It's a fantastic egg re-placer and can even be whipped into a meringue for pies or cookies! Aquafaba is the egg re-placer in these cookies. There's a group on Facebook called "Aquafaba Everything". People post pictures of the wonderful things they've made, and there's also a section with recipes.
These are THE BEST cookies ever! And they are vegan! They're crispy, chewy and disappear within 24 hours. Definitely not something to make every day (vegan or not, sugar is sugar), but a nice treat once in a while.
You can do an all-purpose, whole wheat pastry flour mix if you don't mind the taste of whole wheat flour. I've made this recipe with each of them, and a mix of both. Always delicious! I haven't tried with other flours, but spelt seems to be a great one for baking. I like it in muffins and quick-breads anyway.
Whenever I'm trying a new recipe, I always like to make half of it to see how it goes. Some of the ingredients I use are a little more expensive than your conventional ones, and I don't want to have to throw them away if the recipe doesn't taste good. We shouldn't be throwing anything away anyway, but it hurts just a little more when you've paid more for vegan or organic ingredients.
You can use chocolate chips or raisins in this recipe. I do half and half because my husband likes his with raisins. These cookies turn out perfectly every time! The number of cookies will depend on the size of your cookie scoop. If you don't have a scoop, a teaspoon amount of dough should be a good size.
* You may also want to check out a different version of this recipe here. I used different flours and flax egg in that one.
The Best Ever Chocolate Chip Cookies (Vegan)
Makes about 16 cookies
Amazing recipe from Veged Out
1/2 cup vegan butter, room temperature (I used organic Earth Balance)
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons aquafaba
1 cup plus 2 tablespoons all-purpose (or whole wheat pastry) flour
1 cup chocolate chips (vegan if it matters to you) or raisins
Preheat the oven to 350F.
In a medium bowl, beat the butter and sugars with a whisk for a few minutes until creamy.
Beat in the baking powder, baking soda, salt, vanilla and aquafaba until well combined.
Mix the flour in with a spoon or spatula, followed by the chocolate chips or raisins. You could also add nuts at this point if you wish.
Using a small cookie scoop, drop the batter about 2" apart onto a parchment lined cookie sheet.
Bake for 8-10 minutes or until the edges start to turn golden. You don't want to burn them so watch them carefully. Let them sit on the sheet for a minute or two until they're firm enough to transfer to a wire rack. I just use my egg flipper so they don’t fall apart during the transfer.
Store them on a covered plate or in a container with a lid. They won't last long.