Brownie Cookie Bars (Brookies, Gluten Free, Paleo)

5 from 1 vote

Brownie Cookie Bars (Brookies, Gluten Free, Paleo)

Brownie cookie bars aka brookies! These brookies are super fudgy, moist and absolutely delicious! They are made from a mixture of almond flour and coconut flour making them gluten free and paleo friendly.

Prep Time15

Cook Time40

Course: Dessert

Cuisine: American

Keyword: brookies, brownie cookie recipe, gluten free brownie recipe, Gluten Free Brownies, gluten free cookie dough, Gluten Free Cookies

Servings:

Calories: 240kcal

Ingredients

Brownie Layer

½ cup butter OR refined coconut oil melted
½ cup chocolate chips
2 eggs
½ cup coconut sugar
¾ cup almond flour
¼ cup cocoa powder
½ tsp baking powder

Cookie Layer

1 large egg
½ cup coconut sugar
¼ cup butter OR refined coconut oil, melted and cooled
1 ¼ cups blanched almond flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup chocolate chips

Instructions

Brownie Layer

Preheat your oven to 350 degrees and grease an 8x8 baking dish or line it with parchment paper.
First you will want to make your brownie layer. In a large microwave safe bowl melt the butter with the chocolate chips. Microwave in 15 second increments, stirring each time until fully melted. Let it cool for a minute or two.
Now stir in eggs and the coconut sugar into the melted mixture.
Now stir in the dry ingredients: almond flour, cocoa powder, and baking powder. Stir until fully combined.
Pour batter into your 8x8 pan and set aside.

Cookie Layer

Next you'll want to make your cookie layer. In a large bowl whisk the coconut sugar, egg, and melted butter until fully combined.
Now fold in the almond flour, baking powder and salt. Mix until combined. Then fold in the chocolate chips.
Add the cookie dough on top of the brownie batter in an even layer.
Bake for 35-40 minutes.
Remove brookies from the oven and let them cool slightly before cutting.
Enjoy!

Notes

*substitute refined coconut oil for paleo and dairy free

Nutrition