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!)

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 8
  • Category: Dessert
  • Cuisine: Gluten-free, Soy-free, Vegan

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

Method

Make the base batter.

  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. 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. 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. 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. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.