Vegan Brookies (Gluten-Free Pan Cookies)

This vegan brownie recipe combines rich brownies and decadent chocolate chip cookies in a single baking pan to create one epic pan cookie! Gluten-Free Grain-Free Almond Flour Pan Cookies.

Index

Instead of making individual cookies, this vegan brownie mixes two types of cookie dough together in an 8×8- or 9×9-inch baking pan. Making cookies in one pan also reduces actives. No need to scoop out individual cookies, just bake all the dough in 1 pan. It’s quick and easy to make and perfect for satisfying those chocolate cravings!

Both the brownie batter and cookie dough are based on my almond flour cookie dough recipe. You can use my other almond flour-based cookies like Blueberry Muffin Cookies, Snicker Cookies, or Almond Delight Cookies. Mix and match to create your very own, custom vegan brookies!

These vegan brookies come out really great if you bake them at the right temperature. They are chewy if slightly under-baked and crispy if slightly over-baked. Since you’re using almond flour, you’ll want to bake them at a slightly lower temperature.

To degrease them, omit the oil and use a little more maple syrup for each dough.

Why You’ll Love Vegan Brookies

• Gluten-free, grain-free
• Full of chocolatey goodness
• Oil-free alternative
• Versatile and customizable

More vegan cookie recipes

Recipe card

Components and Substitutions

• Blanched Almond Flour – This is the base of both cookies. Blanched almond flour will give a better color to the chocolate chip cookies. For brownies, you can use blanched or regular almond flour.
• Tapioca Starch – Starch acts as a binder to help the cookies stay together because almond flour contains no gluten. Use potato or corn starch as an alternative
• Baking Soda – These help the cookies rise.
• Vanilla Extract and Salt – While vanilla adds a great flavor to both cookie dough, the salt balances out the sweetness!
• Coconut Oil – A little fat helps the cookies have an amazing texture. You can use vegan butter instead of coconut oil. Use extra maple syrup to make this oil-free
• Maple Syrup – This is your sweetener. If you prefer, you can use agave nectar or other liquid sweeteners (date syrup, molasses).
• Chocolate Chips – These up the chocolate quotient, a key to this recipe! Feel free to use more and add some to the brownie, if you like.
• Applesauce – The brownie only uses applesauce, which gives it a fudgy, brownie texture.

advice

• You can adjust the texture depending on how long you bake. Underbake slightly for chewier brookies, or bake a little longer, if you want them crispier.
• Baking time varies depending on the pan you use. A metal pan will cook even faster, in about 16-17 minutes. If you use a different type of pan, you may need to bake your pan cookie for up to 19 minutes. Check often at about 16 to 17 minutes, making sure you don’t overcook.
• Feel free to mix and match using my other almond flour cookie dough!
• Almond flour tends to become powdery when mixed with liquid, so make sure you press the powders when mixing in the flour!
• Almond flour dough is baked at low heat because it browns quickly

How to make a vegan brookie

Preheat the oven to 335° F (170° C) while making the dough. Start with chocolate chip cookie dough.

In a bowl, add all the dry ingredients and mix really well. Press and mix to break up all the dough lumps.

Now, add the wet ingredients and mix into a dough. It will take a few seconds for the almond flour to combine with the wet ingredients and then it will become a dough.

Mix in half of the chocolate chips and set aside.

Make brownies in another bowl.

Add the almond flour, tapioca starch, baking soda, salt and cocoa powder and mix really well. Press and mix to break up any lumps of almond flour, then add the wet ingredients and mix again to make a smooth dough.

You can also add 1-2 tablespoons of chocolate chips to this batter for an extra chocolatey brownie.

Then, line a brownie pan or an 8×8- or 9×9-inch baking dish with parchment paper.

To assemble the vegan brookies, take each scoop of dough and press into the pan until you have one, two-color giant cookie.

Then scoop it out with a spatula, top with chocolate chips of your choice and press them down.

Bake for 16 to 19 minutes, checking at the 16- or 17-minute mark. If the top starts to turn golden, remove the baking dish. Otherwise, let it bake for another 1 to 2 minutes.

Remove the baking dish from the oven and let cool for 10 minutes and then carefully transfer the brookie to a cooling rack.

Slice into bars or squares or whatever shape you like.

Frequently Asked Questions