Brookies (but healthier)
If you’re trying to choose between a brownie or a cookie for your next dessert, why not enjoy both in one bite? Enter the brookie – a delightful fusion of a brownie and a cookie. This healthy brookie recipe uses almond flour and honey, making it not only a treat for your taste buds but also a healthier option for those mindful of their sugar intake.
Ingredients
For the Brownie Layer:
For Cookie Layer
Instructions
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Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, allowing some paper to hang over the edges for easy removal.
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In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
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In another bowl, mix the melted coconut oil, honey, eggs, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips if using.
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Spread the brownie batter evenly in the prepared baking dish.
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In a medium bowl, whisk together the almond flour, baking soda, and salt.
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In another bowl, mix the melted coconut oil, honey, vanilla extract, and egg until well combined.
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Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
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Gently spread the cookie dough over the brownie layer, using a spatula to smooth it out.
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Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Allow the brookies to cool completely in the pan on a wire rack. Once cooled, lift them out of the pan using the parchment paper overhang and cut into squares. Or burn your mouth eating them straight out of the oven like me 🙂