Healthier Brookies
Indulge in the magic of our Vegan Brownie Cookie Bars - where rich brownie meets delicious cookies, creating a delightful treat that's both healthy and scrumptious!
Time to read: 4 mins | Time to make: 1 hour | Yields: 16 servings
Ingredients
Brownie layer:
1/4 cup (65 g) peanut butter
1/3 cup (45 g) coconut sugar
3 tablespoons maple syrup or honey
2 tablespoons (35 g) coconut oil, melted
5 tablespoons (90 g) unsweetened apple sauce
3/4 cup (60 g) cacao powder
Pinch of Salt
2 tablespoons flaxseed meal
1/4 cup (30 g) oat flour
Cookie layer:
2/3 cup (90 g) coconut sugar
2 tablespoons (35 g) coconut oil
1 cup (110 g) oat flour
1/2 cup (70 g) brown rice flour (or buckwheat)
1/2 teaspoon baking powder
Pinch of salt
1/3 cup + 3 tbsp (100 ml) soy milk
1/2 teaspoon almond extract
5 tablespoons (75 g) dark chocolate chips
Method
Brownie layer:
To make a flax egg, mix a flaxseed meal with 5 tablespoons of water and set aside to thicken.
In a large bowl, whisk together peanut butter, sugar, honey ( or maple syrup), and melted coconut oil. Whisk until the texture is smooth.
To the same bowl, add cacao powder, apple sauce, flax egg and a pinch of salt
and whisk until well combined.
Fold in the oat flour. Once well combined, pour batter into a parchment paper-lined 8x8-in (20x20 cm) baking dish. Using a rubber spatula, smooth batter into an even layer.
Cookie layer:
In a large bowl, add coconut sugar and melted coconut oil and whisk to combine.
Add in the oat and brown rice flour, baking powder, and salt. Mix well, then stir in the milk and almond extract. Now stir in the chocolate chips.
Place cookie batter on top of the brownie layer as evenly as possible.
Bake and Serve:
Bake at 350°F (180°C) for 25-30 minutes.
Let it cool down and then cut and enjoy. Store leftovers in a sealed container in the fridge for up to seven days.
Nutrition facts per one serving:
Energy: 211kcal | Carbs: 28g | Protein: 3g | Fat: 7g
