This recipe for Gluten-Free Vegan Cookie Dough Brownies features a rich, fudge brownie topped with a thick layer of eggless cookie dough! They are refined sugar-free and sure to be one of your new favorite desserts.

Two of my favorite desserts have collided into one of the best desserts ever: gluten-free & vegan cookie dough brownies.

Imagine it: a rich, fudgy, dense chocolate brownie, topped with a thick layer of eggless chocolate chip cookie dough. The brownie is a perfect combination of chewy and fudgy and divinely chocolatey. The cookie dough on top is soft with mini chocolate chips so they aren’t too crunchy or obtrusive. It’s some goodness.

Let’s talk about the brownie layer.

This brownie is based on my favorite fudgy vegan salted almond brownies, but adapted a little bit for our purposes with this recipe. The ingredients you’ll need for the brownie are:

  • Unsweetened Chocolate: adds rich depth of chocolate flavor!
  • Coconut Oil: I recommend using refined coconut oil for no coconut flavor!
  • Maple Syrup: for sweetness and moisture…
  • Coconut Sugar: and this works perfectly in combo with the maple for the perfect amount of sweetness. Cut this out if your chocolate is sweetened!
  • Nut Butter: for richness and binding! I love using cashew or almond butter best, but any nut or seed butter will work.
  • Flax Eggs: made with flax meal and water, these help bind everything together.
  • Vanilla Extract + Salt: for flavor!
  • Almond Flour: provides a soft, tender crumb and holds things together. We don’t need much!
  • Cacao Powder: extra chocolate flavor! I prefer the raw cacao compared to roasted cocoa powder, but either works.
  • Baking Soda: for a little lift and leavening.

Everyone here works together perfectly for a fudgy brownie recipe that will knock your socks off. Honestly, if you just want a pretty perfect brownie, you can stop here and be really happy. But if you want to take it to the next level…

Okay, so I went for a THICK layer of cookie dough. Almost thicker than the brownies themselves…about a 1:1 ratio. If you want a little less cookie dough, cut the cookie dough layer in half. But if you’re into cookie dough the way I am…you’ll want the whole recipe ;)

All of the ingredients used in the brownies are also used in the cookie dough, so it should be pretty easy to put together once you have everything out.

  • Coconut Oil: the way coconut oil firms up helps set the cookie dough! Again, I recommend refined to avoid coconut flavor.
  • Coconut Sugar: for sweetness!
  • Flax Egg: helps everything told together well.
  • Vanilla + Sea Salt: for all the flavor goodness!
  • Blanched Almond Flour: works so well to keep the bars soft and sweet. Another flour, like oat flour, could also work well here if you prefer.
  • Mini Chocolate Chips: minis work best here for the easiest cutting and eating :D

Are they easy to make?!

Yes! You do have to make two components of course, which takes a little bit of extra time, but the recipe comes together quickly, easily, and simply in just a few minutes and in one bowl!

These Cookie Dough Brownies store best chilled, to keep the cookie dough layer from becoming too soft. I recommend laying them in an airtight container, and separating any layers with parchment so they don’t stick together for the best results.

You can keep them in the refrigerator or the freezer. They will keep in the fridge for about 5 days, or in the freezer for about 3 months. If you decide to freeze them, let them defrost at room temperature before serving.

I hope you adore these gluten-free, paleo, and vegan cookie dough brownies as much as we did! These were shared with some friends, and let’s just say that my sister, dad, and I regretted giving any away because we were so sad they were gone. Another batch is happening soon – to be sure.

Enjoy!! If you decide to make them, please tag me @bakeritablog on Instagram so I can see your creation, and leave a comment below letting me know how you enjoyed them!

Bakerita | Rachel Conners

Gluten-Free Vegan Cookie Dough Brownies

5 from 7 reviews
This recipe for Gluten-Free Vegan Cookie Dough Brownies features a rich, fudge brownie topped with a thick layer of eggless cookie dough! They are refined sugar-free and sure to be one of your new favorite desserts.
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 16 brownies

Ingredients
 

For the brownies

For the cookie dough

Instructions
 

For the brownie layer

  • Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment and grease lightly with coconut oil.
  • Put the unsweetened chocolate and coconut oil in a microwavable mixing bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add the almond butter, coconut sugar, and maple syrup. Whisk until completely combined.
    2 oz. unsweetened chocolate, 3 tablespoons (38g) coconut oil, ⅓ cup (111g) maple syrup, 2 tablespoons coconut sugar, ½ cup (128g) almond or cashew butter
  • Whisk in the flax egg and vanilla extract to the chocolate mixture.
    1½ flax eggs, 1 teaspoon vanilla extract
  • Add in the almond flour, cacao powder, baking soda, and sea salt. Fold in until completely combined.
    ⅓ cup (32g) blanched almond flour, ½ teaspoon sea salt, ⅓ cup (30g) cacao powder, ½ teaspoon baking soda
  • Bake in the preheated oven for 16 to 18 minutes, or until a few crumbs are attached when a toothpick is inserted into the center, but it’s not too wet. Let cool completely while preparing the cookie dough.

For the cookie dough layer

  • In a mixing bowl, combine the coconut oil and coconut sugar. Mix until fully combined.
    ½ cup (100g) coconut oil, ⅓ cup coconut sugar
  • Add in the flax egg and vanilla extract. Stir until smooth.
    1 flax egg, 1 teaspoon vanilla extract
  • Fold in the salt and almond flour, and then mix in the chocolate chips.
    ½ teaspoon sea salt, 2 cups (192g) blanched almond flour, ½ cup (3 oz) mini chocolate chips
  • Once the brownies are cooled, spread the cookie dough mixture evenly over the brownies. Refrigerate for about an hour, until the cookie dough is firm, before cutting and serving.
  • Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Notes

If you want to use a regular egg, you can replace the flax eggs in the brownies with 1 egg and 1 egg yolk at room temperature. To replace the flax egg in the cookie dough, use 2 tablespoons of dairy-free milk instead.
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