Autoimmune Paleo Brownie Cookie Bars
Serves: Makes 16 brownies
 
Cookie dough layered with brownie batter... does it get any better? This recipe calls for a few unique ingredients with which you may not be familiar. Carob powder tastes similar to cocoa powder and is AIP-compliant. Tigernut flour is made from nutrient-dense tubers (it is not a nut-based flour, the name is misleading). Maple butter is a creamy sweetener made from maple syrup.
Ingredients
For the cookie dough
  • ⅔ cup tigernut flour, measured then sifted available here
  • ⅓ cup + 1 Tbs coconut flour, available here
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 3 Tbs coconut sugar, available here
  • ½ cup non-hydrogenated palm shortening, available here
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • 2 gelatin egg substitutes (see method below), recommended gelatin available here (select the Collagen Protein in the green jar)
For the brownie dough
Instructions
  1. Lightly grease an 8x8 inch baking pan with coconut oil and preheat oven to 350 degrees
  2. For the cookie dough: In a medium bowl mix together the tigernut flour, coconut flour, baking soda, sea salt, and coconut sugar. Set aside. In a large bowl, combine the palm shortening, maple syrup, and vanilla with a hand-mixer until combined. Slowly add the flour mixture to the wet ingredients and beat until combined.
  3. Prepare the gelatin egg substitutes: In a small mixing bowl, combine 2 tablespoons gelatin with 2 tablespoons cold water by whisking thoroughly. Add 4 tablespoons boiling water to the small mixing bowl and whisk vigorously until the mixture becomes frothy. Quickly mix the gelatin egg substitutes into the prepared cookie dough.
  4. Spread dough into prepared 8x8 inch baking pan, pressing down with the back of a spatula to evenly spread.
  5. For the brownie dough: In a medium bowl mix together the coconut flour, arrowroot, carob powder, sea salt, and baking soda. Set aside. In a large bowl, combine palm shortening, maple butter, coconut butter, apple cider vinegar, and vanilla, mixing with a hand mixer until combined. Slowly add the flour mixture to the wet ingredients and beat until combined.
  6. Prepare the gelatin egg substitutes: See method above.
  7. Quickly mix the gelatin egg substitutes into the prepared brownie dough and spread the dough on top of the cookie dough in the 8x8 inch prepared pan, pressing down with the back of a spatula to evenly spread.
  8. Bake 16-18 minutes at 350 degrees or until toothpick comes out clean. Cool completely. Spread maple butter on top of brownie cookie bars if desired and enjoy!
Recipe by Empowered Sustenance at https://empoweredsustenance.com/autoimmune-paleo-brownie-bars/