Vegan White Chocolate “Brookies”

Craving brownies and cookies? Well, you’re in luck because these Vegan White Chocolate “Brookies” give you the best of both worlds! They’re not only vegan but they’re oil-free, fudgy and UBERRR decadent. The chunks of vegan white chocolate make these brownie cookies extra decadent and delicious!

WHAT ARE BROOKIES?

In short, brookies are a combination of the two best sweet treats – brownies and cookies! The biggest pro to making these is that you get the texture and fudginess of brownies in a bake time of cookies––only 9-10 minutes (SO QUICK) rather than 40 minutes!

MAIN INGREDIENTS FOR THESE BROWNIE COOKIES:

You only need a few ingredients to have the best ever vegan white chocolate brookies. This recipe uses high-quality ingredients and you can indulge knowing that you are getting more nutritional value than your average brownie/cookie recipe.

• Spelt flour: I recommend light spelt flour as it’s similar to all-purpose flour as it’s been slightly refined from the whole-grain version – think whole wheat flour vs. all-purpose.
• Coconut sugar: I recommend coconut sugar as opposed to brown sugar as it’s less refined, meaning it does retain some nutritional value. You can sub for brown sugar if you like though.
• Almond butter: I buy this almond butter at Costco because it’s the best bang for your buck! It’s always super smooth and creamy which is optimal for baking.
• Cocoa powder: Again, I buy cocoa powder at Costco because it’s organic and a great value (aren’t all things at Costco? haha). This gives the brookies that super chocolatey taste we all know and love.

*For the spelt flour and coconut sugar, use code ROSSLYN15 to get 15% off your order!

HUNGRY FOR MORE?

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VEGAN WHITE CHOCOLATE “BROOKIES”

Prep Time20 mins

Active Time10 mins

Total Time30 mins

Author: Rosslyn Maria

Ingredients

Wet

• 1 cup coconut sugar
• 3/4 cup almond butter
• 1/2 cup non-dairy milk
• 1 tsp vanilla extract

Dry

• 1 ¼ cup spelt flour*
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of salt

Add-Ins

• 1/4 cup chocolate chips
• 1/2 vegan white chocolate bar (roughly chopped)

Instructions

• Preheat the oven to 350ºF and line a baking sheet (I use a silicone baking mat).
• Mix together the coconut sugar and almond butter. Once fully combined, add in the non-dairy milk and vanilla.
• In a separate bowl, whisk together the spelt flour, cocoa powder, baking powder, baking soda and salt.
• Add the dry ingredients, chocolate chips and white chocolate chunks to the wet ingredients and combine fully.
• Scoop dough into balls using approx. 2 tbsp per cookie and spread evenly on the baking sheet (makes about 16 cookies).
• Bake for 9-10 minutes (I always take cookies out when they look slightly underdone and allow them to finish cooking through on the hot baking sheet).

Notes

*You can use all-purpose flour but reduce to 1 cup and add a bit more almond butter (i.e. just make it more of a heaping 3/4 cup).

Tried this recipe? Tag @rosslynmaria on Instagram!