of these right now. Lol. What gluten free flour did you use. Seems Bob’s 1 to 1 didn’t work for one and another had trouble too.
Jasson
Very nice recipe chef 👍👌👏. I used less sugar ( personal preference chef). Thank you for your effort 🌹🌞😎. HAPPY MOTHERS DAY 🌹🌹🌹🌹.
Kelly Roenicke
So glad you enjoyed these!
Pam B
When you say vegan buttery spread . Are you talking about the in a tub or sticks ?
Kelly Roenicke
I use the spread that comes in a tub. If you prefer the baking sticks, that should be okay, too.
Ginger
These were overly sweet for me, unfortunately. (Although, my 7 year old daughter thought the cookie layer was fantastic! Haha.) I used applesauce, but even after 40 mins, the top layer was browned, but the entire layers underneath were uncooked. I’m not sure where I went wrong. :(
Kelly Roenicke
Sorry this didn’t work for you! What kind of flour did you use?
Isabella
This happened to me as well! I used bobs 1 to 1 baking flour
Lee Fraser
Superb. Mashed banana instead of applesauce gave a great extra layer of flavour. Amazing texture – well done!
Suzanne
Yum! These look so sooo good! :)
Katie
Delicious recipe!