Vegan Double Chocolate Chunk Cookies.
Ingredients
- 1/4 cup aquafaba
- 1/2 cup melted coconut oil
- 1/2 cup real maple syrup
- 1/4 cup brown sugar
- 2 tablespoons nut milk
- 2 teaspoons vanilla extract
- 2 cups, plus 2 tablespoons all-purpose flour or all-purpose gluten-free flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped chocolate chunks or chips
- sea salt
Shop ingredients
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Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- 2. In a large mixing bowl, using an electric mixer, whisk the aquafaba until it turns white (like whipped eggs whites), about 1-2 minutes. Add the coconut oil, maple, brown sugar, milk, and vanilla and mix to combine. Add the flour, baking soda, and salt. Fold in the chocolate chunks.
- 3. Chill the dough 10-15 minutes, then roll the dough into 2-3 tablespoon size balls (I made giant cookies). Place 3 inches apart on the prepared baking sheet. Flatten each ball down into a disk using the palm of your hand.
- 4. Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 4-5 minutes or until the cookies begin to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
- 5. Eat warm (highly recommend) or let cool and store in an airtight container for up to 4 days.
Source
Original recipe: View Original