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Cacao Brownie-Cookies
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Dessert
Cuisine: Gluten Free, Soy Free, Vegan
Servings: 10 cookies
Author: Live Minimal
Ingredients
  • 1 flax egg*
  • 3 tsp vanilla extract
  • 1/2 cup vegan butter (I used Nuttelex Spread)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/4 cup GF all purpose flour (I used Bob’s Red Mill)
  • 2.8 oz cacao bar (I used Loving Earth’s coconut mylk bar but you could use any brand cacao)
  • 1/2 cup coconut sugar
  • 2 Tbsp cacao powder
  • 1 1/2 cups cacao chunks**
Instructions

  1. Preheat the oven to 180ºC / 350ºF.

  2. Prepare your flax seed egg in advance.

  3. Chop your cacao bar roughly and add this with the margarine into a small pot over low heat. Mix until smooth.

  4. Transfer to a bowl and allow to cool slightly before adding your sugar. Stir until combined.

  5. Add cacao powder, vanilla extract, salt and baking soda to the mixture.

  6. Add in the flax seed egg.

  7. Start to slowly add your flour until all is combined.

  8. Add your cacao chunks.

  9. With your batter, scoop servings (approx. 2Tbsp per cookie) into cookie shapes on a plate. Don’t worry about these not being perfectly shaped, after chilling you can tidy them up.

  10. Store plate of cookies in the freezer for 25 minutes to chill.

  11. Take them out of the freezer and transfer these on to a parchment lined baking tray. Mould these into a circular shape and make sure to space these out as they expand whilst cooking.

  12. Place in the oven for 15 minutes.

  13. Remove from oven and allow to cool for 10 minutes.

  14. Enjoy!

Recipe Notes

*1Tbsp ground flax seeds mixed with 3 Tbsp warm water - let sit for 10 minutes

**For the cacao chunks, I roughly chopped 3/4 of a second block of Loving Earth’s coconut mylk bar.