Sometimes you want a cookie, sometimes you want a brownie. Most of the time, you want both. So why not have both? These gluten-free brookies are the perfect mashup—gooey brownies layered with soft, buttery cookies that bake up into one incredible treat. Made with wholesome ingredients, they’re easy to whip up and totally satisfying, whether you’re baking for a crowd or yourself. Plus, they’re gluten-free, dairy free, and refined sugar-free. Plus, just one easy swap makes them totally vegan! Trust me, once you try these, you’ll be hooked.

Gluten-free brookies fresh from the oven resting on parchment paper, highlighting soft edges and chewy texture.

Not only does this Brookie recipe combine the two best desserts (brownies and chocolate chip cookies), they also look…and taste… incredible! The layers make them look super involved but they couldn’t be easier to make! The base is a fudgy, gooey, ultra decadent brownie (that still happens to be gluten, dairy, and refined sugar free), and the top is a crispy, chewy, chocolate cookie that boasts the same health benefits as its base!

I love using Abby’s Better Butter Cookie Dough Cashew Butter and Protein Brownie Almond Butter in the mix—they make the flavor so much more indulgent and add a little extra magic to every bite. Warm out of the oven with a scoop of vanilla ice cream or a protein creami? Game over.

Watch Me Make Gluten Free Brookies

Why You’ll Love These

Super simple to make—and yes, just one bowl!
Gluten-free, dairy-free, refined sugar-free, and dairy free (easily made vegan).
Chewy, fudgy brownie base with the best texture. Think the FUDGIEST brownie you’ve ever had.
A better-for-you dessert that still feels indulgent.
Freezer-friendly—stash some for later!

Close-up of chocolate-studded brookies with a crackly cookie layer and dense brownie base.

What You’ll Need

Almond Flour – for that soft, chewy bite
Oat Flour – keeps things light and a little cakey
Banana – adds natural sweetness and moisture
Cacao Powder – rich, deep chocolate flavor
Eggs – for structure and that perfect brownie lift (use flax egg for vegan)
Coconut Sugar – a lower glycemic index sweetener (date sugar works too, or regular if you prefer)
Almond or Cashew Butter – brings richness and flavor depth Abby’s Better Butter Cookie Dough Cashew Butter and Protein Brownie Almond Butter (Code: FEEDYOURSOULSARI) is what i used, but feel free to use whatever nut butter you prefer.
Almond Milk – just a splash to get the texture right
Baking Powder + Baking Soda – for the ideal rise
Salt – always
Vanilla Extract – rounds out the flavor beautifully
Milk Chocolate Chunks – i love adding chopped chocolate to the cookie layer but feel free to use chocolate chips instead.
Dark Chocolate Chips – for the brownie layer, makes it extra fudgy and rich in chocolate flavor

Healthy brookie sliced into squares with golden cookie top and dark brownie bottom

How To Make

Preheat your oven to 350°
Line a square baking dish with parchment paper and spray with nonstick spray. In a bowl combine all brownie ingredients until smooth. Stir in the chocolate chips. Pour the brownie batter into the pan.
In the same bowl you mixed the brownie batter in, with a handheld mixer, beat together the coconut sugar, cashew butter and vanilla extract, then slowly mix in the almond milk. Stir in the dry ingredients until combined, then fold in your chocolate chunks. Dollop the cookie dough over the brownie batter. Smooth out with a spoon.
Bake for 20-25 minutes until set. (Toothpick comes out mostly clean). Enjoy!

Recommended Tools

Square Pan - I recommend Caraway for a nontoxic option (Code: SARI)
Parchment Paper
Glass Mixing Bowls
Handheld Electric Mixer
Silicone Spatula
Stainless Steel Measuring Cups And Spoons

. Brookie square fresh from the oven with glossy chocolate chips

Frequently Asked Questions

Do I need to chill the dough?
Nope! No chilling required (which means faster time from start to mouth), however, if you want to make the batter ahead of time and bake later, just stick it (covered) in the fridge until you’re ready to bake. It won’t hurt the results at all. Just add 5 or so minutes to the baking time.
Whats the best way to check for doneness?
Check with a toothpick in the center — it should come out with moist crumbs, not wet batter. Overbaking can dry out the brownie layer, so start checking early.
Can I freeze brookies?
Absolutely. Slice into squares once fully cooled, then freeze in a single layer before transferring to a bag or airtight container. I also love wrapping the individual slices in a piece of parchment paper for a layer of extra protection. They thaw well and even taste great slightly chilled.

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