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The Best Almond Meal Chocolate Chip Cookies (Vegan + GF)

Stack of the best almond meal chocolate chip cookies with coconut

Say hello to the only cookie you’ll ever need.

No, but seriously.

Mixing the batter for the BEST gluten-free vegan almond meal chocolate chip cookies

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.

Baking sheet with unbaked vegan almond meal chocolate chip cookies

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.

The best gluten-free and vegan Chocolate Chip Cookies on a cookie sheet

These cookies are AMAZING. They’re:

Crispy on the outside
Tender + chewy on the inside
Perfectly sweet
Chocolaty
Coconutty
Easy 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!

Stacks of crunchy on the outside, chewy on the inside gluten-free vegan chocolate chip cookies

Print
Close up shot of a batch of crunchy Almond Meal Chocolate Chip Cookies
4.7 from 50 votes

The Best Almond Meal Chocolate Chip Cookies (Vegan + GF)

The best almond meal cookies made with 9 ingredients! Crispy on the outside, chewy on the inside, super chocolaty! A delicious vegan, gluten-free dessert!
Author: Minimalist Baker
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 (cookies)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

Ingredients

US Customary - Metric
  • 1 1/4 cups almond meal (ground from raw almonds / I used half almond flour!)
  • 1/4 cup vegan dark chocolate (bar or chips // loosely chopped)
  • 1/2 cup finely shredded (desiccated) unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup organic brown sugar (or muscovado sugar)
  • 1/4 cup aquafaba (the brine/liquid in a can of chickpeas)
  • 3 Tbsp coconut oil (melted)
  • 1/2 tsp vanilla extract

Instructions

  1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt, and sugar.
  2. In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
  3. To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then add to dry ingredients and mix until just combined. You should have a firm, semi-tacky dough (see photo).
  4. Loosely cover and chill in the refrigerator for at least 30 minutes or overnight.
  5. Preheat oven to 375 degrees F (190 C). Scoop out 1 /1/2-Tablespoon amounts of dough (I like this scoop) and form into small discs (see photo). Place on a bare or parchment-lined baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 12 cookies (amount as original recipe is written // adjust if altering batch size).
  6. Bake for 12-15 minutes or until the edges are golden brown. Be careful not to burn (especially on the bottoms).
  7. Remove from oven and let cool for 5-10 minutes. Then carefully loosen with a spatula - they can stick a little to the bare pan.
  8. Enjoy immediately or let cool. Store leftovers in a sealed container at room temperature up to 4 days or 1 month in the freezer. These are insanely delicious when warm and dipped in almond milk or hot cocoa!

Notes

*Nutrition information is a rough estimate.
*Recipe closely adapted from these Almond Meal Cookies with Coconut and Chocolate Chips (which are from the Sprouted Kitchen Cookbook).

Nutrition Per Serving (1 of 12 cookies)

  • Calories: 147
  • Fat: 11.3g
  • Saturated fat: 5.2g
  • Sodium: 44mg
  • Carbohydrates: 10.5g
  • Fiber: 1.8g
  • Sugar: 7.9g
  • Protein: 2.7g
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215 Comments 10 ingredients or less, Dairy-Free, Egg-Free, Fall, Gluten Free, Grain-Free, Holiday, Recipes, Refined Sugar-Free, Snacks, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

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All commentsI made thisQuestions
  1. Avatar for AmberAmber says

    December 3, 2019 at 6:30 pm

    Hello!
    I live in Peru where we don’t have Aquafaba. Would a flax or chia seed egg work as a replacement? Thank you, and I look forward to trying out this recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 4, 2019 at 10:19 am

      Hi Amber, Another reader said flax eggs work! Let us know if you give it a try!

      Reply
  2. Avatar for Rachael BorRachael Bor says

    December 3, 2019 at 4:58 am

    Could i use one egg instead of the aquafaba? Thanks.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 3, 2019 at 10:28 am

      Hi Rachael, we haven’t tried it, but some other readers have and reported success. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for “egg” in the post and comments. Hope that helps!

      Reply
  3. Avatar for NatalieNatalie says

    November 19, 2019 at 1:08 am

    I followed the instructions and put it in the fridge but it was very crumbly. Maybe it’s because I made my almond meal from scratch (leftovers from almond milk). Would it be better to use the almond meal before I dry it out?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 19, 2019 at 10:33 am

      That could definitely be the reason! We find that when using almond meal made from almond pulp it contains less oil and therefore needs to have additional fat added to recipes to work well.

      Reply
  4. Avatar for JeanneJeanne says

    October 19, 2019 at 8:02 pm

    Could you please explain the difference between almond flour & almond meal? Thank you

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 21, 2019 at 12:15 pm

      Hi Jeanne, you can read all about it here. While almond meal is typically made from raw (unpeeled) almonds, almond flour is made from blanched (peeled) almonds. Hope that helps!

      Reply
  5. Avatar for Michelle SchaeferMichelle Schaefer says

    August 11, 2019 at 6:45 pm

    I made these tonight and they were so good! The chewy texture seems so hard to get with gluten free things! They held together well and were so tasty. I have never used aquafaba before and used the liquid from great northern beans bc I didn’t have chickpeas. They didn’t form stiff peaks and I added 1/2 tsp cream of tartar. Still not super stiff but definitely fluffy. Really enjoyed this recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 12, 2019 at 11:40 am

      So glad to hear it, Michelle! Thanks so much for sharing! xo

      Reply
  6. Avatar for WhitneyWhitney says

    June 23, 2019 at 6:07 pm

    Wow! I made the first batch with raisins because I didn’t have chocolate chips and they were incredible. I just made another batch with chocolate chips and they’re even better. This was my first recipe to incorporate aquafaba and it was easier than I expected. I don’t have a hand or stand mixer and whisking by hand wasn’t working. Thankfully, throwing the aquafaba in my food processor did the trick! Make these cookies. You won’t regret it. THANK YOU, MB! :)

    Reply
  7. Avatar for JVJV says

    June 2, 2019 at 5:11 pm

    Hello! I followed the recipe completely and let my dough chill overnight. Just pulled them out of the oven and major spreading happened! Should I have allowed the dough to come to room temperature a bit? Does that defeat the purpose of chilling overnight? Not sure what went wrong… They smell great but I had to pull them out after 12 minutes because the edges are so thin, they were burning. They look more like coconut lace cookies!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 3, 2019 at 9:19 am

      Hi! We aren’t quite sure what happened, but we have a couple ideas! Did you make any modifications? Did you whip the aquafaba all the way until it formed loose peaks? Let us know and we’d be happy to help brainstorm what went wrong!

      Reply
      • Avatar for JVJV says

        June 3, 2019 at 10:08 am

        Thanks for responding! I didn’t make any modifications — even did the half almond meal/half almond flour combo, and got my aquafaba all meringue-like. They tasted amazing, but for whatever reason didn’t hold their shape at all. They were perfect little chilled mounds upon going into the oven, too. Maybe I need to cook them at a lower temperature?

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          June 4, 2019 at 11:31 am

          Hmm, these can be a little tender, but not crumbly or fall apart. I’m not sure what else could’ve gone wrong. Did you refrigerate the dough before baking?

          Reply
  8. Avatar for MelissaMelissa says

    May 20, 2019 at 5:47 am

    Amazing Cookies! Thank you.
    They are like an almond Macaron. I used apple sauce instead of Aquafaba because I didn’t have any on hand. Worked well!

