''Milky'' Chocolate & Brazil Nut Cookies

• Delicious, ''milky'' vegan chocolate & brazil nut cookies.
• This recipe makes for 12 medium cookies.
• Crunchy, slightly chewy, sweet & salty - yum!

Ingredients    Organic Brazil Nuts 1kg (Sussex Wholefoods) 0.5 cup brazil nuts.    So Free Milk Chocolate Alternative, Organic 80g (Plamil) 1 chocolate bar.    Organic Coconut Sugar (1kg) - Sussex Wholefoods 0.5 cup coconut sugar.    Organic Raw Cacao Powder 500g (Sussex Wholefoods) 2 tbsp cacao powder.    Plain White Flour, Organic 1kg (Marriages) 1.5 cup flour.    Organic Raw Virgin Coconut Oil 200g (Biona) 75g coconut oil    No Egg - Egg Replacer for Baking 200g (Orgran) 2tsp egg replacer.    Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods) 1tsp baking powder.    Fine Pink Himalayan Salt 1kg (Sussex Wholefoods) a generous pinch of salt.

Other Ingredients

• 25g vegan margarine.
• 60ml water.

Method

1. Preheat the oven to 180°C and line your tray with baking paper.
2. Mix 2tsp egg replacer with 60ml water and set aside.
3. In a small pot, melt chocolate with coconut oil and margarine over low heat.
4. Using a hand mixer, beat the chocolate/oil mix with sugar.
5. Add in egg replacer and mix.
6. Sift in flour, cacao powder, baking powder and salt. Mix using a spoon.
7. Chop brazil nuts into small pieces and fold into your cookie mix.
8. Scoop your cookie mix onto a tray using a spoon - 1 heaped tbsp per cookie.
9. Bake for about 15 minutes, leave to cool and enjoy!