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Superfood Brookies by Maiah Miller

by Bekah Badilla May 02, 2018

Superfood Brookies by Maiah Miller

When you combine Laird Superfood Turmeric Creamer with cookies AND brownies, you get this power-packed yet delicious brownie-cookie hybrid (hence the brookie). 
Guest recipe by Maiah Miller of Running Girl Health!

Yields 12-16 pieces 


For the cookie (bottom) layer:

  • 1 cup gluten-free oats
  • 2/3 cup gluten-free oat flour*
  • 1/2 cup coconut flakes
  • 2 Tbsp Laird Superfood Turmeric Creamer
  • 1/4 cup hot water
  • 3 Tbsp almond butter
  • 1 Tbsp pure maple syrup
  • 1 tsp vanilla extract
  • Optional 2 Tbsp mini non-dairy chocolate chips or cacao nibs 

For the brownie (top) layer:

  • 2 Tbsp almond butter
  • 1 Tbsp maple syrup
  • 1/2 tsp vanilla
  • 2/3 gluten-free oat flour
  • 1/3 cup almond flour
  • 3 Tbsp cacao powder
  • 1 Tbsp Laird Superfood Turmeric Creamer
  • 1/4 cup hot water
  • Sprinkle of extra turmeric creamer and cacao nibs 


  1. Line a 8" square pan or loaf pan with parchment paper and preheat oven to 350F.
  2. In a large bowl, whisk the creamer with the hot water first, then mix all the cookie ingredients into the bowl. Fold the chocolate chips or cacao nibs in last.
  3. Press the mixture into the pan, then prepare the brownie layer.
  4. Mix the creamer with the hot water again first, then combine all the brownie ingredients until smooth and combined. If mixture is too dry to spread, optionally add 1 to 2 extra tablespoons of water.
  5. Spread brownie batter on top of cookie base, and sprinkle with cacao nibs.
  6. Bake for 15-18 minutes or until brownie layer is set. Let cool on a wire rack, then cut and sprinkle with additional creamer for a garnish and extra nutrients.

* Notes: make your own oat flour by grinding gluten-free oats in a coffee grinder or food processor. You may also make your own almond butter the same way using almonds! 

**You may omit the chocolate chips for cacao nibs or vice versa for a sweeter version.


Bekah Badilla
Bekah Badilla


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