    Reply
  9. Avatar for BethanyBethany says

    May 18, 2019 at 8:35 pm

    I love your recipes! Suggestion on how to improvise these without coconut ingredients?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 20, 2019 at 10:59 am

      Hi Bethany, You could try using all almond meal, or maybe oats? But it will definitely affect the flavor/texture, so adjust accordingly. Let us know if you give it a try!

      Reply
  10. Avatar for TraceyTracey says

    April 7, 2019 at 7:10 am

    Dear Minimalist Baker, I made these cookies today and they are so yummy! Plus, they’re so easy to make! Once the mixture had sat in the fridge for a while, it was so easy to work with when putting on the baking tray. Will definitely be making again! ????

    PS We follow you regularly and make quite a few of your recipes. You are my first go to when I want something vegan. ? Thank you.

    Reply
  11. Avatar for KelseyKelsey says

    April 2, 2019 at 2:37 pm

    These are wonderful. I’ve made them so many times, and I have yet to meet a person that doesn’t think that they are great. I made them for my family the last time that they visited, and now it is everyone’s go to cookie recipe. I usually halve the sugar, and they are still delicious. Thanks for such a great recipe!

    Reply
  12. Avatar for JanetJanet says

    February 3, 2019 at 8:31 pm

    These are fabulous cookies! And although it was my first attempt at using aquafaba and I am one happy convert :-) My husband just admitted that he wasn’t able to resist having a third cookie as he put the rest of the fresh batch in storage. I’ll be baking these us again soon. Thank you for your amazing recipes and food photos!

    Reply
  13. Avatar for Aaron LoganAaron Logan says

    February 2, 2019 at 11:02 am

    So delicious!
    Flavor is extraordinary. Consistency was nice. Moist and crispy.

    Works great with coconut sugar.

    Next time I make them I would like to form them to the pan better. Mine stayed very much disk like and not the whole bottoms got that cripsy brown deliciousness.

    Reply
  14. Avatar for Gabrielle PreiserGabrielle Preiser says

    January 27, 2019 at 6:52 pm

    I can’t have almonds and several other nuts, but I can have peanuts. What do you suggest to replace the almond flour/almond meal?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 28, 2019 at 7:18 am

      Hi Gabrielle! Another reader successfully substituted the almond flour for Bob’s gluten free all purpose baking flour, which you may want to try!

      Reply
  15. Avatar for MelanieMelanie says

    January 19, 2019 at 6:30 pm

    This is my first time using aquafaba. Thank you for you dedication to healthy, delicious food! Now that I have this all mixed together, I’m confused about the stage of aquafaba that is listed as 1/4 cup. Is that in brine form (so put in all whipped aquafaba) or only put in 1/4 cup of whipped aquafaba? Thank you!

    Reply
  16. Avatar for ShruthiShruthi says

    January 10, 2019 at 9:04 am

    I have made these cookies a million times and they are by far my favorite chocolate chip cookies ever ! This is so easy to make with kids too. I often make these when my daughter has friends over for play dates, and they LOVE baking with me. Thank you !

    Reply
  17. Avatar for Erika CrowleyErika Crowley says

    December 21, 2018 at 10:59 am

    These are my favorite cookie to make, eat, and share! I’m currently trying to cut out sugar. Is it possible to sub date paste or maple syrup for brown sugar? And what would be tbe ratio of so?
    Thanks!

    Reply
  18. Avatar for MaggieMaggie says

    December 16, 2018 at 3:43 pm

    This is the first time I’ve ever really tried gluten free or vegan baking. I’ve made a few things here and there, but nothing to replace a traditional food. My expectations were low, but I was very pleasantly surprised. They don’t taste exactly like regular chocolate chip cookies (they have a very slight grittiness and nutty taste) but they were very good! I can’t attest to how these compare to other GF/vegan recipes, but I plan to make them again.
    The first time I tried to whip the aquafaba, it went everywhere! I definitely recommend starting on the lowest setting. I gradually worked my way up and had to finally use the highest speed to get it to really fluff up, but after at least 5, if not 10, minutes, it really did fluff up nicely. (And I didn’t have cream of tartar to use.) I at least doubled the chocolate chips and I used half the amount of salt. (I wasn’t sure if I was supposed to use chickpeas with salt added, and that’s all I had.) My cookie scooper is 1 tbs, so I would up making 23. They still took 13 minutes to bake, so I imagine I would have had to bake the full sized version longer. My dad can’t have gluten and my sister can’t have eggs or gluten, so I’m thrilled to bring these to family Christmas. Thanks for the great recipe!

    Reply
  19. Avatar for DeniseDenise says

    November 3, 2018 at 5:55 pm

    Hi,

    One of the list of the ingredients in this recipe says……

    1 1/4 cups almond meal (ground from raw almonds / I used half almond flour!)

    When you say you used ‘half almond flour’….does that mean that out of the 1 1/4 of almond meal, half of that almond meal is almond flour?
    Half of 1 1/4 cup is 1/2 cup + 2 tbsp. So does this mean to have 1/2 cup + 2 tbsp of almond meal and 1/2 cup + 2 tbsp of almond flour?

    I want to include the almond flour with the almond meal to make the cookies fluffier. But I am not sure what that ingredient description means.

    Please let me know! Thank you!

    Reply
    • Avatar for PuaPua says

      May 17, 2019 at 1:24 pm

      I have the same question :)

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 17, 2019 at 1:39 pm

      Yes, you are correct – roughly 2/3 cup almond flour and roughly 2/3 cup almond meal!

      Reply
  20. Avatar for KerryKerry says

    September 12, 2018 at 5:13 pm

    This recipe looks like a winner. I’m curious about the sugar content. The only change from the original recipe appears to be swapping out aquafaba for the egg, yet the sugar content doubled. I’m happy to make these with egg if it’ll cut the sugar in half. Is it the protein in the egg that cuts the sugar?

    Any insight will be appreciated. Thank you so much. Love, love, love your website.
    (BTW, I’m a Portlander, too!)

    Reply
  21. Avatar for Lisa GLisa G says

    July 7, 2018 at 9:01 am

    Hi! Ive never used the aquafaba, in fact have never even heard of it(maybe because Im not vegan lol) Can you substitute anything for it & does it make the cookie taste different or is does it not have flavor?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 8, 2018 at 10:00 am

      Hi Lisa! You can find out more about aquafaba here! It does not have much flavor!

      Reply
  22. Avatar for LillyLilly says

    June 19, 2018 at 6:57 pm

    These are exceptionally delicious. I tried this recipe for the first time last week and have made THREE BATCHES over the last 5 days :-0

    I’ve eaten quite a few myself but I’ve also fed them to family and friends, all of whom are big fans. Wow so good. THANK YOU FOR BRINGING THESE COOKIES INTO MY LIFE.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 20, 2018 at 2:47 pm

      Yay! We are glad you love them, Lilly!

      Reply
  23. Avatar for AmyAmy says

    June 12, 2018 at 4:08 pm

    I am addicted to these!! Have made it so many times, I also add one scoop of protein powder to it.

