These indulgent yet wholesome Cookie Dough Brownies are proof that treats can absolutely be part of the Eat Burn Sleep lifestyle. These bars are dairy-free, gluten-free, refined sugar-free, and completely UPF-free, making them a delicious option that supports your health while satisfying your cravings.
This recipe combines two favourites. A rich, chocolatey brownie and soft, chewy cookie dough in one irresistible bake. It’s the perfect way to enjoy a treat without compromising on your well-being. Whether you’re following the Reset or simply looking for better alternatives for your family, these Cookie Dough Brownies are designed to bring both flavour and nourishment.
What makes them special is not just the taste, but the fact that they are made without the hidden additives, preservatives, or refined sugars found in most shop-bought snacks. By keeping treats simple, the Eat Burn Sleep lifestyle shows that you can enjoy moments of indulgence while continuing to reduce inflammation and improve long-term health.
The whole family will love these Cookie Dough Brownies. They’re fun to prepare, satisfying to eat, and versatile enough to serve as a dessert, an afternoon pick-me-up, or even cut into smaller pieces for lunchboxes. For many members, they become a go-to recipe that proves living the EBS way is enjoyable, practical, and sustainable.
Delicious, nourishing, and UPF-free, these Cookie Dough Brownies demonstrate how the Eat Burn Sleep lifestyle allows you to enjoy food that feels good, tastes amazing, and fits into everyday family life.
Ingredients
- Brownies
- 2 eggs (at room temperature)
- 1/2 cup or 100g of ground almonds
- 1/4 cup or 80g of cacao powder
- 1/2 cup or 100g of coconut oil
- 3/4 cup or 150g of coconut sugar
- 1 tsp vanilla extract
- 1 tsp freeze dried coffee or coffee extract
- 1/4 cup or 40g chopped pecan nuts
- Pinch salt
- Cookie Dough
- 2 cups or 200g ground almonds
- 1/3 cup or 70g melted coconut oil
- 1/3 cup or 100g of maple syrup
- 1/3 cup or 90g of dairy-free dark chocolate chips
- 1 tablespoon of vanilla extract
- 1 tablespoon arrowroot powder (optional)
- 1/2 teaspoon of bicarbonate of soda
- small pinch of salt
Directions
Preheat your oven to 350°F / 175°C (fan oven). Grease and line an 8-inch square or round baking tin with baking paper.
Measure out the coconut oil needed for both the brownie base and the cookie dough topping. Place it in a small ovenproof bowl and put it in the oven to melt. Set aside to cool slightly.
To make the brownie base, beat the eggs in a mixing bowl and whisk in the coconut sugar. Add the ground almonds, bicarbonate of soda, and a pinch of salt, mixing well. Stir in the cooled coconut oil (for the brownie portion) and then gently fold in the cocoa powder. Pour the brownie batter into the prepared tin and smooth the top.
To make the cookie dough topping, mix the ground almonds, bicarbonate of soda, arrowroot powder and a pinch of salt in a separate bowl. Add the cooled coconut oil (for the cookie dough portion), maple syrup, and vanilla extract. Stir in the dark chocolate chips until evenly combined. Roll the dough into small balls, flatten them slightly, and arrange evenly over the brownie batter.
Bake for 20–22 minutes, until the top is set but still slightly soft in the centre.
Remove from the oven, cool completely at room temperature, then place in the fridge for 1 hour before cutting into squares or slices.
Serving Tips
Pairs well with our Moroccan Spiced Coffee or Peppermint Tea in a French Press.
Storage Tips
Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.
