Gluten Free Fudgey Peanut Butter Cookie Dough Brownies
Happy Saturday everyone! I am going over to a girlfriend's tonight and I wanted to bring something sweet and decadent with half of the guilt attached! Introducing vegan and gluten free Fudgey Peanut Butter Cookie Dough Brownies. These lil babies are gooey goodness.
Ingredients:
Method:
Mix chia and water well and place in fridge for 10-15 minutes. Preheat oven to 350.
Line a small glass pan with wax paper (I actually use a a glass meatloaf pan.) Mix all ingredients except for chocolate chips. Batter should be thick like the consistency of cookie dough. If it is very tough and too thick add a few drops of water at a time to get desired consistency.
Fold in chocolate chips and spread in pan. Bake in oven for approximately 30 minutes. It will be slightly wobbly in the middle once done.
Let cool for 10 minutes and then place pan in freezer for another 15-20 minutes before cutting into squares.
- 1 cup peanut butter (almond butter or cashew butter if you're #paleo)
- 1/2 cup #enjoylife mini chocolate chips
- 1/2 cup coconut sugar
- 1/2 tsp vanilla
- 2 tablespoons chia seeds plus 3 tablespoons water
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 shakes cinnamon
Method:
Mix chia and water well and place in fridge for 10-15 minutes. Preheat oven to 350.
Line a small glass pan with wax paper (I actually use a a glass meatloaf pan.) Mix all ingredients except for chocolate chips. Batter should be thick like the consistency of cookie dough. If it is very tough and too thick add a few drops of water at a time to get desired consistency.
Fold in chocolate chips and spread in pan. Bake in oven for approximately 30 minutes. It will be slightly wobbly in the middle once done.
Let cool for 10 minutes and then place pan in freezer for another 15-20 minutes before cutting into squares.