I am here to save your day! No need to choose between brownies or chocolate chip cookies anymore, because here are my healthy brookie bites!
Brownie on the bottom, chocolate chip cookie on top. Made with almond flour so gluten free and plant based ingredients so these healthy brookie bites are vegan as well and you wouldn’t even know it. They are gooey and soft with just the right amount of chocolate puddles. What do you think? Shall we make some brookie bites?
How I make these healthy brookie bites?
Brownie layer
I start by making the batter for the brownie layer. I mix coconut oil and almond butter together in a bowl. If your coconut oil is solid, melt it together with almond butter in a saucepan on low heat or in the microwave until smooth. Then I add the (flax seed*) egg and vanilla extract and coconut sugar and stir until all is incorporated.
In a separate bowl I whisk together the almond flour, cacao powder, sea salt and the baking soda. I add these dry ingredients to the bowl of wet ingredients. Lastly I add the almond milk which will help to incorporate everything together.
After I grease the sheet pan or line it with parchment paper, I evenly spread out the brownie batter.
Chocolate chips cookie batter
Now I make the chocolate chip cookie batter. Again, I mix the coconut oil and almond butter together in a bowl (if your coconut oil is solid, melt it together with almond butter in a saucepan on low heat or in the microwave until smooth). Then I add the (flax seed*) egg and vanilla extract and coconut sugar and stir until all is incorporated.
In a separate bowl I whisk together the almond flour and baking soda, sea salt and I add that to the wet ingredients. I stir to combine it all and then fold in the chocolate chips.
Now I spread this cookie batter on top of the brownie batter. The brookie is ready to go in the oven now.
Baking the brookie
I bake it in a preheated oven for 22-25 minutes. After 20 minutes I check the brookie by sticking a tooth pick in it. When I comes out clean with just a few moist crumbs attached, it is ready (like it gooey? Check after 18 minutes and take out when sticky/gooey ‘crumbs’ are stuck to the tooth pick). If still too gooey, I put it back for another 2-5 minutes.
I take them out of the oven and let them cool off for 5-10 minutes before I cut it into bite size chunks. Now my healthy brookie bites are ready!
We love these brookies a lot. And I am so happy; these are fairly healthy, so I don’t mind if the kids ask to bring a piece to school in their lunchbox at all. I cut them into bite-size pieces or even hearts!
As I said, we love these brookie bites around here. We hope you do too. They are
made with wholesome ingredients – soft and gooey – a kid’s favorite – easy to make – SO delicious!
Other healthy treats that we love around here are these passionfruit lime bars , gluten free and vegan chocolate chip cookies ofcourse, and these easy and healthy mini cinnamon rolls are high on our list as well.
Healthy brookie bites
Equipment
- An 8×8 square pan (do you have a 9×9 or even a 9×13? See Notes below for conversion chart**)
Ingredients
Brownie layer
- 75 gr almond butter (or sub other type of nut butter of choice)
- 60 gr coconut oil
- 1½ tsp pure vanilla extract
- 1 large egg (or use 1½ batch of flax seed egg. See Notes below for 'recipe')
- 30 gr cacao powder
- 135 gr almond flour
- 1 tsp baking soda
- ½ tsp sea salt
- 60 gr coconut sugar (or sub organic light brown sugar)
- 4 tbsp almond milk
Chocolate chip cookie layer
- 75 gr almond butter (or sub other type of nut butter of choice)
- 60 gr coconut oil
- 1½ tsp pure vanilla extract
- 1 large egg (or use 1½ batch of flax seed egg. See Notes below for 'recipe')
- 135 gr almond flour
- 1 tsp baking soda
- ½ tsp sea salt
- 60 gr coconut sugar
- 200 gr chocolate chips
Instructions
- Preheat your oven to 350 degrees and grease an 8’’ cake pan with coconut oil.
Brownie layer
- Mix coconut oil and almond butter together in a bowl. If your coconut oil is solid, melt it together with almond butter in a saucepan on low heat or in the microwave until smooth. Add the (flax seed*) egg and vanilla extract and coconut sugar and stir until all is incorporated.
- In a separate bowl whisk together almond flour, cacao powder, and baking soda. Add to the wet ingredients. Lastly add almond milk to help incorporate everything together.
- Transfer to the prepared sheet pan and spread out evenly. Set aside
Chocolate chip cookie layer
- Again, mix coconut oil and almond butter together in a bowl. If your coconut oil is solid, melt it together with almond butter in a saucepan on low heat or in the microwave until smooth. Add the (flax seed*) egg and vanilla extract and coconut sugar and stir until all is incorporated. the coconut oil and almond butter together. Add beaten egg and vanilla extract. Stir to combine. Add coconut sugar and mix until incorporated.
- Whisk together almond flour and baking soda, and add to the wet ingredients. Stir to combine. Fold in chocolate chips.
- Spread cookie dough layer on top of the brownie layer in the sheet pan.
- Bake in preheated oven for 22-25 minutes. After 20 minutes check the by sticking a tooth pick in it. When I comes out clean with just a few moist crumbs attached, it is ready (like it gooey? Check after 18 minutes and take out when sticky/gooey 'crumbs' are stuck to the tooth pick). If still too gooey, put it back in for another 2-5 minutes.
- Take them out of the oven and let cool off for 5-10 minutes. Cut into bite size chunks.
Notes
DID YOU MAKE THIS RECIPE?
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