Aquafaba, the liquid you drain from a can of chickpeas, is a pretty well-known egg substitute. It can be whipped into meringue, added to non-dairy ice cream to make it fluffy, and used as a binder in baking and cooking. It’s quite versatile, but over the years I kept forgetting it merits and have always just thrown it down the drain. Not anymore! It worked perfectly in Aquafaba Chocolate Chip Cookies, and I’m looking forward to trying it in a few other things.
Now I was hoping to call these cookies vegan, but Oreo UK says that Oreos are not vegan because they are in cross-contact with milk. That is counter to what I believed about Oreos, but it’s not really a big deal because the were just a last minute addition. For vegan cookies, leave out the Oreos and double check to make sure the chips are dairy free.
- 8 tablespoons (112 grams) softened vegan butter (Earth Balance Buttery Sticks)
- 4 tablespoons (48 grams) non-hydrogenated shortening (Nutiva is a good one)**
- 1/2 cup plus 2 tablespoons (130 grams) granulated sugar (I like Florida Crystals raw)
- 1/2 cup plus 2 tablespoons (130 grams) light brown sugar (Wholesome Sweeteners Brown)
- 1 1/2 teaspoons vanilla extract
- 44 grams of aquafaba (about 3 tablespoons, but best to weigh)
- 2 cups (252 grams) unbleached all-purpose flour**
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1 cup semisweet or bittersweet chocolate chips (more if desired)
- 8 Oreos, broken into chunks (optional)
- With an electric mixer,beat the softened vegan butter, shortening, 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 chocolate chips and about half of the Oreos (if using).
- Using a 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.
Aquafaba used in Aquafaba Chocolate Chip Cookies