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

1. In a large bowl, whisk together all the coconut sugar, coconut oil, almond milk and peppermint essence until the sugar has dissolved⁣.

2. Sift the flours, arrowroot powder, cacao, baking powder & soda, and salt into the wet mixture and use a spatula to fold everything together.

3. Stir the choc chips through the dough.⁣

4. Put the dough in the fridge for 30 minutes to firm up! (Do not skip this step) ⁣

5. In the meantime, preheat the oven to 180 degrees celsius, fan-forced. Line two baking trays with non-stick paper ⁣

6. 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.

7. 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. ⁣