Vegan Chocolate Chip Cookies

If you can’t already tell, I love everything chocolate chip. I do have another chocolate chip cookie recipe but when creating this new recipe, I wanted something a bit crunchier on the outside, almost nutty. So I played around with almond flour! I was also out of eggs, which forced me to discover the wonderful vegan alternative of aquafaba – the brine/liquid that you probably rinse down the drain when you open a can of chickpeas! It’s ok. I did it too, until now. Little did I know I was throwing away an awesome baking substitute every time I did that. I hope you enjoy these nutty chocolate chip cookies – crunchy on the outside and oh so soft on the inside!

Ingredients:

• 2 1/2 cup almond flour 
• 1/2 cup chocolate chips (I use dairy-free chocolate chips)
• 2/3 cup gluten free all purpose flour (I like Bobs Red Mill 1-to-1 Baking Flour)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup sugar (I use organic cane sugar)
• 1/2 cup aquafaba (the brine/liquid in a can of chickpeas)
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract

This recipe makes roughly 20 cookies.

Instructions:

• In a large mixing bowl, stir together almond flour, chocolate chips, gluten-free flour, baking powder, salt, and sugar.
• In a separate mixing bowl, whip aquafaba using a handheld mixer until loose peaks have formed.
• To the aquafaba, add the melted coconut oil and vanilla extract. Whisk to combine. Add this to the dry ingredients and mix until just combined.
• Loosely cover the dough and let chill in refrigerator for 30 minutes.
• Preheat oven to 375°F and line a baking sheet with parchment paper.
• Drop rounded tablespoons of dough onto baking sheet.
• These cookies won’t spread much, so you can use the palm of your hand to smash the cookies down slightly. I left mine pretty rounded.
• Bake for 12-15 minutes or until the edges are golden. These cookies won’t turn dark brown, so be careful not to burn, especially on the bottom! See my picture below for color reference.
• Remove from oven and let cool for 1-2 minutes.
• Enjoy! I love dunking these in some almond or coconut milk!