Vegan Coconut Brookies
We never would've thought back in summer 2020, when we posted the recipe online, that our vegan brookies would become one of your most popular recipes ever. But absolutely deserved, if you ask us, since it combines the best qualities of brownies and cookies in one recipe and is a special yet classic dessert that's perfect for buffets, picnics, but also coffee and cake with grandma. So it's time to give this classic a little makeover!
Say hello to coconut!
Instead of going with a basic cookie dough, we've used coconut cookie dough for these brookies. For this, we used shredded coconut, coconut oil, and the rice drink with coconut from Natumi For almost 25 years, Natumi has been pursuing one goal: developing plant-based products that aren't just vegan but also truly delicious. Highest organic quality from certified organic farming, without artificial flavors, without unnecessary additives – just what really belongs in there.
A super simple recipe:
The great thing about brookies is that they're pretty uncomplicated. You prepare a brownie batter, make a cookie dough, layer both on top of each other, and pop them in the oven. Quick tip: After about 15–20 minutes, you should cover the brookies so the cookie dough doesn't get too dark while the brownie underneath still needs its time. Otherwise, nothing can really go wrong.
But we've still got a few practical tips:
Let the brookies cool completely before cutting them. I know, that's hard (really hard), but if you cut them too early, they'll just fall apart. So better have a bit of patience – it's worth it. By the way, you can also store them super easily, because in a well-sealed container they'll keep for about 4–5 days.
If you're looking for more coconut recipes: Check out our coconut macroons oor our gooseberry-crumble with cocnut streusel.
Vegan Coconut Brookies
Ingredients
For the brownie batter:
- 200 g (1.5 cups) wheat flour (type 405) or spelt flour (type 603)
- 150 g (0.75 cup) sugar
- 50 g (0.5 cup) cocoa powder
- 200 g (7 oz) dark chocolate
- 100 g (3.5 oz) applesauce
- 100 ml (0.5 cup) neutral plant-based oil
- 200 ml (0.85 cup) rice drink with coconut (e.g., from Natumi)
For the coconut cookie dough:
- 200 g (1.5 cups) wheat flour (type 405) or spelt flour (type 603)
- 150 g (5.25 oz) shredded coconut
- 100 g (0.5 cup) sugar
- 1 tsp baking powder
- 1 pinch salt
- 80 ml (0.33 cup) coconut oil
- 80 ml (0.33 cup) rice drink with coconut (e.g., from Natumi)
- 1 tsp vanilla extract
Also:
- vegan butter for greasing the baking pan
Instructions
For the brownie batter, mix wheat flour, sugar, and cocoa powder in a bowl. Melt the dark chocolate in a double boiler. Add the melted chocolate, applesauce, plant-based oil, and rice drink to the dry ingredients, stir well, and spread evenly in a greased pan (20 x 25 cm / 8 x 10 inches).
Preheat the oven to 180 °C/355 °F (fan). For the cookie dough, mix flour, shredded coconut, sugar, baking powder, and salt in a large bowl. Add melted coconut oil, rice drink, and vanilla extract and knead into a dough.
Spread the cookie dough on top of the brownie batter and bake for 30 minutes at 180 °C/355 °F (fan). Cover after 15–20 minutes so the dough doesn't get too dark. Once the brookies have cooled completely, cut into pieces.
