Cookie Brownie Bars
1 hour 5 minutes
½ cup of peanut butter 1/3 cup of Anthony’s Goods Coconut Sugar 1 egg ¼ cup of Anthony’s Goods Coconut Oil 1 tsp vanilla extract ½ cup of Anthony’s Goods Brown Rice Flour 1 tsp baking powder Dash of salt Ingredients for Brown Layer ¼ cup of cocoa powder ½ tsp baking powder ½ cup of Anthony’s Goods Brown Rice Flour 1/3 cup Anthony’s Goods Coconut Sugar 1 egg ¾ cup of pumpkin purée 1 tsp vanilla ½ cup of dairy free chocolate chips
Preheat oven to 350° F and grease an 8X8 pan. In a bowl, combine the wet ingredients for the cookie layer: peanut butter, egg, and coconut oil. Next, add the coconut sugar and vanilla to the batter and stir to combine. Add the dry cookie layer ingredients to the bowl: brown rice flour, baking powder, and salt. Stir all ingredients for the cookie layer together until a dough forms. Add the cookie dough to the pan in an even layer. In another bowl, add the wet ingredients for the brownie layer: pumpkin, egg, and vanilla. Stir the wet ingredients until incorporated. Add the dry brownie ingredients to the bowl: cocoa powder, baking powder, & brown rice flour and stir to combine. Once the batter in fully incorporated, stir in the chocolate chips. Add the brownie batter on top of the cookie dough layer and spread evenly. Place the pan into the oven and bake for 35-40 minutes. Remove the pan from the oven and allow the cookie brownies to cool for at least 10 minutes before cutting.