Dark Chocolate Pumpkin Spiced Peanut Butter Brookie Sandwiches

Dark Chocolate Pumpkin Spiced Peanut Butter Brookie Sandwiches


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 powder
  • 1/4 cup of monk fruit sweetener or coconut sugar
  • 1 teaspoon of baking soda
  • 1 sachet of Beforeyouspeak Coffee – I use Collagen Mocha
  • 1 pinch of salt

For the filling

  • 1/2 cup of peanut (or almond) butter
  • 1 teaspoon of vanilla
  • 1/2-1 teaspoon of pumpkin spice mix – or you can substitute cinnamon
  • 1 tablespoon of Beforeyouspeak Vanilla Creamer
  • A pinch of salt

Optional for serving

  • Dark chocolate – melted for drizzling


  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, Beforeyouspeak Coffee, 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!
  4. Note - You can chill for longer then 30 minutes, you can even leave over night if you like.

Once your dough has chilled – you're ready to bake

  1. Preheat your oven to 175°C/350°F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.
  2. Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size – they should not spread much, so shape them roughly how you want to eat them. 
  3. Bake smaller cookies for 6-8 minutes – larger cookies for 8-10.
  4. DO NOT OVER BAKE – they will still be slightly soft, that's what you want.
  5. 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 you're ready to use.

To assemble

  1. Place a heaped tablespoon of your pumpkin spiced, peanut butter filling on to the middle of half of your cookies, gently spread to the edges.
  2. Top with another cookie, press to seal.
  3. Drizzle with melted chocolate, if you want – you know you do!
  4. Devour

Makes 6 stuffed brookie sandwiches


Recipe by Emma Swanston (@emsswanston)