Brazil, Ginger and Chocolate Chip Cookies

Elisa Richnow


  • 180 g vegan butter or coconut oi
  • 155 g Coconut sugar
  • 2 tsp Vanilla
  • 80 g Brazil nut concentrate
  • 260g g Flour (plain of GF)
  • Pinch Cinnamon and salt
  • 1 tsp Baking powder
  • 1.2 cup vegan chocolate chips
  • 100 g Brazil nuts
  • 85 g Crystallised ginger


  • Cream together first 4 ingredients, then and in rest of the ingredients, apart from chopped extras and combine well
  • Once combined, stir through the chopped chocolate, nuts and ginger. Shape into cookies and bake for 15-20mins(depending on how soft baked you like them)  at 180C or until just golden. 
  • Enjoy!