Can't decide between a brownie or a cookie? Why not have both? This dessert is like eating the top layer of a brownie pan, yum! Now I know the first ingredient may have you confused... this is a simple ingredient though, just the water from a can of chickpeas. It sounds strange but it works so well! And this acts as a binder in the recipe. Plus using this saves us money, because we're getting more for bang for our buck on a single can of chickpeas (Love that). Simply drain the water from the canned beans into a cup for this recipe and then use the chickpeas in another recipe! You can 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!
Watch me make them on YouTube here:
Makes 8-10 cookies
1/4 cup Aquafaba (water from a can of chickpeas)
1/3 cup Unsweetened Cocoa Powder
1 tsp Vanilla Extract
3/4 cup Coconut sugar*
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)
*Feel free to sub coconut sugar with organic cane sugar or granular sugar-free alternative.
*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 10ish minutes. Time depends on the type of pan you bake your cookies on. After baking let cool about 10 min for them to firm up.
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!).