We recently had our 6-month anniversary. In celebration, I attempted brownies with my chocolate cookie recipe as previously promised. I also had a package of Glutino’s open that I wanted to use up. I googled it and apparently a bunch of people already beat me to the punch. It’s already a thing. However, I didn’t see any gluten free vegan versions, so here you go!
3/4 c. brown rice flour
1/4 c. tapioca starch
1/4 c. potato starch
1/4 tsp xanthan gum
1 tsp baking powder
1/2 tsp salt
2/3 c. cocoa powder
1/2 c. coconut oil, melted but room temperature
1/2 c. granulated sugar
1/2 c. packed brown sugar (I used light brown because that’s what I had)
1 1/2 tsp. vanilla
1/3 c. non-dairy milk (I used unsweetened Cashew Milk this time, but normally I use coconut milk)
1/4 to 1/2 c. chocolate chips
9 Glutino Chocolate Sandwich Cookies (or Oreos if you aren’t gluten free)
In a small bowl, mix flours and starches, xanthan gum, baking powder, salt, and cocoa powder. In a stand mixer bowl, mix coconut oil and sugars. Blend on low. Add vanilla and blend again on low. Add half the flour and half the milk and stir just a little bit before turning on the mixer to prevent a flour cloud. Mix briefly with the mixer. Repeat with the rest of the flour and milk and mix with mixer briefly. The dough should be very thick. Stir in chocolate chips.
Preheat oven to 350 degrees. Meanwhile, grease an 8×8 pan. Add a very thin layer of brownie batter, then place a layer of Glutinos in the bottom (about 9 cookies). Top with remaining batter. Bake for 15-20 minutes or until desired firmness. *Note* Coconut oil will harden as it cools, so do not over bake.