One side Chocolate Chip Cookie, one side Brownie, melty chocolate on both sides – these healthier Brookie Cookies are two favorites in one delicious bite! These Healthy Brookies are so fun to make, downright delicious, and made better-for-you! This yummy cookie combo is made better-for-you using real, simple ingredients and are paleo-friendly (gluten/grain/dairy free), refined sugar free, AND nut free!

What Is A Brookie?

A Brookie is the combination of a brownie and a chocolate chip cookie. Most commonly, a Brookie comes in the form a bar with the brownie on the bottom and chocolate chip cookie dough layered on top. In this recipe, I make a Brookie into a cookie because I love the crispy edges you get from a cookie giving you the perfect ratio of crispy edges, soft and chewy center, and melty chocolate throughout.

You’ll LOVE this Brookie Cookie recipe because

One side chocolate chip cookie, one side brownie – what’s not to love?!
The centers are perfectly soft, gooey, and melt-in-your mouth.
Glorious chocolate pools on both sides.
Crispy edges and chewy center.
Easy to make with no chilling required!

What Ingredients Are Used to Make These Paleo Brookies?

This Brookie recipe is made better-for-you as it contains no refined sugars, flours, or oils and uses only real food ingredients! These Brookies are paleo-friendly meaning they are gluten free, grain free, dairy free, and refined sugar free! They also happen to be nut-free! The ingredient list in the recipe below is only seemingly long, the two doughs are almost identical, and this recipe only uses 13 total ingredients (including the salt!).

Here’s a list of ingredients you’ll need and some substitutions/variations!

Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
Tahini – I love using tahini in cookie and cookie bars recipes. It makes them perfectly dense and chewy. My favorite tahini to bake with is Whole Foods’ 365 Brand. It’s organic and reasonably priced. Be sure to use a tahini (or other nut/seed butter) that’s thin and drippy, with only one ingredient, and always stir everything well in the jar before you measure. Do not use the compacted paste at the bottom of the jar for best results.
Avocado Oil – In combination with the tahini it gives the cookies the perfect texture. I use Chosen Foods Avocado Oil (great pricing at Costco). Sub for olive or melted and cooled coconut oil.
Eggs – Help the cookies puff up.
Vanilla – For flavor!
Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
Tapioca Flour – Helps thicken the cookie doughs.
Cocoa Powder – To make the brownie side perfectly chocolatey. Use unsweetened, dutch process cocoa powder, not cocoa mix or cacao powder.
Cinnamon – Because the best CCC’s always have cinnamon.
Baking Powder & Baking Soda – One side gets baking powder and one side gets baking soda so each rises equally! It’s important not to mix them up, I marked them well in the recipe to avoid any confusion while making the doughs.
Salt – To balance the sweet.
Chopped Chocolate – I used two chopped up bars of Theo’s Pure Dark 70% Chocolate. Feel free to use any chopped up chocolate bar you like or chocolate chips if you prefer. I much preferred the batches with the chopped chocolate over the chocolate chips – they make perfect chocolate puddles. To keep this strictly paleo, use your favorite maple or coconut sugar sweetened chocolate bars. Some good options are Hu Simple Dark or Eating Evolved.

How Do You Make Healthy Brookies?

These Healthier Brookie Cookies are super easy to make! The two doughs are almost identical so you don’t have to pull out different ingredients for each side. The doughs are made in just one bowl and if you’re using a stand mixer and scrape out the first dough well enough there’s no need to clean the bowl before you make the second dough!

Here’s an overview of the steps:

Make the Chocolate Chip Cookie Dough – Mix the wet ingredients together, then add the dry, and stir in the chocolate chunks. Move CCC dough to smaller bowl.
Scrape out as much dough as possible (if using a stand mixer) using a silicone spatula, then there’s no need to clean the bowl in between doughs!
Make the Brownie Batter – Mix the wet ingredients together, then add the dry, and stir in the chocolate chunks. Transfer to another smaller bowl.
Combine the doughs. Scoop equal balls from each dough and shape into one ball try not to roll it together too much. Just shape the doughs into a ball.
Bake em up! These bake up really quickly in just about 10 minutes!
Enjoy!

These will keep at room temperature, in an airtight container, for 2-3 days. Afterwards, move to freezer for longer storage.

Make Ahead: Doughs can be made ahead and kept, covered, in the freezer up to a week in advance. Or combine the doughs to make the Brookie Cookie dough balls, freeze on a baking sheet, then transfer to an airtight container until ready to bake! If baking from frozen, just add another 2-3 minutes to bake time.

These Healthy Brookie Cookies are the perfect solution for those times when you can’t decide between chocolate chip cookie or brownie – the answer is BOTH! These Brookies are just plain ole YUMMY, honestly, they are so good I think you’ll even forget they are made healthier! They have quickly become a fan favorite around here and I am sure you will love them too!

paleo friendly (gluten/grain/dairy free), refined sugar free, nut free

Check Out These Epic Cookie Recipes!

