These chocolate chip cookies are so chewy, soft, and delicious! They’re also gluten free and vegan (but nobody will every know!). Aquafaba (the water from a can of chickpeas) acts as an egg replacer to make these light and fluffy. You can substitute peanut butter for almond butter in this recipe, however the cookies will be much more dense, and I definitely recommend almond butter if you have it on hand. If you’re concerned about the cost of almond butter (it can be very expensive in some places), try looking for almond butter in wholesale or bulk stores such as Costco!
Makes: 24 Cookies
- 1 cup all natural unsalted almond butter
- 1/2 cup aquafaba (chickpea water)
- 1 tsp vanilla extract
- 1 cup gluten free all-purpose flour
- 1 tsp baking soda
- 3/4 cup coconut sugar
- pinch of himalayan salt
- 1/4 cup vegan mini chocolate chips (if you use large chocolate chips you may want to use more)
- Preheat oven to 350 degrees F.
- In a mixing bowl or stand mixer, beat together almond butter, aquafaba, and vanilla until combined. You can definitely use a wooden spoon to mix this, it will just take more elbow grease.
- In a separate bowl, whisk together the gluten free flour, coconut sugar, baking soda, and salt. I recommend sifting all of these ingredients beforehand as coconut sugar often has many large clumps.
- Add the dry ingredients to the wet ingredients and beat/mix to combine until the mixture is a nice doughy texture.
- Fold in the chocolate chips.
- Line 2 baking sheets with parchment paper. Scoop the dough into balls (about 2 tbsp per ball) and place on the baking sheet a few inches apart from each other.
- Bake for 12-13 minutes. Remove from the oven and allow to cool on the baking tray for 10 minutes. Transfer to a wire rack to for further cooling. Once cooled, serve and enjoy!
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