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!