February 23, 2015

Brownie Cookie Bites

Ingredients (Serves 12)

  • 2 Eggs
  • 1/4 Cup (4 tbsp) Vegetable Oil / Butter (melted)
  • 1/2 Cup Raw Slivered Almonds
  • 1/2 Cup Coconut Flakes (sweetened)
  • 1 tsp Cinnamon 
  • 1/2 Box Betty Crocker Gluten Free Brownie Mix
  • 1/2 Bag Bob's Red Mill Gluten Free Chocolate Chip Cookie Mix
  1. Preheat oven to 350 degrees. Coat one cupcake pan with nonstick spray. 
  2. In one bowl, add one egg, 1/8 cup (2 tbsp) oil/butter, and half the brownie mix box. Mix until well combined. 
  3. In a second bowl, add one egg, 1/8 cup (2 tbsp) oil/butter, 1 tbsp of water, 1 tsp of cinnamon, and half the chocolate chip cookie bag. Mix until well combined. 
  4. For the bottom layer, place spoonfuls of the brownie batter into the base of the cupcake pan. 
  5. Evenly add the almonds on top of the 12 brownie bases. 
  6. For the top layer, place spoonfuls of the chocolate chip cookie mix over the almonds. Use a nonstick spatula to press firmly into tin. 
  7. Bake in the oven for 10 minutes at 350 degrees. 
  8. Remove and quickly add the coconut flakes on top of the cookie layer. 
  9. Bake in the oven for a remaining of 5-8 minutes. 
  10. Let cool and remove from tin. Ready to serve! 
Pre-oven baking, the cookie layer is pressed into the tin.