    Reply
  24. Avatar for J CJ C says

    May 30, 2018 at 11:28 pm

    Hi,
    I just made these cookies for the first time and they’re delicious. However, they don’t stay as a cookie, they crumble and I have to eat them with the spoon. I don’t mind as I said they’re delicious. But I wanted to pack them in my daughters lunch, Oh well. And when I whipped up the aqua fava it look like a meringue until I added the vanilla and coconut oil. Then it lost all its air. I tried to pop it up again but to no avail. Would this be why cookies didn’t pull together?.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 31, 2018 at 3:47 pm

      Hi JC! The aquafaba deflating is normal, but these shouldn’t be crumbly. Not sure what went wrong there, but did you not refrigerate the batter before scooping and baking?

      Reply
  25. Avatar for bhakti doshibhakti doshi says

    May 26, 2018 at 6:35 am

    I don’t have chickpeas, what is the ratio of flaxseed mix that I can instead of aquafaba? thanks bhakti

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 26, 2018 at 12:21 pm

      Hi! Check the comments above for using flax eggs as other readers have had success with it!

      Reply
  26. Avatar for madimadi says

    May 16, 2018 at 12:11 am

    can i substitute coconut sugar instead of brown?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 16, 2018 at 6:47 pm

      Yes!

      Reply
  27. Avatar for RaquelRaquel says

    April 21, 2018 at 9:05 pm

    Oh my gosh, are these good?! I have made them several times and they’re pretty fool proof – even when I don’t follow things exactly and just eyeball measurements they come out great. My butter and milk and meat eating husband told me these are the best cookies he has ever had. And he’s super picky so that says a lot! Today I threw in about 1/3 cup rolled oats and I think I like them even better that way. They had a hearty and chewy texture.

    Reply
  28. Avatar for ElenaElena says

    April 15, 2018 at 2:52 am

    I agree with you, these are the best GF cookies i’ve ever tasted! I made hummus and with the chickpeas canned liquid I made acuafaba to double dough!thank you for sharing! Absolute delicious!

    Reply
  29. Avatar for ErinErin says

    March 21, 2018 at 10:35 am

    One of my all time favorite recipes! So good in every way :)

    Reply
  30. Avatar for anandaananda says

    March 20, 2018 at 5:13 pm

    Tried and tasted! Turned out good with my version…
    I used almond meal(left over from homemade almond milk), replaced the coconut with almond meal(to use up all the almond meal that has been accumulating), added a bit of white flour for binding, and used flax egg in place of aquafaba, and baked at 350 C

    Reply
  31. Avatar for JustinJustin says

    February 19, 2018 at 8:00 pm

    Hi, Thank you for all the delicious recipes I’ve enjoyed over the years!!
    I have a nut allergy and substituted the almond flour/meal for Bob’s gluten free all purpose baking flour. When I mixed the wet and dry, the mix was still very dry/powdery. Any suggestions to fix this? Also, can you “over mix” cookie dough? Thank you so much!! :)

    Reply
  32. Avatar for DianaDiana says

    February 15, 2018 at 7:15 am

    Can I substitute aquafaba for flaxseed eggs?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 15, 2018 at 2:56 pm

      Yes, that should work!

      Reply
  33. Avatar for Deborah RobertsDeborah Roberts says

    January 23, 2018 at 8:49 pm

    I just made these cookies but wanted a very plain one – so no coconut and no chocolate – just almond meal, coconut oil, egg, vanilla and the baking powder. Came out very good! Oh, I used Monkfruit sweetener instead of brown sugar (Lakanto brand). Deborah

    Reply
  34. Avatar for vv says

    December 17, 2017 at 12:21 pm

    Does the aquafaba temperature matter? I have some liquid that’s sitting in the fridge so I’m not sure if it will make a stiff consistency?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 17, 2017 at 6:57 pm

      Aquafaba from the fridge will work!

      Reply
  35. Avatar for Kelly OKelly O'Connor says

    December 11, 2017 at 1:35 pm

    Home today with a sick toddler, fighting the urge to eat the unhealthy cookies I made this past weekend with my mom for Christmas. Just happened to come across your recipe this morning and had all the ingredients on hand to make this less guilty cookie ? I substituted a flax egg but besides that did everything according to recipe and these are so delicious! Slightly crisp on the outside, soft on the inside. Now onto making your vegan barbacoa for dinner (one of my absolute favorites!). Thank you! I’m so grateful for all the amazing tasting yet healthy recipes you share with us.

    Reply
  36. Avatar for LucianaLuciana says

    November 26, 2017 at 5:24 pm

    I just made these cookies and they turned out perfect! I used almond flour instead of almond meal, honestly I don’t even know the difference between the flour and meal.

    Reply
  37. Avatar for ShannonShannon says

    October 19, 2017 at 10:28 pm

    Just made these cookies and they are fantastic! I used almond flour/ oat flour and they turned out really well but I wanna try almond meal sometime to try the different texture. Thank you so much for your delicious recipes <3

    Reply
  38. Avatar for DebDeb says

    October 4, 2017 at 7:40 pm

    Outstanding! Was totally craving cookies and typed “oatmeal chocolate chip” into Google. Happily, this came up and sounded perfect. Followed directions pretty closely. Only exception – didn’t have vanilla so subbed almond extract. Just fantastic and quite easy. Thank you, Dana!!!

    Reply
  39. Avatar for JudyJudy says

    October 2, 2017 at 7:33 pm

    Followed your recipe exactly and it came out perfect. I was wondering if can I substitute almond flour with coconut flour? If so, I should I adjust for the aquafaba and coconut oil? TIA

    Reply
  40. Avatar for Sam KSam K says

    September 30, 2017 at 2:33 pm

    The taste is amazing but these came out as the most crumbly cookies ever for me! Reading other reviews only few people had this problem.. are there any suggestions on preventing the crumble? I feel it has something to do with the aquafaba but I followed the instructions carefully. Would using an egg instead help with binding?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 2, 2017 at 7:51 pm

      Hi Sam! It shouldn’t be crumbly, you could try and egg if you aren’t vegan next time!

      Reply
  41. Avatar for ShanthiShanthi says

    September 26, 2017 at 6:57 am

    I made 2 batched of these delish cookies. Love that you used aquafaba instead of eggs. The easiest bake ever. My friends love it. Thanks Dana

    Reply
  42. Avatar for ClaireClaire says

    September 13, 2017 at 12:48 pm

    I made these today. Delish! Mine came out flatter. I put too much baking powder. Thought they would be puffier. I am new to vegan baking. Loving the aquafaba! Would like to make these again with no shreaded coconut. It overpowers the cookie. Great recipe! YUM!

    Reply
  43. Avatar for EstelleEstelle says

    September 12, 2017 at 5:01 am

    I just made these today. They’re more like macaroons than cookies. Which is fine if you love and wanted macaroons, not so much if you were after real cookies though. And I found them a tad too sweet for my taste. I used coconut sugar and it worked fine but I’d recommend using less than the specified amount if you don’t like very sugary sweets.

    Reply
  44. Avatar for AnnaAnna says

    August 23, 2017 at 6:05 am

    Hey, the cookies look very delicious! I was just looking for an apple cake or an idea for a fruit cake base. Do you think this dough would also be good as an apple-cake base? :)
    Thank you :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 23, 2017 at 8:00 am

      Hi! We haven’t tried it, but let us know how it turns out if you do!

