Vegan Chocolate & Almond Brownie Cookies

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The best of both worlds in one bake!


1/2 teaspoon Salt
160g All-purpose flour
1 teaspoon Baking powder
66g Coconut oil melted
100g Granulated sugar
1 1/2 teaspoon Vanilla extract
80ml Almond milk
75g Almonds chopped


Preheat the oven to 175C, line a baking tray with baking paper and in a mixing bowl combine the salt, flour, baking powder and cacao powder.

In a seperate bowl, combine the melted coconut oil and sugars until thoroughly combined. Tip in the vanilla and mix until a smooth consistency forms.

Tip half of the flour mixture in to the bowl and combine with half of the milk and repeat this process until the ingredients are mixed together. Tip in the almonds and cacao nibs and stir for the final time.

Using an ice cream scoop or spoon, form equal balls of dough and place on to the prepared baking tray. Gently press down on the dough balls and bake for 12 minutes or until the edges are set.

Leave the cookies to cool for a moment then transfer to a cooling rack to cool completely.

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