Double Chocolate Chip Cookies (GF, Vegan)

These double chocolate chip cookies are soft and crispy, and completely flourless thanks to the magic ingredient aquafaba. Aquafaba is the water from a can of chickpeas, or the liquid from cooking raw chickpeas. This recipe has 8 simple ingredients and only takes 20 minutes to make. A super simple, quick, and healthier dessert that’ll please all!

Makes: 22 large cookies

Ingredients:

  • 2/3 cup cacao powder
  • 1 cup coconut sugar
  • 1 tsp baking soda
  • pinch of himalayan salt
  • 1 cup all natural unsalted almond butter
  • 1/2 cup aquafaba (chickpea water)
  •  1 tsp vanilla extract
  • 1/2 cup vegan mini chocolate chips (if you use large chocolate chips you’ll want about 3/4 cup or more)

 

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together the cacao, coconut sugar, baking soda, and salt. I recommend sifting all of these ingredients beforehand as coconut sugar often has many large clumps. Set aside.
  3. In a medium bowl, whisk together almond/peanut butter, aquafaba, and vanilla until combined.
  4. Add the wet ingredients to the dry ingredients and fully combined until the mixture is a nice doughy texture. Stir in the chocolate chips.
  5. Line 2 baking sheets with parchment paper. Scoop the dough into balls (about 2 tbsp per ball) and place on baking sheet a few inches apart from each other. This mixture will spread very nicely so only allow up to 12 cookies per baking sheet and spread them apart nicely.
  6. Bake for 10-11 minutes. In the oven the cookies will rise well, but once removed they will fall into nice thin and crispy, yet soft cookies. Remove from the oven and allow to cool on the baking tray for 10 minutes. Delicately transfer to a wire rack to for further cooling. Once cooled, serve and enjoy!

 

This recipe was adapted from Best Gluten Free Vegan Double Chocolate Chip Cookies from zenanzataar.com. I removed some of the sugar and reduced the amount of chocolate chips and vanilla extract as well. Thank you so much for the inspiration, your cookies are fabulous!

Advertisements

46 Comments Add yours

  1. Chris says:

    These are good

    Like

  2. Lisa says:

    With all due respect, how is a full cup of sugar healthy. I appreciate your alternative tact of using aquafaba, but a full cup of sugar! Would appreciate baked goods recipes using alternatives…applesauce, fruit juice concentrates, bananas. Please don’t use the “healthy” descriptor. Just because they are vegan or gf does not mean they are healthy. These cookies are not healthy, they are an indulgence or a “sweet.”

    Liked by 1 person

    1. Hey there Lisa!

      Appreciate the feedback.

      This particular recipe is a double batch and makes 22 very large cookies so the amount of sugar per cookie really isn’t as much as it seems. I’ve changed the description to “healthier”. Using a liquid sweetener in this particular recipe wouldn’t work at all, since there is no flour in the recipe, the batter would be pure liquid. It would be great if i could use something like mashed bananas but unfortunately the consistency of the cookie wouldn’t work. baking is science after all! 🙂 I’m happy to provide flourless recipes to cater to the many many people who cannot consume gluten, and to the people who just want a super simple and fast recipe. Organic Coconut sugar is one of the less refined sugars and lower on the glycemic index aswell 🙂

      Like

  3. Lisa says:

    Thanks for your reply. I’m going to bake and try…looking forward to a chocolatey treat!

    Liked by 1 person

    1. Yay I hope you enjoy! 😄

      Like

  4. Jennifer says:

    Will it still work is i leave the chick pea water out?

    Like

    1. Unfortunately it won’t! Do you have an allergy? The chickpea water is necessary for everything to bind. Since there is no flour, if you leave it out the recipe will have no substance!

      Like

  5. Brianna says:

    Do you know how many calories these would be per cookie?

    Like

    1. Hey there Briana! Unfortunately I didn’t calculate the calories. I personally am not a calorie counter at all because I just focus on putting clean Ingredients in my body. The best thing to do is put all the ingredients into the website cronomoter and it’ll quickly calculate! You can divide the number by 22 cuz it makes about 22 cookies. Remember it’s about the types of foods you eat no the calories! 🙂

      Like

  6. Jules B. says:

    Do u have to store these on the fridge? How many days do they last?

    Like

    1. Hey there Jules! You don’t have to store them in the fridge, you can store them in a sealed contained on your counter, however I actually prefer the taste of them from the fridge! 🙂 I’m not sure exactly how long they last because my family eats them all in 2 days or less hahaha. I would say probably a week max! You can always cut this recipe in half if you don’t want to make too many.

      Like

  7. Elise says:

    I’m not vegan so If I take flour to replace chickpea It will be as good or not? Because unfortunately I don’t like the taste of chickpea :’).

    And thanks for the recipe, I try to found one who really looked like subway cookies, and I saw a video who confirm that.

    Have a nice day from France!

