Unless you’ve been living under a sugar-free rock, you’ve probably seen some form of “brookies,” a cookie-brownie hybrid that’s popular on Pinterest. But, what you may not have seen yet is a gluten-free version of the sinfully delicious dessert concoction. We have a serious sweet tooth, and we can assure you that this recipe is just as tasty as the original. Give it a try! It’s ridiculously easy to make and even easier to devour.
Ingredients
Cookie layer
1 pkg. Pamela’s Gluten-Free Chocolate Chunk Cookie Mix
3 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
1/2 tsp. Redmond Real Salt
1 egg
Brownie layer
1 pkg. Pamela’s Gluten-Free Chocolate Brownie Mix
1/2 cup coconut oil
1 egg
1 cup Enjoy Life Dark Chocolate Morsels
Directions
- Preheat oven to 350 degrees F and grease an 8”x13” baking dish with coconut oil.
- In mixing bowl, combine all cookie layer ingredients until dough forms. Add water if dough is too crumbly. Set aside.
- In separate mixing bowl, combine brownie mix with coconut oil and egg and mix until batter forms. Add water if batter is too dry. Stir in chocolate chips.
- Press brownie batter into an even layer in baking dish and spread cookie dough over top.
- Bake 16 to 18 minutes, or until cookie layer is golden brown. Let cool and cut into 20 squares.