      Reply
  45. Avatar for Divone BetheaDivone Bethea says

    August 12, 2017 at 3:01 pm

    Dana
    ok so I make these cookies allll the time ….these are truly the only cookie I will ever need. The cookies are freakin amazing!!!!!! Everytime I make them for people they rave about them. I cannot tell you how many people I have forwarded this recipe to. I have also recently become plant based and have experiemented with many of your other recipes. Love every one !!! Thank you !!!!

    Reply
  46. Avatar for TaraTara says

    August 6, 2017 at 9:52 am

    I already whipped up a huge batch of aquafaba and am looking for ways to use it. How many cups of WHIPPED aquafaba are in this recipe? (As in, how much does the 1/4 cup become once whipped?) Thanks!

    Reply
  47. Avatar for RachaelRachael says

    July 21, 2017 at 7:43 am

    I made these for something to do, but ended up eating them so uncontrollably I just skipped dinner altogether last night. They are SO GOOD, genius. I used all almond flour, subbed coconut oil for earth balance vegan butter and the coconut for oats and I’m not sorry. Some peopled mentioned burning on the bottom, but usually that is avoided with a good pan. Just to be on the safe side, I baked at 350 for 12 min and then turned up the heat to 375 for 2 for more of a golden color and they came out absolutely perfect.

    Reply
  48. Avatar for SofyaSofya says

    June 28, 2017 at 5:47 am

    Perhaps it’s better to add the coconut oil to the dough first and then the beaten aquafaba, because my aquafaba lost ist forthy-ness when whisked with coconut oil ?

    Reply
    • Avatar for EstelleEstelle says

      September 12, 2017 at 5:04 am

      I second that. Adding the oil to the dry ingredients first would be best to avoid the aquafaba reverting to its liquid state.

      Reply
  49. Avatar for LoriLori says

    June 26, 2017 at 7:31 pm

    Delicious is an understatement! These are our new favorite cookies. We used eggs instead of the aquafaba, and they turned out great!

    Reply
  50. Avatar for TaraTara says

    June 20, 2017 at 5:57 am

    Howdy All,
    Made these on the weekend when I needed a little something on the fly to bring to a casual event. I did not have aquafaba on hand (but can’t wait to try that too) so I subbed in a flax egg. They were a huge hit! The texture is very much like a nice chewy macaroon and with the organic, dark chocolate chips (and added mini m and m candies to please the wee folk) they had the comforting flavour of homemade chocolate chip cookies that store bought can’t touch!

    Reply
  51. Avatar for KarenKaren says

    June 14, 2017 at 7:45 am

    Best Almond Meal Chocolate chip cookies are the absolute best ever chocolate chip cookie this recipe is a fantastic new twist to the historic cookie !!!! Great Work!!!!!!
    My cookie monster said they were the best cookies I ever made lol

    Reply
  52. Avatar for EvaEva says

    May 22, 2017 at 6:23 pm

    I have previously made these amazing cookies successfully replacing the egg with 1/4 cup apple sauce, so keen to see how they turn out using aquafaba :)

    Reply
  53. Avatar for Rachel CoxRachel Cox says

    May 18, 2017 at 1:36 pm

    Well these are amazing! I’ve just made my second batch this week…. They were a hit for my gluten and lactose free friends! Thank youuuuuu!

    Reply
  54. Avatar for SamSam says

    May 11, 2017 at 12:23 am

    Did you grind the almonds yourself to give you the almond meal?
    I am keen to grind the almonds myself to give me the almond meal. What qty of raw almonds would I need to grind to get 1 1/4 cup almond meal?

    Reply
    • Avatar for LoriLori says

      June 26, 2017 at 7:33 pm

      My blendtec book said 1 cup of almonds equals about 1 1/4 meal.

      Reply
  55. Avatar for SamSam says

    May 8, 2017 at 11:09 pm

    Hi

    Can I sub the almond meal for ground oats?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 10, 2017 at 6:47 pm

      I think that would work Sam! But you may need to add more liquid if they seem dry. Report back on how it goes!

      Reply
  56. Avatar for ChiaraChiara says

    April 28, 2017 at 8:43 am

    I opened a can of chickpeas to make a salad for lunch and so decided to make cookies with the aquafaba. Just made these cookies – so good! I subsititued some almonds for gluten free oats, and I used 50:50 of xylitol and honey instead of sugar. Didn’t come out looking amazing as I cooked them too long hehe but taste yuuuum!

    Reply
  57. Avatar for JenJen says

    April 23, 2017 at 6:03 pm

    Yummm, these are my favorite cookies to bake! I don’t typically have any aquafaba on hand so I use 1 flax egg and it works perfectly well as a replacement! Thank you for another amazing recipe :-)

    Reply
  58. Avatar for Ellie KennardEllie Kennard says

    April 23, 2017 at 6:37 am

    Hi Dana

    I made this recipe using the dried almond pulp (as the flour) along with almond meal. I have 2 questions:
    I found that although the aquafaba breast up nicely into soft peaks, when I added the melted coconut oil and vanilla, it went flat at once. I had to mix it in at that point as i couldn’t waste it. How do you avoid it falling flat when you add that to the aquafaba? It also separated as the coconut oil cooled.

    2. I doing the mix was too dry, couldn’t really gather it together and it certainly wasn’t almost tacky. I added a couple of tablespoons of nut milk yogurt which made it a little better. Do you have any idea why it was dry?

    Cheers

    Ellie

    Reply
  59. Avatar for MoniqueMonique says

    April 22, 2017 at 9:36 am

    Really great cookies and are filling! I also love how simple they were to make! Yum! Double happening tonight!!

    Reply
  60. Avatar for YokoYoko says

    April 9, 2017 at 6:08 am

    Hi,

    Thank you for your wonderful recipes! We whipped the aquafaba and then mixed in the melted coconut oil with a hand mixer and it immediately collapsed. Ive had similar experiences with other dessert recipes that call for melted coconut oil – how do you keep it from solidifying? Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 10, 2017 at 10:45 am

      Hi Yoko! It will collapse a little – that’s OK! But it certainly should not solidify.

      Reply
  61. Avatar for MiranMiran says

    April 3, 2017 at 12:52 am

    Hi ?Can I use something else insisted of aquafaba? The can of beans is pretty expensive here. ?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 3, 2017 at 5:47 am

      Hi! How about a flax egg?

      Reply
  62. Avatar for arden sanchezarden sanchez says

    March 31, 2017 at 11:44 pm

    I used orange extract instead of vanilla and they tasted heavenly. Definitely recommend trying orange and chocolate combination! Super delicious

    Reply
  63. Avatar for Szilvia KulcsarSzilvia Kulcsar says

    March 28, 2017 at 3:18 pm

    I just baked these cookies, they are absolutely delicious. I told my husband that I made some gf cookies he broke one in half and after the first bite he said never mind I want the whole cookie it’s so good! Great recipe, I will make it again and again…. Thank you for sharing it!

    Reply
  64. Avatar for Carol ConolCarol Conol says

    March 20, 2017 at 11:54 pm

    Hi. Thank you for sharing this recipe. I could not find almond meal in the stores. They do have almond flour. Can the almond meal be omitted?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 21, 2017 at 7:17 am

      Hi Carol! Check the other comments as others experimented with this! Good luck!

      Reply
  65. Avatar for Melissa EMelissa E says

    March 19, 2017 at 8:25 pm

    I love these cookies. I’ve made them at least a half dozen times and I’ve made them with almond flour instead of meal and they turn out great! I think that the key is a longer refrigerator session- at least 4 hours. It allows the vanilla to permeate the dough and makes it so great! Thanks so much for your recipes- this is my go-to website! (I made 1 pot red lentil chili and perfect vegan cornbread for dinner tonight too).

