Vegan & Gluten-Free Cookie Dough Brownies
Ingredients
Brownie Layer
- 2/3 cup fully cooked sweet potato (peeled, mashed, and measured after cooking)
- 1/4 cup maple syrup
- 1/2 cup cashew butter
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla
Cookie Dough Layer
- 1 cup almond flour
- 1 tbsp coconut flour
- 1/4 cup coconut sugar
- 1/4 cup almond milk
- 1/4 cup melted coconut oil
- 2 tsp vanilla
- 1/2 tsp salt
- 1/4-1/2 cup mini chocolate chips
Preparation
Preheat the oven to 425°F (220°C). Bake the sweet potatoes for 50 minutes until fully cooked. Peel and mash them, then measure 2/3 cup for the recipe.
In a bowl, combine the mashed sweet potato, maple syrup, cashew butter, unsweetened cocoa powder, and vanilla. Mix well.
In a separate bowl, mix the ingredients for the cookie dough layer: almond flour, coconut flour, coconut sugar, almond milk, melted coconut oil, vanilla, salt, and mini chocolate chips.
Line a brownie pan with parchment paper or grease it thoroughly.
Spread the cookie dough layer evenly in the prepared pan.
Carefully spread the brownie layer on top of the cookie dough layer.
Bake the layers at 350°F (175°C) for 32-34 minutes.
Once baked, place the pan in the fridge to cool for about an hour or until completely cooled.
Slice the brownies into portions and enjoy!
Store the brownies in the fridge.