Rounies (not quite brownies and too rich to be cookies). Great recipe for Rounies (not quite brownies and too rich to be cookies). This is a vegan recipe, and I'm absolutely not a vegan (not that there's anything wrong with it) , but I wouldn't make these delectable treats any other way! I first made these treats for my aunt who was attending a Vegan.

See great recipes for Hacked And Healthy Fudgey Brownies (No Gluten / Sugar / Low Fat) too! This Brownie Cookies recipe which gives you the best of both worlds in a cookie! I will admit that a few times I have gone a little bit crazy and cut away more than my fair share of the edges of a pan of brownies (I mean who hasn't??). You can have Rounies (not quite brownies and too rich to be cookies) using 10 ingredients and 8 steps. Here is how you achieve it.

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

It's 2/3 cup of cocao powder.
Prepare 1 cup of coconut sugar.
You need 1/4 tsp of sea salt.
You need 1 tsp of baking soda.
Prepare 1 cup of all natural unsalted almond butter.
Prepare 1/2 cup of aquafaba (chickpea water).
Prepare 1 tsp of vanilla extract.
Prepare 1/2 cup of vegan mini chocolate chips.
Prepare 1/2 cup of sea salt caramel chips (optional).
Prepare 1/2 cup of macadamia nuts (optional).

It's just too good not to! I like a good fudgy brownie with crisp edges. A chewy brownie is moist, but not quite as gooey as a fudgy one. The chewiness seems to come from a couple of different factors: more all-purpose flour, whose proteins provide "bite" (I find that cake flour, which is lower in protein, results in a light, crumbly texture that's too delicate for brownies); and whole eggs, whose whites give.

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

Preheat oven to 350 degrees F..
In a large bowl, whisk together all dry ingredients: cacao powder, coconut sugar, baking soda, sea salt, and set aside..
In a medium bowl, mix together almond butter, aquafaba, and vanilla extract..
Add the wet ingredients to the dry ingredients until fully combine with a nice doughy texture. (Mix preferably using a fork or mixing spatula).
Stir in the chocolate chips, sea salt caramel chips, and macadamia nuts.
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..
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..
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..

In a small saucepan set over low heat, melt the butter, then add the sugar. Not quite like your average chocolate chips, these small, unpolished coin-sized pieces of chocolate are perfect for melting or for chopping to use in various baked goods. I happened to have a can of Scharffen Berger natural cocoa powder which I brought back from San Francisco. This recipe put it to good use. The one bowl brownies are rich and kind of chewy - not too fudgy and not too cakey either.