Protein-Packed Cookie and Brownie “Brookies Recipe

Introduction

If you love cookies and brownies, why not enjoy both in one treat? This protein-packed “brookies” recipe combines the best of chewy cookies and rich brownies, perfect for a satisfying snack or dessert with a nutritious boost.

Ingredients

• Cookies:
• 1 Tbsp flaxseed meal + 2 Tbsp water (to make a “flax egg”)
• ¾ cup (90 g) soy protein powder
• ¼ cup + 1/8 cup (33 g) coconut flour
• 3 Tbsp granulated sweetener of choice
• ½ tsp salt
• 3 Tbsp applesauce
• ¾ cup milk of choice
• 2 Tbsp coconut oil (liquid form)
• 2 Tbsp water
• 1 Tbsp vanilla or almond extract
• ½ tsp baking soda + 2 tsp lemon juice
• 1/3 cup chocolate chips (can substitute vegan alternatives)
• Brownies:
• 1/3 cup (26 g) vanilla or unflavored whey protein powder (or non-dairy alternative)
• 1/3 cup (24 g) vanilla or unflavored soy protein powder
• 1/3 cup (30 g) coconut flour
• ¼ cup (20 g) oat flour
• 2 Tbsp granulated sweetener of choice
• ½ cup unsweetened cocoa powder (dark chocolate recommended)
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 1/3 cup + 1/8 cup plain Greek yogurt (nonfat suggested, or vegan substitute)
• ¼ cup + 1/8 cup milk of choice
• 3 Tbsp butter (or vegan butter)
• ¼ cup water
• 1 tsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F. Line or grease an 8” x 8” square baking pan.
2. Step 2: For the cookies, combine flaxseed meal and water in a small bowl to make the “flax egg.” Set aside to thicken.
3. Step 3: In a medium bowl, whisk together soy protein powder, coconut flour, sweetener, and salt.
4. Step 4: Melt the coconut oil if needed by placing it in a heat-safe bowl in the preheating oven.
5. Step 5: In a separate bowl, mix applesauce, milk, melted coconut oil, water, and vanilla or almond extract. Stir in the “flax egg.”
6. Step 6: Combine baking soda and lemon juice in a small bowl; once bubbling, add to the wet ingredients and mix well.
7. Step 7: Pour wet ingredients into dry and stir until fully combined. Refrigerate the cookie dough while preparing brownies.
8. Step 8: For the brownies, whisk protein powders, coconut flour, oat flour, sweetener, cocoa powder, baking soda, baking powder, and salt in a large bowl.
9. Step 9: Cream together Greek yogurt, milk, and butter in a separate bowl, then stir in water, lemon juice, and vanilla extract.
10. Step 10: Add the wet mixture to dry ingredients and stir until smooth.
11. Step 11: Pour brownie batter into the prepared pan and spread evenly. Bake for 5 minutes at 350°F.
12. Step 12: While brownies bake, fold chocolate chips into the chilled cookie dough.
13. Step 13: Remove brownies from oven after 5 minutes, lower oven temperature to 325°F, spread cookie dough evenly over brownies, and return to oven.
14. Step 14: Bake for an additional 18–20 minutes, or until cookie edges turn light golden brown.
15. Step 15: Let brookies cool completely in the pan before slicing to allow them to finish cooking and avoid dryness.

Tips & Variations

• Spoon flours and protein powders into measuring cups instead of scooping straight from the container for accurate measurements.
• Use non-dairy or vegan substitutes for protein powders, milk, yogurt, and butter to make this recipe vegan-friendly.
• Add nuts or dried fruit to the cookie dough for extra texture and flavor.

Storage

Store brookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different protein powders for this recipe?

Yes, you can substitute whey or soy protein powders with plant-based or other vegan protein powders as long as the texture is similar. Adjust liquids as needed if your protein powder absorbs differently.

How do I make this recipe vegan?

Use vegan protein powders, plant-based milk and yogurt alternatives, and replace butter with a vegan butter or coconut oil. Ensure your sweetener and chocolate chips are also vegan-friendly.

