I recently discovered aquafaba (chickpea water) as an egg substitute and I couldn’t wait to work my hands into some goodies. I know what you are thinking, “ewww, chickpea water?” Honestly, the water is so diluted, you can’t even taste an ounce of chickpeas. Using aquafaba as a binding ingredient isn’t great, although, it is great in small doses, for cupcakes, cookies or small servings. How do I know it isn’t a good binding ingredient; after multiple failed attempts of baking cakes, I resorted to flax meal. I usually use the can based aquafaba liquid, but it’s worth a try to see if the soaked chickpeas liquid would work the same. For this recipe, I used chocolate almond butter as the star ingredient, but feel free to use any nut butter you have on hand. Let me know your thoughts on aquafaba, I’m curious to hear.

Vegan Chocolate Almond Cookies

Course: Fresh DessertsDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

13

minutes

Ingredients

• 1 Cup All purpose Flour

• 1 Tsp Almond Essence

• 1/4 Tsp Salt

• 2 Tbsp Almond Chocolate Butter or any nut butter of choice

• 1 Cup brown sugar

• 1/2 Tbsp Baking Soda

• 6 Tbsp Vegan Milk

• 1 Tbsp Cocoa Powder

• 3 Tbs Aquafaba

• Chocolate chips and nuts for Garnish

Directions

• Mix all the dry ingredients together in a stand mixer
• Gently add the milk, aquafaba and chocolate almond butter on low till it is all combined together.
• Scoop little balls into your hand and drop it in a baking sheet lined with parchment paper.
• Bake for 10-13 minutes in 350 degrees Fahrenheit.
• Top off with nuts and chocolate chips.

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