Gluten-free Chocolate Chip Cookie Brownies

4 from 1 reviews

Gluten-free Chocolate Chip Cookie Brownies made with dairy-free ingredients for an easy and healthier “brookie” recipe.



Brownie Layer:

  • 1 cup tahini or any creamy nut butter (needs to be creamy and oily!!)
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 2 pasture-raised eggs*
  • 1 teaspoon vanilla extract
  • 1/3 cup + 2 tablespoons cacao powder
  • 1 teaspoon baking powder
  • 1/2 cup Hu Kitchen Dark Chocolate Gems (code RACHL for free shipping)

Chocolate Chip Cookie Layer:


  1. Preheat oven to 350 degrees and grease an 8×8 baking dish with coconut oil and set aside
  2. Cream together the tahini, maple syrup, coconut sugar, eggs and vanilla
  3. Mix in the cacao powder and baking powder until well combined (it will be thick!)
  4. Fold in dark chocolate gems then add batter to baking dish
  5. Begin making cookie layer but wiping out the large bowl from brownie batter and mix together the egg, maple syrup and coconut oil
  6. Mix in the almond flour, coconut flour and baking powder then fold in dark chocolate chips
  7. Spread cookie dough on top of the brownie layer then bake in oven for 20 minutes or until the top of the chocolate chip cookie layer starts to golden a bit then cover with foil and bake for 5-10 more minutes
  8. Allow the bars to cool completely then slice and enjoy!


*Store leftovers on container in airtight container or freeze for up to 2 months

*If you use oat flour instead of almond, use 2/3 cup oat flour for the brownie later and 1 cup oat flour for cookie layer