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It’s the best of both worlds! The combination of two of our favorite sweets for one delicious dessert. Who would of thought to mix brownies and cookies together to form a brownie cookie or brookie? These brownie cookies are gluten-free, vegan/plant based, nut-free, soy-free, and refined sugar-free. They are an allergy-friendly treat that everyone can enjoy.

The soft and chocolatey texture of the brownie fits on top of the crunchy and chocolate chip texture of the cookie. Since it’s a brownie layer over a cookie layer, you get a piece of brownie with some cookie in each bite. It’s a win, win situation. The best part is that when they are baking in the oven, you’ll smell the sweetness of chocolate chip cookies as well as the chocolatey aroma of brownies to get your taste buds watering. Follow the recipe below to make a batch of Allergy-Friendly Brownie Cookies.


Chocolate Chip Cookie

  • 1 1/2 cups gluten-free oat flour
  • 1/2 cup golden flax seed meal
  • 1/4 teaspoon sea salt (finely ground)
  • 1/2 teaspoon baking soda
  • 2 tablespoons coconut palm sugar
  • 1/3 cup chocolate chips (I used Lily’s which are gf,v, and sweetened with stevia)
  • 2 tablespoons vegan butter melted
  • 1/4 cup coconut oil melted
  • 2 tablespoons maple syrup
  • 1 tablespoon pure vanilla


  • 1/2 cup plus 1 tablespoon gluten-free oat flour
  • 1 tablespoon golden flax seed meal
  • 4 tablespoons (rounded) unsweetened cocoa powder
  • 1/4 teaspoon sea salt (finely ground)
  • 1/4 cup coconut nectar (may substitute maple syrup)
  • 3 tablespoons unsweetened flax milk
  • 1 tablespoon pure vanilla
  • 1/4 cup coconut oil (melted)



Chocolate Chip Cookie

1) Preheat oven to 350 degrees Fahrenheit. In a medium bowl combine all dry ingredients (gf oat flour, golden flax meal, sea salt, baking soda, coconut palm sugar, and mini chocolate chips) and mix well.

2) In a small bowl melt together, vegan butter and coconut oil. I did this for 45 seconds in the microwave on medium-low power. If you don’t have a microwave you can use a small sauce pan on the stove. Add maple syrup and vanilla to melted vegan butter and coconut oil. Mix together well.

3) Mix wet ingredients into dry. If you are experiencing difficulty getting the ingredients to mix well, use a slicing motion with your spoon and cut the ingredients together like you would if making a pie crust.

4) The combined mix will be dry and crumbly like a graham cracker crust. It is ready to press into the pan if it holds together when you take a fingerful and press into a ball. Firmly press mixture evenly into a greased 8″×8″ pan (as you would a graham cracker crust).


1) In a medium bowl combine all dry ingredients (gf oat flour, golden flax meal, cocoa powder, and salt) and mix well.

2) In a small bowl whisk together coconut nectar, flax milk and vanilla. Set aside.

3) Melt coconut oil and mix well with dry ingredients. Combine this mixture with coconut nectar mixture and stir well.

4) Pour brownie mixture onto chocolate chip cookie base and spread evenly with a spatula.

5) Bake at 350 degrees Fahrenheit for about 13 minutes. Test for doneness with a toothpick or by lightly touching the brownie surface. It should be firm but moist. Let cool for approximately 30 minutes. The Brookies can then be cut in the pan, or you can loosen the edges and lift the product out with two spatulas onto a cutting surface to slice. Store in an airtight container.

Now you have a brownie cookie that is allergy-friendly and great for anyone to enjoy. You can share with the whole family or with your friends whether they have allergies or not. It’s also a good sweet to have for a bake sale and to share with coworkers. The next time you are craving something sweet, combine a brownie and a cookie and make some gluten-free, vegan/plant based, nut-free, soy-free, and refined sugar-free brownie cookies for many to enjoy.

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