Cookie Dough Brownies Vegan, Gluten-free & Sweetened With Dates

Nadia Brownies, Cookies, dairy free, Desserts, gluten free, nut free, snack, sugar free, Sugar-free, Sweet Snacks, Vegan, Vegetarian, Video 21 Comments

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) soy milk 
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) soy milk 
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! 


Share This Post

Comments 21

  1. 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:-)

  2. I LoVE these and so does my whole family! We added a bit more time in the oven and they came out great!

    1. 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?

  3. 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!

  4. 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 🙂

    1. Post
      Author
  5. 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?

    1. Post
      Author

      It’s 1 cup of oat flour, so measure it out after blending the oats 🙂 Look forward to hearing what you thought of them!

    1. Post
      Author
    1. Post
      Author
  6. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.