Irresistible Gluten-Free Vegan Brookies: The Ultimate Allergy-Friendly Chocolate Chip Cookie Brownie Recipe

Imagine a dessert that perfectly marries the rich, fudgy intensity of a classic brownie with the soft, chewy comfort of a chocolate chip cookie. Now, picture it being completely safe for nearly every major dietary restriction. These incredible Gluten-Free Vegan Chocolate Chip Cookie Brownies, affectionately known as “brookies,” are a dream come true for anyone seeking an allergy-friendly indulgence. Free from gluten, dairy, egg, soy, peanuts, and tree nuts, this top-8-free treat proves that wholesome baking can be utterly delicious and universally enjoyed. Say goodbye to dessert indecision and hello to your new favorite allergy-safe indulgence!

Growing up, my mom’s kitchen was a sanctuary of sweet aromas and comforting warmth. I have countless fond memories of perching on the tall chairs that faced our stove, chatting with her as she effortlessly transformed simple ingredients into something truly magical. This early exposure to the joy of homemade treats instilled in me a profound love for baked goods, a love that has only grown stronger over the years.

My husband, however, has always been more of a “candy man.” Give him handfuls of gummy bears, chocolate bars, or sour candies, and he’s in his happy place. Unfortunately (or perhaps fortunately, depending on how you look at it!), his sweet tooth proved contagious. These days, I find myself craving anything sugary, whether it’s a meticulously crafted homemade dessert or a spontaneous gas station candy haul. It’s a delightful but dangerous habit! There are only a handful of sugary delights left that I *don’t* enjoy anymore. Someone send help, or at least another batch of these brookies!

The Best of Both Worlds: Why Brookies Reign Supreme

So, don’t mind me if I yearn for a super sweet, doubly delicious dessert that combines not just one, but two beloved classics: brownies and chocolate chip cookies. Because, as they say, YOLO! Life is too short for dessert dilemmas, especially when you can have the absolute best of both worlds in one incredible bite. These brookies offer an unparalleled indulgence, making them a go-to for any sweet craving.

The brownie base is everything you could ever want: rich, deeply chocolatey, and perfectly chewy with those coveted fudgy centers. On top, a layer of ‘buttery’ (don’t worry, it’s completely dairy-free!) chocolate chip cookie dough bakes into a delightful, golden-brown marvel. The combination creates a divine dessert experience that satisfies every texture and flavor preference.

Crafting Your Perfect Brookie: Marbled or Layered?

I personally love to marble these brookies for a visually stunning effect. This involves grabbing about a tablespoon of cookie dough at a time, gently pressing it flat between my hands, and then artfully layering it on top of the warm brownie base. The result is a beautiful mosaic with little rivers of rich brownie peeking through the golden cookie layer. It’s not just pretty; it also ensures you get a perfect blend of both textures in every bite.

Of course, you could also opt for a smooth, even layer of cookie dough across the entire top for a more defined separation of the two desserts. Both methods yield delicious results, so choose what sparks your baking joy! When I marble them, I often end up with about a quarter cup of chocolate chip cookie dough left over. My kids (and sometimes, let’s be honest, I) happily devour this raw dough. And here’s one of the best perks of egg-free baking: no guilt when indulging in a spoonful (or two!) of delicious cookie dough!

An Allergy-Friendly Lifesaver: Dessert for Everyone

Beyond their incredible taste, the true magic of these gluten-free vegan brookies lies in their ability to cater to a wide range of dietary needs without sacrificing flavor or texture. This recipe is meticulously crafted to be free from the top 8 common allergens: gluten, dairy, egg, soy, peanuts, and tree nuts. For families managing multiple allergies, finding a dessert that everyone can safely enjoy is often a challenge, but these brookies effortlessly bridge that gap.

They are a true game-changer, eliminating the need for separate treats and allowing everyone at the table to share in the same delightful experience. You can confidently bring these to any potluck or party, knowing that they are a safe and delicious option for almost everyone. The texture is spot on – crisp edges, a perfectly fudgy center, and that wonderful chewiness from the cookie layer – just like the kind my mom used to make, but with an allergy-friendly twist!

Baking Made Simple: Two Batters, One Easy Process

You might be thinking that making two separate batters sounds like a lot of work. But let me tell you, both parts are super simple and designed for efficiency! I start with the brownie batter, and after it’s mixed, I don’t even bother rinsing out my KitchenAid bowl. The chocolate chip cookie dough is then made right in the same mixing bowl. This cuts down on cleanup and makes the process surprisingly quick.

Even better, the brownies need to bake for about 10 minutes before you add the cookie layer. This gives you the perfect window of time to prepare the cookie dough while the brownie base gets its initial bake. You’d be standing around waiting for the brownies to cook anyways, so it’s truly no additional time commitment! Plus, you’ll already have out most of the ingredients for both layers, making it a seamless transition.

