Peanut Butter Brookies
If you love peanut butter cookies and fudgy brownies, these Peanut Butter Brookies give you both in one thick, gooey, bakery style bar. These Brookies are made with almond flour and coconut sugar, making them naturally gluten free and refined sugar free without sacrificing texture.
The bottom layer is a soft chocolate chip cookie base. The middle is creamy all natural peanut butter. The top layer is a rich, fudgy brownie. Every bite has chewy edges, gooey centers, and melty dark chocolate.
Why You Will Love These Peanut Butter Brookies
- Naturally gluten free with almond flour
- Refined sugar free using coconut sugar
- Thick and bakery style
- Gooey center with crisp edges
- Made in one 9 by 9 inch pan
- No mixer required for the brownie layer
Ingredients for Almond Flour Peanut Butter Brookies
Cookie Dough
- ½ cup coconut oil, room temperature
- ½ cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ¾ cups almond flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips
Brownie Batter
- ½ cup coconut sugar
- 1 egg
- 1 egg yolk
- ⅓ cup olive oil
- ½ tsp vanilla extract
- ½ cup almond flour
- ⅓ cup dark cocoa powder
- ½ cup dark chocolate chips
- ⅔ cup all natural peanut butter
How to Make Peanut Butter Brookies
First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch by 9 inch square pan with parchment paper.
Then, make the cookie dough. Add the coconut oil and coconut sugar to your stand mixer. Beat until combined. Then, add in the eggs and vanilla. Beat until combined.
Mix in the almond flour, baking soda, and sea salt.
Fold in the dark chocolate chips.
Press this mixture down into your lined 9 by 9 inch square pan.
Top with the creamy peanut butter. Smooth into an even layer.
Then, make the brownie layer. Add the coconut sugar, egg, and egg yolk to a bowl. Stir vigorously until combined, about 2 minutes.
Mix in the olive oil and vanilla.
Then, add in the almond flour and cocoa powder. Stir.
Fold in the chocolate chips. Pour this mixture down over the peanut butter, smoothing into an even layer.
Bake for 35 to 40 minutes.
Finally, remove from the oven. Allow the pan to fully cool before slicing into.
Texture Guide
| Feature | Result |
| Edges | Slightly crisp |
| Center | Gooey and fudgy |
| Peanut Butter Layer | Creamy and soft |
| Overall Thickness | Thick bakery style bars |
Why Almond Flour Works So Well
Almond flour adds moisture and tenderness while keeping the brookies gluten free. It also provides healthy fats that enhance the richness of the brownie layer.
Coconut sugar gives a subtle caramel flavor that pairs beautifully with dark chocolate and peanut butter.
Olive oil in the brownie layer creates a dense, fudgy texture, while coconut oil in the cookie layer provides structure and chew.
Expert Tips for Perfect Brookie Layers
- Use room temperature ingredients
- Smooth the peanut butter carefully to avoid mixing layers
- Do not overbake
- Cool fully before slicing
- Chill for 30 minutes for extra clean cuts
Troubleshooting
Why are my brookies dry
They were likely overbaked. Remove when the center still looks slightly soft.
Why are they too gooey
They may need additional cooling time. Almond flour bars firm up as they cool.
Why did the layers mix together
Make sure the peanut butter layer is evenly spread and not too thin.
Storage Guide
| Storage Method | Time |
| Room temperature (airtight container) | Up to 4 days |
| Refrigerator | Up to 1 week |
| Freezer | Up to 2 months |
To freeze, slice completely cooled brookies and wrap individually.
Frequently Asked Questions
This recipe is designed for almond flour. Substituting may change texture significantly.
Yes, this works if you want a shortcut version.
Yes, use dairy free dark chocolate chips.
Thanks to almond flour and peanut butter, these have more protein than traditional brookies.
You May Also Like
If you make these gluten free peanut butter Brookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Peanut Butter Brookies
Ingredients
Cookie Dough
- ½ cup coconut oil, room temperature
- ½ cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ¾ cups almond flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips
Brownie Batter
- ½ cup coconut sugar
- 1 egg
- 1 egg yolk
- ⅓ cup olive oil
- ½ tsp vanilla extract
- ½ cup almond flour
- ⅓ cup dark cocoa powder
- ½ cup dark chocolate chips
Filling
- ⅔ cup all natural peanut butter
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch by 9 inch square pan with parchment paper.
- Then, make the cookie dough. Add the coconut oil and coconut sugar to your stand mixer. Beat until combined. Then, add in the eggs and vanilla. Beat until combined.
- Mix in the almond flour, baking soda, and sea salt.
- Fold in the dark chocolate chips.
- Press this mixture down into your lined 9 by 9 inch square pan.
- Top with the creamy peanut butter. Smooth into an even layer.
- Then, make the brownie layer. Add the coconut sugar, egg, and egg yolk to a bowl. Stir vigorously until combined, about 2 minutes.
- Mix in the olive oil and vanilla.
- Then, add in the almond flour and cocoa powder. Stir.
- Fold in the chocolate chips. Pour this mixture down over the sandwich cookies, smoothing into an even layer.
- Bake for 35 to 40 minutes.
- Finally, remove from the oven. Allow the pan to fully cool before slicing into.
Notes
- To save time, feel free to use pre-made cookie dough and brownie mix.
- Bake until a toothpick inserted comes out with only a few moist crumbs.
- Fully cool before slicing into. They are gooey!
- Store leftovers in an airtight container for up to 4 days at room temperature.