Healthy Brookies
Healthy Brookies (Brownie + Cookie Bars) – Gluten-Free & Naturally Sweetened
These Healthy Brookies combine a fudgy brownie base with a soft, chewy chocolate chip cookie top – all made with wholesome, gluten-free ingredients and no refined white sugar. They’re perfect for when you can’t decide between a brownie or a cookie… so you have both!
Whether you enjoy them with a cup of coffee, pack them for an afternoon snack, or serve them as a healthier dessert, these brookies will satisfy your sweet tooth without the heavy sugar crash.
Enjoy,
SiLLibake
Healthy Brookies
Healthy Brookies are the ultimate mash-up of brownies and cookies, made with better-for-you ingredients but still rich, decadent, and deeply satisfying.
Why You’ll Love These Healthy Brookies:
Two desserts in one: Rich cocoa brownies + buttery chocolate chip cookies.
Wholesome ingredients: Almond flour, coconut sugar, almond butter.
Gluten-free & dairy-free friendly: Easily adaptable for dietary needs.
No refined white sugar: Naturally sweetened for steady energy.
Storage Tips:
Room temperature: Up to 2 days in an airtight container.
Fridge: Up to 1 week.
Freezer: Up to 3 months – thaw at room temperature before enjoying.
Tips for Perfect Brookies:
For extra fudgy brownies: Slightly underbake and let cool completely before slicing.
Nut-free version: Swap almond flour for sunflower seed flour and almond butter for sunflower seed butter.
Lower sugar option: Use sugar-free chocolate chips and reduce coconut sugar by 1–2 tablespoons in each layer.
FAQs:
Q: Can I make these vegan?
Yes! Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and coconut oil instead of butter.
Q: Why add espresso powder to brownies?
It enhances the chocolate flavor without making them taste like coffee.
Healthy Brookies
RECIPE: Healthy Brookies
PREP TIME: 15 MIN
COOK TIME: 24-26 MIN
SERVING: 12
Healthy Brookies
Looking for the ultimate healthy dessert? These Healthy Brookies combine rich, fudgy brownies with soft chocolate chip cookies—all made with wholesome ingredients like almond flour, almond butter, coconut sugar, and soy milk. Naturally gluten-free and refined sugar-free, they’re the perfect treat when you want something indulgent and nutritious.
Ingredients:
Brownie layer:
⅓ cup butter melted, browned and cooled (or coconut oil)
⅓ cup creamy almond butter (any nut butter)
1 large egg
1 tsp vanilla extract
⅓ cup coconut sugar (any brown sugar)
1 cup almond flour (or oat flour)
⅓ cup unsweetened cocoa powder
2 tsp espresso powder (optional)
½ tsp baking soda
¼ cup non-dairy milk of choice (I used soy)
Chocolate Chip Cookie Layer
⅓ cup butter melted, browned and cooled (or coconut oil)
¼ cup creamy almond butter (any nut butter)
1 large egg
1 tsp vanilla extract
⅓ cup coconut sugar (any brown sugar)
¾ cup almond flour (or oat flour)
¾ tsp baking soda
¾ cup chocolate chips (or ½ cup mini chocolate chips)
Instructions:
Preheat oven to 350 F. Grease and line an 8x8 square baking dish with parchment paper. First, prepare the brownies layer.
Melt your butter or brown your butter. How to brown butter: Add butter to a pan over medium heat. Let it melt, then foam. Stir frequently—it’ll bubble and turn golden. Watch for brown specks and a nutty smell (about 4–8 min). Once golden brown, immediately remove from heat to prevent burning.
In a large mixing bowl, whisk together the melted butter or brown butter and the almond butter, until smooth.
Next, add the egg, vanilla, and coconut sugar, whisking together until fully incorporated. Add baking soda, espresso powder (if using) and salt and mix until well incorporated.
Last, add in the almond flour, cocoa powder, and non-dairy milk. Stir everything together well, until there are no clumps.
Transfer the batter to the bottom of the baking dish, and use a spatula to smooth, if needed.
Next, make the cookie layer.
In a medium to large mixing bowl whisk together the melted butter and the almond butter, until smooth.
Next, add the egg, vanilla, and coconut sugar, whisking together until fully incorporated. Add your baking soda, whisk again.
Last, add in the almond flour and chocolate chips. Stir everything together well, until there are no clumps.
Use a ice cream scoop or spoon to drop dollops of cookie dough on top of the brownie layer, using a spatula to smooth, if needed.
Bake for 24-26 minutes, or until a toothpick comes out clean.
Let the brookies cool completely before slicing into 12 squares.
Store at room temp for up to 2 days, in the fridge for up to 1 week or freeze slices up to 3 months
Nutrition (Approximate) per serving: 1 bar
Calories: 251 | Protein: 5.3g | Carbs: 17.6g | Fiber: 2.9g | Sugars: 10.2g | Fat: 17.2g
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