I decided to make this recipe when I understood that I didn’t have to whip the aquafaba! Relief! I don’t want my vegan cookies to be ‘healthy’ I love sugar and fats (no intolerances here lucky me), I just want my cookies to be 100% vegan. I eat a lot of them and have had just too many bad alternatives (in coffee cafes I means). The hardest part for me in vegan cuisin is finding good replacements for pastry and cookies. These are my first vegan aquafaba cookies and they turned out extremely well! Store leftovers in an airtight container at room temperature up to 3 days or in the freezer up to 1 month. Then transfer to a cooling rack or serving plate. Remove from oven and let rest on the pan for 5 minutes. Press down slightly to flatten (see photo).īake for 12-16 minutes or until the edges are just slightly golden brown and the tops appear dry. Once chilled, scoop out rounded Tablespoon amounts of dough (I like this scoop) and place them 2 inches apart on a bare or parchment-lined baking sheet.
Stir in chocolate chips, cover, and refrigerate overnight or for at least 30 minutes. It won’t be so thick that you can’t continue mixing it, but it should appear “doughy.” Stir/whisk to combine.Īdd almond flour and coconut flour and mix again. To a large mixing bowl, add almond butter, vanilla extract, maple syrup, aquafaba, sea salt, baking powder, and coconut oil. *Nutrition information is a rough estimate.ġ/2 cup (128 g) almond butter (if unsalted, add 1/8th tsp more salt)Ģ Tbsp (30 g) coconut oil, melted (or try subbing applesauce)Ģ Tbsp (14 g) coconut flour (or sub 3 Tbsp more almond flour)ġ/2 cup (120 g) vegan dark chocolate chips
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