Brookie bites (Grain free & dairy free)
Grain-Free Brookie Bites: Where Brownie Meets Cookie in One Delicious Bite!
Why choose between a brownie and a cookie when you can have both? this recipe for Grain-Free Brookie Bites is a dream come true. These bites combine the gooey, chocolatey goodness of brownies with the sweet, tender crumble of cookies into one irresistible treat.
My Grain-Free Brookie Bites are a delightful combination of two favorite desserts: a rich, fudgy brownie and a soft, chewy cookie. Crafted with layers that cook at slightly different rates, these treats are designed to ensure each layer is perfectly baked.
The brownie base starts off the baking process, setting up a foundation that’s slightly underdone before the cookie layer is added. This staggered baking technique allows each texture to maintain its integrity—moist brownies on the bottom with slightly crisp cookies on top.
Ingredients in this recipe:
For the Brownie Base:
Melted semi-sweet chocolate: Provides the rich, deep chocolate flavor that’s essential in any brownie. Keep it dairy free if you don’t want the dairy.
• Coconut sugar: Adds a caramel-like sweetness without spiking blood sugar levels.
• almond and tapioca flour: These gluten-free flours create the perfect fudgy texture.
• Egg: Binds the mixture together, adding to the chewiness.
• Coconut oil: Adds moisture and ensures a tender crumb.
• Salt: Enhances the chocolate flavor.
• Vanilla: Adds a warm, aromatic flavor that complements the chocolate.
For the Cookie Part:
- tapioca and almond flour: keeps these grain free and forms the perfect texture
- maple syrup and coconut sugar : to sweeten without refined sugars.
- coconut milk: the secret to a creamy cookie doufh
- refined coconut oil: a healthy fat!
- Vanilla: because you always need this in a recipe
- Mini or chopped chocolate chips: because it’s a chocolate chip cookie!
- flaked salt for topping
- baking powder
Brookie Bites
Ingredients
Brownie base
- 1/2 C almond flour
- 2 tbsp tapioca flour
- 1/3 C coconut sugar
- ⅓ tsp baking powder
- Dash salt
- 2/3 C melted semi sweet chocolate chips
- 1 egg
- 1/4 C Refined melted coconut oil
Cookie base
- 3/4 C almond flour
- 2 tbsp tapioca
- 1/2 tsp baking powder
- 2 tbsp maple syrup
- 1 tbsp coconut milk
- 1 tbsp coconut oil
- 1/4 C Coconut sugar
- 1/2 C chocolate chips, mini or chopped small
- Flaked salt (to taste for topping)
Instructions
Prepare the Brookie Bites:
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease well.
Make the Brownie Base:
- In a bowl, combine melted semi-sweet chocolate, coconut sugar, oat and tapioca flour, an egg, coconut oil, salt, and vanilla. Mix until you have a smooth, thick batter.
- Spoon a small amount into each muffin cup, filling them about one-third full.
Prepare the Cookie Dough:
- In another bowl, mix together almond flour, tapioca flour, maple syrup, coconut sugar, coconut milk, coconut oil, chocolate chips, vanilla, and salt until well combined.
Bake:
- Bake the Brookie Bites for about 15 minutes, until they are JUST set. Pull them out immediately and add the cookie dough pieces —return to oven and let them cool with the oven off—they will cook as they set.
- Allow the bites to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Add the Cookie Dough:
- After the brownie base has baked for 15 minutes and is just setting, remove the pan from the oven. Carefully spoon the cookie dough on top of the partially baked brownie base, gently pressing to flatten without sinking into the brownie layer.
Finish Baking:
- Return the muffin tin to the oven and bake for an additional 5-7 minutes, or until the cookie dough is just set.
Cool in the Oven:
- Turn off the oven and let the Brookie Bites cool inside for about 10 minutes. This slow cooling helps prevent the cookie layer from over-baking and becoming too hard, while allowing everything to set perfectly.
- Remove from the oven and allow to cool in the pan for a further 5 minutes, then transfer to a wire rack to cool completely. Top with flaked salt if desired
I’m • Almond flour and tapioca flour: Provide the structure for the cookie dough while keeping it grain-free.
• Maple syrup and coconut sugar: These natural sweeteners offer a rich depth of flavor.
• Coconut milk: Gives the dough a creamy consistency.
• Coconut oil: Keeps the cookie moist and rich.
• Chocolate chips: Because double chocolate is always a good idea!
• Vanilla and salt: Enhance flavor and add depth.