    Reply
  66. Avatar for ShelbiShelbi says

    March 14, 2017 at 9:50 am

    I think I added too much Aquafaba because they were super sticky and wet, which caused them to cook weird. The bottom burnt a bit but the inside wasn’t cooked. I still ate them because the flavor is OUT OF THIS WORLD and since they weren’t super cooked inside, they were super chewy. I can’t wait to make these again and put the correct amount of Aquafaba. I also used coconut sugar instead of brown and it is just so so good. Thank you for this amazing recipe!

    Reply
  67. Avatar for SwatiSwati says

    March 11, 2017 at 6:34 pm

    The skies looked grey and gloomy today (as always, it’s Seattle :/ ) so I decided to make these to cheer myself up. My god, Dana,these are SO good. They somehow remind me of an Indian sweet (because of the coconut). Very creative. Smell SO good.

    I just can’t get them to be completely solid. They are slightly gooey and also stick to my baking pan. Could you give any suggestions? I don’t want to leave them in the oven longer since the bottom seemed to have browned to almost black, and I don’t want the fire alarm going off (it’s super annoying).

    Thanks so much!

    Reply
  68. Avatar for IngridIngrid says

    March 11, 2017 at 6:25 pm

    Aw, man, Dana! I made these this afternoon, and have eaten three already! I don’t know how you keep doing it, but these are pretty dang amazing!

    Thanks for your straight forward, consistently awesome recipes.

    Reply
  69. Avatar for KristnaKristna says

    March 11, 2017 at 10:57 am

    Yum, Yum! turned out perfect. 14-year old daughter gave it her approval. This recipe is going into the ‘keeper’ section. Love this site, great recipes that are healthy and don’t overwhelm me. Thank you.

    Reply
  70. Avatar for Stephanie PietromonacoStephanie Pietromonaco says

    March 10, 2017 at 5:30 am

    These are the best cookies ever!!! Thank you for turning me on to Aquafaba!

    Reply
  71. Avatar for SaraSara says

    March 9, 2017 at 1:16 pm

    Hi Dana! I just made them and they turned out delicious: incredible taste and perfect texture. Just to let you and nut-allergic people know, I successfully used finely ground sunflower seeds instead of almond flour/meal :) Definitely baking them soon again!

    Reply
  72. Avatar for Clare KnightonClare Knighton says

    March 9, 2017 at 11:57 am

    This makes me want to bake so badly! A bit late though haha!!

    Looks so yummy, maybe the weekend i can make these!

    Reply
  73. Avatar for SarahSarah says

    March 9, 2017 at 11:36 am

    These are AMAZING. My fiance informed me the other day they are his favorite cookies. (I’ve been making them weekly since I first discovered this recipe a couple weeks ago) I usually double the batch (we go through them quite quickly), but I made a mistake with the amount of almond flour I put in (1 1/2 cups instead of 2 1/2 for a doubled recipe) and it baked into this thin crispy toffee like cookie. Which is even more amazing!

    Reply
  74. Avatar for Josee julienJosee julien says

    March 6, 2017 at 5:09 pm

    I made these with my son. We both love them!
    Josée

    Reply
  75. Avatar for Orliande GRAYOrliande GRAY says

    February 27, 2017 at 11:21 am

    Hi
    As always your recipes are the best. I’ve made alot. Even minimise the minimalist ?for the our pastry class for my son and his friends.
    The auafaba is equivalent to how many eggs (want to use flaxseed instead). Making it for the little ones.
    Thanks alot

    Reply
    • Avatar for Josee julienJosee julien says

      March 6, 2017 at 5:11 pm

      I substituted with 1 egg. Yummm!
      Josée

      Reply
  76. Avatar for Jana, Author of janatoldme.comJana, Author of janatoldme.com says

    February 27, 2017 at 9:53 am

    Wow these cookies look so good! I can’t wait to try this recipe. By the way: I love the design of this blog! It is always a pleasure to “come by”.

    Reply
  77. Avatar for MaryMary says

    February 24, 2017 at 2:53 pm

    I have made these now about 5 times and my family and I are in love with them. So easy to make. I find it best to double the recipe and then that is the right amount of aquafaba. Otherwise I end up with too many garbanzo beans to use up!!! The dough lasts quite a while in the refrigerator (if people aren’t snacking on it all the time as they do). I cook up in smaller batches so we have fresh baked cookies almost daily. I love that these are not so doughy as some other cookies are. I use whole raw almonds and put them in my vitamix and I do not use almond flour at all and I love how they turn out. I am obsessed with your website and have loved all the recipes I have tried thus far. Your tastes are so in line with what I love so I am so glad my friend told me about your site. I have shared with many of my friends now. Thanks for all the great recipes.

    Reply
  78. Avatar for VeronicaVeronica says

    February 17, 2017 at 3:50 pm

    I just made this recipe and it’s absolutely delicious! I used almond flour only because i didn’t have the almond meal and they came out great! Crunchy and a little bit chewy! They were a little pale buts very tasty! Thank you for so many amazing recipes! I’m a huge fan, love your book! Lots of love from Puerto Rico!

    Reply
  79. Avatar for NkechiNkechi says

    February 17, 2017 at 7:44 am

    I just made this yesterday and they were delicious!!!! Thanks Dana!

    Reply
  80. Avatar for Sophia AntounSophia Antoun says

    February 9, 2017 at 11:45 am

    Hi Dana,

    These cookies are delicious! Thank you so much for sharing the recipe and for having such detailed instructions. I was wondering how you got your cookies to be golden and shiny on the top? My cookies tasted great but looked dull and dry on the top (despite being moist on the inside). They have a great consistency, so I don’t think I over baked them. Also, the bottoms turned out great (if not a little too dark) so I don’t think I should leave them in any longer. I tried brushing a little coconut oil on the cookie tops in the middle of baking to add some color and shine but it didn’t work.

    Any advise on how to get the look of these cookies to be more golden and shiny on the top would be so appreciated!

    -Sophia

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 9, 2017 at 2:22 pm

      Hi Sophia! I think the shininess comes from a moist dough, so make sure your aquafaba and oil are in the right quantity to make a tacky dough! Add more if it looks dry. And to make sure they don’t get too browned on the bottom you can try turning down your oven temp a little next time. Good luck!

      Reply
  81. Avatar for BarbBarb says

    February 9, 2017 at 6:50 am

    Sooooo good! I love your recipes. Thank you for sharing!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 9, 2017 at 2:20 pm

      Thanks Barb! xoxo

      Reply
  82. Avatar for ShannonShannon says

    February 8, 2017 at 1:25 pm

    6 STARS !!!!
    This recipe is really THE BEST ALMOND MEAL CHOCOLATE CHIP COOKIES!!!!!
    I altered the recipe to use:
    COCONUT SUGAR instead of brown sugar, and it’s AMAZING!!!!!!!

