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
Ingredients
- 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
Instructions
- 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.
Notes
Aquafaba used in Aquafaba Chocolate Chip Cookies
d
I made these again yesterday and let the dough balls chill in the frig for 24 hours. I baked them off today. This time I used the organic sugars and still used the aquafaba. They baked up a little thicker so I didn’t need to push the edges in to get a good thickness. Great recipe! Thanks also for the metric measurements.
Anna
Oh, I’m glad you used the whole wheat flour trick! It is not mandatory, but I think it adds just a bit of flavor without making the cookies taste healthy or wheat-y.
And for the egg, you just completely omit the aquafaba. The aquafaba is just a substitute, but the original recipe is made with egg.
d
Thanks for your tips. I am going to try them again today or tomorrow and chill the dough overnight. I only chilled the first batch of dough for 5 hours. Are you going to add the 44 grams of egg to the recipe as written, or in place of the aquafaba. I will try your tip about pushing the edges in, just so they look a little better. Great flavor/texture as written though. I also love the bit of whole wheat flour in there.
Anna
D, I’m so glad to hear that. I love them too. I made a second batch using all Earth Balance and that worked out quite well, though the cookies were just a tad softer and had more Earth Balance flavor. Definitely nobody would know they were made with aquafaba, but now I might try them again with the Earth Balance, Nutiva and 44 grams of lightly beaten egg. The original version is all-butter and that is fine, but I think the Earth Balance makes the cookie slightly softer, and keeping the egg amount low makes for a less cakey cookie. About the edges, it really makes the cookies look nice if you push them inward while they are warm. And the cookies are better when made with dough that’s been chilled overnight.
d
I made these today and loved them!! Another great recipe, Anna. I used the Earth Balance and Nutiva, but didn’t have the organic sugars so used regular. These have great flavor and don’t taste at all like just a cookie for those with allergies. I could easily take these to a pot luck and no one would know. Mine were a smidge flatter than yours, so next time I’ll take your advice and push edges inward while still warm. Thanks!!
Sonya
You’re welcome! That makes sense!
Katrina
I’ve always been Leary of using that stuff from the van of beans. Hmm. My vegan son eats Oreos like they are Lays potato chips. He does make an exception when labels just say “may contain traces” or made in a same factory with non vegan things. Some I’m sure are more strict.
Anna
Thanks! I don’t know how that happens, but sometimes it makes me check a box to allow posts, so of course I don’t check it because I don’t realize I have to. Normally it puts the box there automatically.
Sonya
Wow, these look really good! I didn’t see a comment field for yesterday’s blog post, BTW.