These Paleo and Vegan Brookies are two amazing desserts in one – the ultimate brownies combined with the best chewy cookies! A layer of fudgy vegan brownies is baked with an easy cookie dough for the perfect dessert for every chocolate lover! Kid friendly, gluten free, egg free, dairy free.
The fudgiest brownies swirled with chewy cookies? Count me in for these ultra dense and fudgy, secretly healthy brookies!
Did you know my vegan brownies are one of the most popular recipes on this site, AND one of my personal favorite recipes?
I think the flax eggs add to the density and resulting fudgy texture of the brownies. Although I do give you instructions if you want to substitute whole eggs in this recipe, I highly recommend trying the flax eggs, even if you don’t need to avoid eggs!
What You Need to Make Paleo + Vegan Brookies
For brookies, you have a cookie dough layer and a brownie layer, so a few more ingredients are needed than in a typical bar recipe. However, I use many of the same ingredients in both layers to simplify things. Here’s what you’ll need to prepare these brookies:
- flaxseed meal
- blanched almond flour
- maple sugar or coconut sugar
- baking soda
- fine sea salt
- refined coconut oil
- pure vanilla extract
- chopped dark chocolate or dark chocolate chips
- dark chocolate, cut into small pieces
- Creamy nut butter
- pure maple syrup
- 1/3 cup raw cacao powder or unsweetened cocoa powder
How to Make Brookies {Brownie Cookie Bars}
Preheat your oven to 350° F and line an 8” square pan with parchment paper on the bottom and up the sides.
Mix the cookie dough first: prepare the flax egg and set aside. In a medium bowl, combine the almond flour, sugar, baking soda and salt. Stir. Add in the coconut oil, vanilla, and flax egg and stir to form a dough. Fold in the chopped chocolate and chill in the refrigerator until ready to use.
Mix the brownie batter: prepare the flax eggs and set aside. In a glass mixing bowl, add the chocolate and microwave 30 seconds at a time, stirring in between, until melted. Stir in the coconut oil until melted and smooth, then the almond butter, sugar, maple syrup and vanilla extract.
Stir the flax eggs into the wet mixture to fully combine. Add in the almond flour, cacao powder, baking soda and salt and stir to form the brownie batter. Spread batter in the prepared pan. Break the cookie dough into small balls, flatten slightly and press into the brownie batter. Sprinkle the top with additional chocolate chips or chopped chocolate if desired.
Bake in the preheated oven for 22-25 minutes or until the center is set. They will “jiggle” just slightly right out of the oven which is totally fine – they will firm up after cooling completely. Set the pan on a wire rack to fully cool.
Tips for Cutting Brookies
If you try to cut the brookies before they fully cool, they won’t be neat squares.
Once fully cooled, I recommend chilling in the refrigerator for a few hours to make them easier to cut with neat edges. They are fudgiest right out of the refrigerator which makes cutting them a breeze!
Take a sharp long knife, and cut into four long slices, then turn and cut 4 more times to make 16 squares. Wetting your knife with warm water also helps get neat edges.
How to Store Paleo + Vegan Brookies
For best flavor and texture, store your leftovers covered in the refrigerator for up to 5 days. You can also freeze, separated by parchment paper in a sealed container, to keep them for longer.
They’re wonderful enjoyed right out of the freezer, or you can thaw in the refrigerator. You can even gently reheat one to get ultra melty chocolate!
I hope you’re ready for one of the best HEALTHY desserts you’ll ever make! Time to bake – let’s go!
