Guide to Make Rounies (not quite brownies and too rich to be cookies) in 13 Minutes for Beginners

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, rounies (not quite brownies and too rich to be cookies). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Rounies (not quite brownies and too rich to be cookies) is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Rounies (not quite brownies and too rich to be cookies) is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook rounies (not quite brownies and too rich to be cookies) using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Rounies (not quite brownies and too rich to be cookies):

1. Make ready 2/3 cup cocao powder
2. Get 1 cup coconut sugar
3. Take 1/4 tsp sea salt
4. Take 1 tsp baking soda
5. Get 1 cup all natural unsalted almond butter
6. Prepare 1/2 cup aquafaba (chickpea water)
7. Prepare 1 tsp vanilla extract
8. Make ready 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)

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Instructions to make 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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