Desserts

Healthy Brookies

Never again will you have to choose between making brownies or chocolate chip cookies. These Healthy Brookies are the perfect balance of brownies and cookies. This recipe is made with simple and healthy ingredients and is both vegan and gluten-free!

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Why You’ll Love This Recipe

  • Healthy Brookies are made with simple and healthy ingredients.
  • They come together in just about 30 minutes.
  • As written, this recipe is plant-based, vegan, dairy free, grain free and gluten free.
  • A great way to use up that almond flour.
  • This cookie recipe is refined sugar free and is suitable for anyone following a paleo, vegan, or gluten-free diet.
  • They are soft, fudgy and perfectly sweet.
  • The best recipe for when you can’t decide between brownies or cookies!
  • If you love this recipe be sure to check out my almond flour chocolate chip cookies!

Ingredients And Substitutions

These are the main ingredients and substitutions for Healthy Brookies. Scroll down to the recipe card for a full list of ingredients and instructions.

Use an all natural, creamy and runny almond butter for best results. I love the one from trader joes, but there are a ton of great options out there. Look for one where the only ingredient is almonds. Otherwise, you can use any type of nut or seed butter.

Maple syrup is an all natural sweetener that I love to use in my recipes! Alternatively, you can use agave, honey or monk fruit sweetener.

Vanilla extract is a must for any baked good.

The base of this cookie is made with almond flour, which gives it a soft and nutty texture. I have not tested this recipe with any other flours yet, however, oat flour would be the best substitution.

Baking powder will help these cookies rise during baking time to have a lovely fluffy texture.

Salt balances out all the flavors.

To keep this recipe vegan, be sure to use vegan chocolate chips.

And lastly, to create that brownie taste, add in pure cacao powder.

How To Make

ONE: In a large mixing bowl, combine almond butter, maple syrup and vanilla extract. Mix with a spoon or whisk until ingredients are well incorporated.

TWO: Next, add in almond flour, baking powder and salt. Mix with a rubber spatula until a dough starts to form. It may be a little sticky, that’s okay!

THREE: Fold in the chocolate chips last and mix once more. Separate the batter into two equal parts. Using a cookie scoop, scoop the chocolate chip cookie dough batter and place on the baking sheet. I was able to get 9 cookies from each batter.

FOUR: With the remainder of the batter we will make the brownie cookies by adding in the cacao powder. Mix until well combined. Then, scoop 9 more cookies and place on the baking sheet next to the regular chocolate chip cookie dough.

FIVE: Next, with your hands combine the chocolate chip cookie and brownie into one large ball. Flatten slightly with the palm of your hands and place back on the baking sheet. These will spread slightly during baking time.

SIX: Bake the cookies for 14 minutes. Let rest on the counter for a few minutes before moving to a cooling rack.

SEVEN: Enjoy warm! Best stored on the counter and enjoyed within 3-4 days. May refrigerate for up to one week and freeze up to one month!

Tips And Tricks

Combine wet ingredients first before adding in the dry ingredients.

Let cookies rest for a few minutes before moving, they will continue to cooke slightly after removing from the oven.

I love getting this 3 pound bag of almond flour from amazon, it’s a large amount for a great price!

Use a cookie scoop for best results and uniform cookies.

How To Serve And Store

Serve these Healthy Brookies once they are cool enough to handle. Enjoy warm or at room temperature with a cup of coffee or glass of milk.

Store in an airtight container on the counter and enjoy within 3-4 days. You may also refrigerate for up to one week and freeze up to one month!

Taste And Texture

Healthy Brookies have a slightly nutty taste and a subtle caramel flavor from the maple syrup.

They are pillowy soft, crispy on the outside but soft and tender on the inside. A dream cookie if you ask me!

Frequently Asked Questions

Can I use all purpose flour?

Unfortunately no, this recipe isn’t designed for all purpose flour.

Can I use oat flour?

I have not tested it myself, so I can’t say for sure. But I believe it would work, but would provide a slightly different texture.

Can I use agave instead of maple syrup?

Yes!

Other Recipes You May Like

Healthy Brookies

Never again will you have to choose between making brownies or chocolate chip cookies. These Healthy Brookies are the perfect balance of brownies and cookies. This recipe is made with simple and healthy ingredients and is both vegan and gluten-free!
4.5 based on 2 reviews
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
14 minutes
Author - Hannah

Ingredients

  • 1/2 cup nut butter (almond, cashew, peanut, granola or sunflower will work)
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 3/4 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup vegan chocolate chips
  • 3 tbsp cacao powder

SCALE:

1X

YIELDS:

9 servings

Directions

  1. To start, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat.
  2. In a large mixing bowl, combine nut butter, maple syrup and vanilla extract. Mix with a spoon or whisk until ingredients are well incorporated.
  3. Next, add in almond flour, baking powder and salt. Mix with a rubber spatula until a dough starts to form. It may be a little sticky, that’s okay!
  4. Fold in the chocolate chips last and mix once more. Separate the batter into two equal parts. Using a cookie scoop, scoop the chocolate chip cookie dough batter and place on the baking sheet. I was able to get 9 cookies from each batter.
  5. With the remainder of the batter we will make the brownie cookies by adding in the cacao powder. Mix until well combined. Then, scoop 9 more cookies and place on the baking sheet next to the regular chocolate chip cookie dough.
  6. Next, with your hands combine the chocolate chip cookie and brownie into one large ball. Flatten slightly with the palm of your hands and place back on the baking sheet. These will spread slightly during baking time.
  7. Bake the cookies for 14 minutes. Let rest on the counter for a few minutes before moving to a cooling rack.
  8. Enjoy warm! Best stored on the counter and enjoyed within 3-4 days. May refrigerate for up to one week and freeze up to one month!

Notes

  • Combine wet ingredients first before adding in the dry ingredients.
  • Let cookies rest for a few minutes before moving, they will continue to cooke slightly after removing from the oven.
  • I love getting this 3 pound bag of almond flour from amazon, it's a large amount for a great price!
  • Use a cookie scoop for best results and uniform cookies.

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4.5 based on 2 reviews

Leave A Comment And Rate This Recipe!

Rating:

This recipe came at the perfect time <3 My dad wanted chocolate chip cookies, I really wanted brownies, so of course I had to try out this recipe. So good!! The cookies are not overly sweet, and I like knowing that they are made with simple ingredients.

Hi, I was thinking of making this brookies for my boyfriend’s mum and I’m just wondering – can I replace almond flour with regular flour? They look absolutely stunning and I’d love to try them out

Hiii Zofia! unfortuntely I don’t think all purpose flour would work. they might be really dry and crumbly instead of moist. I’d recommend using this recipe that using all purpose flour, and then only adding the cacao to half of the dough and then mending them together. I hope that makes sense!

It’s true! If you can’t decide between baking chocolate chip cookies or brownies, try Hannah’s brookie’s for the best of both worlds! I loved this recipe. It was both easy and delicious. I won’t lie, when I choose dessert recipes from Lovely Delites, I do find myself hiding them from the kids because I just couldn’t bare to reach for one of my favorite treats and find them all gone!