A brownie recipe that combines two of the best things – chocolate and chocolate chip cookie dough! It’s also dairy-free, egg-free, gluten-free and refined sugar-free friendly!
One of the reasons why I love baking so much is that it’s so relatable. It doesn’t matter your background, race, gender or nutritional needs… when it comes to baking, we all enjoy the outcome.
And I think we can all relate when it comes to needing a go-to recipe that is essentially a warm hug. This Chocolate Chip Cookie Dough Brownies recipe is exactly that – especially when you top it with ice cream!
what’s in these Cookie Dough Brownies?
Dairy-free, egg-free, gluten-free and refined sugar-free ingredients! You’ll need…
– Cashew Butter
– Maple Syrup
– Plant-Based Milk
– Vanilla Pea Protein
– Oat Flour
– Almond Flour
– Dark Chocolate Chips
– Ground Flaxseed
– Granulated Sugar { coconut sugar or a sugar alternative}
– Unsweetened Cocoa Powder
– Baking Powder
– Salt
– optional Plant-Based Ice Cream
Are there substitutes?
I mean… the possibilities are endless.
Homemade cookie dough for store-bought – If you don’t want to prep the cookie dough, simply buy some from the store! Store-bought cookie dough (or any cookie dough intended on being cookies) will “melt” into the brownies but it will still be DELICIOUS!
Protein bars anyone? If you have a favorite protein bar… chop her up and chuck her in! It will have the same consistency as the cookie dough that I’ve created and you’ll get a nice boost of protein too.
Nut Butter – Don’t have cashew? Make these brownies a bit more flavorful with a different non-neutral nut butter.
Cookie dough for cookies – Swap out the cookie dough for already cooked cookies.
Add-ins – Nuts, white chocolate chips, dark chocolate chips, cookies in addition to the cookie dough… the possibilities are endless!
How are these brownies gluten-free?
Both the cookie dough and brownies use ingredients that contain no gluten. The cookie dough is made with a gluten-free oat flour and almond flour mixture while the brownies are made with gluten-free oat flour.
To make your own oat flour, simply add gluten-free oats to your high speed blender and blend until you see a fine powder. You can make this process easier by occasionally scraping down the sides and blending again.
How Do you Store these Brownies?
If you choose to top the brownies with ice cream… it’s kind an eat immediately situation. That being said, you can always prep these brownies beforehand and top them with ice cream when you are ready to eat!
If you don’t plan of topping them with ice cream (I mean… why?? Just kidding. But not really.) You can wait for the brownies to cool, slice them into squares and place the squares in an air tight container for up to 5 days.
For the best eating experience, heat the brownies in the microwave for 30+ seconds until warmed through.
Looking to make other delicious recipes? Try These:
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Chocolate Chip Cookie Dough Brownies
A brownie recipe that combines two of the best things – chocolate and chocolate chip cookie dough! It's also dairy-free, egg-free, gluten-free and refined sugar-free friendly!
Ingredients
Chocolate Chip Cookie Dough
- 1/2 cup cashew butter
- 2 tbsp maple syrup
- 2 tbsp plant-based milk
- 25 g vanilla pea protein
- 2 tbsp oat flour
- 2 tbsp almond flour
- 1/4 cup dark chocolate chips refined sugar free if needed
Brownies
- 2 tbsp ground flax
- 5 tbsp water
- 1/2 cup granulated sugar coconut or a sugar alternative for refined sugar free
- 1/2 cup cashew butter
- 1/2 cup plant-based milk
- 1/2 cup oat flour
- 4 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
Optional
- 2 scoops plant-based vanilla ice cream
Instructions
Chocolate Chip Cookie Dough
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In a large bowl, combine the ingredients with a wooden spoon or spatula.
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Roll the dough into 8-10 balls and place the dough balls in an air tight container and set it aside.
Brownies
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Start by making your flax egg. Mix together the ground flaxseed and water in a small bowl and let it sit for 5-10 minutes.
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While your flax egg is thickening, preheat your oven to 350 degrees F and grease a 9×5 baking dish with cooking spray. Set it aside.
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In a large bowl, whisk together the ground flaxseed, granulated sugar with the cashew butter. Add the plant-based milk and whisk once more.
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Pour in the dry ingredients and fold the batter together. Pour the batter into your greased baking dish.
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Top the brownies with 6-8 of the cookie dough balls before baking for 22-25 minutes.
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Let the brownies cool for 10-15 minutes before topping them with optional ice cream and the remaining cookie dough balls.
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Enjoy immediately with friends!
