{Flourless} dark chocolate pumpkin spiced peanut butter brookie sandwiches taking my obsession with soft baked brookies, pumpkin spice and nut butter to a whole new level!

With Halloween just a few days away I wanted to make something fun and festive to mark the occasion and celebrating or not, these might just be the cookie (or should I say brookie) of. My. Dreams!

Please tell me I’m not the only one who dreams of such things . . .

Well just in case you don’t . . .

Imagine if a super fudgy, rich, dark chocolate brownie and a crisp and crunchy chocolate cookie had delicious little babies which we then smoosh together , because we all know babies are just so smooshable – and yes, smoosh / smooshable are real words, I know because I said so #justletme , sorry where was I . . .

Smooshing brookies together, right  . . .

Imagine if a super fudgy, rich, dark chocolate brownie and a crisp and crunchy chocolate cookie had delicious little brookie babies which we then smoosh together with the creamiest dreamiest perfectly spiced, peanut butter filling!

I mean . . . what more could one want in life?!

Cookies?

Brownies?

Chocolate?

Nut butter?

Pumpkin spice?!

Just add coffee and you have everything you could possible need . . .

Pumpkin haters stay with me here, I promise you these divine little brookie sandwiches do not contain pumpkin of any kind, the filling is simply mixed with a spice mix that I think is named pumpkin spice because in the USA it’s a blend of spices commonly used when make their famous Thanksgiving pumpkin pie (which a quick google search has confirmed is the reason!  Look at me knowing things!!!) .

If you’re unfamiliar with the magical deliciousness that is pumpkin spice mix, it’s very similar to chai – it totally tastes and smells like Christmas which of course makes my heart and belly all kinds of happy.

I super simple DIY pumpkin spice recipe mix so if you don’t have any you can make it your own in about 2 seconds. Then go ahead and add it to all of the things! Add a pinch to your morning coffee, or smoothie,  or pancakes, or banana bread, or cookie dough . . . but, if DIY isn’t your jam you can always just leave it out or just trusty ol’ cinnamon.

You do you, boo!

And now that’s out of the way, back to brookie making . . .

As always, our beloved brookies are simple to make, made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with 1 spoon and bake up to delicious, delectable, devour-able perfection in just 6-8 short minutes!

But, remember there is a catch . . .

The trick to getting the best ever, super fudgy, nice and chewy brookie of your dreams will require a little patience.

The trick to getting that perfect chewy, brookie texture is that you have to chill the dough for at least 30 minutes (or you could speed it up and pop it in the freezer for 10-15 instead) !

Will waiting be a little difficult? Possibly for some (some being me).
Will it be worth it . . . absolutely,  100%, without question, so, SO worth it!

Soft baked brookie / life hack alert  –  you can chill the dough for longer than 30 minutes so if you’re seeing this and it’s nearing bed time here’s what I suggest you do . . . head to the kitchen, mix up your brookie dough, it will take 2 minutes, cover it up then pop it in the fridge. Tuck your fine self into bed, have an amazing sleep dreaming about the incredible brookies you will get to devour when you wake up in the morning.

Side note – brookies are made primarily with eggs and nut butter and the fact that we are making them in to sandwiches means that they automatically become acceptable for breakfast consumption. #livingyourbestlife

Upon waking, have yourself a nice hot shower, turn on your oven, bake up your cookies, 6 – 8 minutes later your current , brookie eating self will be totally high five-ing your last nights self for doing the work and mixing up that brookie dough for your morning self to enjoy with a monster size cup of coffee because, yes!

And , if you’re reading this and it’s past breakfast time and you still have 45 minutes before bed then I’m not saying that you have to but, if you wanted to, stack em’ up and drizzle with a little (or a lot) of melted chocolate , I wouldn’t be mad about it, and I don’t think you would be either . . .

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb – Keto – Paleo – Vegan Friendly

All natural, quick and easy, seriously chocolaty,  soft and chewy, super fudgy, flourless double stuffed pumpkin spiced peanut butter brookie sandwiches  . . .

100% worth it!

Make them. Eat them. Love, love, love them!

Flourless Dark Chocolate Pumpkin Spiced Peanut Butter Brookie Sandwiches

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb  – Keto – Paleo – Vegan Friendly

Makes 6 deliciously indulgent, seriously chocolaty, perfectly spiced, soft and chewy, super fudgy, peanut butter stuffed brookie sandwiches

Ingredients –

For the cookies –

1 egg – or flax egg

1/2 cup of almond butter

2 Tablespoons of coconut oil, melted and cooled

2 Tablespoons of maple syrup

1 teaspoon of vanilla

3/4 cup of almond flour/meal

1/4 cup of cacao

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1/2-1 teaspoon of instant espresso – optional to help enhance the richness of the chocolate

1 pinch of salt

Optional add ins;

1-2 scoops of unflavored collagen – for gut health

Reishi  boosts immunity, calms the nervous system & my busy brain

For the filling

1/2 cup of peanut (or almond) butter

1 teaspoon of vanilla

1/2-1 teaspoon of pumpkin spice mix  – measure with your heart

1 Tablespoon of coconut flour – vanilla creamer or protein powder – more or less to desired consistency

a pinch of salt

Optional for serving –

Dark chocolate – melt for drizzling

Method –

1 – Place egg, almond butter, coconut oil, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, cacao, instant espresso (if using),  baking powder, baking soda and salt and stir to combine.

3  -Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy, fudgy, chewy, brookie texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they should not spread much so shape them roughly how you want to eat them.

6 – Bake for smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be nice and chewy.

To make the filling –

1 –  Place all ingredients into a small bowl, stir to combine and set aside until your ready to use.

To assemble –

1 – Place a heaping Tablespoon of your pumpkin spiced, peanut butter filling on to the middle of half of your cookies, gentle spread to the edges.

2 – Top with another cookie, press to seal.

3 – Drizzle with melted chocolate, if you want ← you do!

4 – Devour.

Enjoy xo

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Question of the day –

What would your dream cookie look like??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your brookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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