Choc Chip Cookies (Vegan & Gluten Free)
Everyone has a favourite chocolate chip recipe....one that they go back to time after time. One that's fail-proof and a hit with crowds.
This is mine. And now it could be yours! These cookies are just the way I like them, soft and just the right mix of both fluffy and chewy. Packed with chocolate, perfectly sweet, crispy on the outside, chewy on the inside, easy to make, delicious fresh out of the oven, and even 2 weeks later.
Hopefully they really are the refined sugar-free chocolate chip cookie you’ve been searching for! Most chocolate chip cookie recipes call for a whole lot of oil or butter, white flour and lots of brown sugar. This recipe, however, uses liquid sweetener and just a touch of coconut sugar and uses almond butter for the fat content, completely eliminating the need for oil or butter!
This recipe using aquafaba as the levening agent and the binder. No eggs, no problem! Next time you open a can of chickpeas for a salad or curry, don't chuck the brine! Keep it in the fridge for making these or even my Banana, Apple and Cinnamon Muffins.
I really can't wait to hear what you think! Thank you for making and sharing my recipes, I just love being able to share my kitchen adventures with you all!
Soft and chewy, these are an absolute must bake. Maybe this will be your new go-to cookie!
Ingredients:
1/4 cup almond butter
1/4 cup rice malt syrup (can use maple syrup)
1/4 cup aquafaba (chickpea water)
3/4 cup almond meal
1/2 cup tapioca starch (can substitute for white rice flour)
1 Tbsp coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/4 cup dark chocolate chips
Directions:
Heat the oven to 160 degrees and line a cookie tray with baking paper.
In a large bowl, combine almond butter, syrup and aquafaba and stir to combine.
Add flours, baking powder, soda, coconut sugar and salt and mix to form your cookie dough.
Use a spoon to transfer a tablespoon of the mixture on to the tray (it will be gooey and wet) and shape into a circle. Repeat until all mixture is used up. Leave 2 inches between each cookie, as they spread when cooking.
Transfer to your hot oven and cook for 12 minutes until lovely and brown and crisp on top.
Eat immediately or store in an airtight container for 3 days.
