Brookies are a combination of a brownie and a cookie. A slightly crisp exterior but a fudgy cake-like interior with a deep chocolate flavor. This recipe has a bit more sugar than I would typically have in some dessert recipes but if you are concerned about it you can replace the maple syrup with a stevia-sweetened alternative. This combination allowed for the perfect texture and changing the type of sweetener might also change the texture. As long as you are okay with that you can make them with a sugar substitute. These are also great for your kids as they are a more natural take on a lot of the desserts you can purchase at the store with a ton of ingredients that you might not even be able to pronounce. Enjoy them with some cold milk of your choice!
Recipe makes 10 servings
Time: 15 minutes
1 1/4 cup Almond Flour
1/2 scoop TRU Chocolate Protein
1/3 cup Cocoa Powder, unsweetened
1/4 cup Coconut Sugar
1/8 tsp Sea Salt
1/2 tsp Baking Soda
1 tbsp Coconut Oil, melted and cooled
1/4 cup Maple Syrup
1/2 tsp Vanilla Extract
1) Preheat the oven to 350 degrees Fahrenheit.
2) Mix dry ingredients in a bowl until combined. Add wet ingredients and mix with a fork until a cookie batter forms.
3) Scoop out the dough with a small cookie scoop onto a baking sheet lined with parchment paper and flatten slightly with a wetted spoon or your hands. Bake for 10-12 minutes.
4) Let cool for 5 minutes before eating. Store in an airtight container at room temperature for 2 days or refrigerate.
8.2 g protein
14.2 g carbs (9 g of sugar)
8.5 g fat