People usually think that gluten free versions of all-time-favourites suck. And indeed, most store-bought gluten free cakes, biscuits, and breads suck, and chances are, your first attempts at gluten free baking will too. Mine did, anyway. But it is possible to produce gluten free and even completely grain free versions of your old favourites without sacrificing taste, texture, and experience.
These brownie cookies don’t suck. And I dare say, they taste better than the glutenated versions from the coffeeshop. They won’t send you into a slump, either. Just the best that nature has to offer, organic nut butter, unprocessed cocoa powder, high-quality fats, natural honey. Absolutely no grain, no sugar, and no hydrogenated or trans fats! These are a bit crumblier than normal brownies, more like cookies, which I like, and have an intense chocolate flavour. Are they brownies? Are they cookies? Decide for yourself! Fact is, they are full of chocolatey awesomeness – enough to bust any cravings you might have.
These brownie cookies are not only everything you were looking for in a chocolatey treat, they are also simple and highly customisable. If you are strictly paleo (or allergic to peanuts for that matter), sub any other nut butter for peanut butter and other nuts for peanuts. If you are vegan, use coconut oil instead of butter, maple syrup or erythritol instead of honey, and egg replacer or a chia egg instead of egg. It’s really that simple!
See – there is no reason to give up your favourite treats when going paleo or gluten free! Be warned though, as these are pretty kickass – think Lindt, not Cadbury. So if you are a Cadbury eater, you might have to reconsider – or add (a lot) more sugar!
Makes 12 brownie cookies
200 g crunchy natural peanut butter (or any other nut butter)
100 g roasted, unsalted peanuts
100 g honey
1 egg or flax egg
30 g coconut oil, melted
30 g cocoa powder
dash of vanilla
pinch of sea salt
pinch of baking soda
Preheat the oven to 175 °C. Prepare a 20 x 20 cm baking pan by greasing and/or lining with parchment paper to easily remove the brownie cookies later. Stir all ingredients together in a medium-size bowl and pour batter into prepared pan. Bake on middle rack for about 20 minutes (the brownie batter should still be a little bit wobbly in the middle). Let cool on a plate and cut into 12 pieces. Store in the fridge in an airtight container.