    I will totally make these again!! <3 thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 9, 2017 at 2:20 pm

      Thanks Shannon! xoxo

      Reply
  83. Avatar for CathyCathy says

    February 7, 2017 at 4:48 pm

    I made these tonight and they smell amazing coming out of the oven. I didn’t have any almond flour, so I used 3/4 cup almond meal and 1/2 cup of whole wheat pastry flour. I used a large egg instead of aquafaba. Otherwise, I followed the recipe very closely. The dough looked kind of dry initially and was still a little dry after chilling. They didn’t hold together well either while I was forming them and most fell apart in the oven. I have some delicious cookie brittle to eat now, but these look so amazing that I would love to try them again. How can I troubleshoot this? Thanks!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 9, 2017 at 2:20 pm

      Hi Cathy! It sounds like maybe you were lacking in moisture! Make sure your egg white is from a large egg so you have enough. The dough should feel tacky by the time it goes in the fridge (see photo). Not sure how the flour affected these – perhaps that was another issue. Good luck next time!

      Reply
  84. Avatar for ElisaElisa says

    February 7, 2017 at 1:03 pm

    I ate 5 straight out of the oven. Oh my goodness, delicious. I can’t make these too often or I’ll just get fat. Also, my first time using aquafaba – it’s bloody brilliant! Thank you Dana, another great recipe.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 9, 2017 at 2:19 pm

      Yay! Glad you are enjoying them!

      Reply
  85. Avatar for CharleneCharlene says

    February 7, 2017 at 12:52 pm

    Any suggestions for oil substitute? These look fantastic

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 8, 2017 at 5:45 am

      Hi! Maybe apple sauce? I can’t guarantee the results as I have not tried it though. Check back if you do!

      Reply
  86. Avatar for Urvashi VyasUrvashi Vyas says

    February 5, 2017 at 1:22 pm

    I made these cookies yesterday. First of all, you can’t tell it is gluten free. Second of all, these are probably the easiest, guilt-free, and best tasting cookies ever! Definitely will make this again.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 9, 2017 at 2:19 pm

      Yay! Thanks for sharing, Urvashi!

      Reply
  87. Avatar for Cheryl RamseyCheryl Ramsey says

    February 5, 2017 at 12:05 pm

    OM goodness! These are amazing.
    Thank you, Dana. I love them.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 9, 2017 at 2:18 pm

      Yay! Thanks Cheryl!

      Reply
  88. Avatar for Gustavo WoltmannGustavo Woltmann says

    February 5, 2017 at 9:56 am

    I definitely making these for my friends. It is really amazing.

    – Gustavo Woltmann

    Reply
  89. Avatar for MichelleMichelle says

    February 4, 2017 at 5:11 am

    Hi! Love your recipes. I just saw a note in the latest cooks illustrated about using cooking liquid from cooking dried beans. They have that is about 1/2 cup cooking liquid in a can of beans which you can save after you cook your own and then add 1/2 teaspoon of corn starch to get that viscuous texture. Then freeze for later use like in these delicious cookies! Cheers!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 9, 2017 at 2:18 pm

      Thanks for sharing, Michelle!

      Reply
  90. Avatar for Sarah M.Sarah M. says

    February 3, 2017 at 5:00 pm

    We make our own hazelnut milk and so have a TON of hazelnut meal hanging around. How do you think that would do in these cookies?

    Reply
    • Avatar for Sarah M.Sarah M. says

      February 3, 2017 at 5:06 pm

      I should clarify that we dry it out and grind it further so it’s a legit meal, no longer pulp ~ I’m mostly concerned about the taste difference between almond and hazelnut. Sometimes it can be a bit bitter.

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        February 9, 2017 at 2:18 pm

        Hi Sarah! I think that should work – it should actually be delicious!

        Reply
  91. Avatar for JoyceJoyce says

    February 3, 2017 at 2:17 pm

    We can’t use any type of sugar. Has anyone tried using stevia? How did it work? Also, can we use egg yolks? My son can’t have the whites, but has the yolks. Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 9, 2017 at 2:17 pm

      Hi Joyce! Egg yolks should work? Not sure though. And if subbing stevia I’d suggest adding more dry ingredients to compensate for its absence. Good luck!

      Reply
  92. Avatar for AnnekeAnneke says

    February 3, 2017 at 1:07 pm

    Hi Dana
    I used Unblanched Almond Flour/Meal for this recipe. I use it to make your delicious pumpkin bread recipe which has become a staple in our house. These cookies browned underneath but not on top and were crumbly (did not hold together). Do you have any suggestions to bring them closer to yours? Oh, and should the melted coconut oil be cooled prior to adding to the aquafaba? Thanking you in advance.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 9, 2017 at 2:17 pm

      Hi Anneke! If they were crumbly I’d say you needed more aquafaba and/or oil. And if yours browned too quickly on the bottom perhaps try lowering your oven temperature next time! You don’t have to cool the melted coconut oil – good question!

      Reply
    • Avatar for JenJen says

      December 22, 2017 at 9:21 am

      I had similar results I followed the recipe exactly, but my cookies became totally flat and crispy and got really brown on the edges.

      Reply
  93. Avatar for JessicaJessica says

    February 3, 2017 at 9:30 am

    you must go through so many chickpeas! lol

    Reply
  94. Avatar for EricaErica says

    February 2, 2017 at 3:45 pm

    Oh my god I am literally drooling right now! Definitely going to make these ASAP! X

    Erica

    Reply
  95. Avatar for Maria from almostproperly.comMaria from almostproperly.com says

    February 2, 2017 at 1:43 pm

    YUMMM!!! I love the originals, so I will surely love these too! Love chocolate, just not a chic-chip cookie person so I always sub raisins:) Maybe they aren’t a true monster cookie anymore, but still super delish!!

    Reply
  96. Avatar for CourtneyCourtney says

    February 2, 2017 at 8:21 am

    could i just grind up almonds to make almond meal? or is it best to use store bought almond meal?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 2, 2017 at 2:08 pm

      I actually grind mine at home! Both will work.

      Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 3, 2017 at 9:04 am

      Hi! You can make your own if you prefer!

      Reply
  97. Avatar for Marissa WallMarissa Wall says

    February 2, 2017 at 12:42 am

    I made this without the aquafava (i actually had some but it went bad, had a super bitter and sour taste, yuck) i used flax instead. Plus, i used all almond flour. they taste really yummy!! but they fell apart quite easily, can’t pick em up like normal cookies :(

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 9, 2017 at 2:16 pm

      Hi Marissa! I’m guessing it was the flax egg. It doesn’t provide the same volume / tackiness as the aquafaba. Hopefully you can use it next time!

      Reply
      • Avatar for MarissaMarissa says

        February 10, 2017 at 10:32 am

        Yeahh i figured, they are amazing still

        Reply
  98. Avatar for Susan Brecik-ZacharySusan Brecik-Zachary says

    February 1, 2017 at 11:44 pm

    What can you use the chick peas for after draining liquid? Also can you dbl or triple recipe?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 2, 2017 at 6:33 am

      Double & triple away! Here are a couple of our favorite recipes which you could use the leftover chickpeas for! Here, here & here!

      Reply
  99. Avatar for CharleneCharlene says

    February 1, 2017 at 9:37 pm

    Hi Dana,

    These look amazing! Can”t wait to give them a try! One question- would it work to substitute coconut sugar for the brown sugar?

    Thanks so much!
    Charlene

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 2, 2017 at 6:35 am

      Hi! Yep that’ll work!

