Chewy, fudgy, and the perfect marriage of two classics: these gluten-free, vegan chocolate chip cookie brownies—affectionately known as brookies—end dessert indecision. This allergy-friendly treat is free from gluten, dairy, eggs, soy, peanuts, and tree nuts. It’s top-8-free as well.
I grew up with a mother who baked constantly. Some of my fondest memories are perched on a high stool, chatting with her while she worked at the stove. Those moments made me a lifelong fan of homemade baked goods.
My husband, by contrast, has always been a candy lover—he can polish off handfuls at a time. Over the years, his sweet tooth has rubbed off on me, and now I’m equally likely to enjoy something homemade or a quick convenience-store treat. It’s a problem I don’t mind too much.
So when I want a seriously indulgent dessert, combining brownies and chocolate chip cookies into one is the obvious choice. These brookies deliver a fudgy brownie base topped with a buttery (dairy-free) chocolate chip cookie layer. They’re indulgent without the usual allergens.
The visual appeal is part of the charm: I like to marble the cookie dough over the brownie layer so you get rivers of chocolatey brownie peeking through the cookie topping. If you prefer, you can smooth the cookie dough into a single layer, but the marbled look is especially pretty. When I marbled mine, I ended up with about a quarter cup of leftover cookie dough—my kids happily finished it off, and it tasted amazing raw. One big perk of egg-free recipes: guilt-free cookie dough snacking.
We’ve been clearing out the pantry and fridge because we’re moving next week, so I’m especially grateful for easy recipes that use what we have left. These brookies also work wonders as a small bribe to get kids to finish vegetables: “Eat your dinner and you can have a brookie!”
My family devoured these brookies quickly. Since my husband has been busy with work and classes, he hasn’t had much time for sweets lately—so the leftovers (if any) are a nice treat for anyone who missed the first round. These bars are impressive enough to bring to a gathering and subtle enough that guests won’t realize they’re allergy-friendly.
Texture is everything here: crisp, slightly chewy edges with a tender, fudgy center—very much like the brownies my mom used to make, but with the extra fun of a chocolate chip cookie top.
A little grease on the paper bag is a sign of success—a small badge of honor. And if you worry about that, remember the fat is coconut oil here, not something you need to feel guilty about for an occasional treat.
If the idea of making two batters sounds like extra work, don’t worry: both layers are simple. I made the brownie batter first, then used the same mixing bowl (no need to wash it between layers). Because the brownies bake for about 10 minutes before you add the cookie layer, you can prepare the cookie dough while the brownies are in the oven. That keeps total prep time minimal and uses ingredients you likely already have on hand.
Whether you’re celebrating a birthday (mine is coming up—these would make a fine substitute for cake), bringing dessert to a party, or just craving something sweet and allergy-friendly, these gluten-free vegan brookies hit the mark. I hope families dealing with food allergies can enjoy them as much as mine does.
Gluten-free Vegan Chocolate Chip Cookie Brownies (AKA Brookies)
Chewy, fudgy, and the best of two desserts combined: these gluten-free vegan brookies are an allergy-friendly, top-8-free treat that satisfies both cookie and brownie cravings.
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 blend already contains it)
- 1/4 teaspoon salt
- 1/3 cup coconut oil
- 2 flax eggs (2 tablespoons 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 equivalent (1 1/2 tsp Ener-G + 2 tablespoons water)
- 1/2 teaspoon vanilla
- 1 1/8 cups 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 the oven to 350°F (175°C).
- Combine the dry ingredients for the brownie layer: gluten-free flour, sugar, cocoa powder, baking powder, xanthan gum, and salt.
- Add the melted coconut oil, flax eggs, and vanilla. Stir until well combined; the batter will be thick.
- Press the brownie batter evenly into a greased 9×9-inch baking dish using greased hands or a spatula.
- Bake for 10 minutes (or longer if you prefer a less gooey center).
- While the brownies bake, prepare the chocolate chip cookie dough.
- In the same mixing bowl, cream together the vegan butter and both sugars until smooth.
- Mix in the Ener-G egg equivalent and vanilla.
- Add baking soda, xanthan gum, and salt, then stir in the gluten-free flour until combined.
- Fold in the vegan chocolate chips.
- When the brownie layer has baked, remove it from the oven and carefully spoon or press the cookie dough on top. For a marbled look, flatten tablespoon-sized portions between your hands and place them directly on the hot brownie layer, leaving some brownie showing through. Be careful—pan will be hot.
- Return to the oven and bake for another 10 minutes, or until the cookie layer is golden and the edges are set. Baking times can vary by oven.
- Allow the brookies to cool completely before cutting; they will settle as they cool.
- Store covered at room temperature for 1–2 days, if they last that long.
Notes
The brownie layer is adapted from a tried-and-true gluten-free vegan brownie recipe. The cookie layer is based on a classic chocolate chip cookie brownie method, modified here for top-8-free, vegan-friendly ingredients.
Don’t forget to save this recipe so you can make it again. These brookies are a dependable, allergy-friendly crowd-pleaser.
If you enjoy allergy-friendly brownies and cookies, try other allergy-conscious recipes from the same collection for more top-8-free dessert ideas.