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

Name: Rounies (not quite brownies and too rich to be cookies)
Cuisine: American
Ingredients: 2/3 cup cocao powder; 1 cup coconut sugar; 1/4 tsp sea salt; 1 tsp baking soda; 1 cup all natural unsalted almond butter; 1/2 cup aquafaba (chickpea water); 1 tsp vanilla extract; 1/2 cup vegan mini chocolate chips; 1/2 cup sea salt caramel chips (optional); 1/2 cup macadamia nuts (optional)

NichieKitchie @NichieKitchie

New Jersey

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 Friends-giving, but now I make them for my family and we love them!
Note: This recipe originating from zenanzataar.com, so this version is a variation.

NichieKitchie @NichieKitchie

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Ingredients

2/3 cupcocao powder
1 cupcoconut sugar
1/4 tspsea salt
1 tspbaking soda
1 cupall natural unsalted almond butter
1/2 cupaquafaba (chickpea water)
1 tspvanilla extract
1/2 cupvegan mini chocolate chips
1/2 cupsea salt caramel chips (optional)
1/2 cupmacadamia nuts (optional)

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Steps

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.