Best Gluten Free Vegan Double Chocolate Chip Cookies

• Condiments

  • 1/2 cup Almond butter

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Chocolate chips
  • 1/3 cup Cocoa powder
  • 3/4 cup Coconut sugar
  • 1 tsp Vanilla

• Other

  • 4 tbsp Aquafaba (water from a can of chickpeas or other white beans

Found on zenanzaatar.com

Description

Ingredients

• 4 tbsp aquafaba (water from a can of chickpeas or other white beans)
• ½ tsp baking soda
• ¾ cup coconut sugar
• ⅓ cup cocoa powder
• 1 tsp vanilla
• ½ cup almond butter
• ½ cup chocolate chips (ensure vegan)

Directions

• Preheat oven to 350F. Combine almond butter, aquafaba, and vanilla in a large bowl.
• In a separate bowl, whisk together baking soda, coconut sugar, and cocoa powder.
• Add dry ingredients to wet ingredients and mix with a spoon until just combined. This should result in a sticky dough. Fold in chocolate chips.
• To make it easier to work with, you can refrigerate the dough for at least 30 mins. Drop rounded spoonfuls of the dough onto a cookie sheet lined with parchment paper.
• Bake for 9-12 minutes. Baking for 9 minutes will yield chewier cookies, while baking for 11-12 minutes will yield cookies that are thin and crispy. Be careful not to overbake. Let cool for at least 2 minutes before transferring to a cooling rack.