Vegan Chocolate Chip Cookies
Ingredients
- 4 tbsp aquafaba
- 100g / 3.5oz granulated sugar
- 100g / 3.5oz light brown sugar
- 150g / 5.3oz vegan margarine or butter
- 2 tsp vanilla extract
- 1 tsp bicarbonate of soda
- salt
- 300g / 10.6oz plain flour
- 200g / 7oz dark chocolate (70%)
Preparation
Add the aquafaba to a small bowl and whisk for a couple of minutes until frothy.
In a separate mixing bowl, cream together the sugars, vegan margarine, vanilla extract, bicarbonate of soda and a pinch of salt until fully combined. Then fold in the aquafaba until it’s fully incorporated. Finally, fold in the flour until fully incorporated, but avoid over-mixing otherwise the cookies will be a little dense.
Next, roughly chop the dark chocolate into 1-2cm pieces and fold into the cookie dough. Divide the cookie dough into 12 evenly-sized pieces and roll each into a ball. Place on a chopping board or a plate and refrigerate for 30 minutes.
Preheat the oven to 180°C / 356°F and line 2-3 large baking trays with baking paper.
Add 4-6 balls to each baking tray and bake for 10-12 minutes until slightly golden brown around the edges.
Remove the cookies from the oven and leave to cool on the tray before placing them on a cooling rack.
Tips
The cookies will feel soft when first removed from the oven but will harden as they cool down.
These cookies are best eaten slightly warm.
