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Home » Desserts » Gluten Free Vegan Brookies.

Gluten Free Vegan Brookies.

May 10, 2023 by Kelly Roenicke · 12 Comments

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thick and chewy brookies

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.

stack of vegan gluten free brookie bars

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.

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  • Ingredient Notes
  • Step by Step Instructions
  • Storage
  • More Gluten Free Recipes
  • Recipe
homemade vegan brookies

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

  1. Mix the brownie batter.
brownie batter in bowl
  1. Press the brownie batter into a 9×9 baking dish that has been lined with parchment paper.
brownie batter in pan
  1. Rinse your mixing bowl, and make the cookie batter.
cookie dough
  1. Put the cookie batter on top of the brownie batter and spread it out with the back of a spoon.
cookie dough in pan
  1. Bake at 350 degrees for about 35-38 minutes.
pan of brookies

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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stack of brookie bars on a plate

More Gluten Free Recipes

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    Dairy Free Cheesy Vegetable Soup.
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    Dairy Free Seasoned Rice.
  • asian chicken cabbage slaw
    Asian Chicken Slaw (Gluten Free).
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    Barbecue Chicken Meatballs (Gluten Free, Egg Free).

Disclosure: This post contains affiliate links.

Recipe

chewy gluten free brookies

Gluten Free Vegan Brookies.

Kelly Roenicke
These gluten free vegan brookies are the perfect treat for a special occasion! Thick, chewy, and so delicious, your family will love these bars!
4.50 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 16
Calories 329 kcal

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
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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.

Notes

You can use regular butter if you are not dairy free.
Store leftovers in an airtight container, they should stay fresh for about 4 days..
You should be able to freeze these brookies, just wrap well in plastic wrap and store in a freezer bag. You can store them in the freezer for up to 3 months.
Makes 16 bars – nutrition facts are for one bar.

Nutrition

Calories: 329kcalCarbohydrates: 47gProtein: 3gFat: 16gSaturated Fat: 6gSodium: 237mgPotassium: 87mgFiber: 3gSugar: 30gVitamin A: 545IUCalcium: 37mgIron: 2.1mg
Keyword chewy, easy vegan desserts
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

Related

« The Best Vegan Caramel Corn.
Vegan Maple Vanilla Waffles. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Dairy Free Cheesy Vegetable Soup. - September 18, 2023
  • Dairy Free Seasoned Rice. - September 14, 2023
  • Asian Chicken Slaw (Gluten Free). - September 7, 2023

Reader Interactions

Comments

  1. Deborah Lewis

    July 31, 2023 at 3:03 pm

    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?

    Reply
  2. Kathy

    May 15, 2023 at 7:44 pm

    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.

    Reply
  3. Jasson

    May 12, 2023 at 11:21 am

    5 stars
    Very nice recipe chef 👍👌👏. I used less sugar ( personal preference chef). Thank you for your effort 🌹🌞😎. HAPPY MOTHERS DAY 🌹🌹🌹🌹.

    Reply
    • Kelly Roenicke

      May 16, 2023 at 5:10 pm

      So glad you enjoyed these!

      Reply
  4. Pam B

    November 06, 2022 at 2:54 pm

    When you say vegan buttery spread . Are you talking about the in a tub or sticks ?

    Reply
    • Kelly Roenicke

      November 07, 2022 at 3:13 pm

      I use the spread that comes in a tub. If you prefer the baking sticks, that should be okay, too.

      Reply
  5. Ginger

    January 30, 2022 at 9:15 pm

    3 stars
    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. :(

    Reply
    • Kelly Roenicke

      February 19, 2022 at 8:48 pm

      Sorry this didn’t work for you! What kind of flour did you use?

      Reply
    • Isabella

      November 14, 2022 at 3:13 am

      This happened to me as well! I used bobs 1 to 1 baking flour

      Reply
  6. Lee Fraser

    March 29, 2020 at 2:51 pm

    5 stars
    Superb. Mashed banana instead of applesauce gave a great extra layer of flavour. Amazing texture – well done!

    Reply
  7. Suzanne

    March 28, 2019 at 8:19 pm

    Yum! These look so sooo good! :)

    Reply
  8. Katie

    March 22, 2019 at 2:34 pm

    5 stars
    Delicious recipe!

    Reply

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thick and chewy brookies
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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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