Here’s a delicious cookie that is vegan, gluten and refined sugar free. It’s crispy on the outside, fluffy on the inside.
Are you convinced? Let me know if you’re going to try these and if you do, tell us what you think
2 cups all-purpose flour (I used Bob’s Red Mill 1:1 gluten-free baking flour)
3/4 cup coconut sugar (or brown sugar)
1/2 cup coconut oil
1/2 cup maple syrup
1/4 cup whipped aquafaba (the liquid from a can of chickpeas – don't worry, you don't taste it)
2 tbsp nut milk of your choice
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of sea salt
Combine coconut sugar, melted coconut oil, maple syrup, nut milk, and vanilla; mix well.
Separately, drain a can of chickpeas and use a handheld frother or mixer to whip until fluffy; add 1/4 cup of fluffy aquafaba to the sugar mixture.
In a separate bowl, mix flour, baking powder, baking soda, and a pinch of salt; once thoroughly combined, add the wet mixture, chocolate chips, and combine.
Refrigerate the dough for an hour or until it thickens.
Preheat the oven to 350 degrees Fahrenheit.
Arrange balls of dough on a baking sheet, ensuring they have space to spread. This recipe yields 12 medium-sized cookies.
Bake for 15 minutes or until lightly browning.
Remove, let cool, and enjoy!