Almond Meal Chocolate Chip Cookies-Minimalist Baker

The Minimalist Baker did it again!

I love love love this blog.  So far everything I have made has turned out beautifully.  If you haven’t check out The Minimalist Baker, head over there…then come back here!

The weather was so super nice this weekend, it took a little motivating to make soup for soup month here at Crave Life, so I had to make some cookies to get me energized!  I had seen this recipe last week and decided to give it a try.

Easy peasy!  The recipe was easy and the cookies are delicious.

The cookies are crispy on the outside and chewy on the inside.  They are gluten free and vegan AND I got to try this egg replacer called aquafaba.  Aquafaba is the brine of the chickpeas from your can of chickpeas.  Now I know what to do with it!

When using aquafaba, you whip it…whip it good..just like an egg white.  Whip on the highest setting of your mixer and it will take a while, but once you see the peaks forming, you’ll know you’re there.  I added a touch of Cream of Tartar to help them along and I was so happy with the results.

Aquafaba is being seen more and more in vegan recipes and I know I will be using it again to replace eggs.

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Ingredients

  • 1 1/4 cups almond meal (ground from raw almonds)
  • 1/4 cup vegan dark chocolate chips, loosely chopped
  • 1/2 cup finely shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup organic brown sugar
  • 1/4 cup aquafaba- whip it up!
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract

Method:

  1. In a large bowl, put in your almond meal, chocolate chips, coconut, baking powder and sea salt.
  2. Whip up your aquafaba with a hand or stand up mixer until you get peaks forming.
  3. Add the coconut oil and vanilla into the whipped aquafaba.
  4. Add the dry mixture to the aquafaba mixture.
  5. Chill for 30 minutes at least.
  6. Heat the over to 375F and line the cookie sheets with parchment.
  7. Make disc like shapes of the cookie dough using a tablespoon for measurement.
  8. Bake for 12-15 minutes or until golden brown.
  9. Cool and enjoy!

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