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