"MEXICAN HOT COCOA BROOKIE (vegan, one-bowl) π²π½π« Hola if you want one! ππΌ
I whipped up this fun Mexican version of my fave choc fudge brookies!! If you want to spice up a classic for something to share with your friends and family this festive season then definitely give this a try β¨"
Spiced Chocolate Brownie Cookie
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A Note from Feedfeed
These brookies are a delicious vegan snack that comes together in just one bowl! Perfectly chewy and chocolatey these are about to be your new favorite dessert
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Serves or Makes: 12
Recipe Card
ingredients
- 1 1/2 cups self-raising flour
- 1/3 cup hot chocolate mix
- 1/2 teaspoon cayenne pepper, (or chilli powder)
- 1/2 teaspoon cinnamon
- 1 ounce dairy-free chocolate, chopped
- 1/2 cup white sugar
- 1/2 cup coconut sugar, or brown sugar
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup almond milk
- *Optional: extra dusting of cinnamon sugar over the top of the cookies after baking
Method
Step 1
In a large bowl, whisk together all the wet ingredients until the sugars have dissolved
Step 2
Sift the flour into the wet mixture and use a spatula to fold everything together until no dry flour remains. Donβt over mix
Step 3
Divide the dough into 12 even cookie domes. Arrange the cookies on a baking sheet on a chopping board. Put the board in the fridge for 30 minutes or freezer for 10 mins to allow the cookies to firm up! (Do not skip this step)
Step 4
In the meantime, preheat the oven to 180 degrees Celsius, fanforced (or 350 degrees F).
Step 5
After the dough has chilled, transfer the cookies onto a lined baking tray, leaving at least 2cm between each cookie.
Step 6
Bake in the oven for 10-12 minutes until the outside is golden brown. Remove from the oven and allow the cookies to cool before removing. They will be very soft and firm up a bit as they cool. *IMPORTANT: coconut oil, as well as the combination of a white sugar + softer coconut sugar is essential for the texture!