Gluten-free and vegan brownie cookies that are simply irresistible. Quickly made, juicy soft and chocolaty. Together with a scoop of vegan vanilla ice cream an absolute delight. Vegan, gluten-free and outrageously delicious.
Preheat oven to 175 °C circulating air (195 °C upper-lower heat), line baking sheet with baking paper or a permanent baking mat.
FOR THE COOKING DOUGH Place flaxseed eggs oat flour, raw cane sugar, cocoa powder, cornstarch, baking powder in a bowl and mix until everything is well combined and small lumps are dissolved. Add maple syrup, apple pulp, almond paste, and bourbon vanilla and mix until evenly combined. At the very end, carefully fold in the dark vegan chocolate drops. NOTE: The dough should have good moisture and not be too dry. In the video you can see how the consistency should look approximately.
90 g Oatmeal, 55 g Raw cane sugar, 30 g Cocoa powder, 15 g Cornstarch, 2 tbspn Baking powder, 60 ml maple syrup, 100 g Apple pulp, 90 g Almond paste, ½ tbspn Bourbon vanilla, 45 g dark vegan chocolate drops, 2 Piece Flaxseed eggs
Using an ice cream scoop or a spoon, separate 12 portions and place them on the permanent baking mat with enough space between them.
Place in oven and bake for 15 minutes, until cookies are lightly browned on top and dry. Remove from the oven and allow to cool completely. Enjoy! TIP: Since the cookies have good moisture, it is best not to place them directly on top of each other (except with a release paper), otherwise they may stick together.
Store the cookies in an airtight container in the refrigerator for up to 5 days.