‘Milky’ Chocolate & Brazil Nut Cookies

• Delicious, ”milky” vegan chocolate & brazil nut cookies.
• This recipe makes for 12 medium cookies.
• Crunchy, slightly chewy, sweet & salty – yum!

Organic Brazil Nuts (1kg) - Sussex WholeFoods

0.5 cup brazil nuts.

So Free Milk Chocolate Alternative, Organic 80g (Plamil)

1 chocolate bar

Organic Coconut Sugar (1kg) - Sussex Wholefoods

0.5 cup coconut sugar.

Organic Raw Cacao Powder 500g (Sussex Wholefoods)

2 tbsp cacao powder.

Plain White Flour, Organic 1kg (Marriages)

1.5 cup flour.

Virgin Coconut Oil, Organic 200g (Biona)

75g coconut oil

No Egg - Egg Replacer for Baking 200g (Orgran)

2tsp egg replacer.

Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods)

1tsp baking powder

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

a generous pinch of salt.

Other Ingredients

• 25g vegan margarine.
• 60ml water.

Method

1. Preheat the oven to 180°C and line your tray with baking paper.
2. Mix 2tsp egg replacer with 60ml water and set aside.
3. In a small pot, melt chocolate with coconut oil and margarine over low heat.
4. Using a hand mixer, beat the chocolate/oil mix with sugar.
5. Add in egg replacer and mix.
6. Sift in flour, cacao powder, baking powder and salt. Mix using a spoon.
7. Chop brazil nuts into small pieces and fold into your cookie mix.
8. Scoop your cookie mix onto a tray using a spoon – 1 heaped tbsp per cookie.
9. Bake for about 15 minutes, leave to cool and enjoy!