Almond Meal Chocolate Chip Cookies
These delightful cookies feature almond meal and chocolate chips, achieving a perfect balance of crispy edges and a tender, chewy interior. A delicious and satisfying vegan, gluten-free dessert!
Instructions
- 1
In a large mixing bowl, stir together almond meal (1.25 cups), vegan dark chocolate (0.25 cup), shredded unsweetened coconut (0.5 cup), baking powder (0.5 tsp), sea salt (0.25 tsp), and organic brown sugar (0.33 cup).
- 2
In a separate bowl, beat aquafaba (0.25 cup) (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed.
- 3
To the aquafaba, add the coconut oil (3 tbsp) and vanilla extract (0.5 tsp) and beat or whisk to combine. Then add to dry ingredients and mix until just combined. The dough should be firm and semi-tacky.
- 4
Loosely cover and chill the dough in the refrigerator for at least 30 minutes or overnight.
- 5
Preheat oven to 190 C (375 F). Scoop out dough (1.5 tbsp) and form into small discs. Place on a bare or parchment-lined baking sheet with a 1-inch gap between each cookie.
- 6
Bake for 12-15 minutes or until edges are golden brown. Be careful not to burn.
- 7
Remove from oven and let cool for 5-10 minutes. Then carefully loosen with a spatula.
- 8
Enjoy immediately or let cool. Store leftovers in a sealed container at room temperature up to 4 days or 1 month in the freezer.
Nutrition Facts
Per portion