Who loves cookies and brownies??  I do!!!   How about putting them together and then you have best of both worlds. I used a muffin-top pan for this recipe that I found in First For Women magazine. This recipe makes 9 Brookies so you won’t be using all the wells.

Gluten-Free and Dairy Free Brookies

I altered the recipe as we have almond and peanut allergies in the house.

Coconut galore!!


  • 1 1/2 cups almond flour (I used all purpose gluten free flour)
  • 3/4 cups coconut palm sugar (I used coconut sugar)
  • 3/4 tsp baking soda
  • 6 tbs coconut oil (divided)
  • 2 large eggs (divided)
  • 1 tbs vanilla extract (divided)
  • 3 tbs cacao nibs
  • 6 tbs unsweetened cocoa powder
  • 2 tsp honey

Heat oven to 325 f, in a bowl, mix first 3 ingredients and 1/4 tsp salt; divide mixture in half.

Goodness mixed together

For cookie, stir in coconut flour, 3 tbs coconut oil, 1 egg, 1 1/2 tsp vanilla and cacao nibs into half the four mixture. Cover; chill 1 hr

Everything tastes better when chocolate is included. 🙂

For Brownie, mix cocoa, honey and remaining oil, egg, vanilla and flour mixture;  spray the wells with coconut oil or whatever you have on hand, press 2 tbs in each well. I had to add a little bit of water as it was a little on the dry side.

It smells so good.

Flatten out 2 tbs cookie dough to make a disc and place on brownie. Bake 15 minutes or until done. I had to add a little bit of water as it was on the dry side.

Gluten free and dairy free version.
The boys liked it with Gluten and nut free Chapmans Ice cream.



9 thoughts on “Brookies

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