Dairy-free Chocolate Chip Cookie Dough Brownie Rolls

Name: Dairy-free Chocolate Chip Cookie Dough Brownie Rolls
Ingredients: 1 cup banana flour; 1⁄4 cup raw cacao powder; 1⁄2 tsp salt; 1⁄2 cup natural peanut butter; 2 flax eggs (2 tbsps flaxseed meal + 3 1/2 tbsps water); 1 cup unsweetened flax milk (or other unsweetened plant-milk); 4 oz LILY'S Dark Chocolate Style (chocolate bar, baking bar, or baking chips); 1 tsp pure vanilla extract; 1 + 2⁄3 cup cassava flour; 1 cup date sugar; 1⁄4 tsp salt; 1⁄2 cup coconut butter (manna); 1 tsp pure vanilla extract; 1 cup unsweetened flax milk; 1⁄2 cup LILY'S Dark Chocolate Style Chips

Chocolate Chip Cookies + Brownies = a match made in heaven!

Ingredients & Directions

Ingredients

For Brownie Batter:
1 cup

banana flour
1⁄4 cup

raw cacao powder
1⁄2 tsp

salt
1⁄2 cup

natural peanut butter
2

flax eggs (2 tbsps flaxseed meal + 3 1/2 tbsps water)
1 cup

unsweetened flax milk (or other unsweetened plant-milk)
4 oz

LILY'S Dark Chocolate Style (chocolate bar, baking bar, or baking chips)
1 tsp

pure vanilla extract
For Cookie Dough:
1 + 2⁄3 cup

cassava flour
1 cup

date sugar
1⁄4

tsp salt
1⁄2 cup

coconut butter (manna)
1 tsp

pure vanilla extract
1 cup

unsweetened flax milk
1⁄2 cup

LILY'S Dark Chocolate Style Chips

Directions

Equipment Needed 

large bowl

microwave

whisk

parchment paper

10.5 x 12 pan

refrigerator

First, make your brownie batter. Start by making your flax egg and letting it gel up while you whisk all dry ingredients together in a large bowl.

Then add the chocolate and peanut butter together in a glass measuring cup and melt in the microwave for 30 seconds. Remove and stir, and microwave in additional 10-second increments if needed.

Add all the wet ingredients into the bowl with the dry ingredients and stir until a spreadable batter forms.

Set your brownie batter aside while you make the cookie dough.

In a large bowl, whisk together all the dry ingredients, then add the wet ingredients and stir until a dough forms. NOTE: cassava flour absorbs a lot of liquid, so if needed add more plant-milk until you have a dough that sticks together and will be rollable.

On a large piece of parchment paper, roll out the cookie dough into about a 10.5x12 inch rectangle. It'll be about an inch to an inch and a half thick.

Next, carefully spread the brownie batter over the top of the cookie dough, edge to edge.

Gently roll into a log, using the parchment paper if needed. If the cookie dough starts to crack, just pinch it together with your fingers and continue.

OPTIONAL: Wrap the log in plastic wrap and chill in your fridge for about 20 minutes and then slice.

Slice into 2 inch pieces and drizzle with melted chocolate! Store leftovers in an airtight container in the fridge.

Recipe contributed by healthylittlevittles..