Chocolate Chip Cookie Dough Brownies

MAKES 8 BROWNIES | PER BROWNIE: 288 CALORIES | 5.8G PROTEIN | 37.8G CARBS | 13.1G FAT

If you’re finding it difficult to choose between a chocolate chip cookie or a fudge brownie for your special sweet treat, then you have come to the right place. These brownies are the perfect combination of a chocolate chip cookie and a gooey fudge brownie, made with healthier ingredients and naturally sweetened with coconut sugar and dates. Decision made!

160g gluten-free rolled oats

115g brown rice flour

½ tsp gluten-free baking powder

110g pitted dates, soaked in hot water for 20 minutes to soften

3 tbsp coconut oil, melted, plus extra to grease

3 tbsp raw unsalted almond butter

3 tbsp coconut sugar

1 tsp vanilla extract

50g dark chocolate (at least 80–90% cocoa content), broken into small pieces

1 Preheat the oven to 190°C. Lightly grease a medium-sized baking tray with coconut oil or line with non-stick baking paper.

2 Place the oats in a blender and blend for 60 seconds, until a fine flour forms. Tip the oats into a large mixing bowl with the brown rice flour and baking powder and mix together.

3 Drain the dates and place them in a blender or food processor with the melted coconut oil, almond butter, coconut sugar and vanilla extract. Blend until a smooth caramel forms. Mix the caramel into the dry ingredients until a thick dough forms. Gently fold in the chocolate pieces, ensuring it’s mixed in evenly.

4 Press the dough into the tray in an even layer. Bake in the oven for 12–15 minutes, until firm to touch and turning golden brown. Allow to cool for 10 minutes before slicing into squares and serving. The brownies can be stored in an airtight container in a cool, dry place for up to three days.