I had a Real Food goal…
To create a whole food, Paleo version of Chocolate Chip Cookie Brownies!
They’re a brownie lover’s dream…
And a cookie lover’s dream.
When you see this double-decker pairing, I promise it'll be hard not to grab all of the ingredients and get baking!
With coconut flour, avocados, coconut oil, and collagen, this recipe is both delicious and wholesome. Coconut flour is grain-free, high in fiber, and affordable, while avocados are a great source of healthy fats — and help keep this treat moist!
And have you tried coconut syrup yet? It's a wonderful whole food sweetener made from the sap of the coconut tree (similar to maple syrup)! I like using it in cookies and brownies because it tastes mildly of caramel and brown sugar.
This recipe will serve a crowd. So, make these Paleo Chocolate Chip Cookie Brownies for a party or a potluck… or for your own family with plenty of leftovers to enjoy after!
Chocolate Chip Cookie Brownies
These whole food, Paleo Chocolate Chip Cookie Brownies are a dream come true for brownie lovers and cookie lovers alike! Makes 15.
For the brownies:
- 3 organic or pastured eggs room temperature
- 2 avocados whole
- 1/2 cup coconut syrup
- 1/3 cup coconut oil barely melted and cooled slightly
- 1 tablespoon vanilla extract
- 1 1/4 cups cocoa powder
- 1/2 teaspoon baking soda
- 1 cup coconut sugar
- 1/4 cup coconut flour
- 1/4 cup sustainably sourced collagen
- 1/2 teaspoon sea salt
For the chocolate chip cookies:
To make the brownies:
Preheat oven to 325 degrees Fahrenheit.
Grease a 9" by 13” casserole dish or pan.
Combine liquid ingredients in a blender: eggs, avocado flesh, coconut syrup, coconut oil, and vanilla extract.
Blend for 30 to 35 seconds, stopping once to scrape down the sides of the blender container. Set aside.
Sift cocoa and baking soda into large mixing bowl.
Add remaining dry ingredients: coconut sugar, coconut flour, collagen, and sea salt.
Use a whisk to mix them together thoroughly.
Pour wet ingredients onto dry ingredients.
Fold with a rubber spatula until completely mixed.
Pour into greased dish, spreading batter evenly to the edges. Set aside to make the chocolate chip cookie batter.
To make the chocolate chip cookies:
In a medium-sized mixing bowl, combine the dry ingredients: coconut flour, coconut sugar, sifted baking soda, and sea salt.
In a small bowl, whisk together the wet ingredients: eggs, coconut syrup, coconut oil, and vanilla extract.
Add the wet ingredients to the dry ingredients. Mix well.
Add 1/2 cup chocolate chips. Stir in briefly.
Now, use 2 spoons to create about 15 divots in the brownie batter -- about 3 to 4 divots in each row latitudinally. This is so the cookie batter can sink below the surface in places.
Use a 1-ounce cookie scoop (or 2 spoons) to place dollops of cookie batter in the divots over the surface of the brownie batter.
Sprinkle remaining 1/4 cup chocolate chips over the entire surface of the cookie and brownie batters.
Place casserole dish into preheated oven.
Bake 25 to 35 minutes, checking for doneness around 25 minutes. When done, the batter should be puffed all over, the edges starting to come away from the sides of the pan. The center will be mostly set and the cookie batter golden brown.
Allow to cool, and then cut into squares. Enjoy!
Are you so excited to make these Paleo chocolate chip cookie brownies?!
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