Cacao Nib Peanut Butter Brookies

Have you ever craved a sweet treat so bad after resisting a dessert at a party or restaurant? No? Just me? Well, thanks to my cravings for a brownie I came home the other night and created these “brookies” = brownie cookies! They are MUCH healthier than the chemical alternative I avoided earlier that night, yet I still satisfied my brain’s need for chocolate and sugar. Had I noshed on the party brownies, I would have been consuming all sorts of processed chemicals created in a lab and nuked in a microwave – further removing any beneficial nutrients. My brookies contain Shakeology, a nutrient dense meal replacement powder, cacao nibs, unrefined extra virgin coconut oil, homemade peanut butter, maple syrup, chia seeds, and medjool dates, just to name a few. All of these foods are packed with micronutrients and phytonutrients that are lost in the commercial sweet treats through processing and chemical reductions.

You can nom on these and feel guilt free – knowing you are giving your body the nutrients they deserve! (Please note, they are still not a main food group and should be consumed sparingly. 😉 Without further ado, here is the recipe! (If you want to know more details about the benefits or difference between these type of sweet treats and the regular store bought chocolate chip cookies – let me know! I could literally write an entire post about it!)


***Read through all the ingredients listed below before starting; I broke it up into three sections to make preparation easier.

Combine all dry ingredients in a bowl:
1 1/2 c. spelt flour
1/2 c. oat flour
1 scoop chocolate vegan Shakeology (optional – you can sub 3 tbsp. cocoa powder)
2 tbsp. coconut sugar
1 tsp. baking soda
1/4 teaspoon of sea salt

Combine all wet ingredients in a glass bowl (to microwave) or small pot to heat on the stovetop (preferred method):
2 tbsp. coconut oil
3 tbsp. peanut butter
2 tbsp. maple syrup
1 tsp. vanilla extract
1 mashed banana
1/2 c. canned coconut cream water (you can use the cream for homemade whipped cream) OR use any milk substitute you’d like
2 tbsp. Chia seeds (add to mixture after heated/removed from stovetop – let sit for 5 minutes before adding to dry)

Mix in after all the above wet and dry ingredients are combined in a single bowl:
1/4 c. cacao nibs
3 Medjool dates, chopped into small pieces
1/4 c. walnuts, chopped

Preheat oven to 350°F

After combing all the dry ingredients together, heat the wet ingredients over low heat to melt and combine. This should take less than five minutes. Add chia seeds and stir immediately, then let sit for 5 minutes. Stir vigorously again. Add all the wet ingredients to the dry. Be careful not to over-mix, since spelt flour is not as glutenous as traditional wheat flour. Once combined, add the mix-ins to the batter, ensuring to incorporate them throughout.

Scoop batter onto a cookie sheet lined with parchment paper and bake 12-15 minutes. These produce a very moist, almost brownie-like cookie… hence the name brookie. 😉 Enjoy!

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