No, but seriously. These really are my new favorite cookie. And, by new, I mean an old favorite (that’s been veganized)! If you’ve tried these Almond Meal Cookies with Coconut and Chocolate Chips, you already know how amazing they are. However, the recipe does require an egg, and a reader recently suggested/asked if I had tried veganizing them. Brilliant idea, reader. Thank you! Because I’m always testing new recipes, I rarely reach back and remake old ones. But this called for a special retest! Onto the show. This recipe is simple, requiring just 9 ingredients and roughly 1 hour (including chilling)! The base is shredded coconut and almond meal (I mixed in a little almond flour for added fluffiness). For sweetness, I stuck with organic brown sugar, but I also think coconut sugar would work if you’re trying to go au naturel. And coconut oil and vanilla are the only liquid ingredients, besides… Aquafaba! In place of the egg is aquafaba. Are you even surprised at this point? Aquafaba never lets me down. (See Peanut Butter Cup Cookies, Fluffy Sugar Cookies, Best-Ever Cornbread, Pumpkin Cake… The list goes on.) After the dough has been mixed and chilled for 30 minutes, scoop, bake for 12-15 minutes, and BAM. You have chocolate chip cookie perfection. These cookies are AMAZING. They’re: Crispy on the outsideTender + chewy on the insidePerfectly sweetChocolatyCoconuttyEasy to make& INSANELY delicious If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you bake up. Cheers, friends!
