So, in my never-ending quest to find things to make with aquafaba (chickpea gloop) I created these choc chip cookies. I have to admit, I was pretty sceptical at first, especially as I decided to try and make them vegan, so I also replaced the standard butter with coconut oil. When the dough comes together it looks just like your standard cookie dough (and tastes like it too). I secretly taste tested the finished cookies on Mr eatfoodcook, who murmured very enthusiastic sounds and then proceeded to polish off another 2 cookies! All in all, a very satisfying way to use up something that you would normally pour down the sink.
Makes 16 cookies
Ingredients
105g coconut oil, room temperature
6 tbsp aquafaba
100g brown sugar
50g caster sugar
1/4 tsp sea salt
1/2 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract
300g flour
175g dark chocolate chips
Directions
Preheat the oven to 175 degrees C.
Add the coconut oil and sugars to the mixer and beat until fluffy.
Add the aquafaba, salt, soda, baking powder and vanilla extract and beat again until combined.
Add the flour and gently combine until it comes together to make a soft dough (add a little more flour if too soft or a little almond milk if too crumbly).
Add the chocolate chips and fold in.
Line a baking sheet with greaseproof paper.
Take golfball size balls of the mixture and gently press down onto the baking sheet, leaving an inch between each cookie (you may need to use 2 baking sheets).
Bake for 10 minutes until golden.
Remove and slam the tray down on the work top to knock any air out of the cookies (and keep them nice and chewy).
Allow to cool.
Yum x