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.
In a large mixing bowl, whisk everything together, except the coconut oil and aquafaba.
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.
Chill dough in the fridge for 30 minutes.
Preheat oven to 350 °F (180 °C).
Shape dough into balls, then place them on a baking sheet lined with parchment paper and press down to flatten.
Bake cookies for 15-20 minutes until edges begin to brown.
Remove from the oven and let them cool completely on a baking rack.
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