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Cookie Brownie Bars

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Prep Time 25 minutes
Cook Time 17 minutes
Total Time 42 minutes

Ingredients
  

Cookie Dough

  • 2 ¼ tsp. oil: walnut, almond, coconut*
  • 2 ¼ tsp. stevia brown sugar
  • ¼ tsp. maple syrup (Lakanto, monk fruit)
  • ⅛ tsp. vanilla
  • 2 tsp. unsweetened dairy-free milk any kind
  • 3 ½ TBSP flour: oat, GF, AP, WW
  • Pinch of sea salt
  • 15 g (1 TBSP) chocolate chips dairy-free

Brownies

  • 2 TBSP vegan butter or oil: walnut, almond, coconut
  • 120 g (½ C) chocolate chips dairy-free
  • 1 egg
  • 2 TBSP liquid egg whites or 1 egg white
  • 3 oz. unsweetened plain dairy-free yogurt*
  • 1 TBSP vanilla
  • ¼ C unsweetened dairy-free milk any kind
  • ½ C flour: oat, GF, AP, WW
  • 1 tsp. baking powder
  • 1 TBSP stevia or sweetener
  • 6 TBSP cocoa powder
  • Pinch of sea salt

Instructions
 

Cookie Dough

  • In a small bowl, whisk the oil and stevia brown sugar together
  • Then whisk the rest of the wet ingredients in
  • Add the dry ingredients and mix until fully incorporated (add a touch more flour or milk if needed to achieve desired cookie dough consistency)
  • Fold the chocolate chips in, then place in the fridge while the brownie batter is being prepared

Brownies

  • Preheat the oven to 350°F
  • In a medium sized, microwave-safe bowl (big enough for the brownie batter), melt the oil and HALF (60 g) of the chocolate chips in the microwave
  • Once melted, add the rest of the wet ingredients and mix until combined – it's okay if it's a little lumpy
  • Add the dry ingredients to the wet and mix until smooth
  • Fold in the remaining chocolate chips, then evenly spread the batter into a prepared 8x8 or 9x9 square baking pan
  • Remove the cookie dough from the fridge and using a measuring spoon, spoon, or your hands, scoop out ~½ TBSP sized pieces of cookie dough and lightly press the pieces into the brownies, spreading them out evenly – it doesn't need to be perfect, you can make them as big or small as you'd like
  • Bake for 17-20 minutes or until a toothpick can be inserted into the center and come out clean; for gooier brownies, remove around 15-16 minutes and let cool before cutting

Notes

  • *Oil: almond and walnut oils are milder tasting oils, where coconut has a slightly stronger taste – although because of how rich these cookie brownie bars are, it's pretty safe to say that the coconutty flavor wouldn't be too noticeable, if at all
  • *Chocolate chips: Enjoy Life is a brand free from common allergens that melts, bakes, and tastes like the real deal
  • *Yogurt: in this recipe, So Delicious plain coconut milk yogurt is the brand that was used, but your favorite dairy-free yogurt will likely work just as well! For regular, dairy yogurt, you may need to increase the amount by 1 oz., similar to the Healthy Fudgy Brownies
  • *6. (Brownies) To cover more surface area so you get a bit of cookie dough in each bite, slightly flatten the cookie dough pieces before placing then on the brownie batter. And you can also press the cookie dough into the batter as well.
  • For extra pizazz, here are some optional topping ideas: flaky sea salt, powdered sugar or similar alternative, or drizzled chocolate
Tried this recipe?Let us know how it was!