Vegan No Milk Brookies

From Pascha's Kitchen

Vegan No-Milk Brookies: The Ultimate Allergen-Free Treat

For the full recipe and directions, scroll to the bottom of the page.

At Pascha Chocolate, we believe that everyone deserves to indulge in rich, decadent chocolate—without worrying about allergens. That’s why we created this Vegan No-Milk Brookies recipe, a perfect fusion of fudgy brownie and chewy chocolate chip cookie, made entirely without dairy, nuts, gluten, or soy. Crafted with Pascha Chocolate’s premium organic, allergen-free chocolate, this treat delivers pure chocolate bliss in every bite.

Why You’ll Love These Vegan No-Milk Brookies

Allergen-Free & Worry-Free: No dairy, no gluten, no soy, no nuts—just pure, delicious ingredients.
Rich, Indulgent Flavor: A brownie-meets-cookie dream come true.
Made with Pascha Chocolate: Our organic, vegan, allergen-free chocolate makes every bite extra special.
Easy to Make: Simple, wholesome ingredients for a treat everyone can enjoy.

What’s Inside? The Key Ingredients

For the Brownie Layer:

Pascha Organic 70% Cacao Dark Chocolate Chips – Deep, bold, and naturally dairy-free.
Coconut oil or vegan butter – Ensures a soft, fudgy texture.
Coconut sugar – A natural, caramel-like sweetness.
Flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) – A plant-based binder.
Gluten-free flour blend – A must-have for a completely gluten-free treat.

For the Cookie Layer:

Pascha Organic Semi-Sweet Chocolate Chips (55% Cacao) – Just the right amount of sweetness.
Dairy-free milk (oat, almond, or soy-free alternatives like coconut or rice milk) – Creates the perfect chewy cookie texture.
Gluten-free oat flour – A nutritious, naturally gluten-free flour with a light texture.
Maple syrup – Naturally sweet with a hint of caramel.

How to Make Our Vegan No-Milk Brookies

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
Brownie Layer: Melt Pascha Dark Chocolate Chips with coconut oil. Whisk in coconut sugar, flax egg, and vanilla extract. Stir in gluten-free flour until combined.
Spread the brownie batter evenly into the prepared pan.
Cookie Layer: In a bowl, mix oat flour, baking soda, and salt. In another bowl, whisk together melted coconut oil, dairy-free milk, and maple syrup. Combine with dry ingredients and fold in Pascha Semi-Sweet Chocolate Chips.
Drop spoonfuls of cookie dough over the brownie batter and gently spread.
Bake for 20-25 minutes or until the top is golden and set.
Cool completely before slicing for the best texture.

Why Pascha Chocolate?

We’re passionate about chocolate that’s pure, ethical, and free from common allergens. Pascha Chocolate is made for those who want premium chocolate without compromise—certified organic, vegan, gluten-free, soy-free, and nut-free.

Our Recommended Pascha Chocolate for This Recipe:

70% Cacao Dark Chocolate Chips – For deep, rich chocolate flavor.
55% Cacao Semi-Sweet Chocolate Chips – Perfectly balanced sweetness.
85% Cacao Bitter-Sweet Chocolate Chips – For an extra dark chocolate intensity.

Storage & Serving Tips

Keep in an airtight container at room temperature for up to 4 days.
Refrigerate for a firmer texture and extended freshness.
Warm up in the microwave for an irresistibly gooey chocolate treat.

More Allergen-Free Recipes from Pascha Chocolate

At Pascha Chocolate, we’re here to prove that allergen-free can still be incredibly delicious. Try these Vegan No-Milk Brookies and experience the purest form of chocolate indulgence!

Ingredients

Cookie Dough

1 tbsp Ground Chia Seeds
3 tbsp Water
1/2 cup Vegan Butter
1/2 cup Maple Syrup
2 tsp Vanilla
1 1/2 cup Gluten-Free Flour
1/2 tsp Baking Powder
1/4 tsp Sea Salt
1 bag or Hearts Content Pascha Organic Vegan No Milk Baking Chips

Brownie Batter

2 tbsp Ground Flax Seed
1/4 cup Water
1/2 cup Vegan Butter
1 1/2 cups Coconut Sugar
1 tbsp Vanilla
3/4 cup Cassava Flour
1/2 cup Pascha Natural Organic Cocoa Powder (Currently Out of Stock due to Availability Issues)
1 1/2 cups Pascha Organic Vegan No Milk Baking Chips

Directions:

Preheat oven to 350°F and line a 8x8 pan with parchment paper.
Start by making the cookie dough.
In a small bowl, combine the ground chia seeds with water and let sit until a ‘gluey' consistency forms, about 2 – 3 minutes.
In a separate mixing bowl with an electric mixer, blend butter replacement & maple syrup unitl well blended.
Add chia seed mixture and the vanilla extract and beat for another 2 minutes.
Add gluten-free flour mix, baking powder and salt.
Stir in Pascha Chocolate Chips.
Add cookie dough to the pan, flattening to fill, and set aside and begin on the brownie batter.
Take flax seed and water and mix well together to make a flax egg. Set aside.
Melt vegan butter over low heat.
Add melted butter to sugar and mix well.
Next add flax egg, vanilla, cassava flour and cacao powder, mixing well.
Stir in chocolate chips.
Take the pan with the cookie dough, scoop out a few areas to add some brownie mixture.
Replace cookie dough scoop on top and add remaining brownie mixture on top of the cookie dough.
Bake for 25-35 minutes.
Remove and let sit for about 30 minutes before cutting into squares. Enjoy!