White Chocolate Brookies.
In line with my ethos of wholesome food, these brownie cookies are a blend of sweet potatoes, almond flour, and a little syrup to create their thick and fudgy centres. They remind me of Pret’s famous vegan chocolate cookie, but crafted with your own hands, perfect for a thoughtful Christmas gift.
Serves: 10
Ingredients
Wet:
250 g raw sweet potato
70 g Sweet Freedom Cinnamon fruit syrup (or substitute for maple syrup, agave nectar)
80 g smooth almond butter (use your favourite nut or seed butters here if you wish)
30 g cacao butter
20 g (2 Tbsp) cold milled flaxseed, or flaxseed powder
1 tsp of vanilla extract, or vanilla powder
75 ml (6 tbsp) unsweetened almond milk (or plant-milk of choice)
Dry:
100 g almond flour
45 g unsweetened cacao powder
Pinch of sea salt
1/2 tsp baking powder
Handful of vegan white chocolate chunks
Instructions
With a food processor:
Pre-heat the oven to 180ºc and prepare a lined baking tray.
Microwave or roast your sweet potato(es) for 5-8 minutes until soft inside. Remove them from the heat and leave aside to cool down.
Place all your dry ingredients (minus the chocolate chunks) into a food processor and blend until everything is fully combined.
Slice your sweet potato(es) in half and then peel away the skin, leaving the inner flesh. Be careful not to burn your self here. Then place all the inner flesh into the food processor and blend again, along with the dry ingredients.
Melt down your cacao butter in a microwave, or over the stove, until it is fully liquid. Then transfer the melted oil into the food processor.
Create your flax ‘egg’ by mixing your flaxseeds with roughly 4-5 tbsp of water in a small cup, then leave to set and thicken for 1-2 minutes. Meanwhile add in the remaining wet ingredients to your food processor. Once thickened, follow on with your flax ‘egg’.
Blend all the ingredients together fully, until a thick, dense, and fairly smooth dough is formed. If the dough is a little wet and sticky, place it in the fridge for 10-15 minutes to firm up.
Remove your food processor from it’s electric stand and scoop out 10 spoon fulls of dough, one by one, rolling them in your hands to form medium-sized balls. Place each ball on a lined baking tray and press each one down with the palm of your hands into a cookie shape roughly 2 cm thick. Take your chocolate chunks and break them apart into smaller chunks and evenly place them on top of your flattened cookies, pushing them down slightly into the dough.
Place them in the oven for 9-12 minutes, until fairly firm to touch and bottoms are firm enough to be picked up, although they may still feel rather soft, they will firm up even more once cooled down. Be aware that these cookies will not melt down like regular cookies- they will remain the same shape and thickness that you made them upon placing them in the oven.
Enjoy them cold or warm, straight from the oven, but allow them to fully cool down before placing them in an airtight container in the fridge, as this will prevent any moisture accumulating inside the tub. If you do enjoy your cookies warm, feel free to microwave them for 30 seconds on a microwave-safe plate before tucking in!
Without a food processor:
Pre-heat the oven to 180ºc and prepare a lined baking tray.
Microwave or roast your sweet potato(es) for 5-8 minutes until soft inside. Remove them from the heat and leave aside to cool down.
Place all your dry ingredients (minus the chocolate chunks) into a large mixing bowl and mix with a wooden spoon until everything is fully combined.
Slice your sweet potato(es) in half and then peel away the skin, leaving the inner flesh. Be careful not to burn your self here. Then place all the inner flesh into a seprate bowl and mash down with a potato masher or fork, into a puree.
Melt down your coconut oil in a microwave, or over the stove, until it is fully liquid. Then transfer the melted oil into the sweet-potato-containing bowl.
Create your flax ‘egg’ by mixing your flaxseeds with roughly 4-5 tbsp of water in a small cup, then leave to set and thicken for 1-2 minutes. Meanwhile add in the remaining wet ingredients to the bowl. Once thickened, follow on with your flax ‘egg’.
Mix together all the wet ingredients together fully, then combine both wet and dry ingredients together and mix again until a thick, dense, and fairly smooth dough is formed. If some un-mashed sweet potato remains, mash the combined dough with the previously used potato masher, or manually remove and stubborn chunks.
If the dough is a little wet and sticky, place it in the fridge for 10-15 minutes to firm up.
Scoop out 10 spoon fulls of dough, one by one, rolling them in your hands to form medium-sized balls. Place each ball on a lined baking tray and press each one down with the palm of your hands into a cookie shape roughly 2 cm thick. Take your chocolate chunks and break them apart into smaller chunks and evenly place them on top of your flattened cookies, pushing them down slightly into the dough.
Place them in the oven for 9-12 minutes, until fairly firm to touch and bottoms are firm enough to be picked up, although they may still feel rather soft, they will firm up even more once cooled down. Be aware that these cookies will not melt down like regular cookies- they will remain the same shape and thickeness that you made them upon placing them in the oven.
Enjoy them cold or warm, striaight from the oven, but allow them to fully cool down before placing them in an airtight container in the fridge, as this will prevent any moisture accumilating inside the tub. If you do enjoy your cookies warm, feel free to microwave them for 30 seconds on a microwave-safe plate before tucking in!