I think these indulgent treats speak for themselves! They are comprised of a gooey, chocolatey brownie layer topped with chocolate chip cookie dough. So if you can’t decide whether to make cookies or brownies then why not make both?
This simple, addictive recipe is gluten free, vegan, low FODMAP and refined sugar free!
Don’t forget to tag me on instagram @nutritiouslynaughty if you make them!
Makes 12
INGREDIENTS
For the brownie layer:
120g gluten free oat flour
80g ground almonds
80g cacao powder
½ tsp baking powder
Pinch of salt
250ml almond or coconut milk
1 tsp vanilla extract
125g melted coconut oil
120ml maple syrup
For the cookie dough layer:
130g gluten free oat flour
70g ground almonds
50g vegan chocolate chips/dark chocolate
Pinch of salt
90g smooth peanut butter
60ml maple syrup
1 tsp vanilla extract
METHOD
- Preheat the oven to 160oc and line a 7×7 inch square cake tin with baking paper
- For the brownie layer, combine the oat flour, ground almonds, cacao, salt and baking powder in a bowl
- Add the remaining ingredients and stir everything together until you have a thick cake batter
- Pour the cake batter into the tin and bake for 20 minutes
- Leave the brownies to cool completely in the tin on a cooling rack
- To make the cookie dough layer, simple mix together all the ingredients until you have a soft cookie dough
- Press the cookie dough on top of the brownie layer
- Place in the fridge for 1 hour to allow the cookie dough to set
- Gently remove from the tin and cut into bars
