I played with my chocolate chip cookie recipe to see what would happen if I used aquafaba (aka bean water) instead of other egg replacers I have used in the past like applesauce and flax eggs. It worked great! These cookies are the best of both worlds – crispy and chewy. So basically, every time I make chickpeas, I will be making these cookies!
Makes 9 cookies using a 3 tablespoon ice cream scooper
3/4 cup + 2 tablespoons whole wheat pastry flour
1/2 cup vegan cane sugar
2 tablespoons coconut sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 heaping cup vegan chocolate chips (I used Enjoy Life Dark Chocolate Morsels)
1/4 cup sunflower oil
3 tablespoons aquafaba
1/2 teaspoon vanilla extract
Preheat oven to 350. Line a baking sheet with parchment paper.
Mix the dry ingredients in a big bowl. Add the oil, aquafaba and vanilla and mix well. Using the ice cream scooper, scoop out the dough onto the sheet with a bit of space in between the cookies.
Bake for 15 minutes. They will be puffed up and won’t look done. Let the cookies cool so they can finish their magic outside of the oven and deflate into these perfectly chewy and crispy cookies. Enjoy!