You’re at work, you’ve had your lunch, are more than ready for a second coffee and maybe something little to go with it, (you know, to get you through the rest of the afternoon). Ideally, this ‘something little’ is sweet (obvi), semi-healthy and of course, delicious.
Straight from the pages of plant-based cookbook, The Compassionate Kitchen, written by Australian naturopath, Gemma Davis and chef, Tracy Noelle, what we LOVE about this recipe is that it doesn’t make you decide between a brownie and a cookie—and it, along with over 70 other recipe ideas are all about cruelty-free, conscious eating.
Thanks to Gemma’s naturopathic influence combined with Tracy’s skills in the kitchen, each dish has been created with this in mind.
“Eating more plant-based meals helps us reduce the detrimental impact animal agriculture is having on our environment and the suffering of animals on factory farms,” says Gemma. “The daily choices we make may seem small and significant, but multiplied by millions of others whom also choose to live compassionately it can have a profound effect.”
½ cup almond butter
¹∕³ cup aquafaba (from a tin of chickpeas, white beans or black beans)
1 teaspoon vanilla extract
½ teaspoon bicarbonate of soda
¾ cup coconut sugar
¹∕³ cup cacao powder
70g coarsely chopped dark chocolate
3 tablespoons chopped almonds or hazelnuts
1. Combine the almond butter, aquafaba and vanilla in a large bowl.
2. Place the bicarbonate of soda, sugar and cacao in a medium bowl and mix well.
3. Add the dry ingredients to the wet and stir to combine – the mixture will seem quite sticky. Add the chopped chocolate and nuts and gently fold through.
4. Refrigerate the brookie dough for 30 minutes.
5. Preheat the oven to 175˚c. Line a large baking tray with baking paper.
6. Drop tablespoons of dough onto the prepared tray and press gently to flatten them slightly. Leave a little space between them to allow for spreading.
7. Bake for 9–12 minutes. After 9 minutes the cookies will be chewy and more along the lines of brookies.
8. If you give them the full 12 minutes they will have a crisper texture and be more like biscuits. It’s completely up to you!
Available now at Booktopia.