    Like

    1. Hey there Elise! Unfortunately using flour won’t work as a replacement because the chickpea water is a replacement for eggs. So the flour won’t work the magic that the aquafaba does. I personally cook my own chickpeas so the water doesn’t really taste like chickpea at all and my cookies definitely don’t either. I’ve heard they can taste like it if you use it from a can. Do you like other beans? Because you can also use the water from a can of black beans or white beans! If you try it, I’d love to know how you like it! 🙂

      Like

  8. Ely says:

    Hey Kathy! I was so excited to see this recipe, making tye cookies right now but ran into a couple weird issues. I went over the ingredient list several times and didn’t miss anything, however, my batter was too thick to even mix so I added more chickpea water. There’s 3 minutes left in the oven and they have not spread put much at all, so surprising!! I used everything listed. Is it baking soda or powder? Someone had said powder, but the recipe says soda. Just want to make sure. I wonder what happened here, they’re still like 2-bite sized cookies :/ Hmmm.

    Like

    1. Hey there Ely! It is most definitely baking soda! I haven’t tried baking powder but baking soda is what makes it grow so much. this must be the reason, cuz they should literally triple the size! Also the batter is fairly thick, you’re right adding a bit more chickpea liquid can help if needed, but i just mix the batter with my hands and it all comes together 🙂 im so sorry this happened to you, I really hope you get to try again and love them as much as I do!

      Like

      1. Ely says:

        Kathy, thanks so much for your reply. They are delicious!!! But small, and didn’t really spread much. I did use baking soda, that’s why I find it strange. Do you think placing them on a silicone mat instead of a baking sheet had something to do with it? I got 15 cookies out of mine, but still so worth it. They are amazing! 🙂

        Like

      2. Interesting! I’m really unsure because I’ve never used a silicone mat before, I always use parchment. So strange!! And the chickpea water was from a can or your own cooking? I really hope the next time you make them they spread nicely!! It’s just such an easy recipe and I’m trying to think where there may have been error but it’s hard to think of why 😂 did you use all natural nut butter or did it have additional ingredients?

        Like

      3. Ely says:

        Yup, I used the chickpea water from a can. I actually watched a video of someone demonstrating your recipe and they came out perfect, they were huge and flat. I basically followed it through but their batter looked much more moist somehow. I used an all natural nut butter, it had peanuts, cashews, sunflower seeds, almonds, hazelnuts, pumpkin seeds and chia seeds. Maybe that had something to do with it. Next time I’ll use peanut butter only and perhaps use parchment. Thanks so much for sharing this, it’s the best tasting (and best consistency) flourless cookie I’ve ever made!

        Liked by 1 person

      4. Ya Maddie’s video. She didn’t have enough almond butter so it was a bit more wet than what it should normally come out as (but they still turn out great). That must be it! Try just almond or peanut butter next time, I’m sure it will work! In the mean time enjoy these 🙂

        Like

      5. Ely says:

        Will do, for sure! 🙂 Thank you again!!

        Like

      6. Ely says:

        Hey Kathy, I just wanted to come back and say I made the cookies twice more and found out that it was actually the baking soda that was the problem! Mine was a few months expired, and it made all the difference. So just in case someone else writes you with the same issue.. you can mention that. They are huge and delicious! Thanks again for this amazing recipe!! ❤

        Like

      7. Oh wow that makes sense! I’m so happy you enjoyed, and thanks for letting me know too 😃💙🍪

        Like

  9. Elena says:

    I’m allergic to almonds and peanuts. Something else I can replace the almond/peanut butter with? 🙂

    Like

    1. I havent tried any other nut butters so I can’t say for sure but you could try something like cashew butter if you’re not allergic!

      Like

  10. threebrits says:

    Bet this was incredible! It looks so delicious.

    Liked by 1 person

  11. Anne says:

    Can I use normal sugar instead of coconut sugar? And can I use vegan margarine instead of almond butter?

    Like

  12. Hey there! I haven’t tried it but I’m pretty sure you can use regular cane sugar. The vegan margarine wouldn’t work though because the almond butter pretty much makes up the base of the whole cookie and is the substitute for flour. You would just have a very runny cookie batter. Hope this helps!

    Like

  13. Looks great! I’ll definately try it

    Like

  14. Elizabeth Brooks says:

    Bet these are double good

    Like

  15. Liz says:

    Can I use cocoa powder instead of cacao powder?

    Like

    1. Absoloutely! It makes no difference in the recipe, I just like cacao for its health benefits, but use whatever you like! 🙂

      Like

  16. Liz says:

    What brand of chocolate chips are vegan? I can’t ever find ones that don’t have milk in it.

    Like

    1. I guess it just depends where you live, but I really love the Enjoy Life brand, and also Camino. I hope you can find some! 🙂 You can also get a bar of vegan chocolate and chop it into chunks 🙂

      Like

  17. Sarah says:

    This is so weird, I followed the recipe to a tee and yet there only seems to be enough batter for about 8 small cookies, haha. Was looking forward to sharing 22 between us! Sad times 😥

    Like

    1. Hey there Sarah! Did you make sure to use baking soda not baking powder? And did you use almond butter or another nut butter? I’ve tried other nut butters and other sugars and this recipe only turned out while the others didn’t.

      Like

  18. Double thumbs up for double chocolate. Great recipe!! 😊

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s