Cookie Dough Brownies

These fudgy Cookie Dough Brownies are SOOOO GOOD you wouldn’t even know they are gluten-free, vegan and secretly healthy-ish. The bottom layer is made up of a fudgy brownie, and then topped with a layer of edible cooke dough filled with chocolate chips.

Who doesn’t love cookie dough and brownies??

Sometimes cookie dough is even better then the actual cookie, at least if you ask my kids! These brownies are easy to make and my kids love them as an after school snack, or even packed in the lunchbox.

Another of my kids favourite snacks are these super easy Peanut Butter and Chocolate Cookies and these Strawberry Oatmeal Bars.

INGREDIENTS

These Cookie Dough Brownies are easy to make with the ingredients listed below. 

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Soy yoghurt or greek style yoghurt, make sure it has a thick consistency for the best result
• Coconut sugar, I love using coconut sugar, it is simulated to brown sugar but not refined. It can also be replaced with light brown sugar.
• Oat flour, make sure to use certified gluten free oats if you are allergic to gluten. If you don’t have oat flour, you can easily make it at home by mixing the oats in a food processor until it has a flour like texture.
• Almond butter, I prefer to use all natural, no sugar added, no oil added. You can also use peanut butter here. 
• Maple syrup or other liquid sweetener of choice.
• Almond flour, I use a fine variety that has a oat flour consistency.
• Flaxseed meal and almond milk, to make a flax egg. This will act as a “glue” and hold the dough together
• Vegan chocolate chips, Use your favorite, good quality chocolate here. I like dark chocolate, usually 70% dark chocolate is dairy free but make sure you check the ingredients in you want to keep it vegan. 
• Coconut oil, gives the dough that “buttery” feeling, but without the butter!
• Flavorings, I use a little vanilla and a pinch of salt. If you don’t have vanilla paste, vanilla extract or vanilla powder can be used instead.

See recipe card for quantities.

Instructions

These Cookie Dough Brownies are easy to make. For the full written instructions, see the recipe card at the bottom.

Brownie

1. Melt the chocolate and coconut oil in the microwave on high in 30 second intervals, stirring often until the chocolate and coconut oil are melted. Stir in the room temperature yoghurt.
2. To a mixing bowl, add the chocolate mixture together with all the remaining ingredients for the brownie. Stir well until it just comes together. 
3. Pour the batter into the prepared baking pan and smoothen out the top. Bake and let it cool down to room temperature then place in the fridge to set.

Cookie dough

1. In a mixing bowl, add the flaxseed meal and the almond milk, stir well and let sit to thicken.
2. Add the rest of the ingredients except for the chocolate chips. Stir well until it is a thick cookie dough. Fold in the in the chocolate chips. 
3. Top the set brownie with the cookie dough in an even layer and then let it set in the fridge. Cut into squares and enjoy!

For the full written instructions, see the recipe card at the bottom.

Storage

Store leftover Cookie Dough Brownies in an airtight container in the fridge for up to 5 days. They can also be frozen, place them in a freezer friendly container or ziplock bag, try to press out as much air as possible. Freeze for up to 3 months. Let them defrost in room temperature and enjoy!