Peanut Butter Brookies

I hope you love these Peanut Butter Brookies as much as I do. *This post may contain affiliate links. Read my disclaimer here.

Peanut Butter Brookies

These peanut butter brookies combine so many of our favorite things in one perfect cookie! Brookies combine delicious chocolate chip cookie dough with brownie batter and bake to make the best bite! I made them even better by adding peanut butter to both batters. These are made with real ingredients, gluten-free and dairy-free and only take minutes to make.

These brookies are only made with 10 ingredients total. Possible substitutes are listed below as usual. I also listed all of the products I used to make these.

HOW TO MAKE THE MOST DELICIOUS HEALTHY PEANUT BUTTER BROOKIES:

All you’ll need is a few simple ingredients and a mixing bowl. You’ll be amazed at how delicious these peanut butter brookies are!

Ingredients:

• oat flour
• natural drippy peanut butter
• brown sugar
• eggs
• vanilla extract
• milk of choice
• (dairy-free) mini chocolate chips
• cacao powder
• baking powder
• baking soda

What I used:

• Reusable Silicone Baking Mats – I absolutely love using these baking mats. They are easy to use and better for the environment – yay! They are also inexpensive (only $15 for a 3 pack of different sizes)
• I love oat flour because it is inexpensive, makes great baked goods and you can easily make your own if you want to! Either buy oat flour or blend gluten-free rolled oats until flour-like! My favorite oat flour to buy is this one from Arrowhead Mills. If I am making my own, I like using Bob’s Red Mill Organic Rolled Oats
  • Here are some of my favorite recipes using oat flour: Monster Protein Cookies, Apple Cider Donuts, Raspberry Yogurt Muffins, Peanut Butter Chocolate Chunk Cookies, Chunky Monkey Muffins, Double Chocolate Chunk Cookies (Allergy Friendly), Pumpkin Chocolate Chip Pancakes, Blueberry Cream Cheese Muffins, Pumpkin Streusel Muffins
• Any peanut butter can be used, but I love buying mine at Trader Joes or Whole Foods 365 brand
  • For this recipe, it is very important to use natural peanut butter (with the only ingredients being peanuts and salt) and it needs to be drippy. The oil in drippy peanut butter is important for this recipe.
• You can use any chocolate chips you’d like. Since I don’t have any dietary restrictions, I often just buy these chocolate chips, however I also love these dairy-free chocolate chips. For sugar free chocolate chips, this is a great option!
• My favorite mixing bowl set of 3 here

Possible Substitutions:

NOTE: I have not personally tried these substitutes for this recipe and can’t guarantee they will work. I share substitutions in hopes to help those who need to make substitutions!

• in place of oat flour, you could try using almond flour, gluten-free all purpose flour or regular all purpose flour. You will likely have to tweak the measurements for any of these substitutes.
• if peanut butter isn’t your favorite or you have allergies, you could substitute any nut or seed butter, however it will change the taste
• you could possibly make these vegan by using non-dairy milk, non-dairy butter and an egg substitute of your choice. My favorite egg substitute is flax egg(s), which is 1 tbsp flaxseed meal mixed with 2 – 2 1/2 tbsp water (for 1 egg). You can also try applesauce (1/4 cup per egg and may want to add an extra 1/2 tsp baking powder) or banana (1 small ripe banana = 1 egg). Also, use dairy free chocolate chips (examples above)

Recipe Steps:

This recipe comes together in just a few simple steps. First, you’ll mix the eggs and brown sugar together. Then, you’ll mix in peanut butter and vanilla extract. In a separate bowl, whisk together oat flour, baking powder and baking soda. Combine the wet and dry ingredients until smooth. Then separate the batter, add the cacao powder and milk (of choice) to one half, and then add the chocolate chips to both! Finally, make 20 balls of the cookie dough and 20 of the brownie batter (they will be about 1/2 tbsp for each of the batters – 1 heaping tbsp when combined). Gently roll together the two batters to form a brookie ball! Spread evenly across one or two baking sheets lined with parchment paper, leaving room in between each cookie for spreading. Then baking for 9-11 minutes.

Additional Recipes You’ll Love:

I have several delicious snack and dessert recipes you may also love: No Bake Red Velvet Truffles (paleo, vegan), Lemon Protein Balls (gf, df, nut free), Snickerdoodle Protein Cookies (df, gf, paleo), Unicorn Cookie Dough Protein Balls (df, gf, paleo), Chocolate Protein Donuts (gf, df, nut free, paleo), & more snack recipes! Cookies & Cream Truffles (gf, vegan), Cookie Dough Fudge Bars (vegan, paleo), Rocky Road Fudge Bars (vegan, paleo), Cinnamon Roll Muffins, Coffee Cake Greek Yogurt Muffins, Birthday Cake Chocolate Chip Cookie Skillet (paleo & vegan), Cookie Dough Fudge Bars (paleo & vegan), Double Chocolate Cookie Skillet (paleo & vegan), Lemon Bars (gluten-free), Flourless Zucchini Brownies (paleo) & more dessert recipes

I always love knowing when you guys make (and love) my recipes – so tag me or send me a message on Instagram, or leave a reply/rating below! Also, you can find this recipe, as well as all of my others, on Pinterest (click the photo below to Pin)!