Easiest Way to Prepare Appetizing Rounies not quite brownies and too rich to be cookies

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Good Evening every body, at this time you get present recipe Rounies (not quite brownies and too rich to be cookies) with 10 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 8 stages of easy cooking Rounies (not quite brownies and too rich to be cookies).

Ingredients for Rounies (not quite brownies and too rich to be cookies)

1. Needed 2/3 cup : cocao powder.

2. Prepare 1 cup : coconut sugar.

3. Needed 1/4 tsp : sea salt.

4. Needed 1 tsp : baking soda.

5. Prepare 1 cup : all natural unsalted almond butter.

6. Prepare 1/2 cup : aquafaba (chickpea water).

7. Prepare 1 tsp : vanilla extract.

8. Prepare 1/2 cup : vegan mini chocolate chips.

9. Prepare 1/2 cup : sea salt caramel chips (optional).

10. Prepare 1/2 cup : macadamia nuts (optional).

If all ingredients Rounies (not quite brownies and too rich to be cookies) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Rounies (not quite brownies and too rich to be cookies)

1. Preheat oven to 350 degrees F..

2. In a large bowl, whisk together all dry ingredients: cacao powder, coconut sugar, baking soda, sea salt, and set aside..

3. In a medium bowl, mix together almond butter, aquafaba, and vanilla extract..

4. Add the wet ingredients to the dry ingredients until fully combine with a nice doughy texture. (Mix preferably using a fork or mixing spatula).

5. Stir in the chocolate chips, sea salt caramel chips, and macadamia nuts.

6. Line 2 baking sheets with parchment paper. Scoop the dough into balls (approx. 2 tbsp per ball) and place on baking sheet a few inches apart from each other. This mixture will spread, so evenly space only 8 to 10 cookie balls per baking sheet..

7. Bake at 350 degrees F. for 10-11 minutes. In the oven the rounies will rise well, but once removed they will fall into nice thin and crispy, yet soft rounies. Remove from the oven and allow to cool on the baking tray for 10 minutes. While hot these rounies are very delicate, so I prefer to slides the parchment sheet with the entire batch of cookies still on it to the wire rack for cooling..

8. Additionally, these rounies are so moist that the tend to sick together when stacked, so I cut squares of wax or parchment paper to use as individual separaters for the rounies..

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