Perfect vegan chocolate chip cookies made with simple methods and 9 ingredients. Tender, sweet, studded with chocolate, and undetectably gluten-free.
In a large mixing bowl, stir together almond flour, dark chocolate chips, gluten-free flour, baking powder, salt, and organic brown sugar. Set aside.
In a separate mixing bowl, beat aquafaba using a handheld mixer until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then add to the dry ingredients and mix until just combined. You should have a firm, semi-tacky dough.
Loosely cover and let chill in the refrigerator for 30 minutes. In the meantime, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
Remove from oven and let cool on the pan for 5 minutes. Then carefully loosen with a spatula and enjoy or continue to let cool.
*If avoiding nuts: try subbing a blend of oat flour, coconut flour, and ground flax or sesame seeds. Alternatively, we suspect the seed mixture called Superfood Burcha from Feel the Lean would be a nice substitution. Feel free to mix and match any of these seeds. If using large seeds (like pumpkin or sunflower seeds), give them a blitz in a blender or food processor or chop finely with a knife before using. We have not tested this idea - it is just a suggestion.
*Recipe adapted from our Trail Mix Cookies, originally adapted from the Sprouted Kitchen cookbook.
*Nutrition information is a rough estimate.