Once upon a time, in my pre-Celiac life, I made these brownies that were literally To.Die.For. I am not even lying or exaggerating a tiny bit. Promise. These brownies were everything a person could want in an indulgent dessert. A fudgy, decadently rich chocolate brownie, slightly under-baked, and sprinkled with toasted walnuts and pink Himalayan sea salt to balance it all out. Absolute perfection. I have witnesses who will testify, for real…
I fully intend to recreate those brownies one day, probably sooner than later, but this time I decided to be inspired by everything that was incredible about those brownies and make cute little cookies. Now, I know that brownie and cookie hybrid desserts called “Brookies” are usually a brownie layered on top of a chocolate chip cookie, which was never really my thing for some reason.
My Brookies are simply brownie cookies. Brownie batter, thickened a bit more than it normally would be, refrigerated so it’s more manageable, and then scooped with a medium cookie scoop onto an eagerly awaiting baking sheet, where they are pressed with toasted walnuts and sprinkled generously with pink Himalayan sea salt.
Before we get to the recipe, I have to just take a moment to be honest. 99.5% of the time, I am not even remotely bothered by my diagnosis. I KNOW that I could have any one of the many diseases that are so much worse than Celiac, and for that I am truly thankful and blessed. But I am still human. I am still emotional. And sometimes, my emotions trump my logic.
Today, the heavenly scent of a doughnut sent me full on into tears. In the middle of the grocery store. I am sure that sounds insane to most people. I know it seems silly, I really do. I don’t know how to explain it… I know I am better off eating the way I eat now, not only because I am no longer damaging my body but because I am eating far fresher and healthier than I ever have. But you live your whole life, 33 years in my case, eating whatever you want, with food being at the center of so many of your family and social gatherings, and then one day you just can’t. Not ever again. There can be no more raspberry-filled powdered donuts. There can be no more Big Macs. No more Chicken Fettuccine Alfredo from Olive Garden, with bread sticks galore.
I know in time I will find suitable recreations for some of these things that came to be my guilty pleasures, but the simplicity can never be replicated. The adjustment is real and is still incredibly hard at times, even 4 months in. I know we’re not supposed to eat our feelings, but the emotional connection to food is undeniable. For what it’s worth, these cookies make it all better. Chocolate always makes it better, right?
Now… we push aside the sad story and move on to these delectable handheld morsels… Double Chocolate Salted Walnut Brookies. That’s a mouthful in more way than one… 😉
Double Chocolate Salted Walnut Brookies
Double Chocolate Salted Walnut Brookies (adapted from Tastes Lovely)
2 C almond flour
1/4 C tapioca flour
2 tbsp coconut flour
1/2 C unsweetened cocoa powder
2 tsps baking powder
1/4 tsp salt
1/2 C coconut sugar
1/2 C maple syrup
1/2 C almond milk
4 tbsp coconut oil, melted & cooled
1 tbsp vanilla
1/2 C dairy-free dark chocolate chips, plus more for topping
3/4 C toasted chopped walnuts
Pink Himalayan sea salt, for sprinkling
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
- In a large mixing bowl, sift together the almond flour, tapioca flour, coconut flour, cocoa powder, baking powder, and salt. Set aside.
- In a medium mixing bowl, whisk together the almond milk, eggs, melted coconut oil, coconut sugar, maple syrup, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and mix until the batter starts to form. Stir in 1/2 cup of the chocolate chips, then refrigerate for 30-45 minutes, until dough is firm enough to scoop into cookies.
- Use a medium cookie scoop to drop cookies onto prepared baking sheet, 3 inches apart. Press the toasted walnuts and additional chocolate chips into the top of the dough, then sprinkle generously with pink Himalayan sea salt.
- Bake for 12-14 minutes until the edges are set and the centers look a tad inflated. Remove from the oven and let cookies cool on the baking sheet for at least 10 minutes prior to moving to a wire rack to finish cooling.
- Store in an airtight container for 3-5 days, if they last that long.
These Brookies are every bit as delicious as my famous brownies without all of the not-so-good-for-you ingredients. They are fluffy and very reminiscent of what you expect from a cakey brownie. The sweet and salty flavors play together so nicely… I swear this chocolate-toasted walnut-sea salt combination is just meant to be. It just is.
Friends, I would love if you somehow relate to this post and share some of your struggles with me. What’s been most difficult for you? Let’s chat- follow me on Facebook, @ifitbakesyouhappy, or find me on Instagram.