Vegan Cookie Dough Brownies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

Cookie dough
1 cup oat flour
1/2 cup whole oats
1/4 cup vanilla protein powder
1/2 teaspoon salt
1/2 cup nut butter
1/2 cup maple syrup
1/4 cup plant-based milk
1 teaspoon vanilla extract
1/2 cup baby chocolate chips
Brownies
2 cups -16 oz. almond butter
1 cup maple syrup
1 cup apple sauce, unsweetened
1 tablespoon freeze dried coffee
1 tablespoon vanilla extract
1/2 cup+2 tablespoons cocoa powder
2 tablespoons buckwheat flour
2 tablespoons protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
large crystal salt 

Makes 24 brownies

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Instructions

1. Prepare 2 cupcake tins with 12 paper cups each, 24 total. Preheat oven to 350ºF/180ºC.
2. Cookie dough: Combine oat flour, oats, protein powder and salt in a large bowl and stir.
3. In a microwave-safe bowl combine nut butter, maple syrup, milk and vanilla. Heat for 30 seconds, stir well into a creamy batter. Pour batter into flour mixture, stir to combine. Let dough sit for 15 minutes to soak up liquid and cool. Once cooled, fold in chocolate chips. Scoop 1 tablespoon dough into your hands and roll into 24 perfectly round balls.
4. Brownies: Combine almond butter, maple syrup, apple sauce, freeze-dried coffee and vanilla in a medium sized bowl. Blend the batter with a hand mixer or hand blender until smooth and creamy, about 2 minutes. Add cocoa powder, buckwheat flour, protein powder, baking powder and baking soda. Mix until incorporated.
5. Scoop brownie batter into cupcake tins to fill 24 equally. Place a cookie ball inside each brownie. Do not push balls down. Top with a generous sprinkling of large crystal salt. Bake 16 minutes.

Photos by Brian Byllesby

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