Deliciously chewy gluten-free cookie dough brownies. Every choco-holic’s dream dessert. Rich and decadent chocolate brownies topped off with a salted cookie dough layer. The perfect treat when you can’t decide between a brownie and a cookie.

Is there a better brownie?

Guys, I am so excited to share this recipe with you. Do you ever find yourself in the situation of not knowing whether to make brownies or cookies to bring to a friends dinner party? Well if you are like me you’ll be happy to hear I have the perfect recipe for you that combines the best of both worlds.

These deliciously chewy and rich cookie dough brownies are perfect for chocolate lovers who don’t mind munching on some extra tasty chocolate chip cookie dough. And who doesn’t love cookie dough?

The base comes with a fudgy yummy gluten-free and refined sugar-free chocolate brownie. Topped off with an egg-free, gluten-free and refined sugar-free cookie dough layer. Prepared with Edward and Sons Let’s Do Organic Coconut Flour and Native Forest Organic Virgin Coconut Oil. It makes for a deliciously healthy party treat that will impress your friends and family.

Let’s make it happen. Preparation details down below.

How to prepare these gluten-free cookie dough brownies

For the brownie layer preheat the oven to 350 Fahrenheit and line an 8 inch baking pan with parchment paper.

In a saucepan add coconut sugar and coconut milk and simmer over low-medium. Stir occasionally until coconut sugar is fully dissolved. This should take about 5 minutes. Set aside.

In a large bowl add gluten-free flour, cacao powder and salt. Mix until combined, then add eggs, coconut oil and coconut sugar milk mixture. For egg-free brownies, use flax eggs as a substitute.

Slowly mix everything together until a batter forms. Pour the batter into the lined baking pan and bake in the oven for about 30-35 minutes. Once fully baked, take out the oven and let sit.

In the meantime, prepare cookie dough layer. In a medium sized bowl add all ingredients except for chocolate chips and mix/knead together until fully combined. Fold in chocolate chips and divide cookie dough mixture onto the cooled baked brownie while still in the pan. With your hands press cookie dough down evenly.

Cut into 16 squares and serve. Store leftovers in an airtight container in the refrigerator for up to three days.

If you are not a fan of this combo here are some other recipes you might enjoy

Vegan Peanut Butter Brownies
Vegan PB & Pretzel Blondies
Paleo Brownie Cookies
Raw Cookie Dough Bites

If you happen to make these tasty raw cookie dough brownies, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

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Gluten-free Cookie Dough Brownies

Name: Gluten-free Cookie Dough Brownies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 16
Ingredients: ⅔ cup gluten-free oat flour; ⅔ cup Let’s Do Organic Coconut Flour; ⅓ cup light agave syrup (sub with maple syrup); ½ cup cashew butter, creamy (sub with peanut butter or almond butter); ¼ cup tahini, unsalted; 1 ½ tbsp Native Forest Organic Virgin Coconut Oil, melted; ⅓ cup stevia sweetened chocolate chips (sub with semi-sweet); ¼ tsp salt; 2 whole eggs (sub with 2 flax eggs: 2 tbsp flax meal + 6 tbsp water); ½ cup Native Forest Organic Virgin Coconut Oil, melted; 1 ½ cups coconut sugar; ½ cup Native Forest Unsweetened Organic Coconut Milk; ¾ cup raw cacao powder; 1 ½ cup gluten-free baking flour blend (sub with all purpose flour); ¼ tsp salt

Yield: 16

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients

Brownies Layer

2 whole eggs (sub with 2 flax eggs: 2 tbsp flax meal + 6 tbsp water)
½ cup Native Forest Organic Virgin Coconut Oil, melted
1 ½ cups coconut sugar
½ cup Native Forest Unsweetened Organic Coconut Milk
¾ cup raw cacao powder
1 ½ cup gluten-free baking flour blend (sub with all purpose flour)
¼ tsp salt

Cookie Dough Layer

Instructions

1. Preheat the oven to 350 Fahrenheit and line an 8x8 inch baking pan.
2. In a saucepan add coconut sugar and coconut milk and simmer over low-medium. Stir occasionally until coconut sugar is dissolved. This should take about 5 minutes. Set aside.
3. In a large bowl add gluten-free flour, cacao powder and salt. Mix until combined, then add eggs, coconut oil and coconut sugar milk mixture. Slowly mix together until a batter forms.
4. Pour the batter into the lined baking pan and bake in the oven for about 30-35 minutes. Once fully baked, take out the oven and let sit to cool.
5. In the meantime, prepare cookie dough layer. In a medium sized bowl add all ingredients except for chocolate chips and mix/knead together until fully combined.
6. Fold in chocolate chips and divide cookie dough mixture onto the baked brownie while still in the pan. With your hands press cookie dough down evenly.
7. Cut into 16 squares and serve.
8. Store leftovers in an airtight container in the refrigerator for up to three days.