This gluten-free brookie pie combines my favorite two things into one delicious dessert. It has a layer of brownies topped with a layer of chocolate chip cookies, and is the perfect sweet treat to bake for any occasion!
Gluten-free Brookie Pie
If you guys are looking for the PERFECT dessert, I’ve got you covered. This insanely delicious, gluten-free brookie pie is here to satisfy all of your sweet cravings.
In case you guys aren’t familiar with the term, a “brookie” is a mix of a brownie and cookie. Killer combo, I know. I combined two of my favorite recipes, my fudgy almond butter brownies + classic chocolate chip cookies, to make this beauty.
If you aren’t a fan of the two together, you can go check out each individual recipe and try them on their own!
The brownie/cookie duo gives you the best of both worlds- a crunchy, golden top with a soft-baked, moist center. It might seem like a complex recipe, but its actually really easy to throw together!
One tip I have for keeping the mess to a minimum is to start with the ingredients for the brownies first, and then swap them with the cookie ingredients to keep the counter cleared. You can use the same bowl, measuring spoons and cups for both layers.
What you’ll need to make brookie pie:
I made these as a pie before, but recently have been making them into bars using a 9 x 9 baking pan. Here’s what you’ll need for this recipe:
Brownie layer:
- almond butter
- maple syrup
- coconut sugar
- cocoa powder
- eggs
- baking soda
- salt
Chocolate Chip Cookie Layer:
- almond flour
- oat flour
- eggs
- olive oil
- coconut sugar
- vanilla extract
- baking soda
- salt
- chocolate chips
This dessert is SO good as is, but we love it with some vanilla ice cream! It’s a great option to bring over to a holiday dinner or dinner party.
We are definitely team under-baked desserts in our house. Depending on your preference, there are two baking times you can choose from-
For under-baked, I recommend baking for 22-25 minutes. It will be a little harder to slice, but you can spoon your servings out when ready to serve!
If you want a slightly less gooey, but still soft texture, I suggest baking for 30 minutes. I recommend this baking time if you’re making this dessert to serve to guests. It will slice up more neatly.
This gluten-free brookie pie really combines all of my favorites flavors. It’s chocolatey, sweet, and even a little bit salty. Did I mention it’s dairy-free too?
I’m so excited to finally share this one with you guys!!! Based off of the responses I got on Instagram when I teased this recipe, I know you’re going to love it.
Gluten-free Brookie Pie
Ingredients
- 1 cup almond butter. Mine was made from roasted almonds, with no added oil or sugar
- 1/3 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/4 cup cocoa 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 or brown sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup dairy-free chocolate chips
Directions
- Preheat oven to 350 F.
- Starting with the brownie layer, whisk together the egg, almond butter, maple syrup and coconut sugar in a medium sized bowl. If your almond butter is nearing the end of the jar and isn’t smooth, I recommend using a blender for this step so everything gets fully incorporated.
- Add in the cocoa powder, baking soda and salt and mix until well combined.
- Flatten batter into a greased or parchment lined 9″ pie dish or 11 x 7 baking dish and set aside.
- Rinse your bowl and whisk together the egg, olive oil, coconut sugar and vanilla for the cookie layer.
- Pour in the almond flour, oat flour, baking soda, salt and chocolate chips. Mix well.
- Scoop over the brownie layer and flatten down.
- Bake for about 30-35, until the top is browned and a toothpick comes out clean. For more of an under-baked texture, bake for 25-30 minutes. Baking times will vary depending on dish type and size, so I suggest checking it after 25 minutes.
- Let cool completely before slicing. If baking in a pie dish, I recommend spooning your servings onto a plate.
- Store leftovers in an air-tight container for up to 1 week.
- You can freeze the pie whole or cut into pieces for up to 3 months. I suggest letting it thaw out the night before, and warming it in the oven for 5 minutes before serving.
I usually don’t leave reviews (sorry, mom of 4 lol) but I just had to leave a review for this recipe. I AM OBSESSED!!!! I already made this over 5 times. Each time it turns out perfect!!! I will forever be making this!! It is such a hit. I share this recipe with everyone! It’s also soooo easy and quick to make. I love this recipe so much. It will forever be the thing I bring to everywhere I go! Thank you so much for sharing
Thank you so much, Dana! I SO appreciate the review and I’m so happy you’ve been loving this recipe!!
Made this tonight and it was delicious! My family loved it. I used coconut oil and brown sugar instead of coconut because that’s what I had. Also added walnuts to the cookie. Made it the gooey way. Super yummy.
That sounds delicious, April! I love the addition of walnuts 🙂
Hi, I LOVED the recipe! It was delicious and my whole family loved it. Quick question- how many calories approximately does each bar have?
Hey Tijan, I’m so happy to hear your family loved this recipe. Unfortunately I don’t calculate calories on my blog!