Desserts

Vegan Cookie Dough Brownies. Gluten-free No Bake High Protein

These vegan Cookie Dough Brownies have a secret ingredient. Lentils! Free of dairy, egg, soy and gluten. They come together…

  • Ready 30 minutes
  • Serves 8
  • Prep 15 minutes
  • Cook 15 minutes
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Vegan Cookie Dough Brownies. Gluten-free No Bake High Protein

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These Vegan Cookie Dough Brownies have a secret ingredient. Lentils! Free of dairy, egg, soy and gluten | VeganRicha.com vegan glutenfree

I know right. I am currently going through a Cookie dough phase. the other day, I was hit with the cookie dough craving again and I wondered if I could do something about all the flour and nuts in it and also the reduce the oil and amp up te cookie dough to something more. Enter lentils! Lentils and chickpeas can pretty much do everything. I also added a brownie layer to the bars, you can as well make the brownie layer into cookie dough too. Make a lot of cookie dough balls and freeze them till you need them, if any are left that is. So lets add some protein (lentils!) to these fudge bars.

There are cooked lentils, hemp seeds, a bit of oat and coconut flour for added volume in this recipe. Sub the oat flour with coconut flour to make the recipe grain-free. I use raw unrefined sugar in the recipe. The dry sugar is not adding any volume to this so you can use any sweetener of choice like stevia, dates, coconut sugar etc. A liquid sweetener might not work as well as there is already enough moisture from the lentils.

I know they sound unusual. Give them a go! If you don’t like them much, no fear, just blend them up into milkshakes or cookie dough blizzards!

Make these awesome Vegan Cookie Dough Brownies! Lentils = Protein!

Cookie Dough Brownies | Pitzn
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More goodies from the blog.

The original Chocolate chip Cookie dough with oat and almond flour or use any flour. No Bake. You can use this to make these bars as well. Make a double batch, add cocoa powder to one batch, layer, chill and slice.

Cookie dough blizzard milkshake – No Bake

Baked Chocolate chunk Cookie, Date Caramel, Brownie bars

*Coconut Flour is not desiccated coconut. It is ground from dried defatted coconut. It absorbs liquid like a sponge and does not feel oily or flaky.
*Use quick cooking red or pink lentils here, not brown or whole red(Indian brown) lentils.
*Use finely ground nuts instead of hemp seeds for variation
*This makes half a 8 by 8 inch brownie pan.
* Red Lentils can also be found online like these Bob’s Red Mill Red Lentils. They make amazing soups/dals.
* Vegan Chocolate chips options Enjoy Life Semi-Sweet Mini Chips or chop up Theo Classic Organic (70% Cacao) Dark Chocolate bars

These bars are being shared at VVP

Recipe

Cookie Dough Brownie Bars

These vegan cookie dough brownies have a secret ingredient: lentils! They come together quickly with the same base batter for the soft cookie dough and chocolatey brownie layer. (gluten-free, soy-free, nut-free. 7 grams protein and 6 grams fiber per serving!)

  • Serves 8
  • Prep 15 minutes
  • Cook 15 minutes
  • Total 30 minutes

Ingredients

For the Base Batter

  • 1/2 cup red lentils (masoor dal)
  • 1 cup water
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup hemp seeds
  • 1 tablespoon coconut oil
  • 3/4 cup ground raw sugar (or other sweetener)

For the Cookie Dough and Brownie Layers

  • 1/4 cup oat flour divided (divided, or use coconut flour for grain free)
  • 5 tablespoons coconut flour
  • 1/3 cup mini vegan chocolate chips
  • 2 tablespoons cocoa powder

Instructions

Make the base batter.

  1. 1

    In a pan, add washed lentils and water. Partially cover and cook for 13 to 14 minutes on medium heat or until very tender. Drain if needed. Cool to room temperature and add to blender.

  2. 2

    Add the cooked lentils and all of the remaining batter ingredients to your blender. Blend for 1 minute, then let the mixture rest for 5 minutes. Blend again for 30 seconds. Continue blending and resting until you have a smooth mixture. Divide this mixture between 2 bowls.

Make the cookie dough and brownie batters.

  1. 3

    In one bowl, add 2 tablespoons oat flour and 2.5 tablespoons coconut flour, and mix well. Add 1/4 cup of the chocolate chips and mix. Taste and add more sweet, if needed. This is your cookie dough.

  2. 4

    In other bowl, add 2 tablespoons oat flour, 2.5 tablespoons coconut flour, and the cocoa powder and mix well. Add the remaining chocolate chips and mix in. Taste and add sweet, if needed. This is your brownie batter.

Layer and bake.

  1. 5

    Press brownie layer into parchment-lined pan, then press cookie dough on top. Chill for an hour or freeze for half an hour, then slice and serve. Keep refrigerated for up to 4 days, or you can freeze for up to 3 months.

Notes

Coconut flour thickens up the dough, so add less or more depending on the moisture content. During mixing, you will know after a minute if the dough needs more or not. Cookie dough brownies are naturally gluten-free, soy-free, and nut-free. They're also dairy-free and egg-free! Use finely ground nuts instead of hemp seeds for variation This makes half an 8 by 8 inch brownie pan.

Nutrition

  • Calories256 kcal
  • Carbohydrates36 g
  • Protein8 g
  • Fat9 g
  • Saturated Fat4 g
  • Polyunsaturated Fat3 g
  • Monounsaturated Fat1 g
  • Sodium49 mg
  • Potassium148 mg
  • Fiber6 g
  • Sugar23 g
  • Vitamin A48 IU
  • Vitamin C0.5 mg
  • Calcium35 mg
  • Iron3 mg