Vegan and Gluten-Free Brookies
Ingredients
Brownie layer
- 2/3 cup mashed sweet potato
- 1/4 cup maple syrup
- 1/2 cup cashew butter
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla
Cookie dough layer
- 1 cup almond flour
- 1 tablespoon coconut flour
- 1/4 cup coconut sugar
- 1/4 cup almond milk
- 1/4 cup melted coconut oil
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/4 to 1/2 cup mini chocolate chips
Preparation
Bake the sweet potatoes ahead of time at 425°F for 50 minutes, then peel and mash them and add to a bowl.
Add in the rest of the brownie ingredients and mix well.
In a separate bowl, mix the cookie dough ingredients.
Line a brownie pan with parchment paper or grease it well.
Add the cookie dough layer to the pan.
Add the brownie layer on top.
Bake at 350°F for 32-34 minutes.
Place in the fridge to cool for an hour or until completely cooled.
Slice and enjoy.
Storage
Store in the fridge.
