These are even more fabulous than my original aquafaba-as-egg-replacer recipe. I recently learned that sugar is considered a wet ingredient and so I have taken my baking to a new level by mixing the wet and dry ingredients separately and then combining them into a dough. The dough is easier to mix and the cookies come out way better. And because I make chickpeas all the time, I have plenty of aquafaba – that’s bean water – on hand which I use it right away or freeze it in 1 tablespoon ice cubes so I can bake anytime.
I love BIG cookies so I use my big ice cream scooper with which I get a baker’s dozen. I only bake the real dozen because we like to eat the dough raw because that is one of the best things about vegan baking! I have been posting for years that I use a 3 tablespoon scooper but to be more accurate it is the large ball 6cm diameter scooper of this 3 piece set. When I use the little one, I can make 3x the amount of cookies than with the bigger one, which is great for a big party or school event.
These cookies freeze really well too. Depending on what I have going on, sometimes I make the scoops and place them on a baking sheet and freeze them until they are solid and then put the scoops into a freezer bag for baking at a later time. Or I bake them and then store them in the freezer. Then, right before I am ready to eat one, I let it sit for a few minutes to thaw. No matter what, this is my go to cookie recipe and method. Trust me – make it yours too!
Makes a baker’s dozen (13) using a 6cm diameter ice cream scooper or 41 using a 4cm diameter scooper.
1 1/2 cup all purpose flour
1/2 cup vegan chocolate chips (or chop up a vegan bar of chocolate, I like Hu Kitchen)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup vegan cane or beet sugar
1/4 cup coconut sugar
1/2 cup sunflower oil
6 tablespoons aquafaba
1 teaspoon vanilla extract
Preheat oven to 350. Line a big baking sheet with parchment paper. Note: I use a light colored baking sheet for these cookies.
Mix the dry ingredients in a big bowl.
In a separate bowl, whisk the aquafaba until it is foamy. Add the sugar, oil and vanilla and whisk to combine.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon into a dough.
Using the ice cream scooper, scoop out the dough, pressing it onto the side of the bowl to pack it well, and then drop onto the sheet with a bit of space in between the cookies. These babies spread!
Bake for 15 minutes. They will be puffed up and won’t look done.
But within minutes, they deflate and magically turn into perfectly chewy and crispy cookies.
When the cookies are cool to the touch, gently move them onto a cooling rack to finish cooling. Enjoy!