Thank you for sharing!

Stealthy, hiding their cookie dough insides, these Ninja Brownie Cookie Dough Bites are the best thing since turtles in a half shell. That is all.

Ingredients for Ninja Brownie Cookie Dough Bites

Brownies

• 1 3/4 cup flour
• 1 cup granulated sugar
• 2 tspn vanilla
• 1 tspn white vinegar
• 1/3 cup oil
• 1 cup water
• 1 tspn baking soda
• 1/2 tspn salt
• 1 cup vegan chocolate chips

Cookie Dough

• 3/8 cup packed brown sugar
• 3/8 cup granulated white sugar
• 3 tblspn coconut milk (the kind you use for cereal, not the canned kind, unless that’s all you’ve got, but really at that point, don’t open a whole can to do this…just put some water in the milk’s place and see how it works out)
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup coconut oil, room temperature
• 1 cup oat flour (or, you can be cheap and lazy like me and just use baby oatmeal cereal)
• 1/2 cup dairy-free chocolate chips (homemade or some of that store bought stuff, either way…but one day I’m going to make a recipe for some made with chocolate liqueur, so keep an eye-out for that)

Icing (for the mask)

• 10-15 drops red gel food coloring (or whatever color masks you want–I wanted red)
• 1 can coconut milk, refrigerated for at least 2 hours
• 1/2 cup powdered sugar
• 1 tspn vanilla extract

Eyes

• More chocolate chips

How to Make Ninja Brownie Cookie Dough Bites

1. To make the ninja top and bottom, preheat oven to 350 degrees.
2. Grease muffin tin. Set aside.
3. Mix all the dry ingredients together in a medium bowl except for the chocolate chips.
4. Mix all the wet ingredients together in another medium bowl.
5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
6. Blend until batter is smooth.
7. Place chocolate chips in a small bowl and microwave in 10-second increments, stirring every 10 seconds, until the chocolate is completely melted and smooth.
8. Add melted chocolate chips to the batter and stir until mixed thoroughly.
9. Pour the batter into the muffin tin, but only fill about 1/2 full.
10. Place in the oven for 15-20 minutes or until a toothpick comes out clean, or you just don’t have the patience to wait any longer.
11. While those are cooking, you can make the cookie dough. Start by creaming the coconut oil and sugars together.
12. Add vanilla, milk and salt and mix thoroughly.
13. Mix-in the oat flour in small increments until mixture is smooth.
14. Stir-in chocolate chips, if that’s how you’re going to roll.
15. Remove the brownies from the oven and allow to cool for at least 10 minutes on a wire rack after removing from muffin tin. Or just burn your fingers as you “try” them. Sometimes, I just can’t wait…
16. Dump all the brownies out of the muffin tin and let it all cool, including the tin (you’re going to need it).
17. While that’s cooling, make your red icing for the masks. Start by opening your can of coconut milk and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
18. Add the powdered sugar and vanilla to the coconut cream.
19. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
20. Fold-in the pink and red food coloring. Don’t worry about mixing it in too much, just get it pinky-red and call it. Its ok if it’s kind of streaky–it’ll look cool that way.
21. Place bowl in fridge until you’re ready to use it.

Putting Together the Ninja Brownie Cookie Dough Bites

1. Using your cooled muffin tin, place one brownie in the tin as if it had just come out of the oven. Just one though.
2. Next, grab 2 tablespoons-full of cookie dough and place it in the muffin tin on top of the brownie, mushing the cookie dough down on top of the brownie until it’s like a layer on top.
3. Place another brownie on top of the cookie dough, mushing it down to join with the cookie dough.
4. Turn the muffin tin over with your hand over the brownie-cookie dough-brownie and get it out of the tin.
5. Place a layer of red food coloring over the cookie dough.
6. Place 2 chocolate chips strategically, making sure to place them close enough that they can be seen on one side together as if they were eyes.
7. The end. Or is it? They’re ninjas, so you never quite know with them…

Yield: 12

Ninja Brownie Cookie Dough Bites - Eggless & Dairy-Free

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Stealthy, hiding their cookie dough insides, these Ninja Brownie Cookie Dough Bites are the best thing since turtles in a half shell. That is all.

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Ingredients

• Brownies
• 1 3/4 cup flour
• 1 cup granulated sugar
• 2 tspn vanilla
• 1 tspn white vinegar
• 1/3 cup oil
• 1 cup water
• 1 tspn baking soda
• 1/2 tspn salt
• 1 cup vegan chocolate chips
• Cookie Dough
• 3/8 cup packed brown sugar
• 3/8 cup granulated white sugar
• 3 tblspn coconut milk, the kind you use for cereal, not the canned kind, unless that’s all you’ve got, but really at that point, don’t open a whole can to do this…just put some water in the milk’s place and see how it works out
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup coconut oil, room temperature
• 1 cup oat flour, or, you can be cheap and lazy like me and just use baby oatmeal cereal
• 1/2 cup dairy-free chocolate chips, homemade or some of that store bought stuff, either way…but one day I’m going to make a recipe for some made with chocolate liqueur, so keep an eye-out for that
• Icing, for the mask
• 10-15 drops red gel food coloring, or whatever color masks you want–I wanted red
• 1 can coconut milk, refrigerated for at least 2 hours
• 1/2 cup powdered sugar
• 1 tspn vanilla extract
• Eyes
• More chocolate chips

Instructions

1. To make the ninja top and bottom, preheat oven to 350 degrees.
2. Grease muffin tin. Set aside.
3. Mix all the dry ingredients together in a medium bowl except for the chocolate chips.
4. Mix all the wet ingredients together in another medium bowl.
5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
6. Blend until batter is smooth.
7. Place chocolate chips in a small bowl and microwave in 10-second increments, stirring every 10 seconds, until the chocolate is completely melted and smooth.
8. Add melted chocolate chips to the batter and stir until mixed thoroughly.
9. Pour the batter into the muffin tin, but only fill about 1/2 full.
10. Place in the oven for 15-20 minutes or until a toothpick comes out clean, or you just don’t have the patience to wait any longer.
11. While those are cooking, you can make the cookie dough. Start by creaming the coconut oil and sugars together.
12. Add vanilla, milk and salt and mix thoroughly.
13. Mix-in the oat flour in small increments until mixture is smooth.
14. Stir-in chocolate chips, if that’s how you’re going to roll.
15. Remove the brownies from the oven and allow to cool for at least 10 minutes on a wire rack after removing from muffin tin. Or just burn your fingers as you “try” them. Sometimes, I just can’t wait…
16. Dump all the brownies out of the muffin tin and let it all cool, including the tin (you’re going to need it).
17. While that’s cooling, make your red icing for the masks. Start by opening your can of coconut milk and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
18. Add the powdered sugar and vanilla to the coconut cream.
19. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
20. Fold-in the pink and red food coloring. Don’t worry about mixing it in too much, just get it pinky-red and call it. Its ok if it’s kind of streaky–it’ll look cool that way.
21. Place bowl in fridge until you’re ready to use it.

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Thank you for sharing!