Desserts
Brownie Chocolate Chip Swirl Cookies Vegan Gluten-Free
A Cookie That Is The Best of Both Worlds
This isn’t the first time that I craved two types of desserts at once. I already created a brookie recipe before which was made with almond flour and turned out so dang good. However, a few of my followers requested that I make a brookie swirl cookie and I could not pass it by.
These Brownie Chocolate Chip Swirl Cookies are very simple to make and are both vegan and gluten-free. They are lightly sweetened with coconut sugar, vegan dark chocolate chips and have both a crispy edge but soft center. I think you and the whole family will love this recipe! If you do, snap a picture and tag me over on Instagram. Please also consider leaving a comment and rating below, this helps my business so much!
Now let’s get baking, grab the ingredients below and i’ll meet you in the kitchen!
Ingredients in Brownie Chocolate Chip Swirl Cookies
The ingredients in these brownie chocolate chip swirl cookies are both simple and wholesome – We’ll be using coconut sugar, ground flax and a blend of almond and coconut flour.
Chocolate Chip Cookie Layer
- coconut sugar
- vanilla
- ground flax
- almond milk
- almond butter
- coconut oil
- almond flour
- oat flour
- baking powder
- salt
- chocolate chips
Brownie Layer
- coconut sugar
- almond butter
- almond milk
- vanilla extract
- almond flour
- cacao powder
- salt
- baking powder
- oat flour
How to make Brownie Chocolate Chip Swirl Cookies
There’s a two step process to make these Brownie Swirl Cookies. First we will make the chocolate chip cookie dough, then the brownie batter, layer the two and roll the dough. Once rolled, we will place it in the freezer for harden, slice then bake!
To start, prepare a baking sheet by lining it with parchment paper. In a large mixing bowl, combine coconut sugar, vanilla extract, almond milk, coconut oil and almond butter. Mix with a whisk until ingredients are well combined.
Next, add in almond flour, oat flour, baking power and salt and using a spatula, mix until ingredients are well incorporated. Fold in chocolate chips last.
Between two pieces of parchment paper, roll out the cookie dough into a rectangle shape about 1/4″ thick, and set aside.
In the same mixing bowl make the brownie batter by combining coconut sugar, almond butter, almond milk, and vanilla extract. Mix with a whisk until ingredients are well combined.
Next, add in almond flour, oat flour, cacao, salt, and baking powder and mix with a spatula until ingredients are well combined. Batter should be thick.
Evenly spread the brownie batter on top of the cookie dough. Then, using the bottom sheet of parchment tightly roll the dough into a log. Twist the ends and place the cookie dough in the freezer to harden for a minimum of 1 hour.
Preheat the oven to 350F and remove the cookie log from the freezer. Cut about 1/2″ cookies and place them onto the prepared baking sheet thats lined with parchment paper.
Bake the cookies for 17-20 minutes. Let cool for 5 minutes before moving to a cooling rack. These cookies are best stored at room temperature and enjoyed within 4 days.
