Gluten-free Double Layer Vegan Brookies
Delicious and indulgent brookies that are both gluten-free and vegan, featuring a rich chocolate layer and a chewy cookie layer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a mixing bowl, combine the gluten-free flour, cocoa powder, coconut sugar, baking soda, and salt.
- In another bowl, whisk together the melted coconut oil, maple syrup, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Fold in the vegan chocolate chips.
- Pour half of the batter into the prepared baking pan and spread evenly.
- Layer the remaining batter on top and swirl gently with a knife.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before slicing into squares.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a nut-free version, substitute almond milk with oat milk.
- Feel free to add nuts or dried fruits for extra texture.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg