Brazil Nuts Cookies

Duration: 30 minutes

Difficulty: medium

Type: Addictive substances

Cookies again!

For many, biscuit baking is an almost spiritual pre-Christmas ritual. But why only before Christmas? Home-made biscuits from your own kitchen taste good all year round, no matter whether you call the product biscuits or cookies. And our Brazil Nuts Flour is particularly suitable for giving them that delicate nutty note that turns them irresistible.

1. The dough

Stir butter, sugar, salt and vanilla until foamy, then add the egg and continue stirring until a smooth mixture is obtained.

2. The secret trick

Mix the flours with baking powder and baking soda and gradually add to the butter-egg mixture with a dough scraper or a large spoon.

3. The aroma

Finally add the chopped nuts and the chopped chocolate.

4. The rest

Line the baking tray with baking paper, place small heaps on top with a spoon and flatten slightly. Leave a gap between the cookies, as they run into the width.

Variations: Cranberries instead of chocolate / semolina instead of wholemeal flour / cinnamon instead of vanilla / cream caramel instead of chocolate + two to fourfold amount of salt


  • 125g soft butter
  • 125g raw cane sugar
  • some vanilla pulp
  • 1 egg
  • 100g flour (e.g. type 630)
  • 50g wholemeal flour
  • 50g Brazil Nuts flour
  • ½ Teaspoon baking powder
  • ¼ teaspoon baking soda
  • 50g chopped Brazil nuts
  • 50g chopped favourite chocolate

Nutritional value per serving:

  • 445 kcal
  • 8,6 g fat
  • 12,5 g carbohydrates
  • 2,2 g protein
  • 1,1 g dietary fibre
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