What is a brookie, you ask? Why it is the best of both dessert worlds; a brownie and a cookie in one fabulous square. (Or slice, or however you choose to bake it). See my original brookie recipe HERE on my old blog.
When I first developed this recipe I was OBSESSED and I'm quite sure I delayed my postpartum weight loss a little by having it for breakfast, snack and dessert until I decided to space it out a little. Okay I'm joking, but still, I'm proud of myself for not eating this all day, every day. Luckily though, they are pretty healthy and super filling, and not to mention gluten-free, vegan, dairy-free, soy-free and nut-free.
For a healthy treat that won't set you off your healthy eating plan or fit lifestyle, keep reading, turn on that oven and enjoy!
Pumpkin Brookies yields 8" pan (12-16 pieces) Cookie layer ingredients:
1 cup pumpkin flour* (or grind pumpkin seeds until fine to make your own) 1 cup gluten-free oats 1 teaspoon cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup nondairy chocolate chips 2 TBSP sunflower seed or nut butter 2 TBSP coconut oil 2 TBSP maple syrup 1-1/2 teaspoon vanilla extract up to 1/4 cup water as needed Brownie layer:
1/2 cup gluten-free oat flour 1/4 cup unsweetened cocoa
1/3 cup pumpkin puree sprinkle sea salt 1/2 TBSP vanilla extract 3 TBSP maple syrup 2 TBSP coconut oil, melted Directions: 1. Grease a 8" pan with coconut oil or line with parchment. 2. Mix the dry cookie ingredients together with the nondairy chips, then melt the oil and sunflower seed or nut butter together. Whisk in vanilla and maple to the wet ingredients, then add to the dry, stirring well. Add water if mixture is too dry. 3. Press cookie mixture into the bottom of the prepared pan. 4. For the brownies, combine the dry ingredients, then whisk in melted coconut oil. Stir in remaining ingredients and spread mixture over the cookie layer. 5. Bake at 350 degrees for 15-18 minutes, then let cool and set for 10 minutes and serve warm or cool.