Oatmeal Brookie: Double the Flavor, None of the Allergens

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This is the recipe for our favorite franken-dessert: the Oatmeal Brookie! It's a rich, fudgy chocolate brownie topped with a soft, hearty oatmeal raisin cookie. Oh, and did we mention it's vegan and gluten-free? Who says you can't have it all?!

Tools Required:

Measuring spoons and cups

Mixing bowls

Spatulas

9"x9" baking pan

The Oatmeal Brookie requires two batters. We'll start with the oatmeal cookie batter. 

VEGAN & GLUTEN-FREE OATMEAL RAISIN COOKIE

Ingredients:

1 cup, gluten-free organic rolled oats

1 cup, gluten-free organic oat flour

1/2 cup, coconut oil, melted

1/2 cup, maple syrup or agave nectar

1/4 cup, unsweetened applesauce

1/2 cup, raisins

1 tsp, vanilla extract

1/2 tsp baking soda

1 tbsp, vinegar (for extended shelf-life)

1 pinch, salt

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Instructions:

  1. In a mixing bowl, combine oats, oat flour, baking soda, and salt.
  2. In another bowl, mix melted coconut oil, maple syrup (or agave nectar), applesauce, and vanilla extract.
  3. Gradually add the wet mixture to the dry mixture and mix until well combined.
  4. Stir in the raisins.
  5. Add 1 tablespoon of white vinegar to the cookie dough and mix thoroughly.
  6. Set aside.

VEGAN & GLUTEN-FREE BROWNIE

The brownie batter calls for an all-purpose gluten-free flour. You can use a store bought mix, or try this ratio:

10%

10%

20%

60%

White RIce Flour

Tapioca Flour

Potato Starch

Brown RIce Flour

1/4 cup

1/4 cup

1/2 cup

1 1/2 cups

Ingredients:

1 cup, gluten-free all purpose flour

1/2 cup, unsweetened cocoa powder

1 cup, coconut sugar

1/2 cup, unsweetened applesauce

1/4 cup, coconut oil (melted)

1/4 cup, unsweetened almond milk

1 tsp, vanilla extract

1/2 tsp baking powder

1 tbsp, vinegar (for extended shelf-life)

1 pinch, salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9'x9' baking pan with parchment paper.
  2. In a bowl, combine flour, cocoa powder, baking powder, and salt.
  3. In another bowl, mix melted coconut oil, coconut sugar, applesauce, almond milk, and vanilla extract.
  4. Gradually add the wet mixture to the dry mixture and mix until well combined.
  5. Add 1 tablespoon of white vinegar and mix thoroughly.

ASSEMBLING THE OATMEAL BROOKIE

  1. Start by pouring half of the browie mixture into the pan.
  2. Add a few scoops of the cookie batter into the remaining brownie batter and fold in lightly (3-4 stirs). Pour all into the pan.
  3. Using a large spoon, scoop the remaining cookie mix into the pan, spacing evenly. No need to blend in or smooth over.
  4. Bake for 35 minutes. Cool before serving.

TIPS:

For a more gooey texture, add an extra 2 tbsp of coconut oil to the brownie mix.

 

This recipe is lightly sweet. If you really have a sweettooth, use sweetened almond milk, sweetened applesauce, sweetened cocoa powder, or add an extra tablespoon of coconut sugar to the brownie mix.

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