Oh my God! I really have no other words to describe these insanely delicious chocolate chip cookies. Okay, maybe a few more words: crispy on the outside – if you let them cool completely – and chewy on the inside. The best thing about these cookies: everyone can enjoy them as they are vegan, gluten-free, egg-free and low carb.
These cookies are made with a secret ingredient, which isn’t so secret anymore in the vegan scene: aquafaba. It’s basically chickpea water from a can, which can be used as an egg(white) substitute. You can whip it just like egg whites and you could even make marshmallows with aquafaba. Whoever had this genius idea: thank you! I used the recipe from “The Sprouted Kitchen” cook book and, as always, adjusted it to my liking. So instead of muscovado sugar, I used coconut blossom sugar, and instead of an egg I used aquafaba. You can keep this little secret to yourself, as nobody will ever notice (they won’t taste like chickpeas, don’t worry).
These chocolate chip cookies are crispy on the outside and chewy on the inside. With this recipe (thanks to aquafaba), these cookies are vegan and also gluten-free, egg-free, grain-free and low carb.
- 1 1/4 cups ground almonds (140 g)
- 1/2 cup shredded unsweetened coconut (40 g)
- 3-4 tbsp sugar (I used coconut blossom sugar), s. notes (35-50 g)
- 1/4 cup chocolate chips or cacao nibs (s. notes) (30 g)
- 1/2 tsp baking powder
- 1/2 tsp vanilla powder (or extract)
- a pinch salt
- 3 tbsp coconut oil (40 g)
- 3 tbsp aquafaba (chickpea water from a can)
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In a large mixing bowl, whisk everything together, except the coconut oil and aquafaba.
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Melt coconut oil (e.g. in a water bath). In the meantime whip the chickpea water, using a hand mixer for about 2 minutes (just like you would whip egg whites).
Add melted coconut oil to dry ingredients and mix well. Then fold in whipped aquafaba and mix until just combined.
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Chill dough in the fridge for 30 minutes.
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Preheat oven to 350 °F (180 °C).
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Shape dough into balls, then place them on a baking sheet lined with parchment paper and press down to flatten.
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Bake cookies for 15-20 minutes until edges begin to brown.
Remove from the oven and let them cool completely on a baking rack.
- Use more sugar if using cacao nibs and less with chocolate chips.
- It's important to let the cookies cool completely - this way they will be crispy on the outside.
- These cookies are best kept in a tin can.
I hope you love this recipe – please let me know in the comment section below! If you make these cookies, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
