Can I use pre-made oat flour instead of rolled oats?

Yes, if you have pre-made oat flour, you can skip the initial step of blending rolled oats and directly combine it with the almond flour and other dry ingredients.

Why is it important to cool the brookies completely before eating?

Cooling allows the brookies to finish cooking and set properly, preventing an undercooked taste and ensuring the best fudgy and chewy texture.

What is the purpose of apple cider vinegar (ACV) in this recipe?

ACV reacts with the baking soda to create lift and a tender crumb, contributing to the overall texture of these vegan brookies.

How should I store leftover brookies for the best quality?

Once cooled and set, these brookies can be stored in an airtight container at room temperature for a few days, or refrigerated for longer freshness.

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Brookies
[Vegan, Gluten-Free]

KV By: Katherine Vaught

Author Bio

Hi! I'm Katherine. I enjoy creating easy, nutritious recipes that help make plant-based living more... Read More

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Sliced vegan gluten-free brookies showing distinct fudgy chocolate brownie and chewy chocolate chip cookie layers, served on a plate.

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Discover more recipes with these ingredients

Brookies

Dairy Free

Vegan

The only thing better than a brownie is a brownie PLUS a cookie! These healthy "brookies" are easy to make using your blender!

Ingredients You Need for Brookies [Vegan, Gluten-Free]

1 cup rolled oats
3/4 cup almond flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup maple syrup
1 cup drained white beans
1/4 cup almond butter
1 small banana
1 teaspoon vanilla
1 teaspoon apple cider vinegar (ACV)
1/4 cup cocoa powder
1 teaspoon instant coffee
vegan chocolate chips

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How to Prepare Brookies [Vegan, Gluten-Free]

Preheat the oven to 350°F and grease a square baking dish.
Add your rolled oats to the blender, and blend until it forms a fine flour (if you are using premade oat flour, skip this step). Add 1/2 cup of almond flour, baking powder, baking soda, and salt and blend again to combine.
Next, add the remaining wet ingredients: banana, white beans (make sure to drain your beans first!), maple syrup, ACV, vanilla, and almond butter. Blend for 1-2 minutes to make sure it is completely combined.
Split the batter into two medium bowls. In one, combine with the remaining 1/4 cup of almond flour and the vegan chocolate chips. In the other, mix together with the cocoa powder and instant coffee.
Spread the chocolate mixture into the greased pan, covering the bottom. Add the cookie mixture on top. Bake for 25-30 minutes.
Remove from oven and let cool completely. I let mine cool in the pan at room temperature for 1 hour, then transfer to the freezer for about 45 minutes for the best texture. It will taste undercooked if you eat it right out of the oven, letting it sit allows it to finish cooking and set.