Protein-Packed Cookie and Brownie “Brookies Recipe

Print Recipe

★★★★★

4.5 from 104 reviews

This Protein Packed Cookie recipe combines nutrient-dense ingredients like soy and whey protein powders, flaxseed, and coconut flour to deliver a deliciously satisfying treat that’s both high in protein and lower in carbohydrates. Featuring a unique brookie style, it layers a rich, fudgy brownie base with a soft, protein-packed cookie topping, perfect for an energy-boosting snack or post-workout indulgence without the guilt.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cookies:

• 1 Tbsp flaxseed meal + 2 Tbsp water (to make a “flax egg”)
• ¾ cup (90 g) soy protein powder
• ¼ cup + 1/8 cup (33 g) coconut flour
• 3 Tbsp granulated sweetener of choice
• ½ tsp salt
• 3 Tbsp applesauce
• ¾ cup milk of choice
• 2 Tbsp coconut oil (in liquid form)
• 2 Tbsp water
• 1 Tbsp vanilla or almond extract
• ½ tsp baking soda + 2 tsp lemon juice
• 1/3 cup chocolate chips (can be substituted with non-dairy/vegan alternatives)

Brownies:

• 1/3 cup (26 g) vanilla or unflavored whey protein powder (can be substituted with non-dairy/vegan alternatives)
• 1/3 cup (24 g) vanilla or unflavored soy protein powder
• 1/3 cup (30 g) coconut flour
• ¼ cup (20 g) oat flour
• 2 Tbsp granulated sweetener of choice
• ½ cup unsweetened cocoa powder (dark chocolate recommended)
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 1/3 cup + 1/8 cup plain Greek yogurt (nonfat recommended; can be replaced with vegan alternatives)
• ¼ cup + 1/8 cup milk of choice
• 3 Tbsp butter (can be substituted with vegan butter)
• ¼ cup water
• 1 tsp lemon juice
• 1 tsp vanilla extract

Note: All flours and protein powders should be measured by spooning them into the measuring cup rather than scooping directly with the measuring spoon.

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease or line an 8”x 8” square baking pan to prepare for the brownie layer.
2. Make Flax Egg: In a small bowl, combine 1 tablespoon of flaxseed meal with 2 tablespoons of water. Stir and let sit to thicken while you prepare other ingredients.
3. Mix Dry Cookie Ingredients: In a medium bowl, whisk together soy protein powder, coconut flour, granulated sweetener, and salt to ensure even distribution.
4. Melt Coconut Oil: If your coconut oil is solid, place it in a small heat-safe bowl inside the warming oven until fully melted and liquid.
5. Combine Wet Cookie Ingredients: In another bowl, stir together applesauce, milk, melted coconut oil, water, and vanilla or almond extract. Add the flax egg to this mixture and mix well.
6. Activate Baking Soda: In a small bowl, stir together baking soda with lemon juice until it bubbles. Immediately add this mixture to the wet cookie ingredients and mix thoroughly.
7. Combine Cookie Batter: Pour the wet ingredients into the dry ingredients bowl and stir until fully incorporated. Place the cookie dough in the refrigerator to chill while you prepare the brownies.
8. Prepare Brownie Dry Mix: In a large bowl, whisk together whey protein powder, soy protein powder, coconut flour, oat flour, granulated sweetener, cocoa powder, baking soda, baking powder, and salt.
9. Make Brownie Wet Ingredients: Cream together Greek yogurt, milk, and butter until smooth. Stir in water, lemon juice, and vanilla extract evenly.
10. Combine Brownie Batter: Add the wet ingredients to the dry mixture and stir until completely combined and smooth.
11. Pour and Bake Brownies: Transfer this brownie batter into the prepared 8”x8” pan and spread evenly. Bake in the preheated oven at 350°F for 5 minutes.
12. Add Chocolate Chips to Cookie Dough: Remove cookie dough from the refrigerator and gently fold in the chocolate chips ensuring even distribution.
13. Layer Cookie Dough and Continue Baking: After the 5-minute brownie bake, remove the pan from the oven and reduce the oven temperature to 325°F. Pour and spread the cookie dough evenly over the baked brownie layer. Optionally, swirl the top with a toothpick for a decorative finish. Return the pan to the oven.
14. Finish Baking: Bake the combined “brookie” for an additional 18-20 minutes or until the edges of the cookie dough are lightly golden brown.
15. Cool and Serve: Let the brookies cool completely in the pan before slicing. Cooling allows the brookies to finish cooking gently and retain moisture without drying out. Slice into squares and enjoy your protein-packed treat!

Notes

• Use spoodle or spoon to measure flours and protein powders instead of scooping directly for more accurate measurements.
• Both cookie and brownie protein powders and dairy ingredients can be substituted with non-dairy or vegan alternatives for a plant-based version.
• Letting the final brookies cool in the pan is essential for texture; do not skip this step.
• If using solid coconut oil, ensure it is melted before mixing into wet ingredients for even incorporation.
• Adjust sweetness by varying the amount of granulated sweetener according to personal preference.

Keywords: protein cookie, protein brownie, brookies, high protein dessert, gluten free dessert, healthy snack, protein packed treat