I just gave my Aquafaba Chocolate Chip Cookies a makeover and now they are aqua-fabulous! If you are looking for vegan chocolate chip cookies, please give them a try.
Aquafaba, as you may know, is the liquid found in a can of chickpeas. It is a useful liquid. You can whip it into meringue, add to non-dairy ice cream to make it fluffy, and use it as a binder in baking and cooking. I haven’t always been diligent about saving it, but now that I have this cookie recipe I am. I drain the chickpeas, put the aquafaba into a little plastic container and keep it around until chocolate chip cookie time. Which is all the time!
Here is the new improved recipe, which will give you cookies that are crinkly and chewy and have crispy edges. As for flavor, you won’t miss the egg, but you will taste the vegan butter and the brown sugar. In the past I made the cookies with a mixture of vegan butter and shortening. I’m now making them with just vegan butter — 1 1/2 sticks of Soy Free Earth Balance.
Soy Free Earth Balance Buttery Stick
The Soy Free Earth Balance Butter Stick taste a little better than the ones with soy, which is why I use them. If you can only find the regular Earth Balance Buttery Stircks, that is fine. If you can’t find Earth Balance, you can use a different vegan butter. I’ve just had really good luck with the buttery sticks, so I recommend them.
These are good vegan cookies. I need to make them again a few times to see if I like them as much as my usual favorite recipe.
Aquafaba Chocolate Chip Cookies
- 12 tablespoons tablespoons vegan butter, Earth Balance Soy Free Sticks (112 grams)
- 1/2 cup granulated sugar (100 grams)
- 3/4 cup brown sugar (150 grams)
- 1 1/2 teaspoons vanilla extract
- 44 grams of aquafaba about 3 tablespoons, but best to weigh
- 2 cups unbleached all-purpose flour** (260 grams)
- 1/4 teaspoon salt See note
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/4 cup oats, old fashioned or quick (optional)
- 1/3 cup walnuts, coarsely chopped (optional)
- 1 cup semisweet or bittersweet chocolate chips more if desired
- With an electric mixer,beat the softened vegan butter, both sugars and vanilla until creamy. Beat in the aquafaba.
- In a separate bowl, mix together the flour, salt, baking soda, baking powder and cream of tartar.
- Add flour mixture to batter and stir until very well mixed, then stir in the oats, nuts and chocolate chips.
- Using a medium size cookie scoop, shape dough into 24 balls. Cover and chill for an hour or until ready to use (if you can wait a day, the cookies bake up even nicer with dough that's been chilled 24 hours).
- Preheat oven to 350 degrees F. Arrange cookie dough pieces on a parchment or foil lined baking sheet spacing about 3 inches apart. Bake 10-12 minutes (these are better underbaked than over!) or until golden brown around the edges.
- As soon as the cookies come out of the oven, set reserved Oreo pieces on hot cookie, crème side down to they will adhere. If the cookies have spread during baking, gently push edges inward with inverted tip of a spatula.
- Let cool until firm enough to remove from baking sheet.