      Reply
  100. Avatar for ReemaReema says

    February 1, 2017 at 7:58 pm

    I am excited to try this recipe! I have never made Aquafaba before! I saw you recommended a handheld mixer. Do you think a kitchen aid bowl mixer would work as well?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 2, 2017 at 6:36 am

      Hi! It will work but we preferred a handheld mixer! Good luck!

      Reply
  101. Avatar for AuroraAurora says

    February 1, 2017 at 11:43 am

    I LOVE LOVE LOVE all your recipes and they are always a hit around here!! Thank you so much for this awesome blog! Out of curiosity — what does the aquafaba do?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 1, 2017 at 11:47 am

      Aurora – gorgeous name btw :D Aquafaba serves as the egg / binder in this recipe and helps the cookies fluff up! Good luck! You can also use flax eggs, another reader suggested. Or if not vegan, use eggs as the original (linked) recipe suggests.

      Reply
  102. Avatar for Danette EDanette E says

    February 1, 2017 at 10:58 am

    Thank you so much! Have two kiddos allergic to eggs!

    Is it possible to send you a picture I have, taken right after I got your newest book?

    Reply
  103. Avatar for SusanneSusanne says

    February 1, 2017 at 7:38 am

    I made these cookies as an experiment for my whole family (including the Austrians and Italians) during Christmas. In a test out of 4 other kinds – this one was the absolute favourite. No one even thought twice about a “vegan” wheat-free cookie because it was so freakin’ delicious. And it out-shown the traditional cookies on the plate. I timed a batch – gone in less than 2 minutes (10 people). It’s now a regular addition to “treats”. Thank you for this!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 1, 2017 at 11:46 am

      Yay! Thanks for sharing, Susanne!

      Reply
  104. Avatar for Randi LewisRandi Lewis says

    February 1, 2017 at 7:30 am

    Hi Aquafaba is loaded with BPA. Even if the can says BPA free it is still lined with a chemical that is just as toxic. Cant believe so many people have embraced this chemical laden liquid. I have stopped using anything from a can. I know its inconvenient but once you get used to it it isn’t so bad. I would do some research once you look into I have a feeling you might feel the same

    Reply
    • Avatar for SusanneSusanne says

      February 1, 2017 at 7:40 am

      You can get chickpeas in glass jars – so not sure this is a problem. But I’m living in Europe, so the standards are different perhaps.

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 1, 2017 at 11:46 am

      Hi Randi! Definitely use homemade aquafaba if you’re concerned!

      Reply
      • Avatar for MichelleMichelle says

        January 28, 2019 at 6:04 am

        Is there a ratio for cooking you suggest of water to chick peas when making your own Aquafaba?

        Reply
    • Avatar for Ellie KennardEllie Kennard says

      April 23, 2017 at 6:28 am

      No one needs to buy canned chick peas when they are so easy to buy dried (in bulk), soak and cook, then freeze. The cooking liquid is aquafaba. I guess anyone who knows or cares about BPA already is doing their own. Many people simply don’t care.

      Reply
    • Avatar for TaraTara says

      August 6, 2017 at 9:50 am

      I buy package free chickpeas (from bulk stores), store them in a glass jar, and use the brine from cooking those to make aquafaba. So it is possible to do without BPA.

      Reply
  105. Avatar for KellzKellz says

    February 1, 2017 at 4:51 am

    Apple sauce as an oil substitute?
    Thanks

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 1, 2017 at 6:17 am

      I think so, but I can’t guarantee the results. Check back if you do!

      Reply
  106. Avatar for BethanyBethany says

    January 31, 2017 at 7:25 pm

    I’ve been sick all day and this helped soothe my soul. I did not have all the ingredients, so I did the following:
    1/2 oatmeal 1/2 almond flour
    Baking powder, sea salt, organic sugar, aquafaba, vanilla, and drizzled with vegan chocolate syrup … Trying to figure out how to leave a picture … So tasty

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 1, 2017 at 11:45 am

      Whoop! Thanks for sharing.

      Reply
  107. Avatar for BernadetteBernadette says

    January 31, 2017 at 6:24 pm

    Thanks for a recipe that suggests using aquafaba. I knew you could reuse the liquid but never have anything I feel like making with it. Now I do. For people who cook dry chickpeas, you can also use the cooking liquid (but not the soaking liquid). Thanks also for the chia seed pudding and gado gado recipes. I am a new subscriber and these recipes add a bit of variety to my diet and also give me a good source of simple vegan recipes that I (being omnivore) can make for my vegan friends. Often vegan recipes require fancy ingredients I don’t have in my pantry, but I find that with yours, I always have everything on hand)!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 1, 2017 at 11:45 am

      Thanks Bernadette! Lovely name, btw :D

      Reply
  108. Avatar for Lauren GLauren G says

    January 31, 2017 at 2:57 pm

    Would it work to use leftover almond pulp from making almond milk?? I’m desperately trying to find more ways to use up the pulp!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 31, 2017 at 6:01 pm

      Hi! I think that the pulp may be too pulpy for this recipe. If you give it a try though, let me know how it goes!

      Reply
      • Avatar for HélèneHélène says

        March 23, 2017 at 4:06 am

        Hi!

        I’ve tried with almond pulp, and this is really good! Very moist and tasty, I love it! My non-vegan colleagues do too haha.

        Thanks for the recipe, that’s a keeper!

        Reply
      • Avatar for AndresAndres says

        August 13, 2017 at 5:22 am

        I did exactly the same thing… Feels a bit watery in the inside but apart from that they’re delicious… Don’t know what the texture should be like… Could anyone tell how did their’s pan out ?

        Reply
  109. Avatar for KarlaKarla says

    January 31, 2017 at 2:48 pm

    Home made Aquafa doesn’t work? I try to not use canned food.

    Reply
  110. Avatar for Melissa @ So Much YumMelissa @ So Much Yum says

    January 31, 2017 at 2:35 pm

    Holy gracious these look amazing! And an answer to my almond meal/flour cookie prayers! Have you tried the same recipe but with chia or flax eggs as the egg replacer? I’m totally down for some aquafaba action, but I’m just curious about the alternative(s)!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 1, 2017 at 11:44 am

      Yes! Another reader said flax eggs work! Good luck.

      Reply
      • Avatar for Melissa @ So Much YumMelissa @ So Much Yum says

        February 2, 2017 at 4:23 pm

        Thank you so much for the quick confirmation! :)

        Reply
  111. Avatar for IsabelaIsabela says

    January 31, 2017 at 2:11 pm

    These look awesome!! Would I be able to substitute olive oil for the coconut oil in the recipe?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 31, 2017 at 6:09 pm

      Hi! Olive oil should work! Good luck!

      Reply
  112. Avatar for AlyshaAlysha says

    January 31, 2017 at 1:43 pm

    Any substitutes for brown sugar??

    Reply
    • Avatar for JayJay says

      January 31, 2017 at 2:48 pm

      I would like to know that too. Can honey be used?

      Reply
      • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

        January 31, 2017 at 6:04 pm

        Hi! Honey should work but you may want to reduce the amount! Good luck!

        Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 1, 2017 at 11:44 am

      In place of brown sugar you could probably use coconut sugar, or definitely muscovado. Know that if you’re subbing a wet sweetener – like honey or maple syrup – you’ll need to adjust the amount of dry ingredients as the batter will likely be more wet.

