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''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!

Ingredients

  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!


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