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  • Writer's pictureKaylee Cubbison

Cookie Filled Brownie Cups (Paleo, vegan, + nut free)

These COOKIE FILLED BROWNIE CUPS are the best, most fluffy + moist treat that you’ll ever try!!


They are soft fluffy nut free bundles of brownie, stuffed with an addictive cookie center🤤 They’re also vegan, paleo, + can be nut free + oil free!




THE RECIPE yields: 12 cupcakes

prep time: 10 minutes

cook time: 18 minutes

total time (including cooling): 38 minutes

Ingredients:

For the brownie portion:

2 flax eggs

1 tsp vanilla

1/3 cup coconut sugar

1/4 cup maple syrup

1/4 cup cacao powder

1/4 cup coconut flour

2 tbsp tapioca starch

1/2 tsp salt

1 tsp baking soda

1/4 cup chocolate chips

For the cookie portion:

1 flax egg

1 tbsp liquid oil(olive, melted coconut, avocado, can sub milk)

2 tbsp almond/nut free butter (I recommend@kweenandcogranola butter for nut free!)

1 tsp vanilla

1/2 cup gf oat flour/blended gf oats/almond flour

1 tbsp coconut flour

1/4 tsp salt

1/4 tsp baking soda

1/3 cup chocolate chips

Instructions:

1. Preheat oven to 350 F and grease 12 muffin tins with coconut oil/spray oil, set aside

2. For the brownie portion: In a large bowl mix together the flax eggs, vanilla, coconut sugar, and maple syrup

3. Add in the cacao powder, coconut flour, tapioca starch, salt and baking soda. Then add in the chocolate chips, set aside

4. For the cookie portion: in a medium bowl mix together the flax egg, oil, nut or seed butter, and vanilla. Add the oat flour, coconut flour, salt + baking soda. Then stir in the chocolate chips

5. Take a small scoop of the brownie batter and spread it into the bottom of each slot in the cupcake tin. Then take a small scoop of the cookie dough and drop it into the center, then give it a little push until it’s submerged. Top the cupcakes with more brownie (if you estimate wrong + run out of batter it’s okay! They’ll still cook well/ if you have excess cookie/brownie dough you can place it in the extra tin slots and cook it with the brownie cups)

6. Bake in the oven for 17-19 minutes, let cool for 10, and enjoy!

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