I know the first ingredient may have you startled, saying "what in tarnation is chickpea water doing in cookies!?". That's what I said when starting my plant-based journey. Another name for it is aquafaba and this acts as a binder in the recipe. But worry not, this is actually such a simple ingredient! Plus saves you money, because you're getting more for your buck on a single can of chickpeas (you can use other white beans as well). Simply drain the water from the canned beans into a bowl for this recipe and then use the chickpeas in another recipe! Try making one of my easy hummus recipes; Roasted Red Pepper or this olive & dill dip!
Happy to share my latest favorite chocolaty dessert. I hope you enjoy them too!
Makes 12 cookies
1/4 cup Aquafaba (water from a can of chickpeas)
1/2 tsp Baking Soda
1/3 cup Unsweetened Cocoa Powder
1 tsp Vanilla Extract
3/4 cup Coconut sugar (or use 1/2 cup Monk Fruit Sweetener)
1/2 cup *Cashew Butter*
pinch of salt
4 tablespoons mini chocolate chips
-optional- If your dough is too runny 2 tbsp Coconut Flour (or ap flour)
*I have had the best texture results with the Trader Joe's cashew butter. But I have also successfully used peanut butter & almond butter*
1. Start with the chickpea water in a bowl using a hand mixer (or whisk) and mix until very foamy. Then add in your Cashew butter and the rest of your ingredients and mix until well combined. Adding coconut flour only if the mix is too runny.
2. Scoop out onto a cookie sheet lined with lightly greased parchment paper and bake at 350 degrees F ; for 8-10 min. Time depends on the type of pan you bake your cookies on. Note: If using the lankakto sweetener it will take about 10 min for them to firm up.
You can leave them out on the counter or you can store in an airtight container (this will cause them to become very soft but still delicious!).
I like to use one of these two sweeteners in most my recipes. Click the image to read more about it on Amazon.
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