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!

Fab Rosemary Chocolate Chip Cookies

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Isa Moskowitz makes rosemary chocolate chip cookies. And so now, I do too! I used my own fab chocolate chip cookie recipe so that I didn’t have to learn a new one. I love the texture of the cookies from aquafaba – chewy on the inside, slightly crunchy around the edges. All I did was add a bunch of rosemary. How easy is that?

If you have your own chocolate chip recipe that you love, use it – it is really all about the combo of rosemary and chocolate. As Isa says, it is a magical unicorn combo that is other worldly.

I will be making a lot of these all holiday season and giving them out in little packages to friends and family!

Makes 9 cookies using a 3 tablespoon ice cream scooper

3/4 cup + 2 tablespoons whole wheat pastry flour
1/2 cup + 2 tablespoons coconut sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
A tablespoon of chopped rosemary, about 2 small sprigs
1/2 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 or a Silpat. Chop the rosemary very finely.

Mix the dry ingredients in a big bowl. Add the oil, aquafaba and vanilla and mix well until a dough forms.

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!

Fab Aquafaba Chocolate Chip Cookies

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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!

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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!

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