

Chocolate Chip Cookie Dough Brownie Rolls
- Mar 31, 2020
Gluten free, vegan, grain-free, and refined sugar free!
INGREDIENTS
FOR BROWNIE BATTER
- 1 cup banana flour
- 1/4 cup raw cacao powder
- 1/2 teaspoon salt
- 1/2 cup natural peanut butter
- 2 flax eggs (2 tbsp flaxseed meal + 3.5 tbsp water)
- 1 cup unsweetened flax milk (or other unsweetened plant-milk)
- 4 ounces Lily's Dark Chocolate (chocolate bar, baking bar, or baking chips)
- 1 tsp pure vanilla extract
FOR COOKIE DOUGH
- 1 + 2/3 cup cassava flour
- 1 cup date sugar
- 1/4 teaspoon salt
- 1/2 cup coconut butter (manna)
- 1 tsp pure vanilla extract
- 1 cup unsweetened flax milk
- 1/2 cup Lily's Dark Chocolate Chips
INSTRUCTIONS
First, make your brownie batter. Start by making your flax egg and letting it gel up while you whisk all dry ingredients together in a large bowl.
Then add the chocolate and peanut butter together in a glass measuring cup and melt in the microwave for 30 seconds. Remove and stir, and microwave in additional 10-second increments if needed.
Add all the wet ingredients into the bowl with the dry ingredients and stir until a spreadable batter forms.
Set your brownie batter aside while you make the cookie dough.
In a large bowl, whisk together all the dry ingredients, then add the wet ingredients and stir until a dough forms. NOTE: cassava flour absorbs a lot of liquid, so if needed add more plant-milk until you have a dough that sticks together and will be rollable.
On a large piece of parchment paper, roll out the cookie dough into about a 10.5x12 inch rectangle. It'll be about an inch to an inch and a half thick.
Next, carefully spread the brownie batter over the top of the cookie dough, edge to edge.
Gently roll into a log, using the parchment paper if needed. If the cookie dough starts to crack, just pinch it together with your fingers and continue.
OPTIONAL: Wrap the log in plastic wrap and chill in your fridge for about 20 minutes and then slice.
Slice into 2 inch pieces and drizzle with melted chocolate! Store leftovers in an airtight container in the fridge.
Recipe from healthylittlevittles.