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This amazing post was written by Dr. Nadia Kumentas, Toronto-based Naturopathic Doctor. You can get in touch with her and follow her on Facebook and Twitter!

As a big fan of both brownies AND cookies, I’m very excited to introduce you to their ultimate love child: “The Brookie.”

After discovering brookies, I had to take a swing at a new dairy-free, gluten-free, and no sugar added version.  I’ve been in search of healthier dessert recipes that I can bring to family functions and recommend to patients who have food sensitivities.

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Gluten is a protein found in some grains that many people are sensitive to, even without a full-blown food allergy. Often people who are sensitive to gluten notice that when it’s taken out of their diet that they feel more energized, less bloated, lighter, and just overall better.  Dairy is also a common food sensitivity that can cause digestive concerns.  Similar to gluten, many people may experience symptoms such as bloating, gas, indigestion, stomach discomfort, or loose stools after eating dairy products.

On top of the above, both gluten and dairy are very common food allergens that tend to contribute to inflammation in the body – YIKES.  Increased inflammation can be a huge barrier to both weight loss and detoxification pathways working smoothly, which is why I recommend removing these foods during any detox program as well.

It’s important to remember that by reducing our overall sugar intake we can help keep our blood sugar levels more balanced which ultimately helps fight off cravings and energy dips throughout the day.

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I’ve adapted this original recipe from acleanbake.com to make it just a little cleaner by making a few substitutions.

The Brookie Recipe

Ingredients

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The Brownie Layer:

  • 1/2 cup dark chocolate chips (I used carob chips from Bulk Barn)
  • 1/4 cup + 2 tablespoons coconut oil or butter
  • 1 large egg + 1 large yolk, beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup no-sugar-added applesauce
  • 3/4 cup blanched almond flour
  • 1/2 cup Drinking Chocolate (OR you can use straight cocoa powder)
    • **Add 2 Tablespoons xylitol OR granulated monk fruit sweetener OR granulated stevia if you used straight cocoa
  • 1/4 teaspoon salt

The Cookie Layer:

  • 1 1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 3 tablespoons 2 tablespoons xylitol OR granulated monk fruit sweetener OR granulated stevia
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup no-sugar-added applesauce
  • 1/3 cup coconut oil or butter, melted and slightly cooled
  • 1/2 cup chocolate chips (dairy free)

Instructions:

  1. Preheat the oven to 350F. Spray or grease an 11″x7″ oven safe pan and set aside
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Stage 1: Brownie Layer

  1. In a large, microwave-safe bowl, or in a double boiler, melt the chocolate chips and coconut oil or butter. Stir to combine and let cool slightly once mixed
  2. Stir in the egg, yolk, vanilla, and applesauce until smooth
  3. Using a separate bowl, whisk together the almond flour, cocoa powder, sweetener, and salt.
  4. Pour the dry ingredients into the wet ingredients and stir to combine
  5. Transfer the brownie layer into the prepared pan and smooth into an even layer. Set aside.

Stage 2: Cookie Layer

  1. In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, and salt and set aside.
  2. Using a separate bowl, whisk the egg, then whisk in the applesauce and coconut oil or butter.
  3. Pour the wet mixture into the dry mixture and stir to combine. Fold in the chocolate chips.
  4. Sprinkle the chocolate chip cookie mixture (a little crumbly) evenly over the brownie batter. Pat it down very gently. If you want a more solid layer, you can flatten it more. Make sure you’re covering the brownie batter evenly and getting both batters into the corners of the pan so that it will bake evenly.
  5. Bake for 25 minutes until the edges of the cookie dough start to become golden, then place a piece of tinfoil over the top of the pan and bake for an additional 15-20 minutes, or until a tester comes out mostly clean (there will be a bit of brownie residue on it, but that’s ok).
  6. Cool completely before slicing into bars. For easiest slicing, chill the entire pan in the fridge.

Notes:

  • If you only have an 8″x8″ pan, you can use that instead, but your bars are going to be thicker and need additional baking time.
  • Yield: 15-16 bars

Here Are 5 Other Awesome Brookie Recipes to Check Out

Enjoy!

If you just can’t get enough, here are recipes for a cookie and a brownie – Dairy Free Chocolate Brownie and Coconut Lemon Cookies!

 

A quick note from our founders


Have you been curious about the Ketogenic Diet? You're not alone!


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Dr. Nadia Kumentas ND
Co-founder at Affect Health
Nadia Kumentas is a Toronto-based naturopathic doctor, tea drinker, yoga doer, animal lover, and plant enthusiast. She is also the co-founder of Affect Health, a professionally formulated medicinal tea company. "
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