Vegan Brookie (Pan Cookie)

This vegan brookie recipe combines wealthy brownie and decadent chocolate chip cookie in a single baking pan to make one epic Pan cookie! Gluten-free grain free almond flour pan cookie.

As an alternative of constructing individual cookies, this vegan brookie mixes together two sorts of cookie dough in an 8×8- or 9×9-inch baking pan. Making a pan cookie also reduces energetic. No have to scoop individual cookie, just bake all of the dough into 1 pan. It’s quick and straightforward to make and is ideal for satisfying those chocolate cravings!

The brownie batter and cookie dough are each based on my almond flour cookie dough recipe. You need to use my other almond flour-based cookies like blueberry muffin cookies , snickers cookies, or almond joy cookies. Mix and match to make your personal, custom vegan brookie!

This vegan brookie comes out really great should you bake them at the proper temperature. They’re chewy when barely under-baked and crispy when just barely over baked. Since you utilize almond flour, you would like to bake them at a rather lower temperature.

To make them oil-free omit the oil and use a bit of bit more maple syrup for every of the doughs.

Why You’ll Love Vegan Brookies

• gluten-free , grain-free
• full of chocolatey goodness
• oil-free option
• versatile and customizable

More Vegan Cookie Recipes

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Vegan Brookie (Gluten-free Almond flour Pan Cookie)

This vegan brookie recipe combines wealthy almond flour brownie and decadent chocolate chip cookie in a single baking pan to make one epic pan cookie. Gluten-free grain free . 

Prep Time20 mins

Cook Time16 mins

Total Time36 mins

Course: Brownie, Cookie, Dessert

Servings: 9

Calories: 204kcal

Creator: Vegan Richa

Ingredients

For the chocolate chip cookie:

• 3/4 cup blanched almond flour
• 2 tablespoons tapioca starch
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 teaspoon or more vanilla extract
• 2 teaspoons solid coconut oil , refined for no coconut flavor, melt before using
• 2 to three tablespoons maple syrup
• 5 tablespoons chocolate chips

For the brownie:

• 3/4 cup almond flour
• 2 tablespoons tapioca starch
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons cocoa powder
• 1/2 teaspoon vanilla extract
• 2 teaspoons solid coconut oil , melt before using
• 1 tablespoon applesauce or non dairy yogurt
• 2 to three tablespoons maple syrup

Instructions

Make the chocolate chip cookie dough.

• In a bowl, add all of the dry ingredients (that is almond flour, tapioca starch, baking soda, and salt) and blend rather well. Press and blend to interrupt up all the flour lumps, then add within the wet ingredients (melted coconut oil, vanilla extract, maple syrup) and blend right into a dough. It would take a couple of seconds for the almond flour to include with the wet ingredients, after which it’ll turn out to be a dough, mix in 2 tablespoons of the chocolate chips and put aside.

Make the brownie.

• In one other bowl, add the almond flour, tapioca starch, baking soda, salt and cocoa powder and blend rather well. Press and blend to interrupt the almond flour lumps, then add within the wet ingredients(melted coconut oil, maple syrup, applesauce) and blend again to make a smooth dough. You’ll be able to add 1-2 tablespoons chocolate chips to this dough as well, should you like, for an additional chocolatey brownie. Then line a brownie pan or an 8×8- or 9×9-inch baking dish with parchment paper.

Make the brookie.

• Take scoops of every of the doughs and press into the pan. Then even it out with a spatula, top it with as many chocolate chips as you want and press them in. Bake for 16 to 19 minutes. Check on the 17-minute mark. Whether it is beginning to get golden on top, then take the baking dish out. Otherwise, let it bake for one more 1 to 2 minutes.

• Remove the baking dish from the oven and let it cool for 10 minutes after which transfer the brookie to a cooling rack delicately. Let it cool for one more 5 minutes before slicing into bars or squares or whatever shapes you want.

• Store in a covered container on the counter for upto every week.

