Thick and chewy almond flour paleo brownies with a bite of chocolate chip cookie in ever bite! These paleo brookie bars are two of the best desserts in one!
There is nothing better than a big thick dessert bar that combines two of the best desserts ever invented. Well actually there is, a PALEO dessert bar that is thick and perfectly sweetened with chewy edges and soft center aka these brookies.
Here's what we are working with:
- Thick, I am talking 2 inches thick! (yes I measured)
- Not too cakey, not too fudgy, a brownie that sits in the middle of both worlds
- Crispy chewy edges, because if you don't love those, get out of here
- A chocolate chip cookie layer on top, but also kind of sinks in sporadically in the dough so you get this luscious cookie bite in more than one place.
Ingredient Notes and Substitutions
One of the things that make these bars super easy to make is that both desserts pretty much use the same ingredients. So you won't need crazy ingredients for one and normal ingredients for the other.
- Almond flour- Be sure to find a finely ground almond flour. It is OK if the package says both almond flour/meal if it is finely ground blanched almonds. If you ignore this step and use meal expect a grittier texture.
- Coconut Sugar- Using coconut sugar in the recipe keeps them paleo friendly as well as refined sugar free. Coconut sugar has a deep rich taste but these bars actually aren't too sweet. I haven't tested another granulated sugar but you could try granulated maple sugar.
- Tapioca Flour- Tapioca flour is added to the chocolate chip cookies, I found this kept more of the cookie dough on top versus sinking more to the bottom.
- Paleo Chocolate Chips- I use any allergy friendly chocolate chip like Enjoy Life. You could use a dark chocolate bar as well, that you cut up.
- Coconut Oil- You can use refined or unrefined coconut oil for this recipe. Unrefined can have a hint of coconut taste but the chocolate hides it.
Expert Tips
- Parchment paper- feel free to use parchment paper or LIGHTLY grease your pan. You do not want to add a ton because your almond flour is already high fat and you will end up with greasy bars.
- 8x8 Pan- For the extra thick bars be sure to use an 8x8 square baking pan. If you use a different size the cooking time may vary.
FAQ's
Yes! These are gluten free and grain free.
For a dessert, yes these brookies offer nutritional benefits that a traditional brookie would not. For starters, almond flour is full of good for you fats, antioxidants and low in carbs.
Coconut sugar is unrefined which means you will have less of spike in your blood sugar than you would when consuming traditional sugar.
Absolutely! I just spooned it on top and spread it lightly. You could play with different ways of making it to see how you like it best. The pic below is are the brookies before going in to the oven. 
Store these bars in an airtight container at room temperature.
More Paleo Dessert Recipes
Looking for more paleo desserts?
Bakery Style Chocolate Chip Paleo Cookies
No Bake Strawberry Chocolate Bars
PrintRecipe
The Best Paleo Brookies
- Total Time: 43
- Yield: 9 bars 1x
- Diet: Gluten Free
Description
Thick and chewy almond flour paleo brownies with a bite of chocolate chip cookie in ever bite! These paleo brookies are two of the best desserts in one!
Ingredients
Brownie Layer:
- 1½ cups of finely ground almond flour
- ¼ cup of unsweetened cocoa powder
- ¼ teaspoon of salt
- ½ teaspoon of baking soda
- 1 cup of coconut sugar
- 3 tablespoon coconut oil
- ½ cup of paleo friendly chocolate chips
- 3 large eggs
- 1 teaspoon vanilla extract
Chocolate Chip Cookie Layer:
- 1 cup of finely ground almond flour
- 3 tablespoons of tapioca flour
- ½ cup of coconut sugar
- ¼ cup of coconut oil, melted
- ¼ teaspoon of salt
- 1 large egg, whisked
- ½ teaspoon of vanilla
- ½ cup of paleo friendly chocolate chips
Instructions
Brownie Layer
- Preheat oven to 350°F and prepare an 8x8 inch baking pan with parchment paper or lightly greasing with coconut oil.
- Melt your coconut oil and chocolate chips together in the microwave or on the stove top. Whisk to smooth together.
- In a large bowl whisk together your dry ingredients- almond flour, coconut sugar, baking soda, salt, cocoa powder.
- In a small bowl whisk together your eggs and vanilla.
- Pour eggs into dry ingredients, then add the melted chocolate. Gently stir until just combined and then evenly pour into prepared pan. Set aside.
Cookie Layer
- Melt coconut oil, cool slightly.
- In a large bowl combine dry ingredients- coconut sugar, almond flour, tapioca flour, salt and whisk to combine. Add egg, vanilla and coconut oil to the dry ingredients and stir gently until all ingredients are just combined. Fold in chocolate chips.
- Spoon the chocolate chip cookie batter on top of the brownie batter and gently spread on top. I used the back of a spoon to spread.
- Bake for 33-35 minutes edges will be pulling away from pan and the center will be set.
- Prep Time: 10
- Cook Time: 33
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: paleo dessert bars, paleo brownies
Yvonne
This is absolutely delicious. I was surprised to find the entire cookie layer sunk to the bottom. I was craving something like a brownie bar and this totally hit the spot. The only issue I had was it took closer to 50 minutes to bake fully. I initially put it in the oven for 35 minutes but I could immediately tell by looking at it that it wasn't baked through. That was only a very minor problem. I used an 8x8 glass dish. This recipe is a keeper.
★★★★★
Loren
So glad you loved the recipe! Yeah the cookie dough behaves and likes to mix in as mentioned in the post but it still tastes so good! LOL. Thanks for the heads up on your cooking time! As always everyeones location and ovens differ so it helps to hear how it went for you!