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