Brookies have been trending for a while now, but it’s still rare to find a version that’s both gluten-free and vegan, and also free from oats (which I personally can’t tolerate). This recipe is simple and straightforward, made with just two naturally gluten-free flours: white rice flour and cornstarch, both pantry staples that give a soft, melt-in-your-mouth texture. You can also replace cornstarch with potato starch if that’s what you have on hand.
All the ingredients are dairy-free, using vegan butter and plant-based yogurt or milk. But if you don’t need to stay dairy-free, you can easily swap them for traditional butter and milk without changing the texture or taste.
Despite the easy process, the result is rich, fudgy, and impressive enough to surprise anyone. The combination of gooey brownie batter and chewy cookie dough is a dream come true for chocolate lovers — two classic treats united in one slice.
This recipe is perfect as a decadent brunch treat, a cozy afternoon dessert, or even as a birthday cake alternative for those who want something fun and indulgent but still light on allergens.
The process is much easier than it looks, here’s the step-by-step to make these gluten-free and vegan brookies.
How to make the cookie dough:
How to make the brownie batter:
How to assemble the brookie:
Gluten-free brookies
8
servings30
minutes40
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
- For the Cookie Dough:
7 tbsp vegan butter (100 g)
½ cup light brown sugar
4 tbsp plant-based yogurt (soy or almond) (70 g)
¾ cup white rice flour (100 g)
¾ cup cornstarch (or potato starch) (100 g)
1 tsp baking powder
1 tsp salt
½ cup dark chocolate chips (80 g)
- For the Brownie Batter:
¾ cup dark chocolate chips (125 g)
⅔ cup plant-based milk (150 ml)
¼ cup neutral oil (sunflower or deodorized coconut) (55 g)
¼ cup brown sugar
⅓ cup cornstarch (50 g)
⅓ cup white rice flour (50 g)
⅓ cup walnuts (optional)
a pinch salt
How to
- Make the cookie dough
- Soften the vegan butter or margarine in the microwave for a few seconds.
Mix it with sugar until smooth and creamy.
Add the plant-based yogurt and mix again.
Stir in all the dry ingredients: rice flour, starch, salt, baking powder, and guar gum if using.
Fold in the chocolate chips.
Chill the dough in the refrigerator while you prepare the brownie batter. - Prepare the brownie batter
- Melt the dark chocolate and oil together (microwave or double boiler).
Stir in the sugar, then add the starch and rice flour until combined.
Add the plant-based milk and mix until smooth.
Chill the brownie batter for a few minutes to thicken slightly. - Preheat the oven to 350°F (180°C).
Scoop the cookie dough randomly into a baking pan or cake ring.
Fill the gaps between cookie dough balls with spoonfuls of brownie batter. Complete with more mini balls of cookie dough on top.
Bake for about 25 minutes, until the cookie parts are lightly golden.
Let cool slightly before serving: the inside should stay soft and fudgy!
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