Bringing you today these chewy, richly chocolatey, brownie like cookies (aka brookies!) -- made vegan, gluten-free and grain-free thanks to a somewhat unusual ingredient: lupin flour.
These are easy and fun to make, requiring very few ingredients, and taste so good with a cold glass of milk. Very reminiscent of 2-bite brownies.
Lupin Flour
Speaking of ingredients, I've been waiting to share something with lupin flour for quite a long time. I know it's more common in some countries, especially in Europe, but I've never seen it around here before. Recently I finally came across it while shopping and couldn't resist.
After playing around with it some, I find it rather similar to other legume-based flours (like chickpea, etc.), in the sense that it's not always easy to make it taste good in baked goods... But in this recipe it works a treat, and enveloped in a rich chocolate flavor you'll never know these cookies are grain-free or made of legumes or anything "funny."
All that said, if it's not an ingredient you can easily find or order online (I put a link to the brand I used in the recipe card below), you can also make these with regular chickpea flour. I tried it both ways. The recipe works great either way, though I had a slight preference for the lupin version -- somehow, perhaps because it was ground finer, they came out tasting a touch better to me. But as always, it's your call and you do you :)
Recipe Variations
I also tried this recipe with a few variations I very much enjoyed. Simple brookies are always good, but if you want to take things up a notch, you can always try this for fun:
- Instead of pressing the top down with a fork to flatten the cookies, turn these into a thumbprint cookie by making a thumb indent in the center as you flatten the cookie. Fill the indent with some cherry jam (or another jam of your choice) -- all I have to say is whoah! :P
- Alternatively, fill the thumbprint indent with some melted chocolate. This version is so good while the brookies are still warm!
- You can always add a bit of ground vanilla powder or another flavor to your taste to change these up a touch.
Lupin Flour Brookies
Chewy and chocolatey brownie-like cookies, made vegan and grain-free thanks to the key ingredient: lupin flour.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 6 cookies
- Category: Cookies
- Method: Baked
- Cuisine: grain-free
- Diet: Vegan
Ingredients
- 4 tbsp lupin flour*
- 4 tbsp cocoa powder
- 3 tbsp maple syrup
- 1 tbsp coconut oil, soft but not liquefied
- 1⁄8 teaspoon salt
Instructions
- Preheat oven to 375F. Line a small cookie tray with parchment paper and set aside.
- Place all ingredients in a small food processor and process briefly until the mixture forms a ball in the processor. Note: if the mixture is too wet to do so add 1 teaspoon more cocoa powder (or more if needed).
- Divide the dough ball into 6 parts. Roll into a ball with your hands. Place on the prepared baking tray and flatten a little into a disk by pressing the ball down with a fork.
- Bake for 8 mins. Remove from oven and cook on a wire rack for 10 minutes. Enjoy!**
Notes
*If can't find lupin flour, can substitute with chickpea flour instead.
**Store leftover cookies in an airtight container at room temperature. They will keep for several days.
Keywords: Lupin Flour Brookies (vegan, grain-free)
Gladys says
This sounds wonderful. It truly does! However….
I hate to ruin the party. But is there a way to modify this recipe to be keto/low carb and not use maple syrup? And still be a great chocolate cookie?
Gladys🇨🇦Toronto🇨🇦Canada
Audrey says
Hi Gladys. I'm sorry, but I'm not a keto/low carb recipe person (sugar-free sweeteners just don't work for me for various reasons). You can try this recipe with a stevia syrup sweetener for the easiest closest result, if you're ok with the flavor of those types of syrups of course. If you give it a go, do share how it turned out in case others are interested :)
Kim says
Audrey, I made these tonight for the first time but the dough was too sticky to get on the baking sheet. I thought I measured properly, and I did add the extra tsp cacao powder. Did you have a very sticky dough?
Audrey says
Hi Kim, hmmm.. No the dough isn't too too sticky. It rolled up into a ball in my food processor, and then I was able to divide and shape it into balls without too much stickiness. Did yours form a ball? Or was it more like a sticky paste in the processor?
The main reason for sticky dough in this case would be too much wet vs dry ingredients. This could be due to incorrect measuring (which you ruled out, so should be good there), or sometimes products vary from company to company, so some variance in baking could be due to that. To adjust the recipe so that the dough is not too sticky to get it to the baking sheet you'd just need to add more flour or a bit more cacao powder until it rolls into a ball nicely in the food processor. I'd add a little bit at a time (1/2 a tbsp of flour each time, or 1 tsp cacao powder at a time) and process until you get the texture just firm enough to ball up. Hope that helps!
Catherine says
I made these with chickpea flour because I have it and they were lovely little healthy treats. I pressed chopped hazelnuts into the tops. I think I would cook them a minute less next time— maybe my oven or maybe the chickpea flour. But there will be a next time.
★★★★★
Audrey says
Thanks so much for the feedback. I love the hazelnut topping spin! <3
Sarah says
Holy Moly! These are so amazing!!! I'm in love already. As soon as the mailman arrived with my lupin flour I opened the package and started making them. I did wind up using avocado oil and as far as I'm concerned they taste just splendid. I may have to play around with adding some chocolate chips or raisins perhaps or dipping them in peanut butter. This lupin flour is SO MUCH better than chickpea - maybe because this brand is processed in a way so you can eat it raw. I hate that you basically feel like you are going to die if you eat raw chickpea flour and you can't ever taste the batter to see if it needs adjustments etc. And in short cooking recipes it never seems to fully cook. Anyway, thanks for turning me on to this lupin flour and these fantastic cookies. I see lots of happy baking with it in the future :)
★★★★★
Audrey says
Hi Sarah. I'm sorry I couldn't reply right away, but thank you for your lovely comments! I'm glad you made it work with the avocado oil after all. Good to know that option works, as I've not tried it out myself. And I agree, I actually prefer lupin flour to chickpea flour in baked stuff after these!
Audrey says
I forgot to say, I love the idea of dipping these in peanut butter, or maybe just putting some pre-baking in the indent. That would be delish!
Sarah says
I want you to know as soon as I read your email with this recipe, I immediately followed your lupin four link and ordered some! Its arriving today so I'll surely have some of these in the oven shortly after it arrives :) I do have a quick question, though. Do you think avocado oil could be used instead of coconut or is the coconut necessary for it to set properly? Obviously, I could just experiment, but I figured I'd ask if you've tried. Thanks so much for this recipe. I really cannot wait to try them and the lupin four in general!
Kathryn says
I REALLY like these! Tested them today before an upcoming picnic and they are delicious. I love that they are gf, df, rsf and egg free so that my niece will be able to partake. Thank you! I love so many recipes on this website but this is my first comment 😊
★★★★★
Audrey says
Yay, thanks for the lovely (first!) comment, Kathryn. i hope your niece enjoys these! :)