Notes

 
The baking time will vary depending in your pan. When you’re using a metal pan, then the cookies might be ready on the 16 to 17 minute mark. When you’re using ceramic, stoneware, or a glass baking dish, then they’ll probably need about 19 minutes. Check across the 17-minute mark to be on the protected side. 

Nutrition

Nutrition Facts

Vegan Brookie (Gluten-free Almond flour Pan Cookie)

Amount Per Serving

Calories 204
Calories from Fat 117

% Every day Value*

Fat 13g20%

Saturated Fat 3g19%

Sodium 102mg4%

Potassium 48mg1%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 11g12%

Protein 5g10%

Vitamin A 19IU0%

Vitamin C 0.1mg0%

Calcium 61mg6%

Iron 1mg6%

* Percent Every day Values are based on a 2000 calorie food plan.

Ingredients and Substitutions

• blanched almond flour – That is the bottom for each cookies. Blanched almond flour will yield a greater color for the chocolate chip cookies. For the brownie, you should use blanched or regular almond flour.
• tapioca starch – The starch works as a binder to assist the cookies stay together since there isn’t any gluten in almond flour. Use potato or corn starch as substitute
• baking soda – These help the cookies rise.
• vanilla extract and salt – Vanilla adds an amazing flavor to each cookie doughs, salt balances the sweet!
• coconut oil – Just a little little bit of fat helps the cookies have an incredible texture. You need to use vegan butter as a substitute of coconut oil. Use extra maple syrup to make this oil-free
• maple syrup – That is your sweetener. You need to use agave nectar or other liquid sweetener(date syrup, jaggery syrup) , should you prefer.
• chocolate chips – These boost the chocolate quotient, a key for this recipe! Be happy to make use of more and add some to the brownie, as well, should you like.
• applesauce – Only the brownie uses applesauce, which supplies it that fudgy, brownie texture.

Suggestions

• You’ll be able to adjust the feel depending on how long you bake. Barely underbake for a chewier brookie or bake a bit longer, should you want them crisp.
• Baking time varies depending on the pan you utilize. A metal pan will cook more quickly, around 16-17 minutes. When you’re using other varieties of pans, your pan cookie might have to bake for as much as 19 minutes. Check often, starting around 16 to 17 minutes, to be certain that you don’t overcook.
• Be happy to combine and match using any of my other almond flour cookie doughs!
• Almond flour likes to clump with mixed with liquid, so be certain that you press out the clumps once you mix the dough!
• Almond flour dough is baked at lower heat because it browns quickly

Learn how to Make a Vegan Brookie

Preheat the oven to 335° F (170° C) whilst you make the doughs. Start with the chocolate chip cookie dough.

In a bowl, add all of the dry ingredients, and blend rather well. Press and blend to interrupt up all the flour lumps.

Now, add within the wet ingredients and blend right into a dough. It would take a couple of seconds for the almond flour to include with the wet ingredients, after which it’ll turn out to be a dough.

Mix in half of the chocolate chips and put aside.

In one other bowl make the brownie.

Add the almond flour, tapioca starch, baking soda, salt and cocoa powder, and blend rather well. Press and blend to interrupt the almond flour lumps, then add within the wet ingredients and blend again to make a smooth dough.

You’ll be able to add 1-2 tablespoons chocolate chips to this dough as well, should you like, for an additional chocolatey brownie.

Then, line a brownie pan or an 8×8- or 9×9-inch baking dish with parchment paper.

To assemble the vegan brookie, take scoops of every of the doughs and press them into the pan until you’ve one, giant cookie in two colours.

Then even it out with a spatula, top it with chocolate chips as you want, and press them in.

Bake for 16 to 19 minutes, checking on the 16- or 17-minute mark. Whether it is beginning to get golden on top, then take the baking dish out. Otherwise, let it bake for one more 1 to 2 minutes.

Remove the baking dish from the oven and let it cool for 10 minutes after which transfer the brookie to a cooling rack delicately.

Slice into bars or squares or whatever shapes you want. 

Incessantly Asked Questions