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The modern baker is no longer simply making sweets that showcase the traditional combination of sugar, butter, and eggs. In fact, the modern baker is often looking for ingredient replacements and swaps—whether it’s due to dietary restrictions or a preference for cleaner eating.
That’s where “Bakerita” comes into play. The cookbook, by blogger Rachel Connors, boasts a collection of gluten-free, dairy-free, and refined sugar-free recipes of baked goods you’re likely already familiar with, just with a few key ingredient changes. You can bake pistachio thumbprint cookies with raspberry jam, built from a base of almond flour and coconut oil. Or you can make a tray of Mexican chocolate brownies, draped with silky chocolate ganache.
The recipes are playful, designed to be enjoyed by everyone—not just those who may have eating restrictions. After all, Rachel developed these recipes after her sister was diagnosed with Lyme disease and needed to switch to a gluten-free, dairy-free, and refined sugar-free diet. Rachel wanted to guarantee that the recipes she created would become beloved not only by her sister, but for her entire family, too.
Ahead, a recipe for brookies, a molding of chocolate chip cookies and brownies. The cookie dough and brownie batter are made separately, with the brownie batter spread in a thin layer on the bottom of a baking dish and cookie dough balls pressed in. Once out of the oven, slice the brookies into squat squares and serve with a scoop of ice cream or fruit compote.
Excerpted from BAKERITA © 2020 by Rachel Conners. Photography © 2020 by Rachel Conners. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Brownie, meet cookie. When you can’t decide between a decadent, fudgy chocolate brownie and a gooey chocolate chip cookie, this is the recipe to turn to: the brookie. I’ve combined two of my favorite recipes—a more traditional take on the Mexican Chocolate Brownies (page 190) and my Paleo Chocolate Chip Cookies (page 149)—to create a treat that’s nothing short of irresistible and perfect for when you’re feeling indecisive. They’re rich, so make sure you’ve got a glass of almond milk handy to wash them down—or even better, top with a scoop of ice cream!
Prep Time: 30 minutesCook Time: 20 minutesMakes: 16 cookies
- For the cookie dough: ¼ cup (50g) refined coconut oil, softened
- ⅓ cup (48g) coconut sugar
- ½ flax egg (see Tip)
- ½ teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons (108g) blanched almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 ounces mini chocolate chips (about ⅓ cup)
- For the brownie batter: 2 ounces unsweetened chocolate, chopped (about ¼ cup)
- 3 tablespoons (38g) refined coconut oil
- ⅓ cup (113g) pure maple syrup
- 2 tablespoons coconut sugar
- ½ cup (128g) creamy natural almond butter
- 1½ flax eggs (see Tip)
- 1 teaspoon pure vanilla extract
- ⅓ cup (32g) blanched almond flour
- ⅓ cup (32g) cacao powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- For the cookie dough: In a mixing bowl, stir the coconut oil with the coconut sugar until well mixed. Add the egg and vanilla and mix again until smooth.
- Add the almond flour, baking soda, and salt to the wet ingredients. Mix until well incorporated. Fold in the mini chocolate chips.
- Form about 48 small balls of cookie dough (about 1 teaspoon each) and put on a parchment paper–lined plate. Freeze for about 15 minutes to firm up while preparing the brownie batter.
- Preheat the oven to 350°F. Line an 8 × 8-inch baking pan with parchment paper.
- For the brownie batter: Combine the unsweetened chocolate and coconut oil in a large microwave-safe bowl and microwave for 30 seconds. Stir and repeat until the chocolate and coconut oil are completely melted and smooth.
- Add the maple syrup, coconut sugar, and almond butter. Whisk well. Add the flax eggs and vanilla and whisk until combined. Add the almond flour, cacao powder, baking soda, and salt and stir well.
- Spread the batter evenly in the lined pan. Dot the batter with the cookie dough balls, pressing them into the batter so they are partially submerged.
- Bake for 20 to 24 minutes, until a toothpick inserted in the center of the brownies comes out with a few crumbs clinging to it.
- Let cool completely before cutting and serving. I like to place the pan in the fridge overnight before cutting. This makes the bars extra fudgy and much easier to cut.
- Store in an airtight container at room temperature for a few days, or in the refrigerator for up to 1 week.
- Tip: To make the ½ flax egg for the cookies, whisk 1½ teaspoons ground flax seed with 1½ tablespoons water. To make the 1½ flax eggs for the brownies, whisk 1½ tablespoons ground flax seed with 5 tablespoons water. Let set for 10 minutes to give them time to gel.
Header image by Rachel Connors.