GF Peppermint Chip Brookies
What I love about GF Peppermint Chip Brookies
These Gluten-Free Peppermint Chip Brookies are a fun, festive treat that’s perfect for sharing during the holiday season! If you’ve never heard of a brookie before, you’re in for a treat—it’s the best of both worlds: part brownie, part cookie, all in one delicious dessert. That means no more choosing between the two!
For a seasonal twist, I added peppermint chips, which take the flavor to the next level. The result? A rich, chocolatey, minty treat that feels just right for holiday gatherings. They make a standout dessert for any dinner party, cookie exchange, or cozy night in. And of course, they’re both gluten-free and grain-free, so they’re great for guests with dietary needs.
Keep in mind, they need plenty of time to cool before cutting—otherwise, they may fall apart. However, once they’ve cooled completely, they’re wonderfully soft, chewy, and full of flavor. If you prefer a fudgier texture, try chilling them in the fridge before serving for an extra decadent bite.
All in all, these brookies are a must-add to your holiday baking list. You—and your guests—will be glad you did!
Recipe Notes
A few things to keep in mind:
- Cashew Butter – The cashew butter gives these brookies a yummy, chewy texture. You should be able to find this at your local health food store or grocery store near the peanut butter.
- Sugar – If you prefer to use an alternative sweetener that measure 1:1 to sugar for granulated or brown sugar that would work just fine too.
- Cocoa Powder – Make sure you use dutch-processed cocoa powder as it gives the brownie portion of the dessert that rich, dark brown colour.
- Chocolate – You will need some chopped chocolate for melting and adding into the brownie layer. I like dark chocolate, but semi-sweet works as well.
- Peppermint Chocolate Chips – These peppermint chocolate chips are the star of the show! I recommend using the white chocolate type for this recipe. You can use any brand you like for these.
- Almond Flour – This is the only “flour” that is used in this recipe. It is only used in the cookie portion of the brookie. I don’t recommend substituting this for other gluten-free flours or regular wheat flour as they do not measure the same.
FAQ
I don’t recommend substituting almond flour with other flours or flour blends as all flours are not created equal and they don’t all measure the same. I would advise you stick to the recipe, unless you know the exact conversion.
Yes, you can although it will alter the flavour of the brookies and they will not be as they are intended to be. I like cashew butter because it has a very mild flavour and blends into the layers better. It also gives the cookie layer more of a traditional cookie flavour.
Store any leftover brookies in an air-tight container in the fridge for up to 10 days. They are actually really delicious cold, straight out of the fridge, but they can be reheated in the microwave for 15-20 seconds too if you want to enjoy them warm.
GF Peppermint Chip Brookies
Equipment
- 1 8" x 8" Square Baking Pan
Ingredients
For the brownie layer:
- 1/3 cup cashew butter
- 2 tablespoons unsalted butter
- 1/3 cup real maple syrup
- 1/3 cup chopped dark chocolate
- 1 egg at room temperature
- 1/3 cup organic sugar
- 1/3 cup dutch processed cocoa powder sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup peppermint white chocolate chips
For the cookie layer:
- 1/4 cup unsalted butter at room temperature
- 2 tablespoons cashew butter
- 1/4 cup organic brown sugar
- 1/3 cup organic sugar
- 1 teaspoon pure vanilla extract
- 1 egg at room temperature
- 2 1/3 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup peppermint white chocolate chips
Instructions
For the brownie layer:
- Line an 8"x8" square baking pan with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk together the cocoa powder, sugar, baking soda and salt until combined.
- In a small saucepan, add the cashew butter, butter, maple syrup and chopped dark chocolate. Stir over low-medium heat until everything is melted and combined.
- Add the wet ingredients to the dry ingredients and mix until fully combined. Add the egg and peppermint chips and mix again.
- Spread evenly into the bottom of the prepared baking pan. Set aside.
For the cookie layer:
- Preheat the oven to 350F.
- In a medium-sized mixing bowl, beat the butter, cashew butter, sugar and vanilla until smooth. Add the egg and mix again.
- Add the almond flour, baking soda, salt and peppermint chips and mix until combined.
- Spread the cookie dough over top of the brownie in an even layer, being sure to cover any holes.
- Bake in the preheated oven, on the lowest rack for 25-30 minutes or until starting to brown on the edges.
- Remove from the oven and let cool completely. Then, transfer to the fridge for 20 minutes before cutting into squares to make it easier. They will be more on the gooey side!
- Store in an air-tight container for up to 5 days or in the fridge for up to 2 weeks. Enjoy!
