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I was having a major craving for the best of both worlds, brownies and cookies!!! So I thought why not make my own version of a healthier brookie. Now if you have never heard of a brookie before, it is a combination of brownie batter and cookie dough baked together. I made mine gluten free, refined sugar free, and vegan.

What you will need for the brownie batter:

  1. 2 flax eggs ( 2 Tbsp flaxseed meal combined with 6 Tbsp water, let sit for 15 minutes)
  2. Tahini
  3. Maple Syrup
  4. Maple sugar (substitute coconut sugar)
  5. Philosophie cacao magic (substitute cacao)
  6. Celtic sea salt
  7. Coconut oil
  8. Mini chocolate chips

How to prep the brownie batter:

You are simple going to mix all the ingredients in a bowl, fold in the chocolate chips, add to an 8×8 lined baking dish, and bake 350 F for 25-30 minutes or until a toothpick comes out clean. While your brownies are baking, prepare your cookie dough.

What you will need for the cookie dough:

  1. Cashew butter
  2. Almond flour
  3. Maple syrup
  4. Mini chocolate chips
  5. Vanilla extract
  6. Sprouted quick oats
  7. Coconut oil
  8. Cinnamon

How to prep the cookie dough:

Mix everything in a bowl, once your brownies have cooled add a layer on top, and refrigerate for an hour.

Once they have been refrigerated for an hour, cut into 12 squares, and enjoy!

How to store:

I like to store mine in the refrigerator and reheat in my convection oven for a few minutes when I am in the mood for one. These also freeze well, so you can save some for a day you have a craving for brookies. Happy baking friends!


Makes 12 bars



  • 2 flax eggs 2 tbsp flax + 6 tbsp water let sit for 15 minutes
  • 1 cup tahini
  • 1/2 cup maple syrup
  • 1/4 cup Primal Palate maple sugar sub coconut sugar
  • 1/3 cup Philosophie cacao magic sub cocoa or cacao
  • Pinch of Salt
  • 1 tsp baking soda
  • 2 Tbsp semi melted coconut oil
  • 1/3 cup mini chocolate chips

Cashew cookie dough

  • 1/2 cup cashew butter
  • 1/4 almond flour
  • 1/4 cup maple syrup
  • 1/2 cup mini chocolate chips
  • 2 tsp vanilla extract
  • 1/4 cup sprouted quick oats
  • 2 Tbsp coconut oil
  • 1 tsp cinnamon



  • Mix wet ingredients
  • Add in dry and mix
  • Fold in chocolate chips and mix
  • Add to a lined 8x8 baking dish. Bake 350 for 25-30 minutes or until a toothpick comes out clean
  • Prepare your cashew cookie dough

Cashew cookie dough

  • Mix
  • Spread even layer over cooled brownies
  • Store in refrigerator for an hour
  • Cut into squares
  • Store in refrigerator in an airtight container