Aquafaba Chocolate Chip Cookies
Aquafaba Chocolate Chip Cookies are vegan chocolate chip cookies made with liquid from the can of chickpeas.
Servings 28
Cost 5
Ingredients
- 8 tablespoons tablespoons vegan butter (Earth Balance Soy Free Sticks or tub) or any brand (114 grams)
- 4 tablespoons Spectrum shortening (or any shortening) (48 grams)
- ½ cup granulated sugar (100 grams)
- ¾ cup brown sugar (150 grams)
- 1 ½ teaspoons vanilla extract
- 44 grams of whipped aquafaba (see note)
- 2 cups unbleached all-purpose flour or the equivalent amount of gluten-free 1:1 flour (such as King Arthur Measure for Measure) (260 grams)
- ¼ teaspoon salt See note
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cream of tartar
- ¼ cup oats, old fashioned or quick (optional)
- ⅓ 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, 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 oats, nuts and chocolate chips.
- Using a medium size cookie scoop, shape dough into 28 balls (or just keep them in the shape of the scooper). Cover and chill for an hour or until ready to use or bake right away.
- 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.
- Optional: 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
Salt: Since the vegan butter is salted, the cookies only need about ¼ teaspoon of salt at the most. They'll also get a little bit of saltiness from the cream of tartar and the aquafaba (unless you used aquafaba from unsalted chickpeas.
Aquafaba: To whip aquafaba, open a can of chickpeas and drain the liquid into a mixing bowl. Beat on high speed until it is the foamy and light or close to the consistency of meringue. Scrape into a bowl. When ready to use, just weigh out 44 grams. You can keep the reserved whipped aquafaba in the refrigerator for another use or dump it out.