Is it a brownie or is it a cookie? This vegan mash up of two favourites has the decadence of both without losing any of the flavour.
Combine the almond butter, aquafaba and vanilla in a large bowl.
Place the bicarbonate of soda, sugar and cacao in a medium bowl and mix well.
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.
Refrigerate the brookie dough for 30 minutes.
Preheat the oven to 175°C. Line a large baking tray with baking paper.
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.
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!
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
The Compassionate Kitchen is packed with over 70-delicious cruelty-free recipes with an Asian twist inspired by Gemma and Tracy's travels around the region. With Gemma’s naturopathic influence, recipes are on the healthy side, but still have some cheeky twists with some sweet treats. Recipes are easy to make, some playing on old favourite dishes and some with new tastes and combinations.
Price: $31.95. The Compassionate Kitchen available at Booktopia.
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