Giant Chocolate Brownie Cookie

We thought that a regular cookie isn’t enough, so we decided to make a giant one instead! This turned out to be a very good idea. The edge is like a cookie, crispy and has a bite to it and the middle is more like a fudgy brownie, soft, gooey and delicious! Filled with hazelnuts and chocolate chunks this cookie will make most people very happy. It’s a one bowl recipe so super quick and easy to throw together. Enjoy warm with lots of scoops of dairy free ice-cream (as you see in the picture). We also topped ours with a drizzle of hot chocolate sauce which we highly recommend to take this giant cookie to its full potential. You can thank us later…

Doesn’t this Giant Chocolate Brownie Cookie look like heaven? Why not try our Gooey Caramel Cookies or our Hazelnut Mocha Cookies

Please don’t forget to tag me in your amazing recreations #LiviasKitchen

ingredients

Cookie

250g cashew butter (1 cup)

250ml maple syrup (1 cup)

35g cacao powder (1/3 cup)

210g ground almonds (2 cups)

65g oat flour (2/3 cup)

90g hazelnuts (2/3 cup)

140g chocolate (we use Ombar)

time

50 minutes

prep:

20 minutes

cook:

30 minutes

level

Super Easy

method

Serves 8-10.
Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
Mix the cashew butter, maple syrup, cacao powder and salt in a bowl.
Add the ground almond and oat flour and mix again.
Chop up the hazelnuts and chocolate and incorporate them into the cookie dough mix.
Line a tray and shape your cookie dough into a giant cookie (about 3-4 cm in height). Bake for 30 minutes and leave to cool for a few minutes.
Enjoy warm with ice cream melting on top or cold if that’s how you prefer it, it’s yummy either way!
Store in an airtight container for up to 3 days.

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