Vegan Brookies (dairy free, paleo)

These vegan brookies, also known as cookie brownies or brownie cookies, look complicated but they are actually easy to make, and even easier to make healthier, without eggs and without dairy or gluten.

To make brookies, simply mix up two batters - brownie and cookie dough - bake and enjoy. This cookie bar is the ultimate treat whether you are craving a chocolate chip cookie or a brownie. And mine are perfect for everyone, including vegans, and those who eat grain-free, gluten-free, dairy-free and egg-free.

You can make your brookies with the brownie part on top or mixed in. In my brookie recipe I put the brownie layer on the bottom to be supported by the sturdy cookie dough so your bar cookie doesn't fall apart.

How Do Brookies Taste?

My recipe has a very fudgy brownie beneath a crunchy buttery chocolate chip cookie top. The brownie is so fudgy, I keep them chilled, and the brownie texture is like cold creamy fudge.

Ingredients Needed

This recipe needs two batters, one for the brownies, and one for the cookie dough. They can each be mixed in their own one-bowl for ease.

See the recipe card at the bottom for full information on ingredients and quantities.

How to Make Healthy Vegan Brookies

For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.

Preparation: You will be making two batters. Here is the initial prep for both:

• Soften Butter: Warm the butter in the microwave for both batters.
• Make Apple Puree: Blend or food process 2 cored apples into a smooth puree for both batters. Do not use processed applesauce.
• Line an 8-inch square pan with parchment paper.

Pro tip: Keep the skin of the apple on when blending apple for the puree. The pectin reacts with baking powder to help with structure just as eggs do.

Mix Brownie Layer

Step 1: In a large mixing bowl, mix up half the apple puree, sugar, vanilla, and softened butter and mix for 2 minutes.

Step 2: Fold in the dry ingredients briefly, and then the chips. Pour batter into pan.

Mix Cookie Dough

Step 1: In a second large mixing bowl, mix the softened butter, apple puree, sugars, and vanilla for about 2 minutes.

Step 2: Mix in the dry ingredients, then fold in chips. Drop spoonfuls of cookie dough on top of brownie batter in the pan. Squash them down a bit, and sprinkle on more chips.

Bake & Serve

Bake. Bake the pan for 20 minutes first loosely covered with foil. Then remove the foil and bake another 30 minutes or until the top cookie layer is slightly browned, and edges are set.

Cool and serve. Allow the cookie brownie bars to cool for a half an hour before cutting into bars and serving.

Tips for Recipe Success

Be sure to follow my recommend 2-minutes of mixing for the step with the sugar in each recipes - when the sugar is fully dissolved you can achieve that shiny top for both brownies and cookies.

Be sure you measure your flour correctly. I have a how to measure a cup of flour tutorial here. In short, I use the spoon-level method. I stir the flour in its container or bag to loosen it up. Then I spoon it into the measuring cup and use the flat edge of a knife to level it off.

Watch your oven. My oven finished at 50 minutes but yours might take longer or be faster. Don't forget to bake them the first 20 minutes with a foil cover on top - this allows the brownie beneath to bake without over-baking the cookie top. Remove the bars before the cookie dough tops are too dark brown.

Mix-ins for Brookies

• Orange Zest. If you like orange chocolate, ⅓ cup grated orange zest on the brownie layer.
• Mini Marshmallows. For a smores take, mix into the brownie layer ½ cup of mini marshmallows.
• Sprinkles. Make birthday cake brookies by stirring ⅓ cup of sprinkles into the cookie dough batter, and a few tablespoons on top before baking.
• Flavored Chips. Instead of just chocolate chips, you can add or substitute white chocolate chips, peanut butter chips and butter scotch chips.
• Nuts. Add ½ cup of chopped nuts into the cookie dough batter, and sprinkle a few on top.
• Coconut. Sprinkle ¼ cup of shredded coconut on top for a tropical touch.

Storage

Brookies can last 1 week in a sealed container. They would probably be ok at room temperature for 2 days, but they definitely taste better refrigerated because the brownie layer is so fudgy.

They can be frozen in an airtight container for months.