Gluten Free Brookie

For the Cookies: In a medium bowl combine 1 cup almond flour, 2 tbsp coconut flour and 2 tbsp tapioca flour. Then add 1/2 tsp baking soda and a pinch of salt. In a separate bowl, mixer, or food processor, combine 5 tbsp room temperature grass fed butter, 1/2 cup plus 1 tbsp coconut sugar, and 1/2 tsp vanilla. Add this mixture to the flour mixture and combine. Then add 1 room temperature egg and 1 tbsp almond milk. Combine then fold in chocolate chips. Place in an 8x8 square pan lined with parchment paper.

For the Paleo Brownies: Combine 1/4 cup natural, creamy peanut butter, 1/4 cup + 2 tbsp coconut sugar, 1/3 cup maple syrup, and 1/4 cup coconut oil. Once it’s all mixed, stir in 3/4 cups cacao powder in small increments. Add in 1 tsp vanilla, 2 eggs, 1/2 cup almond flour and a pinch of salt. Pour over cookie dough and bake at 325 degrees for 33-36 minutes or until a toothpick comes out clean. Let it cool, cut and serve!