Another way to use the liquid from a can of chickpeas, aquafaba. For the butter, you can use any vegan brand. If using a tub style vegan butter such as Earth Balance, the cookies will be a little softer. You can also swap a couple of tablespoons of the butter for Spectrum shortening for improved texture.
⅔cupchopped bittersweet or dark chocolate, chopped or dairy free vegan chocolate chips
Instructions
Preheat oven to 350 degrees F.
In a medium size bowl, thoroughly stir together the flour, salt, baking soda, baking powder and cinnamon.
In a mixing bowl, beat the butter with both sugars and vanilla until blended. Add the aquafaba and beat until blended, then stir in the flour mixture to make a soft dough.
Stir in the chocolate chips. Put the bowl in the refrigerator for about 10 minutes or until it is thick enough to scoop.
Using a rounded tablespoon or a medium cookie scoop, scoop out rounds of dough. Put them on a plastic wrap lined plate and chill until ready to bake or bake immediately.
Arrange about 2 inches apart on a parchment lined baking sheet and bake for 12 minutes.