Mexican Hot Chocolate Cookies (grain free & dairy free)
Brownie Stuffed Chocolate Chip Cookies (paleo & nut free)
Pretzel & Chocolate Chip Peanut Butter Cookies (paleo & nut-free option)

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If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

5 from 1 vote

Brookies (Chocolate Chip + Brownie Cookies)

One side Chocolate Chip Cookie, one side Brownie and melty chocolate on both sides – these healthier Brookie Cookies are two favorites in delicious cookie! Super fun and easy to make!

paleo (gluten free, grain free, dairy free), refined sugar free, nut-free

Ingredients

Chocolate Chip Cookie Dough

3/4 cup (114 grams) coconut sugar
1/4 cup (65 grams) tahini* sub other thin & drippy nut/seed butter
1/4 cup (61 grams) avocado oil sub olive oil or melted & cooled coconut oil
1 egg ideally room temperature
1 tsp vanilla
1/2 cup (72 grams) cassava flour
1/4 cup (30 grams) tapioca flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup (80 grams) chopped chocolate or chocolate chips*

Brownie Batter

3/4 cup (114 grams) coconut sugar
1/4 cup (65 grams) tahini* sub other thin & drippy nut/seed butter
1/4 cup (61 grams) avocado oil sub olive oil or melted & cooled coconut oil
1 egg ideally room temperature
1 tsp vanilla
1/3 cup (31 grams) unsweetened cocoa powder not cacao powder or cocoa mix
1/4 cup (36 grams) cassava flour
1/4 cup (30 grams) tapioca flour
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup (80 grams) chopped chocolate or chocolate chips

Instructions

Heat oven to 350 degrees and prepare baking sheet by lining with parchment paper or a silicone baking mat.
Make the Chocolate Chip Cookie Dough. In a large bowl, if mixing by hand, or in the bowl of a stand mixer beat together the coconut sugar, tahini, avocado oil, and egg until well combined.
Add the vanilla and beat on medium high until the mixture is thick and glossy, about 2 minutes.
Scrape down the sides of the bowl. Add the cassava, tapioca, baking powder, cinnamon and salt and stir on low until just fully incorporated. Scrape down the sides and bottom of the bowl once more during mixing to ensure ingredients are well distributed without overmixing.
Stir the chopped chocolate into the dough. If using a stand mixer transfer dough to a smaller bowl and set aside.
Scrape out as much dough as possible using a silicone spatula. If it's mostly out, with just some streaks on the sides, don't worry about cleaning the bowl between doughs.
Make the Brownie Batter. Beat together the coconut sugar, tahini, avocado oil, and egg until well combined.
Add the vanilla and beat on medium high until the mixture is thick and glossy, about 2 minutes.
Scrape down the sides of the bowl. Add the cocoa powder, cassava, tapioca, baking soda, and salt and stir on low until just fully incorporated. Scrape down the sides and bottom of the bowl once more during mixing to ensure ingredients are well distributed without overmixing.
Stir the chopped chocolate into the dough. Transfer to a smaller bowl.
Combine the doughs. Scoop equal balls, about ping pong sized, from each dough and shape into one ball. Don't roll the dough in your hands too much, just press the doughs together and shape into a ball. I measured .8 oz balls from each dough which made a good sized cookie (about 3 inch diameter).
Place dough balls on the prepared baking sheet about 2 inches apart.
Bake in the center of the oven for 10-12 minutes. I found 10 minutes to be the perfect time for cookies with crisp edges and soft, just baked, centers. If you like a firmer cookie, bake for 12 minutes.
Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely. Enjoy!

Recipe Notes

Helpful Kitchen Tools (affiliate links): silicone baking mat, silicone spatula, kitchen scale

Storage: Store cookies at room temperature in an airtight container for 2-3 days. Afterwards move to the freezer for longer storage.

Ingredient Subs/Variations:
Tahini - The tahini should be thin and drippy. Sub tahini for any other single ingredient nut/seed butter that is thin and drippy, like a natural almond or sunflower seed butter that has a good amount of oil at the top. For best results, be sure to mix the nut/seed butter in the jar well before measuring. Do not use the compacted paste at the bottom of the jar. My favorite tahini for baking is the 365 brand from Whole Foods.

Chopped Chocolate vs. Chocolate Chips - I much preferred these cookies using chopped chocolate over the chocolate chips. The cookie spread the perfect amount and the chocolate chunks make perfect chocolate puddles. I used two chopped up bars of Theo’s Pure Dark 70% Chocolate. To keep this strictly paleo, use your favorite maple or coconut sugar sweetened chocolate bars. Some good options are Hu Simple Dark or Eating Evolved.

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