Not a cookie, not a brownie, but definitely the best of both. MAKES 12
Ingredients1/2 cup almond butter 1/3 cup aquafaba (from a tin of chickpeas, white beans or black beans) 1 teaspoon vanilla extract 1/2 teaspoon bicarbonate of soda 3/4 cup coconut sugar 1/3 cup cacao powder 70 g coarsely chopped dark chocolate 3 tablespoons chopped almonds or hazelnuts
MethodCombine 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! This genius recipe was supplied from Gemma Davis and Tracy Noelle’s cookbook The Compassionate Kitchen.
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