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Gluten-Free Vegan Cookie Dough Brownies


  • Author: Bakerita | Rachel Conners
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 16 brownies 1x
  • Diet: Vegan

Description

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.


Scale

Ingredients

For the brownies

  • 2 oz. unsweetened chocolate
  • 3 tablespoons (38g) coconut oil
  •  cup (111g) maple syrup
  • 2 tablespoons coconut sugar
  • ½ cup (128g) almond or cashew butter
  • flax eggs, 1½ tablespoons flax meal + 4 tablespoons water, whisk and let set for 10 minutes (see Notes for an option using regular egg)
  • 1 teaspoon vanilla extract
  •  cup (32g) blanched almond flour
  • ½ teaspoon sea salt
  • ⅓ cup (30g) cacao powder
  • ½ teaspoon baking soda

For the cookie dough

  • ½ cup (100g) coconut oilsoft in texture similar to softened butter
  •  cup coconut sugar
  • 1 flax egg, 1 tablespoon flax meal + 2½ tablespoons water (see Notes for flax-free option)
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 2 cups (192g) blanched almond flour
  • ½ cup (3 ounces) mini chocolate chips

Instructions

For the brownie layer

  1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment and grease lightly with coconut oil.
  2. 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.
  3. Whisk in the flax egg and vanilla extract to the chocolate mixture.
  4. Add in the almond flour, cacao powder, baking soda, and sea salt. Fold in until completely combined.
  5. 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

  1. In a mixing bowl, combine the coconut oil and coconut sugar. Mix until fully combined.
  2. Add in the flax egg and vanilla extract. Stir until smooth.
  3. Fold in the salt and almond flour, and then mix in the chocolate chips.
  4. 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.
  5. 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.

  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Keywords: cookie dough, brownies, vegan, gluten-free, paleo, no-bake cookie dough, eggless cookie dough