This post is sponsored by Meyenberg Goat Milk – thank you for supporting brands who support VK!

Fudgy gluten-free and grain-free brownies dolloped with creamy almond butter-based chocolate chip cookie dough lovingly baked into one epic dessert = B R O O K I E S, also known as the greatest dessert mash-up ever.

The base of these brookies is a delicious chocolate brownie made with almond flour, pastured eggs, cocoa powder, whole goat milk, vanilla, and coconut sugar. The texture is thick, fudgy, and absolutely chocolate-loaded! The brownie layer is then topped with big scoops of homemade almond butter cookie dough made with just a handful of simple ingredients. Baked together, the cookie dough melds in with the brownie dough to form luscious layers of chocolate and cookie dough-loaded goodness.

Goat-ness Gracious!

These Gluten-Free Chocolate Chip Cookie Brownie Brookies are made with Meyenberg whole goat milk, an extraordinarily creamy alt-milk to bake and cook with (and drink by the glass!) I love using goat milk in baked good recipes as it doesn’t contain any funky additives, artificial flavors, or binders found in typical plant milks. Plus, goat milk is an easy-to-digest natural alternative to cow’s milk and it has the best slightly nutty, perfectly tangy taste.

In this recipe, I prefer whole goat milk for its natural creaminess and healthy fat content, which includes polyunsaturated and monounsaturated fatty acids. These types of fats are associated with reduced risk of heart disease, lowered cholesterol levels (specifically lowered unhealthy LDL cholesterol), and even improved insulin sensitivity. Compared to cow’s milk and plant milk, goat milk is much higher in these healthy fats.

Goat milk is also a good source of calcium (300mg in just one cup!), magnesium, and potassium. It also is jam packed with protein, and provides roughly 8 grams per cup – more than cow’s milk!

Other whole food ingredients in these brookies include almond flour (an amazing source of healthy fats, and a naturally gluten-free and grain-free flour alternative!), pastured eggs (which contain vitamin D, choline, and other essential B vitamins), coconut oil (hello healthy fats!), and coconut sugar, a more nutrient-dense alternative to cane sugar.

These gluten-free chocolate chip cookie brownies are absolutely delicious, packed with nourishing ingredients, and are such an easy and fun treat to bake and share. Hope you enjoy!

Gluten-Free Chocolate Chip Cookie Brownies (Brookies)

Yields 9 Brownies

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Ingredients:

Brownie Layer:
1 ¼ cup fine almond flour
½ tsp. baking soda
¼ tsp. sea salt
½ cup cocoa powder
¾ cup coconut sugar
¼ cup coconut oil, melted and cooled
1/3 cup Meyenberg Whole Goat Milk
2 pasture-raised eggs
½ tsp. vanilla extract

Chocolate Chip Cookie Layer:
1 cup creamy almond butter*
1 tsp. vanilla extract
½ cup maple syrup or honey
1 egg
1 cup fine almond flour
½ tsp. baking soda
1 cup dark chocolate chips

1 tsp. flaky sea salt, to garnish

Directions

1. Preheat oven to 350 degrees Fahrenheit and line an 8×8 baking dish with parchment paper.

2. Prepare brownie layer: whisk together dry ingredients (almond flour, baking soda, sea salt, cocoa powder, and coconut sugar) in a large bowl. In a separate small bowl, whisk together coconut oil, eggs, vanilla extract, and goat milk.

3. Pour wet ingredients into dry ingredients and mix well to combine. Pour brownie mixture into lined baking tray, using a rubber spatula to spread mixture evenly into baking dish. Bang the baking dish a few times to get out air bubbles! Set aside.

4. Prepare cookie layer: to a large bowl mix together almond butter, vanilla extract, maple syrup/honey and egg. Stir in almond flour and baking soda, mix well to combine. Fold in dark chocolate chips.

5. Use a large spoon to add dollops of cookie dough mixture to top of the brownie layer.

6. Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until toothpick inserted into the center of brownies comes out clean.

7. Remove baking dish from oven (brookies might be a bit jiggly – that’s ok!) and let cool completely. Remove parchment paper with brownies from baking dish. Sprinkle with flaky salt, if desired, cut into 9 equal squares, and enjoy!

Notes:

-*If your almond butter is salted, you may want to skip adding flaky sea salt on top of the brookies once they come out of the oven
-This recipe is adapted from Kale Junkie’s Double Fudge Tahini Chocolate Chip Brookies recipe
-You can make this recipe vegan by swapping the eggs with flax eggs (1 Tbsp. ground flax + 3 Tbsp. warm water mixed = 1 egg) and swapping the goat milk with plant milk of choice
-Swap almond butter for peanut butter or tahini, if desired