Easy Gluten Free Brookies with Cookie Swirl
- 8-inch/20-centimeter square baking pan
- Mixing bowls
- Wire cooling rack
- Kitchen scale
INGREDIENTS
- 1/2 cup/110 grams coconut oil, melted
- 2 large eggs
- 1/2 cup/170 grams honey
- 1 teaspoon vanilla extract
- 1 cup/100 grams almond flour
- 1/2 cup/50 grams unsweetened cocoa powder
- Pinch of salt
Topping:
- 3/4 cup/70 grams oat flour
- 1/2 cup/130 grams peanut butter
- 1 large egg
- 1/4 cup/85 grams honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/3 cup/60 grams chocolate chips
INSTRUCTIONS
- Preheat the oven to 350°F/175°C. Line an 8-inch/20-centimeter square baking pan with parchment paper, leaving an overhang to lift the brookies out.
- Whisk the melted coconut oil, eggs, honey, vanilla, almond flour, cocoa powder, and salt in a large bowl until smooth. Pour the batter into the prepared pan and spread it into an even layer.
- Combine the oat flour, peanut butter, egg, honey, vanilla, and baking powder in a separate bowl until a cohesive dough forms. Fold in the chocolate chips. Using two spoons, drop small, evenly spaced spoonfuls of the cookie dough over the brownie batter; do not press them in — leave a thin, patchy swirl.
- Bake until the cookie topping is lightly golden and the center is just set, about 16 minutes. Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into 16 squares.
FAQ
Can I make gluten free brookies dairy free as well?
Yes! All you need to do to make this recipe dairy free is to use dairy-free chocolate chips made with cocoa butter instead of milk solids.
How should I store the gluten free brookies to keep them fresh?
Allow them to cool completely before storing. Place them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days if your kitchen is warm. The almond and oat flours tend to absorb moisture differently than wheat flour, so refrigeration helps maintain their texture. For longer storage, gluten free brookies freeze well—wrap individual pieces tightly and store them in a freezer-safe bag for up to 2 months. When ready to enjoy, let them thaw at room temperature or warm them slightly for that soft, just-baked texture.
Can I use other flours instead of almond and oat flour?
Almond flour adds fat and moisture, while oat flour gives structure and softness. If you replace almond flour, use cashew or hazelnut flour for a similar richness. For oat flour, you can try sorghum or a gluten free all-purpose flour blend, but check that it includes a binding agent like xanthan gum. Rice flour alone can make gluten free brookies dry or crumbly, so balance is key. Always weigh your substitutions in grams for accuracy, and expect small texture changes depending on the flour combination.
Can I make the brookies without eggs?
Easily. You can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), chia eggs, or even unsweetened applesauce as a substitute. Flax and chia add fiber and help hold the brownie and cookie layers together, while applesauce adds moisture for a softer bite. When baking egg-free gluten free brookies, slightly reduce baking time to prevent dryness, as alternative binders can make the batter denser than traditional recipes.
Why do my gluten free brookies sometimes turn out crumbly?
Crumbly gluten free brookies are often caused by imbalanced flour ratios or insufficient binding. Almond and oat flours lack gluten, which provides elasticity and structure in traditional baked goods. To fix this, make sure your recipe includes enough moisture from ingredients like coconut oil, eggs, or peanut butter. If the mixture still feels too dry, add a splash of plant-based milk to bind it better. Overbaking is another common reason for crumbliness—check for doneness when the edges are set but the center remains slightly soft. Precise gram measurements help prevent these issues and create the ideal chewy texture.
Can I add nuts or other mix-ins?
The brookies can be customized with mix-ins like chopped nuts, shredded coconut, or dairy-free chocolate chunks. Pecans or walnuts add crunch and depth of flavor, while white or dark chocolate chips enhance the gooey texture. When adding mix-ins, don’t exceed about ½ cup total to maintain the right balance of moisture and structure. Too many additions can make the batter dense and cause uneven baking. If you include high-moisture ingredients like fruit, reduce the liquid slightly to prevent sogginess.
