Cookie Dough Brownies Vegan, Gluten-free & Refined Sugar-free
This is one of my favourite creations. Not only because they taste absolutely delicious and decadent, they’re also probably the healthiest baked treat I’ve made so far! Made with black beans, oats and sweetened only with whole dates!
Everyone who’s tried these yummy bites has instantly fallen in love with them, which is such a joy to hear when you put your heart and soul into your creations and get such positive feedback. It’s what keeps me going and keeps me curious – experimenting with different cooking and baking methods and alternative ingredients to try and make my treats as healthy and wholesome as possible whilst making sure they still taste good!
I just had to shoot a video for these cookie dough brownies because even though they may sound complicated to make, they’re actually really easy! All you need is a food processor/blender, two bowls for the different batters and a spoon!
These cookie dough brownies are so healthy you can even enjoy them for breakfast! Now who wouldn’t dream of eating brownies for breakfast? They would definitely make a great snack or mid-afternoon treat with a cup of tea or coffee…mmm!
If you were to try only one of my recipes (although I would recommend you try them all obviously :P) I would say try these cookie dough brownies! They’re vegan, gluten-free, nut-free, soy-free AND refined sugar-free. They’re also high in fibre which is essential for gut health and also prevents sugar spikes which is beneficial for everyone! This is the reason why I love using dates to sweeten treats whenever possible.
Cookie Dough Brownies Vegan, Gluten-free & Refined Sugar-free
Serves: 16
Ingredients:
For the brownie base:
1 (400g) can black beans
160g (1 cup) soft dates – if you’re using dry dates, soak in hot water for 10 minutes, then drain
35g (1/3 cup) cocoa powder
1/4 tsp salt
4 tbsp (1/4 cup) coconut oil, melted
5 tbsp (1/3 cup) milk of choice
45g (6 tbsp) oat flour – blend plain oats into a fine flour in a food processor. Use gluten-free if necessary
For the cookie dough topping:
100g (1 cup) oat flour – blend plain oats into a fine flour in a food processor. Use gluten-free if necessary
1/2 tsp baking powder
1/4 tsp salt
80g (1/2 cup) soft dates – if you’re using dry dates, soak in hot water for 10 minutes, then drain
4 tbsp (1/4 cup) coconut oil, melted
6 tbsp (90ml) milk of choice
1 tsp vanilla extract – optional
60g (1/3 cup) dairy-free dark chocolate chips
Method:
Preheat your oven to 180*C/160*C fan assisted/350*F
Add all the brownie ingredients in a food processor and blend until smooth.
Press the mixture into an 8×8 square cake tin lined with parchment paper.
Give the food processor bowl a quick rinse, then add in all the cookie dough ingredients and blend until smooth.
Fold in the chocolate chips then spread the mixture over the brownie layer.
Bake for 25 minutes. Leave to cool completely before slicing.
Enjoy!
Check out this amazing and healthy recipes for brownies!!
Lovely music and good recipes!!
Thank you!!
These brownies look wonderful! And what a great way to add protein. I am addicted to your hobnobs, and I bet the same thing will be true about your cookie dough brownies:-)
I LoVE these and so does my whole family! We added a bit more time in the oven and they came out great!
Absolutely gorgeous and crave-worthy. I can’t look away from their beauty!
Can the oats be subbed for anything else? I can’t have any grains. Wondering about tigernut flour …
I personally find that cooked quinoa or quinoa flakes can be good substitutions for oats. In my opinion, the tigernut flour or almond meal in this recipe may work?
YUM, how could I not resist clicking onto this recipe to look at the instructions on how to make them! These cookie dough brownies look so delectable, fluffy, soft, and rich in every way. Skipping on baking them would be an absolute mistake!
Looks delicious Sounds like amazing.
Really looks awesome.
This looks so good! Is it possible to replace the black beans with chickpeas or adzuki beans?
Hello from France !
I made your recipe today and it was so tasty, delicious ! I served with banana “ice cream” and everyone loved. Thank you 🙂
I’m so glad you enjoyed it Anna! 😀 thank you for your feedback 🙂
I can hardly wait to try these! But for the cookie dough topping, is that 1 cup of oats before blending into flour, or 1 cup of oat flour?
It’s 1 cup of oat flour, so measure it out after blending the oats 🙂 Look forward to hearing what you thought of them!
Can the milk be substituted with anything? Like water? Or do you need to use some kind of milk?
I would recommend milk – any kind will do. You could try water if you want, but I haven’t tried it myself.
Can you blend the oats for the flour in a blender rather than a food processor? 🙂
Yes I do that and it works perfectly 😀
Looking forward to making this brownie. Is it ok to use rice bran oil (or a mild tasting oil) instead of coconut oil because I’m trying to reduce my cholesterol?
These look amazing! I was just wondering if the oil could be subbed out for anything else to make them oil-free?! Thanks so much and looking forward to baking these!
Hi, can these be frozen?
Would I be correct in assuming the beans are drained?
These are soooo delish… have made several times now exactly as published and hubby and I love them! Thanks so much!
So glad you and your hubby enjoyed them Tabitha 😀
Can you replace the oil with Banana and still have them work?
Hi Ashley 🙂 I haven’t tried using banana for this recipe, so I can’t say for sure how it would turn out. It may be a little stodgy, but you could give it a try. Let me know if you do!
Healthy brookies! Definitely giving this a try!
I weighed my ingredients because I think my cup measurements are different living in Australia. My slice wasn’t sweet enough so I added vanilla stevia. It doesn’t look as good as yours in that it is very compact/dense – looks like both layers of mine need a tsp of baking powder or something. I bake a lot (special diet food every day) so not sure what I did wrong. Any suggestions?