Fudgy Paleo and Vegan Brookies {Gluten Free, Dairy Free}
Fudgy Paleo and Vegan Brookies {Gluten Free, Dairy Free}
Ingredients
Cookie dough:
- 1/2 tbsp flaxseed meal mixed with 1 1/2 tbsp water allowed to sit for 10 minutes*
- 1 cup blanched almond flour
- 1/3 cup maple sugar or coconut sugar
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 3 tbsp melted refined coconut oil
- 1 tsp pure vanilla extract
- 1/3 cup chopped dark chocolate or dark chocolate chips
Brownie Batter:
- 1 1/2 tbsp flaxseed meal mixed with 4 1/2 tbsp water allowed to sit for 10 minutes**
- 3 oz dark chocolate cut into small pieces
- 3 Tbsp melted refined coconut oil
- 1/3 cup creamy almond butter or other nut butter
- 1/3 cup maple sugar or coconut sugar
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup blanched almond flour
- 1/3 cup raw cacao powder or unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
Instructions
-
Preheat your oven to 350° F and line an 8” square pan with parchment paper on the bottom and up the sides.
-
Mix cookie dough first: Prepare the flax egg and set aside. In a medium bowl, combine the almond flour, sugar, baking soda and salt. Stir. Add in the coconut oil, vanilla, and flax egg and stir to form a dough. Fold in the chopped chocolate and chill in the refrigerator until ready to use.
-
Mix brownie batter: Prepare the flax eggs and set aside. In a glass mixing bowl, add the chocolate and microwave 30 seconds at a time, stirring in between, until melted. Stir in the coconut oil until melted and smooth, then the almond butter, sugar, maple syrup and vanilla extract.
-
Stir the flax egg into the wet mixture to fully combine. Add in the almond flour, cacao powder, baking soda and salt and stir to form the brownie batter. Spread batter in the prepared pan. Break the cookie dough into small balls, flatten slightly and press into the brownie batter. Sprinkle the top with additional chocolate chips or chopped chocolate if desired.
-
Bake in the preheated oven for 22-25 minutes or until the center is set. They will “jiggle” a little right out of the oven which is totally fine - they will firm up after cooling completely. Set the pan on a wire rack to fully cool.
-
Once cooled, I recommend chilling in the refrigerator for a few hours to make them easier to cut. They are fudgiest right out of the refrigerator! Store leftovers covered in the refrigerator for up to 5 days, or freeze to keep longer. Enjoy!
Recipe Notes
*Sub in an egg yolk if you prefer
** Sub in one whole egg if you prefer
Nutrition
Shop Products and Ingredients:
Want More Vegan Dessert Recipes? Try One of These!
Triple Chocolate Paleo + Vegan Fudge Brownies
Peanut Butter Stuffed Brownies
Best Chewy Chocolate Chip Cookies
Chocolate Chip Cookie Vanilla Cheesecake
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WOW! Delicious! I subbed 1/4 cup oat flour for each the cookie and brownie section (just for some fibre) and we devoured them in two days. Will definitely be making these bad boys again
Hi this recipe looks like a biggest dreams coming true! And i want to make them as soon as possible, but i don’t have any coconut oil. Is thetr anything i can replace it with?
Love, love, love this recipe!! One of our favorite deserts. Lately (when I’ve been tired and lazy) I’ve been just making the cookie part and they are the best chocolate chip cookies ever! They’re not pretty at all, I have to squish them into a ball since the mix is so dry but looks don’t effect the taste!! I would love to know if there’s another recipe close to the cookie part that may make them easier to make into “pretty” round cookies?
Try her chewy vegan chocolate chips cookies. Easy peasy and delish!
The food is very attractive, the decoration is very eye-catching.
This recipe is a little time consuming but MAN is it worth it!! My kids love them too! If you’re looking for a great paleo recipe for “brookies” THIS IS IT!!!
Bonjour Michele! Cette recette est devenue l’une de mes préférée 🙂 Merci!!
I have food sensitivity to almonds. Will this recipe work with cashew flour?
So yummy! Brownie part is so fudgy! I will definitely make these again.
Loved this recipe, a keeper and will make often, I didn’t make it vegan, used the egg sub recommendation, might try with flax nest time. It is decadent and deliciius and pairs great with ice cream
So yummy!
So yummy!
Awesom cooking…