Oatmeal Brookie: Double the Flavor, None of the Allergens

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' x 9' baking pan

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

Vegan & Gluten-Free Oatmeal Cookie

Ingredients:

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 Recipe

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.

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.