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.
Ingredients
Cookie Layer Ingredients:
- 1 ¼ cup almond flour
- 2/3 cup tapioca flour
- 1/3 cup coconut flour
- 1 tsp baking soda
- 1/2 teaspoon salt
- 3/4 cup melted coconut oil, (make sure to measure it in it’s melted state)
- 1 cup coconut sugar
- 1 large egg plus 1 large egg yolk
- 2 tsps vanilla extract
- 3/4 cup dairy-free chocolate chips
Brownie Layer Ingredients:
- ½ cup olive oil
- 1 cup coconut sugar
- 2 eggs
- 1 tsp vanilla
- ¾ cup almond flour
- 3 Tbs tapioca flour
- ½ cup unsweetened cocoa powder
- 1/2 tsp salt
Instructions
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.