Stuffed Brookies
If you love brownies, cookies, and a surprise center, these Stuffed Brookies are about to become your new favorite dessert. They feature a chewy almond flour chocolate chip cookie base, a layer of sandwich cookies in the center, and a rich fudgy brownie top!
These stuffed brookies are naturally gluten free. In addition, they are made with almond flour and coconut sugar, and taste just as indulgent as any bakery version. Try these Brookie Peanut Butter Cups too!
What Are Stuffed Brookies
A brookie combines a brownie and a cookie in one dessert. Stuffed brookies take it a step further by adding a surprise filling in the center. In this recipe, sandwich cookies are layered between a soft cookie dough base and a rich brownie batter.
The result is a gooey, chocolate packed dessert bar with three distinct layers.
Try my Gluten Free Brookies and my Peanut Butter Brookies as well!
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
1/3 cup dark cocoa powder
½ cup dark chocolate chips
12 sandwich cookies, see notes
How to Make Stuffed Brookies
First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet 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 a lined 9 by 9 inch square pan.
Place 12 sandwich cookies on top of the cookie dough 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.
Why Cooling Is Essential
Almond flour recipes stay soft longer than traditional flour desserts. As these stuffed brookies cool, the structure sets and the oils firm up. Cutting too early can cause the layers to collapse and smear.
For clean slices, cool completely at room temperature.
Texture Guide
| Bake Time | Result |
| 35 minutes | Very gooey center, ultra fudgy |
| 38 minutes | Balanced fudgy and set |
| 40 minutes | More set, clean slices |
Why Almond Flour Works So Well
Almond flour creates a softer, more tender texture compared to traditional flour. Because it contains natural fat, it keeps both the cookie and brownie layers moist.
The coconut oil and olive oil also contribute to richness without butter.
Baking Troubleshooting Guide
| Problem | Cause | Solution |
| Center too gooey | Underbaked | Bake 3 to 5 more minutes |
| Top cracks | Slight overbake | Check at 35 minutes next time |
| Layers separating | Not pressed firmly | Smooth each layer evenly |
| Soggy bottom | Undercooled | Cool completely before slicing |
Ingredient Swaps
You can use traditional sandwich cookies like Oreos.
Swap sandwich cookies for peanut butter cups for a peanut butter brookie twist.
Use pre made cookie dough or brownie mix if short on time.
Make Ahead and Storage
Store leftovers in an airtight container at room temperature for up to 4 days.
To freeze, slice fully cooled brookies and place in a freezer safe container with parchment between layers. Freeze up to 2 months.
To serve from frozen, thaw at room temperature for 1 hour or warm slightly in the microwave.
Serving Ideas
Serve warm with vanilla ice cream.
Drizzle melted dark chocolate on top.
Sprinkle flaky sea salt for a sweet and salty finish.
Frequently Asked Questions
Yes, this recipe uses almond flour instead of all purpose flour, making it naturally gluten free. Just make sure your sandwich cookies are certified gluten free.
Yes. Substitute equal amounts of all purpose flour for almond flour. Texture will be slightly firmer.
A toothpick inserted into the center should come out with a few moist crumbs but not wet batter. The center will continue setting as it cools.
Yes. Cool completely, slice, and freeze in an airtight container for up to 2 months.
Bake closer to 35 minutes and allow them to cool slightly before slicing.
You May Also Like
- Small Batch Chocolate Chip Cookies
- Paleo Brownie Skillet
- Almond Flour Cookies
- Keto Chocolate Chip Cookies
- Levain Bakery Chocolate Chip Cookies
If you make these gluten free stuffed 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: Stuffed 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
- 12 sandwich cookies, see notes
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet 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 a lined 9 by 9 inch square pan.
- Place 12 sandwich cookies on top of the cookie dough 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
- I used Simple Mills sandwich cookies for a healthier option.
- You can use Oreos or even peanut butter cups too!
- 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.