We’ve been facing a lot of “leftovers” lately as we prepare for a big move next week – trying to clear out our fridge and pantry has been an adventure (EEK! I can’t wait… and I also can, because moving is going to be the death of me!). These brookies have become my secret weapon, my ultimate “bribery” tool to convince my kids to eat that leftover chili… AGAIN. “But if you eat a good dinner, you can have a brookie!” It’s a negotiation tactic that always yields sweet results.

Honestly, my kids and I have devoured these gluten-free vegan brookies so quickly that my poor husband, busy with work and two classes, hasn’t even had a chance to try one of this batch! Good thing I can just offer him some leftover Starburst jelly beans, and he’ll be satisfied (mostly because he won’t know what he’s missing out on!).

The Signature “Grease” Mark & Final Tips

PS—did you notice the slight bit of grease on the parchment paper in the photos? That, my friends, is the universal sign of a truly good, rich dessert! BAM! A little grease never hurt nobody, and before you go feeling all guilty about it, remember: it’s primarily from wholesome coconut oil, for Pete’s sake! Embrace the deliciousness.

So, have I convinced you yet to make these delightful top-8-free brookies? Huh? Huh? With my birthday just around the corner, I honestly think these could almost replace my birthday cake. They’re that good, and quite frankly, going to be incredibly hard to top!

I sincerely hope you and your food-allergic family can enjoy these amazing gluten-free vegan brookies as much as mine does. They truly bring joy and deliciousness to every occasion.

If you need some other variations or related recipes: If you’re looking for a paleo version, check out these paleo brookies from Perchance to Cook. If dairy is an option for you, explore these Dulce De Leche Brownies by my friend Amanda at Eat At Our Table. And for those who can have eggs and almond flour, my friend Texanerin shares a fantastic recipe for Protein Brownies.

Gluten-free Vegan Chocolate Chip Cookie Brownies (AKA Brookies)

Yield:
9 bars

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Chewy, fudgy and the best of two classic desserts, these gluten-free vegan chocolate chip cookie brownies, also lovingly known as brookies, will make your dessert indecision a thing of the past. This allergy-friendly treat is free of: gluten, dairy, egg, soy, peanut & tree nuts. It’s top-8-free too!

Ingredients

BROWNIE LAYER:

3/4 cup gluten free flour
3/4 cup sugar
1/2 cup cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon xanthan gum (omit if your gluten-free flour already has this in its blend)
1/4 teaspoon salt
1/3 cup coconut oil
2 flax eggs (2 Tablespoons of ground flax + 5 Tablespoons water)
1 teaspoon vanilla extract

CHOCOLATE CHIP COOKIE LAYER:

1 stick vegan butter (1/2 cup)
3/4 cup white sugar
2 Tablespoons brown sugar, packed
1 Ener-G egg (1 and 1/2 tsp Ener-G + 2 Tablespoons water)
1/2 teaspoon vanilla
1 and 1/8 cup gluten-free flour
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 cup vegan/dairy-free chocolate chips

Instructions

Preheat oven to 350 degrees F.
In a mixing bowl combine the dry ingredients for the brownies: gluten-free flour, sugar, cocoa powder, baking powder, xanthan and salt.
Next, add the melted coconut oil, the flax eggs and the vanilla. Stir to combine. The dough will be thick, be sure you mix well.
Smooth batter evenly with greased hands into a greased 9×9 baking dish.
Bake for 10 minutes (or more, depending on how gooey you like them.)
While the brownies are baking, make your chocolate chip cookie dough layer.
In the same mixing bowl (the brownie batter should have come out cleanly, if not, they will mix together anyways,) mix the vegan butter and the sugars. Cream until they’re fully mixed.
Next, add the rest of the wet ingredients: Ener-G egg and vanilla.
Add in the baking soda, xanthan and salt and mix well.
Next add in your gluten free flour and combine.
Finish by stirring in your chocolate chips.
After the brownies have cooked, pull them out and layer the cookie batter on top. I did this by grabbing about a Tablespoon’s worth at a time, and pressing it in between my hands to flatten it and then layering it on top of the brownie mixture. Be careful as the brownies are hot! You can either marble it like I did, so you have some brownie showing through, or use all of the dough and make a thicker layer. My kids were happy to eat about the 1/4 cup of leftover cookie batter I had.
Bake for the final ten minutes.Or until the top is golden brown and the edges are set–may vary depending on ovens.
This is the hard part, but allow the brookies to cool completely before cutting and enjoying. Note that it will puff up a bit while cooking and will settle a bit while it cools.
Keep covered room temperature for 1-2 days–if they can last that long!

Notes

Brownie layer adapted from my The Best Gluten-free Vegan Allergy-friendly Brownies.

Cookie layer adapted from Pinch of Yum.

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Looking for More Allergy-Friendly Brownies and Cookies?

If you’re craving more delectable, allergy-friendly delights, look no further! We’ve got you covered with a selection of our favorite brownie and cookie recipes that are just as inclusive and delicious as these brookies.

Triple Layer SunButter Brownies (Top 8 Free!)

Brownie Sundae Cups (Top 8 Free!)

Black and White Cookies (Top 8 Free!)

Allergy-friendly Homemade Oreos (Top 8 Free!)