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Choc-almond brookies

Serves: 12
Prep: 10
Cook: 8

    What’s a ‘Brookie’? Well a brownie as a cookie of course! These soft cookies are every chocolate lover’s dream.


    • 3 Weet-Bix™, finely crushed
    • 1/2 cup cocoa powder (40g)
    • 1/4 cup almond meal (30g)
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/3 cup brown sugar or coconut sugar (70g)
    • 2 tbsp So Good™ Unsweetened Almond Milk     
    • 1 egg, whisked
    • 2 tbsp olive oil or neutral flavoured oil (40ml)


    1. Preheat oven to 180°C. Line an oven tray with baking paper.
    2. In a large bowl, stir together Weet-Bix, cocoa, almond meal, baking powder, salt, and sugar.
    3. Add So Good almond milk, egg and oil and mix well. Allow mixture to rest for 5 minutes to thicken.
    4. Scoop tablespoon measures of batter onto prepared tray.
    5. Bake for 6–8 minutes until firm on top but soft in the centre. Cool for 1 minute on the tray, then transfer to a rack to cool completely.


    • Use Weet-Bix Gluten Free for a gluten free cookie. Don’t forget to check your baking powder is gluten free too!
    • Store leftovers in a sealed container in the fridge.

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