Choc Mint Brookies
Just when you thought Cookies couldn't get any better, I present to you the CHOC MINT BROOKIE! A delicious cross between a BROWNIE and COOKIE! Thick and crunchy on the outside like a brownie, and soft and chewy on the inside like a cookie. Need I say more?
Ingredients
1 cup gluten free flour
½ cup hemp flour
1 tbsp arrowroot powder
⅓ cup cacao powder
1 tsp baking powder
½ tsp baking soda
Pinch of salt
⅓ cup coconut sugar
2 tbsp melted coconut oil
¼ cup almond milk
2 tsp peppermint essence
⅓ cup vegan chocolate chips
Method
In a large bowl, whisk together all the coconut sugar, coconut oil, almond milk and peppermint essence until the sugar has dissolved.
Sift the flours, arrowroot powder, cacao, baking powder & soda, and salt into the wet mixture and use a spatula to fold everything together.
Stir the choc chips through the dough.
Put the dough in the fridge for 30 minutes to firm up! (Do not skip this step)
In the meantime, preheat the oven to 180 degrees celsius, fan-forced. Line two baking trays with non-stick paper
After the dough has chilled for 30 minutes, scoop spoonfuls into round dome cookie shapes. Spread on the baking tray, leaving at least 2cm between each cookie. The batter should make 10-12 cookies.
Bake in the oven for 8-10 minutes until the outside is golden brown. Remove from the oven and allow the cookies to cool before removing from baking tray. They will be very soft and firm up a bit as they cool.