Chocolate chunk brookies

1.

Combine the almond butter, aquafaba and vanilla in a large bowl.

2.

Place the bicarbonate of soda, sugar and cacao in a medium bowl and mix well.

3.

Add the dry ingredients to the wet and stir to combine – the mixture will seem quite sticky. Add the chopped chocolate and nuts and gently fold through.

4.

Refrigerate the brookie dough for 30 minutes.

5.

Preheat the oven to 175°C. Line a large baking tray with baking paper.

6.

Drop tablespoons of dough onto the prepared tray and press gently to flatten them slightly. Leave a little space between them to allow for spreading.

7.

Bake for 9–12 minutes. After 9 minutes the cookies will be chewy and more along the lines of brookies. If you give them the full 12 minutes they will have a crisper texture and be more like biscuits. It’s completely up to you!