      Reply
      • Avatar for AlyshaAlysha says

        February 1, 2017 at 12:19 pm

        Thank you for your reply! I will try out the coconut sugar :)

        Reply
    • Avatar for GunceGunce says

      February 11, 2017 at 5:56 pm

      I used date sugar and the cookies turned out to be still excellent!

      Reply
  113. Avatar for Danette ElverumDanette Elverum says

    January 31, 2017 at 12:54 pm

    Does anyone know if you can freeze aquafaba for future use?
    Love all the recipes! So many allergies in the family, I always look to your recipes first!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 31, 2017 at 6:14 pm

      Hi! If you don’t want to use all the aquafaba at once, you can freeze it! Pour into an ice cube tray and once completely frozen decant into a glass storage container and keep in the freezer. Good luck!

      Reply
  114. Avatar for Ms. Ainee C. BelandMs. Ainee C. Beland says

    January 31, 2017 at 12:42 pm

    I printed this recipe to add to my binder and to try when next we bake Chocolate chips cookies but we will not use coconut; don’t like it. I am still waiting for the cookbook request that I put on hold at library. I look forward to collecting and trying more of the minimalist recipes and thank you for sharing.

    Reply
  115. Avatar for SandySandy says

    January 31, 2017 at 12:35 pm

    These look amazing! Has anyone tried them without the coconut or using a substitute for it? My husband is not a fan of coconut. And yes, Dana, you DO rock! Thanks for all you do.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 1, 2017 at 11:43 am

      Hi Sandy! See my comment above, but I do think you could try using all almond meal or even oats. Good luck!

      Reply
  116. Avatar for LizLiz says

    January 31, 2017 at 12:28 pm

    These look delicious! Quick question about aquafaba. I’m trying to get a lot more minimalist in the kitchen and have stopped purchasing canned beans in favor of dried beans from the bulk bin. I think this is much better for the environment. However, I’m not sure if the leftover liquid from home-cooked chickpeas is the same as from canned. Can “homemade” aquafaba be used in recipes? Thanks so much, Dana!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 31, 2017 at 6:20 pm

      Hi Liz! Homemade aquafaba can indeed be used! Happy cooking!

      Reply
      • Avatar for Liz Mulligan-FerryLiz Mulligan-Ferry says

        January 31, 2017 at 6:35 pm

        Great, thanks so much Dana!

        Reply
      • Avatar for Deb/Vintage MacaroonDeb/Vintage Macaroon says

        March 18, 2017 at 10:18 pm

        Great that’s exactly what I wanted to know too. Can’t wait to try these.

        Reply
  117. Avatar for KateKate says

    January 31, 2017 at 12:26 pm

    Can all almond flour be used as opposed to almond meal and the flour? Thanks!!! Love all your recipes!! ?

    Reply
    • Avatar for JessJess says

      January 31, 2017 at 1:45 pm

      I have the same question! Thanks for asking it!:)

      Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 31, 2017 at 6:20 pm

      Hi! Almond flour lends itself well to cookies, treats and baked goods that are best when fluffy. Almond meal is best suited for recipes that call for less than 1/2 cup of almond flour due to its overall heaviness. I would recommend doing half and half but if you want to try using all almond flour, that should work. If you try it out, let me know how it goes!

      Reply
      • Avatar for CarmellaCarmella says

        February 18, 2018 at 8:24 pm

        I used all almond meal and it was very heavy and crumbly and didn’t look as pretty. Next time I’ll stick with what the pro says! Still quite a delicious little cookie!

        Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 1, 2017 at 11:42 am

      Yes, I think so!

      Reply
  118. Avatar for Laura GLaura G says

    January 31, 2017 at 12:23 pm

    Is there anything aquafaba can’t do?? LOL
    I have made these cookies by another vegan blogger but she uses veg oil, so I know how insanely good they are. Can’t wait to sub the oil for bean liquid now!
    Thank you so much for your recipe Dana, you ROCK!

    Reply
  119. Avatar for KrisKris says

    January 31, 2017 at 12:18 pm

    I love your recipes and I’m now ready to try Aquafaba. I live in Portland, OR, where do you buy it locally?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 31, 2017 at 6:21 pm

      Hi! Our go-to is Trader Joe’s but anywhere you can get canned chickpeas, you’ll find aquafaba in the can as well :D

      Reply
  120. Avatar for TristaTrista says

    January 31, 2017 at 11:48 am

    Ahh, I love aquafaba! I use it to make vegan meringues, which is so much fun because my boyfriend is allergic to eggs and had never tasted meringue before. (The two dozen that I made disappeared within half an hour. I think he straight inhaled them.) Related to that, here’s my question – does it matter if the brine came from a can of salted or unsalted chickpeas? In the case of the meringues, using salted chickpea brine gave them a distinct chickpea flavour; no salt and you taste nothing but delicious meringue. In this case, there are a lot more flavours going on, so I’m not sure that it would matter, but I thought I’d ask since you didn’t specify! (Also, I’m making these cookies this weekend, for sure.)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 31, 2017 at 6:23 pm

      Hi! Unsalted is definitely your best bet!

      Reply
  121. Avatar for KarlieKarlie says

    January 31, 2017 at 9:47 am

    Omg making !!!!

    Reply
  122. Avatar for Janet ButtersJanet Butters says

    January 31, 2017 at 7:38 am

    THESE ARE MY FAVORITE COOKIES EVER. I honestly had to make myself stop making them because it was becoming a weekly thing. Also, I’ve always made with a flax egg (because lazy) and had good results.

    <3

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 1, 2017 at 11:42 am

      Thanks for sharing, Ms. Butters! Your feedback is valuable.

      Reply
    • Avatar for AhlamAhlam says

      August 9, 2018 at 8:02 am

      Hiiii so did you subtitute the aquafaba to flax egg?

      Reply
  123. Avatar for TalaTala says

    January 31, 2017 at 7:38 am

    Is there anything I could substitute for the coconut?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 1, 2017 at 11:41 am

      Hi Tala! You could try using all almond meal, or maybe oats? But it will definitely affect the flavor/texture, so adjust accordingly. Let us know if you give it a try!

      Reply
      • Avatar for EmilyEmily says

        June 5, 2017 at 4:07 am

        Heya!
        I used oat flour instead of almond meal and they were still delicious! You may just want to add a little more liquid (either coconut oil or almond milk) to the mix as the oats make it a little drier.
        Hope this helps!
        E xx

        Reply
  124. Avatar for NatalieNatalie says

    January 31, 2017 at 7:23 am

    OMG I must try it soon! The cookies look divine!

    Reply
  125. Avatar for SarahSarah says

    January 31, 2017 at 6:46 am

    Okay, I need to get in on this aquafaba business because these look freaking amazing. I’ve never seen a vegan cookie look so golden. Come to mama!

    Reply
  126. Avatar for KristineKristine says

    January 31, 2017 at 5:19 am

    Hi, cookies looks so delicious. Can aquafaba (the brine / liquid in a can of chickpea) to change the usual egg or egg substitute? Thank you.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 1, 2017 at 11:40 am

      Hi Kristine! I’m not sure I understand your question…if you’re looking to use eggs, refer to the original recipe linked in the notes!

      Reply
      • Avatar for CeydaCeyda says

        March 7, 2017 at 4:26 am

        :)

        Reply
      • Avatar for lauralaura says

        March 17, 2017 at 7:53 am

        I dont see it. Can I use eggs instead? How many?

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          March 17, 2017 at 6:07 pm

          Here!

          Reply

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