Fudgy Chocolate Chip Cookie dough Brownies
The best brownies ever combined with delicious cookie dough!
Ingredients
Scale
For the cookie dough
- 40g / 1,4 oz oat, almond or coconut flour
- 50g / 1,75 oz pitted dates
- 1 tsp peanut flour or more oat flour
- 1 tbsp nut butter of choice
- 2–3 tbsp liquid sweetener of choice
- Eventually a dash of milk of choice for consistency
- A handful roughly chopped chocolate, chocolate chips or cacao nibs
For brownies
- 200g / 7 oz pitted dates
- 2 tbsp nut butters
- 1/2 tsp vanilla extract
- 30g / 1,1 oz cocoa powder
- 20g / 0,7 oz oat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- A hearty pinch of salt
Instructions
- Preheat the oven to 175°C / around 350°F.
- For the cookie dough, simply mix the oat flour, dates, peanut flour, nut butter, liquid sweetener, and the dash of milk in a food processor until it forms a dough. Stir in the chocolate, roll into 16 small balls and let set in the fridge in the meantime you make the brownies.
- For the brownie mix dates, water, nut butter, cocoa, vanilla, baking soda, and salt in a food processor until smooth.
- Prepare a medium baking tin, grease or line with parchment paper. Transfer the mixture into the tin and optionally top with some chopped chocolate of choice. Then press down the cookie dough balls well into the brownie batter.
- Bake in the oven for 20-25 minutes depending on the tin you’re using. Let cool for a couple of minutes and enjoy!
Keywords: Cookie dough brownies, vegan, whole food, refined sugar-, gluten-, grain-, oil-free, fruit sweetened