Gluten-free Fudgy Brookies

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When you can't decide between cookies and brownies, combine them together!

Course Dessert

Cuisine American

Servings 12 squares

Equipment

• 1 8x8 baking dish
• 2 Mixing bowls

Ingredients

  

1x2x3x

Brownie Layer

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 1/2 TSP baking soda
• 1/3 cup coconut sugar
• 1/3 cup coconut oil melted then cooled
• 1/3 cup creamy almond butter
• 1 large egg
• 1.5 TSP vanilla extract
• 1/4 cup milk of choice

Chocolate Chip Cookie Layer

• 3/4 cup almond flour
• 1/3 cup coconut sugar
• 3/4 TSP baking soda
• 1/3 cup coconut oil melted then cooled
• 1/4 cup creamy almond butter
• 1 large egg
• 1 TSP vanilla extract
• 1/2 cup dark chocolate chips  70% or higher

Instructions

• Preheat oven to 350 F
• Line an 8×8 square baking dish with parchment paper
• Prepare the brownie layer first by mixing all the dry ingredients together in one bowl, and all the wet ingredients in another bowl
• Add the wet ingredients into the dry, whisking together until fully incorporated and there are no clumps
• Transfer the batter to the bottom of the baking dish, and use a spatula to smooth, if needed
• Prepare the chocolate cookie later: Mix all the dry ingredients except chocolate chips in one bowl, and all the wet ingredients in another bowl
• Add the wet ingredients into the dry, whisking together until fully incorporated and there are no clumps
• Fold in half of the chocolate chips and stir until combined
• Use a spoon to drop dollops of cookie dough on top of the brownie layer, using a spatula to smooth, if needed. Top with the other half of the chocolate chips
• Bake for about 25 minutes, or until a toothpick comes out clean

Notes

Gluten-Free Brookies (Brownie + Cookie Hybrid) The ultimate indulgent treat that’s secretly gut-friendly and loaded with antioxidants.

Imagine the fudgy, rich center of a dark chocolate brownie fused with the chewy, golden edges of a chocolate chip cookie – all in one irresistible bite. These gluten-free brookies deliver that perfect marriage of textures: crackly tops, gooey brownie cores, and pockets of melted dark chocolate chips nestled in a soft, buttery cookie dough.

What sets these brookies apart is what’s inside (and what isn’t). We use blanched almond flour as the base – naturally gluten-free and significantly higher in fiber than traditional wheat flour. That extra fiber acts as a prebiotic, feeding the beneficial bacteria in your gut and supporting better digestion and gut health. Paired with antioxidant-packed unsweetened cocoa powder and 70–85% dark chocolate chips, every square is rich in polyphenols – powerful plant compounds shown to reduce inflammation, improve heart health, and protect cells from oxidative stress.

No weird gluten-free blends, no gums, no refined flours – just real, wholesome ingredients that taste anything but “healthy.” One bite and you’ll get crisp cookie edges giving way to an intensely fudgy, molten center. Perfect for anyone following a gluten-free lifestyle who refuses to compromise on flavor.

Key benefits at a glance:

✨ 100% gluten-free with zero refined grains

✨ High in prebiotic fiber from almond flour for gut health support

✨ Rich in cocoa polyphenols & flavanols from dark chocolate and cocoa powder

✨ Naturally grain-free +  optional refined sugar free if you swap coconut sugar for monk fruit)

✨ Chewy, fudgy, and outrageously delicious

These brookies prove that eating for your health doesn’t mean giving up the foods you love – it just means making them even better.

Keyword Brookie, Brownie, Cookie, Gluten-free, Paleo

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© 2024 Lisa Makeeva, RD. All rights reserved.

College of Dietitians of Ontario Registration #14884