It doesn’t matter where you stand in the brownie vs cookie debate, as with these coconut chocolate caramel brookies you get the best of both worlds; the soft gooey texture of a brownie, and the crispy edges and convenience of a cookie.
I made these with the addition of The Coconut Collaborative salted caramel choc pots, which are simply dreamy; they have the rich texture and flavour of ganache but without all the nasties! In this recipe, they are a necessity, as it’s the coconut richness that gives these brookies their soft texture, as well as the flavour! It also means that you can add less sugar to the dough, which means one thing: you can eat brookies for breakfast!
These really take no time to make and even less time to be eaten! It’s a one-bowl recipe, with a short baking time of 8 minutes, after which you can enjoy these warm, or store them in an airtight container for up to 3 days, but it’s unlikely they’ll last that long.
I used buckwheat and oat flour to make these, so if you’re gluten-free you can simply use gluten-free oats and they will turn out just fine! The oats give a gooey texture, as well as extra protein and slow-release carbs, and the buckwheat flower brings a beautiful nutty flavour to these brookies.
You can use any sugar of choice but I’d recommend coconut sugar, which not only is unrefined but also has a rich caramel flavour that compliments the cookies very well! The extra sprinkle of sea salt and cacao nibs also helps bring out the caramel notes, as well as the richness of the cacao.
2 tablespoons chia seeds
4 Coconut Collaborative salted caramel choc pots
50ml coconut oil
20ml maple syrup
100g oat flour (blended oats)
130g buckwheat flour
50g coconut sugar
10g cacao powder
1/4 tsp bicarbonate of soda
Pinch of sea salt
Optional: coconut flakes and cacao nibs
Preheat the oven to 180℃.
Mix the chia seeds with 6 tablespoons of water and set aside to soak.
Next, in a small saucepan melt the choc pots and coconut oil, then mix in the maple syrup.
Combine all of the dry ingredients in a large mixing bowl, then pour in the wet mix and mix well until everything has combined the mix will be slightly wetter than cookie dough, but this is needed in order to get a gooey brookie.
Finally, on a lined flat baking tray, spoon out the dough (i like to use an ice cream scoop to get the brookies an even size), then flatten each cookie and shape into a circle. At this point, you can top the cookies with the coconut and cacao nibs. You should make roughly 8 cookies.
Bake in the centre of the oven for 8-10 minutes, depending on how gooey you like them.
Remember, if you like this recipe and would like to see more, then check out my Instagram page @wiki.vital.way