This 9-ingredient recipe starts with aquafaba! Yes, aquafaba knows no bounds. It acts as a binding and leavening agent in these cookies, which is kind of amazing. If you haven’t jumped on the aquafaba bandwagon yet (which is just the liquid from a can of chickpeas), you totally should! Don’t dump that liquid gold out next time you’re making hummus! It keeps in the fridge up to a week and makes so many delicious things (like oil-free granola!). Next comes your dry ingredients, which are organic brown sugar, vegan dark chocolate chips, almond flour (which is key to keeping these light and tender), and our gluten-free flour blend. Add a little coconut oil and vanilla to your whipped aquafaba, combine with the dry ingredients, and you’re halfway there! These cookies benefit from a brief 30-minute chill before baking. But if you absolutely cannot wait (I mean, like you just can’t), march bravely onward toward baking. I just find they’re easier to work with (and bake better) when chilled. Friends, you’re going to LOVE these cookies! They’re: Tender on the insideSlightly crisp on the outsidePerfectly sweetStudded with chocolate chipsEasy to make& SO delicious True story: When we shared these cookies with a friend, she had to hide them from her family because they didn’t trust themselves around the whole batch. Also, they said they were “undetectably” gluten-free. That’s a win in our book! Into cookies? Also check out our Healthy Oatmeal Chocolate Chip Cookies, Fudgy Vegan Brownie Cookies, 5-Ingredient Vegan Gluten-Free Cookies, and the Best Almond Meal Chocolate Chip Cookies! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
