Paleo Brookies (Brownie/Cookies Bars)
Delicious bars that are half cookie and half brownie, all while being naturally Paleo, Gluten-free, dairy-free, refined flour-free, and refined sugar-free.
Cookie Layer Ingredients:
Brownie Layer Ingredients:
Cookie layer Instructions:
Preheat oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper. Set aside.
In a large bowl, add 1 ¼ cup almond flour, 2/3 cup tapioca flour, 1/3 cup coconut flour, 1 tsp baking soda, and ½ tsp salt. Whisk until blended. Set aside.
In another large bowl, whisk the ¾ cup melted coconut oil and 1 cup coconut sugar together. Then, add in the egg and egg yolk, and whisk until creamy. Add the 2 teaspoons of vanilla and whisk again.
Pour the dry ingredients into the wet ingredients and mix together with a fork until well mixed. Fold in the ¾ cup of chocolate chips.
Pour the cookie dough batter into the lined baking pan and evenly press/smooth it into an even layer. ( I used a rubber spatula to do so) The layer will be thin, but don’t worry, it will rise while baking!
Brownie layer Instructions:
Add ½ cup of olive oil and 1 cup of coconut sugar to a large mixing bowl and whisk. Add 2 eggs and 1 tsp of vanilla and whisk until creamy.
In a separate bowl, mix ¾ cup of almond flour, 3 Tbs tapioca flour, ½ cup cocoa powder and ½ tsp salt with a fork until mixed together. Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until combined.
Then, take large spoonfuls of the batter and glob it on top of the cookie layer in the pan. Then, spread evenly.
Bake for 22-25mins. The top will be hard to the touch, but may still look wet. Don’t overcook.
Take the pan out of the oven and let it cool for one hour. Then lift the brookies out of the pan using the parchment paper. Cut into squares.
Should yield approximately 24 brookies.