Not a cookie, not a brownie, but definitely the best of both.



1/2 cup almond butter

1/3 cup aquafaba (from a tin of chickpeas, white beans or black beans)

1 teaspoon vanilla extract

1/2 teaspoon bicarbonate of soda

3/4 cup coconut sugar

1/3 cup cacao powder

70 g coarsely chopped dark chocolate

3 tablespoons chopped almonds or hazelnuts


Combine the almond butter, aquafaba and vanilla in a large bowl. Place the bicarbonate of soda, sugar and cacao in a medium bowl and mix well. 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. Refrigerate the brookie dough for 30 minutes. Preheat the oven to 175?C. Line a large baking tray with baking paper. 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. Bake for 9–12 minutes. After 9 minutes the cookies will be chewy and more along the lines of brookies. 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!

This genius recipe was supplied from Gemma Davis and Tracy Noelle’s cookbook The Compassionate Kitchen.