My friends love it. Thank you so much for sharing the recipe and for having such detailed instructions. Is there any way I could make this without aquafaba? I live in Peru where we don’t have Aquafaba. I have, however, heard that black beans aren’t a great option. They were so yummy, I’m going to make another batch tommorow. I made these and they were delicious, even though I forgot to whip the aquafaba! Consistency was nice. I used half coconut sugar and half organic cane sugar, used Bob’s 1:1 flour, and used aquafaba that had been frozen before whipping. Havent tried yet. Hmm, so a little cracking is normal as they rise and puff. I had them in my freezer. We’re so glad you enjoyed them, Diana! We’re so glad you enjoy them, Mariel! 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)! I put too much baking powder. I think that the pulp may be too pulpy for this recipe. And coconut oil and vanilla are the only liquid ingredients, besides…, Aquafaba! I wasn’t sure the dough looked right until I chilled it for about 45 minutes, so definitely don’t skip that step. I will try out the coconut sugar :). We make our own hazelnut milk and so have a TON of hazelnut meal hanging around. Thanks alot. I swapped in all purpose flour for the gluten free mix and replaced the coconut oil with olive oil to reduce the amount of saturated fat. Scoop out 1 1/2-Tablespoon amounts of dough (I like. xo, Wow! Worked well! Now I do. Love these and they are the best GF Vegan chocolate chip cookie I’ve ever made and I think they are an improvement over the classic ones which are so rich and greasy. Once the mixture had sat in the fridge for a while, it was so easy to work with when putting on the baking tray. Don’t dump that liquid gold out next time you’re making hummus! Does anyone know if you can freeze aquafaba for future use? It will work but we preferred a handheld mixer! We haven’t tried ourselves and can’t say for sure, but if you experiment with it, report back on how it goes! I’m wanting to give out Christmas Cookies as presents to friends this year, but feel weird telling them they need to eat them in 3-4 days LOL Thank you so much! If you’re looking for that chocolate-PB combo, this turned out delicious! Did you make any modifications? I had to add about a 1/3 cup of wet ingredients to get them into a dough. Hi Aquafaba is loaded with BPA. Thank you so much for the quick confirmation! Oh, I used Monkfruit sweetener instead of brown sugar (Lakanto brand). Thanks for sharing! Yep — these are AH-MAZ-ING! Have you made these? Now onto making your vegan barbacoa for dinner (one of my absolute favorites!). Any suggestions to fix this? Jan 2, 2021 - Explore Amy S-F's board "Cookies (Vegan)" on Pinterest. I made this recipe twice! I’ve learned to take her opinions with a grain of salt. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! 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, Hi, Thank you for all the delicious recipes I’ve enjoyed over the years!! Super yum!!! Yay! Don’t be offended by that comment! My gluten-and-dairy-eating family loved them. My husband, who’s an amateur gourmet cook, devoured them! Hmm, these can be a little tender, but not crumbly or fall apart. Thank you. Good luck! Could i use one egg instead of the aquafaba? You can also subscribe without commenting. Store cooled leftovers in a sealed container at room temperature up to 4 days or 1 month in the freezer. I second that. (Also, I’m making these cookies this weekend, for sure.). :) I tried several of your reciepes and I love them. Cheers! They looked different though, but who cares ;-) thank you for the recipe. My only variations were I used 2/3 cup almond meal and 2/3 cup of oat flour, 1/4 cup of coconut sugar, and raisins instead of chocolate as I can’t eat chocolate atm. It acts as a binding and leavening agent in these cookies, which is kind of amazing. I cannot tell you how many people I have forwarded this recipe to. I made these with my son. Some brands of chickpea make more foamy aquafaba than others- we like Whole Foods and Trader Joe’s best. Hopefully you can use it next time! This will be my go-to recipe to tweak as desired. I freeze my aquafaba all the time in Ice cube trays as I can use as many as I need each time for recipes – it freezes fine straight from Tin x. Would like to make these again with no shreaded coconut. Can honey be used? But it will definitely affect the flavor/texture, so adjust accordingly. As for burning on the bottom, we’d suggest making sure to place them on the center rack in the oven and maybe play with reducing the temperature slightly and/or cooking for less time. I didn’t make any modifications — even did the half almond meal/half almond flour combo, and got my aquafaba all meringue-like. Thank you for the recipe ♥️. Thanks for sharing, Tamar! They are quite hearty for a cookie, probably due to the almond meal but that’s a good thing – feels like a more sustaining kind of snack. It was awesome and so much less calories. Whisk together the cornstarch, baking powder, and water until smooth. Hey there! Then carefully loosen with a spatula - they can stick a little to the bare pan. 