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–+ servings

Gluten-free Brookie Pie

5 from 9 votes
Serves: 12 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 1 cup almond butter. Mine was made from roasted almonds, with no added oil or sugar
  • 1/3 cup pure maple syrup
  • 1/4 cup coconut sugar
  • 1/4 cup cocoa powder
  • 1 egg
  • 1/2 tsp baking soda
  • 1/4 tsp salt

COOKIE LAYER

  • 1 + 1/2 cups almond flour
  • 1/2 cup oat flour
  • 1 egg
  • 1/3 cup olive oil
  • 1/2 cup coconut sugar or brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup dairy-free chocolate chips

Directions

  1. Preheat oven to 350 F.
  2. Starting with the brownie layer, whisk together the egg, almond butter, maple syrup and coconut sugar in a medium sized bowl. If your almond butter is nearing the end of the jar and isn't smooth, I recommend using a blender for this step so everything gets fully incorporated.
  3. Add in the cocoa powder, baking soda and salt and mix until well combined.
  4. Flatten batter into a greased or parchment lined 9u0022 pie dish or 11 x 7 baking dish and set aside.
  5. Rinse your bowl and whisk together the egg, olive oil, coconut sugar and vanilla for the cookie layer.
  6. Pour in the almond flour, oat flour, baking soda, salt and chocolate chips. Mix well.
  7. Scoop over the brownie layer and flatten down.
  8. Bake for about 30-35, until the top is browned and a toothpick comes out clean. For more of an under-baked texture, bake for 25-30 minutes. Baking times will vary depending on dish type and size, so I suggest checking it after 25 minutes.
  9. Let cool completely before slicing. If baking in a pie dish, I recommend spooning your servings onto a plate.
  10. Store leftovers in an air-tight container for up to 1 week.
  11. You can freeze the pie whole or cut into pieces for up to 3 months. I suggest letting it thaw out the night before, and warming it in the oven for 5 minutes before serving.