Healthy S’more Brookies

Brookies combine the best of both worlds. Craving fudgy brownies that melt in your mouth? You got that here. Craving cookies that are slightly crunchy on the outside, but super soft on the inside? You can also find that here. Healthy s’more brookies combine these two amazing desserts to give you the best, gluten free, dairy free, sweet dessert perfect for any occasion.

Ingredients used in these AMAZING cookies

Scroll on down to the printable recipe card if you want to read all the ingredient amounts. Here’s a quick overview of what you need from the store before you make these cookies.

  • Egg – If you want to make this vegan, use flax egg instead.

  • Maple Syrup – If you can’t find this ingredient, you can also use coconut sugar instead, but use less of it because it’s a dry ingredient while maple is liquid.

  • Almond Butter – This is another source of healthy fats. If you are allergic to nuts you can use sunbutter instead.

  • Almond Flour – my favorite gluten free flour to use. I have not tried this recipe with another flour, so I’m not sure how those would turn out.

  • Applesauce – I love using applesauce is an oil alternative. However, if you don’t have applesauce on hand in your pantry, try using coconut oil or another oil!

  • Cocoa Powder – How we make these cookies extra chocolatey.

  • A few other baking ingredients like baking soda, vanilla, and sea salt.

  • Chocolate chips – You can use sugar-free ones if you are watching your carbs.

  • Mini Marshmallows – the perfect on top addition. Totally optional, but also not…

Healthy brookies baking tips

Since I used almond flour and almond butter instead of your typical wheat flour and butter ingredients, baking them isn’t the same as baking traditional cookies.

Chill the Cookie Dough

It’s important to refrigerate the dough for at least half an hour. Chilling the dough solidifies the fat (which in this case comes from the almond butter).

When you chill the dough, it takes the fat longer to melt. This makes the cookies look fluffier and thicker.

Can you freeze brookie dough?

Yes, you can freeze the brookie dough. To save you time when you go to bake the cookies later, freeze them in one of these two ways:

  • As a log

  • As break-and-bake portions

If you roll the brookie dough up like a log, wrap it in plastic wrap. Then, when you are ready to bake the brookies, all you have to do is slice the frozen dough and bake them.

You can also make DIY break-and-bake brookies. Make a single layer of brookie dough balls that are all slightly touching each other. Put this layer of brookie dough flat in a zippered plastic bag.

That’s it! When you’re ready to bake them just break and bake. Simple!

How long do these brookies last?

Keep your chocolate chip brookies tasting fresh by storing them in an airtight container (a bag or a tub). They don’t need refrigeration, but I do recommend that for ultimate fresh brookies. They will last about one week on the counter or in the pantry, even longer in the fridge or freezer.

Add Oatmeal for added fiber

If you want, you can also sprinkle in about 1/4 cup of steel-cut oatmeal. This will give you a little more fiber if you want.

Keep in mind this will also increase the number of carbs in your brookies too.

Here are the tools you need to get started:

  • Baking sheet and parchment paper

  • One big bowl

  • Mixing tool

  • Ice cream scoop (optional)

How to make healthy chocolate chip brookies

Start by preheating your oven to 350 degrees and line a baking sheet with parchment paper.

In one big bowl, combine your wet ingredients first. Mix your egg, almond butter, applesauce, maple syrup, and vanilla until smooth. Break apart any clumps in the almond butter.

In the same bowl, add in your dry ingredients: almond flour, baking soda, sea salt, and cocoa and mix it well. The batter should look like a wetter cookie dough batter.

Finally, mix in your chocolate chips! I used 1/2 cup here, but if you want more or less, that’s totally up to you! I always prefer more…

CHILL YOUR BATTER. This is very important. Allow your batter to chill and thicken in the fridge for at least an hour or two.

Once the batter is nice and thick, use an ice cream scoop or just a spoon and measure out even amounts of brookie dough balls. I made 12 big cookies, but you can break them into 16 smaller cookies if you want! Roll the batter into balls and press them down into cookie shapes. These cookies will spread and rise a little, but pressing them down into their shapes first helps them!

Optional: press 3 mini marshmallows on top of each brookie.

Bake at 350 for about 15 minutes, watch out for golden brown edges. Cool and enjoy 🙂

Healthy S’more Brookies

Print

Healthy S'more Brookies
Yield: 16

Author: Chen’s Plate
Prep time: 2 hourCook time: 15 MTotal time: 2 H & 15 M
Brookies combine the best of both worlds. Craving fudgy brownies that melt in your mouth? You got that here. Craving cookies that are slightly crunchy on the outside, but super soft on the inside? You can also find that here. Healthy s’more brookies combine these two amazing desserts to give you the best, gluten free, dairy free, sweet dessert perfect for any occasion.

Ingredients:

  • 1 1/2 cup almond flour
  • 1 egg
  • 1/3 cup maple syrup
  • 1/3 cup almond butter
  • 1/4 cup applesauce
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup chocolate chips
  • 1/2 cup cocoa powder
  • Optional: mini marshmallows (3 per cookie)

Instructions:

  1. Start by preheating your oven to 350 degrees and line a baking sheet with parchment paper.
  2. In one big bowl, combine your wet ingredients first. Mix your egg, almond butter, applesauce, maple syrup, and vanilla until smooth. Break apart any clumps in the almond butter.
  3. In the same bowl, add in your dry ingredients: almond flour, baking soda, sea salt, and cocoa and mix it well. The batter should look like a wetter cookie dough batter.
  4. Finally, mix in your chocolate chips! I used 1/2 cup here, but if you want more or less, that’s totally up to you! I always prefer more…
  5. CHILL YOUR BATTER. This is very important. Allow your batter to chill and thicken in the fridge for at least an hour or two.
  6. Once the batter is nice and thick, use an ice cream scoop or just a spoon and measure out even amounts of brookie dough balls. I made 12 big cookies, but you can break them into 16 smaller cookies if you want! Roll the batter into balls and press them down into cookie shapes. These cookies will spread and rise a little, but pressing them down into their shapes first helps them!
  7. Optional: press 3 mini marshmallows on top of each brookie.
  8. Bake at 350 for about 15 minutes, watch out for golden brown edges. Cool and enjoy 🙂

Calories

155.47

Fat (grams)

10.30

Sat. Fat (grams)

1.68

Carbs (grams)

13.78

Fiber (grams)

2.71

Net carbs

11.07

Sugar (grams)

8.56

Protein (grams)

4.44

Sodium (milligrams)

82.43

Cholesterol (grams)

11.63

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