Gingerbread Chocolate Brownie Cookies (Vegan Brookies)
Full of festive flavour, these Gingerbread Chocolate Brownie Cookies have swirls of fudgy dark chocolatey brownie, gingerbread spices cookie dough and hidden gingerbread cookies, too. They are made with healthier ingredients and naturally vegan and GF.
I have made a few variations on my favourite brookie bars and this Christmas special is so delicious. With lots of gingerbread spices in every bite, it’s warming and cosy yet chocolatey and rich. I love that these are made with wholesome ingredients like nut butter, oat flour and dairy-free yoghurt (no butter or sugar) yet they’re so indulgent and moreish. They are perfect for baking with throughout the holiday season, and are fun topped with some gingerbread cookies, too.
Why will I love these bars?
These brookies are so good:
- Chocolate chip cookie meets rich fudge brownie aka brookies
- With gingerbread spices in every layer
- Chocolatey, nutty and spiced
- With hidden gingerbread cookies
- Chunks of dairy-free white chocolate throughout
- Made with simple, wholesome ingredients
- Naturally dairy-free, egg-free and vegan
- Gluten-free and made with oat flour
- With nut-free options
- Easy to make in a few steps
- Made without butter or refined sugar
- Ingredients for both parts are basically the same
- Made with healthy fats
- A natural source of fibre from oat flour and nut butter
- Naturally containing protein from nut butter
- Everyone will love them
- Can be made ahead of time (even better the day after)
- Will keep in the freezer
- Perfect for the season
If you already love the sound of these bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For both layers:
- Runny smooth cashew butter: I love the natural cookie-like flavour of this but you can also swap for almond butter. Peanut butter will have a stronger flavour but still delicious. For a festive twist, use pecan butter, and keep it nut-free by using sunflower seed butter or tahini. I also love the Rhythm108 spreads and try the Golden Blonde for the cookie mix and the Chocolate Hazelnut for the brownie batter.
- Maple syrup: for sweetness. You can also use agave syrup.
- Coconut oil: to create a buttery texture.
- Dairy-free yoghurt: use a thick and creamy one like NUSH protein yoghurt or Cocos Organic yoghurt (both are Greek-style in texture).
- Vanilla extract: for flavour.
- Spices: cinnamon and ginger.
- Oat flour: to keep these naturally gluten-free (check your oats are GF) and healthier.
- White chocolate: I used the Ombar blonde bar which is so delicious.
- Ground flaxseed: to mix with water to make an “egg-like” gel to bind the brownies.
- Dark chocolate: use your preferred chocolate to melt into the brownies. I use the Raw Halo buttons, chopped up, or Ombar.
- Cocoa powder: to make the brownies rich and chocolatey.
- Mini gingerbread cookies: to add into the layers. I use the Organix ones as they are made with really good ingredients.
Are these gluten-free and nut-free?
These are easily gluten-free as long as your oats/oat flour is gluten-free. To make them nut-free, swap the cashew butter for sunflower seed butter or tahini and check your other ingredients.
How do I make them?
These are ready to go in a few steps:
- For the cookie dough, combine the wet ingredients: until smooth.
- Add in the dry ingredients: and stir again.
- Fold in the white chocolate chunks: and leave to one side.
- For the brownie batter, melt the dark chocolate and coconut oil: over a pan of simmering water, or in the microwave.
- Whisk the flaxseed and water: to form a gel.
- Whisk together the wet ingredients: until smooth.
- Add in the dry ingredients: and stir again.
- Drop spoonfuls of brownie batter and cookie dough: into the tin.
- Press in some gingerbread cookies: and continue with both batters.
- Swirl together: and add some final cookies and white chocolate on top.
- Bake for 26 minutes: the edges will feel firm but an inserted skewer will still have some specks on.
- Allow to cool in the tin: and you can leave overnight.
- Use a warmed sharp knife to slice into squares: and enjoy.
How long will they last?
These brownies will keep in a sealed container for 3-5 days, either in the fridge or not. You can freeze them, wrapped well, for 1 month and allow to defrost before eating.
What other recipes can I try?
For more festive bakes and no-bake recipes:
- Chocolate Coffee Truffle Tart
- Chocolate Covered Gingerbread Flapjack
- Chocolate Gingerbread Ganache Tart
- Spiced Sticky Toffee Puddings
- No Bake Brownie Pine Cones
Gingerbread Chocolate Brownie Cookies (Vegan Brookies)
Full of festive flavour, these Gingerbread Chocolate Brownie Cookies have swirls of fudgy dark chocolatey brownie, gingerbread spices cookie dough and hidden gingerbread cookies, too. They are made with healthier ingredients and naturally vegan and GF.
Ingredients
For the Cookie Dough:
- 90g runny smooth cashew butter
- 60ml maple syrup
- 30g (2 tbsp) melted coconut oil
- 30g (2 tbsp) thick dairy-free yoghurt
- 1 tsp vanilla extract
- 150g oat flour
- 60g dairy-free white chocolate, chopped (plus extra)
- ½ tsp cinnamon
- ½ tsp ground ginger
- A pinch of salt
For the Brownie Batter:
- 2 tbsp ground flaxseed + 4 tbsp water
- 80g dark chocolate, chopped up
- 60g (4 tbsp) coconut oil
- 120ml maple syrup
- 30g (2 tbs) runny smooth cashew butter
- 30g (2 tbsp) thick dairy-free yoghurt
- 70g oat flour
- 30g cocoa powder
- ½ tsp bicarbonate of soda
- ½ tsp cinnamon
- ½ tsp ground ginger
- 12 mini gingerbread cookies
Instructions
- Preheat the oven to 160Fan/180ºC and line an 8-inch/20-cm square tin with parchment paper.
- For the cookie dough, add the cashew butter to a mixing bowl with the maple syrup, coconut oil, yoghurt, and vanilla and stir to combine. Add in the oat flour, cinnamon and ginger spices and salt and stir to a sticky cookie dough. Fold in the white chocolate chunks.
- Now make the brownie mix. Combine the flaxseeds and water and leave for 5-10 minutes to form a gel.
- Add the dark chocolate and coconut oil to a heatproof bowl and warm over a double boiler until melted.
- Pour the chocolate into a larger bowl and add in the maple syrup, cashew butter, yoghurt and flaxseed gel. Whisk until smooth. Add in the oat flour, cocoa powder, cinnamon and ginger spices, bicarbonate of soda and salt and whisk until smooth and glossy.
- Use a spoon or ice cream scoop to add some scoops of cookie dough into the tray and then add some brownie batter. Add on half the gingerbread cookies.
- Repeat to alternate between cookie dough and brownie batter and then lightly swirl together with a palette knife. Add on some more gingerbread cookies and extra white chocolate, if you like.
- Bake in the oven for 26-28 minutes, until risen, shiny on top and firm-ish to touch. An inserted skewer will come out with specks of brownie on and this is OK.
- Allow to cool fully in the tin, you can now leave these overnight, covered tightly, at room temperature.
- Remove from the tin and use a warmed, sharp knife to slice into 9 squares.
- Enjoy straight away or keep for 3-5 days, in a sealed container. You can also freeze the brownies, for 1 month, and allow to defrost before eating.
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Stay in touch
I look forward to hearing what you think of these Gingerbread Chocolate Brownie Cookies so please let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With brookie love x
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