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. In the meantime, preheat oven to 375 … I can’t wait to try! Hi Diana, we’re so glad you both enjoyed them! I live in Portland, OR, where do you buy it locally? Deborah. We haven’t tried that but yes! ? These are so good they won a friendly cookie contest next to other glutinous and dairy- filled cookies! I baked for 15 minutes on a Silpat. 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. What can I use instead of almond flour? They had a hearty and chewy texture. It shouldn’t be crumbly, you could try and egg if you aren’t vegan next time! I just made another batch with chocolate chips and they’re even better. Chewy and full of flavour, they impressed the whole family. I made them a batch with eggs and a batch with Egg Replacer. Course Dessert Cuisine American, baking, vegan Keyword cookies … Thanks! I don’t consider myself a baker. Any tips to make it work? Hi Tari, did you let them cool completely before covering with the lid? I am still waiting for the cookbook request that I put on hold at library. These cookies are amazing! I definitely will be making these again though. Or would it work to just reduce the brown sugar by 50%? These ROCK. <3 thank you! I have been searching for a healthier CCC recipe since the one my almost 9 year old baby likes calls for 3/4 cups of oil. I tried this recipe for the first time last week and have made THREE BATCHES over the last 5 days :-0. I used a little less than 1/3 cup of coconut sugar (what I have on hand) in place of brown sugar, and I used unsweetened carob chips instead of chocolate ones (can’t have caffeine). To see what they did, you can press “ctrl+f” on a PC or “command+f” on a mac and a find bar should pop up that allows you to search for specific words (such as “egg replacer”) in the post and comments. And if subbing stevia I’d suggest adding more dry ingredients to compensate for its absence. They turned out beautifully and transcendentally delicious. I just made these cookies and they are just the best chocolate chip cookies I’ve ever made! Happy holidays! Thank you for your amazing recipes and food photos! We are so glad everyone enjoyed them! (See Peanut Butter Cup Cookies, Fluffy Sugar Cookies, Best-Ever Cornbread, Pumpkin Cake… The list goes on.). 6 STARS !!!! by the way,.. aquqfaba everytime i mix the coconut oil to the fluffy beautifully mixed aquafaba, it kinda crumples up and just vanishes and becomes this wierd textured fluid with flocks of coconut.. So these are my subs: Just made these cookies – so good! The flavor of almonds and sesame seeds stands out more. I’m obsessed. I eat them before my toddler sees them. You will not be subscribed to our newsletter list. If not, we would suggest that for next time! Check back if you do! I followed the recipe exactly as is, using all same ingredients. They come out perfect every time! We used eggs instead of the aquafaba, and they turned out great! Loved my batch of crispy crunchy and chewy cookies. Even if the can says BPA free it is still lined with a chemical that is just as toxic. Thank you for this recipe. Because these cookies don’t call for egg, I find that under baked tastes just fine and makes them pleasantly soft. Loved these! A delicious vegan, gluten-free dessert! The coconut I had was a medium shred (very short), doesn’t say desiccated though. Not sure though. Thanks so much for sharing! 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. I am gluten free but not vegan, is there anything I can do to make it more moist? I think so, but I can’t guarantee the results. The cookies themselves were alright, but somewhat biscuit-y. Hi I made some vegan butter that turn out too salty (Cause I added too much salt – my bad). We had an issue we were resolving, but it should be fixed now! Honey should work but you may want to reduce the amount! Hi! Notify me of followup comments via e-mail. Just pulled them out of the oven and major spreading happened! Simple vegan shortbread cookies with chocolate chunks and dusted sugar. I made these over the weekend and they are fabulous. Hi! Or do you just meant to pick one? That’s a win in our book! Another amazing recipe! The result tastes fabulous and is quite healthy. Very moist and tasty, I love it! Is there something I can substitute aquafaba with? Check the comments above for using flax eggs as other readers have had success with it! And yes, Dana, you DO rock! Hi Sophia! Any idea what happened? I’ve been adding cinnamon , cardamon, maple syrup and I haven’t had the Aquafaba…I’ve just used water. I was worried they wouldn’t be dense enough when I take them out of the oven. Xx. They still took 13 minutes to bake, so I imagine I would have had to bake the full sized version longer.