GOOEY, CHOCOLATEY, RICH, DECADENT- These Cookies n’ Cream Stuffed Brookies are a combination of fudgey brownie, chocolate chip cookie, and have a cookies n’ cream center. They are heavenly! And secretly HEALTHY! They are GLUTEN FREE, and VEGAN! You will drop to the floor when you try these 🙂
Good luck stopping at just one…..
I love to use my cupcake/muffin tin for many recipes. I adore having things come in personally-sized packages 🙂 You can use liners if you wish or just oil the cupcake pan and once (COMPLETELY) cooled these babies come right out and you can see the contrasting layers.
Who LOVES CHOCOLATE??? I do! I am a choc-o-holic for sure! I eat Nutella out of the jar, melt chocolate chips in the microwave (sometimes with a few marshmallows), and pour chocolate sauce all over anything that resembles dessert! When I’m feeling like I need my chocolate fix- a dense fudgey kind of chocolate fix, I turn to these, and now you can TOO! 🙂
Cookies n’ Cream Stuffed Brookie {Gluten-Free, Vegan, Grain-Free/Paleo Option}
A healthy and flourless Bookie- brownie-chocolate chip cookie with a cookies n’ cream center, gluten free and vegan! Sinfully decadent, fudgey, gooey and chocolatey!
- Brownie Layer Ingredients:
- 1/2 cup coconut sugar
- 1/2 cup applesauce
- ⅔ 1/2 cup all-natural almond butter or peanut butter
- 1 teaspoon vanilla extract
- 1.5 tablespoons of flax meal plus 2 tablespoons of water (combined)
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup oat flour (grind old fashioned oats in blender until powdered, sub almond flour for paleo/grain-free)
- 1/4 cup cocoa powder
- 1/3 cup chocolate chips (optional)
- Cookie Layer Ingredients:
- 3/4 cup oat flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon of ground flax plus 1 tablespoon of water (combine)
- 2 tablespoons of almond butter (or peanut butter)
- 3 tablespoon of softened coconut oil
- 3 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 2 tablespoon of applesauce
- 1/3 cup chocolate chips
- 10-12 gluten free chocolate sandwich cookies (such as Trader Joes' GF Joe Joe's, OMIT FOR PALEO)
- Optional Topping: 1 cup TruWhip whipped with 2 tablespoons Nutella or other chocolate spread or sub coconut whip cream for paleo (like CoolWhip, or use whipped coconut creme in place of TruWhip)
- Preheat oven to 350 degrees F
- In a medium bowl combine all brownie ingredients and mix thoroughly.
- In another medium bowl combine all cookie ingredients and mix thoroughly.
- Grease of cupcake tin with coconut oil (or line with liners)
- Scoop 1 heaping tablespoon of brownie batter each cupcake compartment.
- Add gluten free chocolate sandwich cookie on top of brownie layer.
- Add a 1 tablespoon of cookie dough on top of the oreo.
- Bake at 350 degrees F for 15-20 minutes or until slightly golden on top. (You may have to adjust the time based on your size of muffin tin compartments.) I did 8 min on bottom rack, 8 min on middle rack.
- Note: The brownie layer is fudgey and dense, if you would like it more “done” cook on a lower rack for a longer amount of time.
These look so good – I wish I could reach through the computer and taste one right now! I am looking forward to trying these brookies.
Thanks Jackie!
These look amazing, what a great idea, pinning this one!
Thanks Sara!!
What did you use to frost the brookie in the photo?? Thanks.
I used Truwhip (healthy cool whip), and whipped in some melted chocolate chips! Super easy and delicious!
Enjoy 🙂 K