Recipe Redux: Even More Fabulous Aquafaba Chocolate Chip Cookies

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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!

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Makes a baker’s dozen (13) using a 6cm diameter ice cream scooper or 41 using a 4cm diameter scooper.

Dry Ingredients
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

Wet Ingredients
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!

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Bake for 15 minutes. They will be puffed up and won’t look done.

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But within minutes, they deflate and magically turn into perfectly chewy and crispy cookies.

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When the cookies are cool to the touch, gently move them onto a cooling rack to finish cooling. Enjoy!