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  • Writer's pictureTracie

Chocolate Chip Cookie-Brownie Mashup: Dairy, Egg, Nut & Gluten-Free!

This is a FUN recipe to post. And, the reason I'm most excited to share it is because my fourteen year-old created it!

I love to say that there's no one more special than the siblings of our kids with food allergies and dietary restrictions. While they can eat anything they want, these awesome kids support and champion their siblings who can't. My non-allergic daughter got VERY into baking during quarantine, and I love that she came up with this clever idea to mash-up two of our family's favorite safe desserts into one. Something old is new again, and let me tell you - it is DELISH!

This marriage of brownies and chocolate chip cookies is also a great opportunity to get your kids in the kitchen because while one person is mixing up the brownie batter, another can make the cookie dough. It makes the process go more quickly and is just more fun!

Here's how to put it together:

1. Begin by preheating the oven to 350 degrees, and grabbing a 9x13 Pyrex or metal cake pan.

2. Next, mix up both batters. Here are the ingredients and directions for them individually:

Brownie Base

1 3/4 cups all-purpose or gluten-free flour (I use King Arthur's Gluten Free Baking Mix when making these g-free)

3/4 cups unsweetened cocoa powder (I use Hershey's)

1 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cups sugar

1/3 cup canola oil

1 cup nondairy sour cream (I use Tofutti brand)

2 tablespoons unsweetened applesauce

1/4 cup light corn syrup

1 teaspoon vanilla extract

2 teaspoons white vinegar

Whisk flour, cocoa powder, baking soda and salt in a medium bowl and set aside. Using a stand or electric mixer, combine sugar, oil, corn syrup, vanilla and vinegar and beat on medium speed until smooth, scraping down the sides of the bowl with a spatula as you go. Once the wet ingredients are well combined, add dry ingredients to the wet mixture and repeat the same mixing process until fully incorporated.

Chocolate Chip Cookie Topping

1 cup dairy-free butter, softened (I use Earth Balance, soy-free version)

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 egg replacer "eggs" (3 teaspoons of egg replacer powder, whisked with 4 tablespoons of warm water until frothy)

2 1/4 cups all-purpose or gluten-free flour

1 teaspoon salt

1 teaspoon baking soda

2 cups of dairy-free chocolate chips (I use Enjoy Life's mini-morsels)

In a medium bowl, whisk together flour, salt and baking soda; set aside. In a large bowl, use a stand or hand mixer to beat butter, sugars and vanilla until light and fluffy. Slowly add in egg replacer "eggs" until well-incorporated. Gradually add in flour mixture and continue to mix on medium speed. Fold in chocolate chips.

3. Spray the pan and pour in the brownie batter, spreading evenly. Take the cookie dough and spoon it on top of the brownie mixture, covering it as best as you can using your hands or a spoon to distribute evenly.

4. Bake for 35-40 minutes and use a cake tester or toothpick to test if chocolate chip cookie brownies are done. *It may take longer than 40 minutes for them to fully set, although chewy cookie brownies may continue firm up after cooling, FYI.



Let us know what you think of this fun mash-up! We'd love to hear.