This recipe is really easy, it just takes a bit of prep the night before, but nothing major. All you have to do, is drain a can of chickpeas and reserve the leftover liquid in the fridge, you call this “Aquafaba” and it is absolute magic! This will be the binding agent for our cookies, and it also helps the outside crisp up nicely.
I love the heartiness that the oats adds, and oats in the morning for breakfast is so engrained in my memory, it almost tricks me into thinking I can have a few alongside my morning tea, and actually why not? These aren’t overly sweet, and the light hint of cinnamon just ties it all together.
It’s a pretty sticky situation once you start forming the cookies into balls, so embrace your inner child here. Shape them between your hands like patties and then give them a gentle smash to flatten them out, don’t skip the refrigeration step because it helps a lot with the shaping! The cookies need a bit of time to cool down and then firm up after you have removed them from the oven, although I usually cant wait that long and start snacking while they are still warm and gooey! As they cool down they will become crispy on the outside and stay nice and chewy on the inside. Once they are cool, store them in an airtight container.
Vegan Choc Chunk Cookies
- 1 cup almond flour
- 1 cup rolled oats (use gluten free if desired)
- 1/3 cup packed brown sugar
- 1 pinch of salt
- 1 tsp cinnamon
- ½ tsp baking powder
- ½ cup finely chopped chocolate
- ¼ cup aquafaba
- ¼ tsp cream tartar
- 3 tbsp almond butter (use peanut butter if you don’t have)
- 3 tbsp melted coconut oil
- 1 tsp vanilla essence
- Preheat oven to 190c. Line a pan with parchment paper and spray with cooking spray.
- In a mixing bowl, combine almond flour, oats, baking powder, brown sugar, salt, cinnamon and chocolate chunks.
- Beat the aquafaba and cream of tartar together until soft peaks have formed. Add in almond butter, oil and vanilla, and beat until just combined.
- Mix together wet and dry ingredients, and cover the bowl with clingfilm. Refrigerate mixture for at least 1 hour, but the longer the better.
- Scoop out the mixture and form into balls, then flatten between your hands. Place on prepared baking tray.
- Transfer the pan to the oven and bake on middle rack for 14 minutes ( checking towards the end so cookies don’t burn, sometimes mine are already golden by the 11 minute mark)
- Allow cookies to cool down so they can firm up, and enjoy!