Fudgy Paleo Brookies (Cookie Brownie Bars)
BROOKIES: brownie and cookie bars. AKA the best combination of the two best desserts in one pan. And these two recipes happen to be my favorite personal recipes. I baked them together and they’re just divine! These brookies are the most decadent paleo dessert, and free of grains, gluten, dairy and the brownies are flourless! These are also safe for a low fodmap diet. The best part? No one will know these are healthy! They’re so rich and fudgy, approved by all eaters!
WHAT INGREDIENTS ARE IN PALEO BROOKIES?
This recipe is basically two recipes combined into one, but the ingredient list is still pretty simple.
SUBSTITUTION SUGGESTIONS & SWAPS
1. You can substitute the coconut sugar in either recipe for any granulated sweetener, or cane sugar if you are not paleo.
2. Tapioca starch may be swapped for arrowroot starch in the cookie layer.
3. You can swap the cacao powder in the brownies for a rich cocoa powder, I prefer Dutch.
4. I use Oatly oat milk for the non-dairy milk and Miyoko’s brand non-dairy butter. But any substitutes should work here, including real dairy.
5. I do not suggest any substitutes for the almond butter in the brownies. Almond butter holds a neutral flavor so these brownies taste like true brownies. The almond butter must be runny and not pasty, ingredients only almonds and salt.
6. I unfortunately have not tried to sub the eggs in these recipes to make them vegan. If you are going to try it, just know it may not work or produce the same texture. The brownies are flourless and the eggs really hold them together. But I do suggest aquafaba ‘eggs’ as the best substitute in both if you’re going to try it!
WHAT KITCHEN TOOLS ARE NEEDED FOR PALEO BROOKIES?
8”x8” or 9”x9” square baking pan
HOW ARE PALEO BROOKIES / COOKIE BROWNIE BARS STORED?
Store the brownie cookie bars on the counter on a tin foil vented dish for 2-3 days, and transfer to the fridge for up to a week. Can be stored in freezer in an airtight container for up to 3 months. But I promise they won’t last that long!
WHY DO I HAVE TO MAKE THE COOKIE DOUGH IN ADVANCE?
Most cookie doughs have to be chilled before baking. This binds the ingredients and creates more of a dough texture, so it’s easier to work with. But mainly chilling the dough prevents too much spread in the oven. The butter needs to be cold!
MAKE THE PALEO BROOKIES:
*this makes a double batch of cookie dough for this recipe, you can bake the extra as cookies after!
I don’t suggest to half the recipe, many ingredients are hard to cut in half exactly. You will love having the extra cookies!