The key to making the perfect brookies is not letting them over-bake and of course serving them with some ice cream. My favorite non-dairy ice cream is Coconut Bliss. The ingredients are simple and don’t use refined sugar. I hope this recipe saves you the next time you can't choose between cookies and brownies!

Recipe

Ingredients

Brownie Layer

• 1 cup almond butter

• 1/3 cup maple syrup

• 1/4 cup coconut sugar

• 1/4 cup cacao powder

• 1 egg

• 1/2 tsp baking soda

• 1/4 tsp salt

Cookie Layer

• 1 1/2 cups almond flour

• 1/2 cup oat flour

• 1 egg

• 1/3 cup olive oil

• 1/2 cup coconut sugar

• 1 tsp vanilla extract

• 1 tsp baking soda

• 1/4 tsp salt

• 1/3 cup dairy free chocolate chips

How to

1. Preheat oven to 350 F and grease an 8x8 (or 9x9) pan. A cast iron skillet also works great!

2. Starting with the brownie layer, whisk together the almond butter, egg, maple syrup and coconut sugar.

3. Add in the cacao powder, baking soda and salt and mix until smooth and creamy.

4. Add the batter to the greased pan and flatten into an even layer. Set aside.

5. In the same bowl used to make the brownie layer (less dishes!), whisk together the egg, olive oil, coconut sugar and vanilla for the cookie layer.

6. Stir in the almond flour, oat flour, baking soda, salt and chocolate chips.

7. Scoop the cookie layer overtop the brownie layer.

8. Bake for about 25-30 minutes, or more if you would like a more "baked" texture.

9. Let cool completely before slicing or dive right in with some spoons and ice cream!