Don’t let the word vegan scare you from trying this recipe, these cookies are every bit as good as a non-vegan cookie! Thanks to one of our subscribers, Elisabeth we were inspired to work with a new to us ingredient: Aquafaba. What is this you ask? Well – it is used as an egg substitute and guess where it comes from? It is actually the liquid from a can of chickpeas or white beans. Yes, you read that correctly. Instead of dumping out that liquid, save it, and use it in this recipe. You can also whip it to make meringues, chocolate mousse, buttercream icing, and much more.
In addition to being vegan, this cookie is completely free of grains making this a gluten-free recipe as well. It also calls for coconut sugar which unlike white sugar, contains a fiber call inulin. And because of this fiber, coconut sugar has a lower glycemic index than table sugar.
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- Vegan Double Chocolate Chip Cookies on cookie tray and cooling rack
Ok, now that we’ve given you our health lesson on Aquafaba and coconut sugar, it’s time to get baking! Tag us in any photos of these amazing cookies, and comment below what you thought of the recipe! Enjoy!
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Delicious Double Chocolate Chip Vegan, Gluten Free Cookies
- Prep Time: 15 plus 30 minutes chilling time
- Cook Time: 9-10 minutes
- Total Time: 55 minutes (including 30 minutes chill time)
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Bake
- Diet: Vegan
Description
These Vegan Double Chocolate Chip Cookies are SO amazing – you would never know they are vegan and gluten-free! SO delicious, you will have a hard time only eating just one!
Ingredients
Wet Ingredients:
4 Tablespoons of Aquafaba (the liquid leftover from canned white or garbanzo beans)
1/2 cup natural nut butter (we used peanut butter)
1 teaspoon vanilla extract
Dry Ingredients:
1/2 teaspoon baking soda
1/3 cup cocoa powder
3/4 cup coconut sugar
1/2 cup dairy-free mini chocolate chips (we used Enjoy Life)
Topping:
sea salt (optional but delicious!)
Instructions
1.) Preheat the oven to 350°. In a medium-size bowl, combine the nut butter, vanilla extract, and aquafaba and stir or whisk to combine.
2.) In a smaller bowl, whisk together the dry ingredients (all except the chocolate chips) – baking soda, coconut sugar, and cocoa powder.
3.) Combine the wet ingredients with the dry ones and stir to combine. Next fold, in the chocolate chips.
4.) The dough is a bit sticky at this point so it’s best if you put it in the refrigerator for about 30 minutes.
5.) Make the cookie dough into balls a little smaller than golf ball size and place on a cookie sheet that is lined with parchment paper. Sprinkle sea salt over the cookie dough.
6.) Bake for 9-10 minutes being careful not to over bake. Let the cookies cool on the cookie sheet for about 2-4 minutes before removing to a cooling rack to finish cooling.
7.) Grab a glass of JOI milk and enjoy!!
