Best Brookies Ever (vegan, gf)

0 Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper.
1 Make the brownie batter first. In a medium bowl, make the flax egg by combining the ground flaxseed and water. Set aside for 5 minutes to thicken. Then add the pumpkin puree, coconut sugar, coconut oil, cacao powder, salt, baking soda, and apple cider vinegar. Mix with a spatula until smooth and well combined. Add the oat flour in. Stir until just combined, careful not to over mix. Fold in the chocolate chips. Pour batter into the pan.
2 Next make the cookie dough batter. In a medium bowl, combine oat flour, almond flour, salt, and baking powder. Mix until well combined. Add the coconut sugar, maple syrup, coconut oil, vanilla, and almond milk. Mix with a spatula until well combined. Fold in the chocolate chips. Spread batter carefully over the brownie layer.
3 Bake for 30-40 minutes or until the top is set, slightly golden, and a toothpick comes out clean. Mine took about 37 minutes. Let it cool in the pan for 20 minutes. Then carefully lift it out using the parchment paper and place on a cooling rack to cool completely. Slice and enjoy!