CHOCOLATE BROWNIE COOKIES
A decadent chocolate cookie that happens to be gluten, egg and dairy free.
Equipment
- Scales
- Bowl
- Spoon
- Baking Tray/s
- Oven
Ingredients
- 120 ml aquafaba this is the fluid from canned chickpeas
- 180 g peanut butter you can use any nut butter such as almond
- 125 g brown sugar
- 70 g cocoa
- 1 tsp bicarbonate of soda
- 50 g dark chocolate, chopped or use choc chips ensure the dark chocolate does not contain milk solids if not wishing to consume any dairy
Optional Toppings
- 25 g white chocolate, chopped, or use choc chips if able to consume dairy, otherwise, you can add extra dark choc chips
- 1/2 tsp sea salt crystals
Instructions
- Oven, 180c.
- Mix the aquafaba, peanut butter and sugar in a bowl. Stir in the cocoa, bicarb and choc chips until fully mixed. The dough will be quite soft but will firm up slightly.
- Using a wet scoop or teaspoon, scoop out walnut sized balls of the dough and drop onto a greased/lined baking tray. You may need to use 2 trays.
- Flatten a little with the heel of your hand or a spatula.
- Bake for 10 mins then remove from the oven and either tap the whole tray on a firm surface to flatten the cookies, or press down further with a spatula. If using white choc chips or sea salt, sprinkle these on the tops of the cookies now. I did a combination of both.
- Finish baking them for a further 5 mins.
- Leave the cookies to cool for at least 10 mins on the baking tray, otherwise they will fall apart when you try to remove them. Remove after this time to cool fully on a cooling rack.
Notes
These cookies are like brownies so will be fudgy in the centre and crisp on the outside. They will soften slightly after a day or so. Do not store these with other cookies or biscuits as the others will also go soft.
These cookies will keep in an airtight container for up to 5 days.