Power Fuel Brookies [gluten-free, paleo]


You might be thinking to yourself, hmmm… what is a “brookie?” Well in my book, a brookie is a cross between a brownie and a cookie – basically two already delicious treats combined into one! The star of the show in these brookies is Nuttzo Chocolate Power Fuel, and if you have been following along on my Instagram, you know how much of a Nuttzo fanatic I am (not sponsored, just so dang delicious and I love it!). Plus did you know that the Chocolate Power Fuel is made with Eating Evolved chocolate?! Major winner! Now Nuttzo is not just your average nut butter. Frankly, I have never tasted anything like it, and it literally does a dance on your tongue. It has no added sugars or oils, just as a nut butter should be if you ask me.

IMG_8303I eat the original Nuttzo Power Fuel EVERY SINGLE DAY either in a breakfast bowl or just by the spoonful (no shame!) and couldn’t help but break out the chocolate flavor for these brookies. ‘Cause yeah, brownies and cookies are delicious, but adding Nuttzo to these is out of this world. I love keeping mine in the fridge because they become even moister (yes, I just used that word) and fudgier! And my favorite way to enjoy these is topping them off with more Nuttzo – yep, I simply just can’t get enough.

[makes about 9 small brookies]

Ingredients : 

  • 1/3 cup Nuttzo Chocolate Power Fuel 
  • 1 tsp vanilla extract 
  • 2 eggs 
  • 1 tb + 2 tsp maple syrup (adjust this if you prefer sweeter as they aren’t very sweet!)
  • 1/2 tsp baking soda
  • 2 tb cacao powder
  • 1/3 cup coconut flour
  • Optional add-in’s : 2 tb dairy-free chocolate chips (like these) or cacao nibs

* I have not tested other nut butters, but I assume any nut butter that is of the runny variety would work fine. As always, experiment at your own risk!

Instructions : 

  1. Preheat your oven to 350º and line a baking sheet with parchment paper (greasing the pan will work too).
  2. In a medium bowl make the wet mixture: whisk together the Nuttzo, vanilla, eggs, and maple syrup until well combined.
  3. In a small bowl create the dry mixture by whisking together the baking soda, cacao powder, and coconut flour.
  4. Add the dry mixture to the wet mixture and stir until everything is incorporated (the mixture will be thick and “sticky”).
  5. Optional: stir in chocolate chips or cacao nibs.
  6. Drop dough into roughly 2 tb balls and flatten with fingertips (dip fingers in water to prevent sticking).
  7. Bake the cookies for 8-9 minutes and keep a close eye so that they don’t over-bake. Let them cool and devour!


Lots of love, Worth

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