Go Back
–+ servings

Brookie Bites

Introducing the best fudgy little bites, stuffed/topped with my fave vegan and gluten free cookie dough! The best of both b worlds here.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16

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
Author: Ali Jenkins
Tried this recipe?Let us know how it was!