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Sometimes I go into the kitchen and hope for the best. Other times I feel like the universe is on my side and magic is created.
For a while now I've been trying to create the perfect chocolate chip cookie for you all. I tested different kinds of flour, egg replacements, and flavor combinations and wanted to make sure I got it just right before sharing it with the world.
This is it! The ultimate vegan chocolate chip cookie! Bake it and fill your home with the intoxicating smell of fresh cookies.
This recipe calls for Aquafaba (chickpeas cooking water). If you are following me on Instagram you probably saw that I've been playing around with this vegan marvel in the past few weeks. I know it sounds odd and scary to use the chickpeas cooking water for baking cookies, but trust me - once you try it you'll see that it's actually pretty simple.
You can read all about Aquafaba and my tips for working with it, here.
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recipe
Prep Time
50 minutes
Bake Time
10 minutes
Difficulty
Servings:
15cookies
Ingredients
- 1 cup white spelt flour
- 0.5 tsp baking powder
- 1 pinch Himalayan salt
- 0.25 cup coconut sugar
- 0.25 cup melted coconut oil
- 1 tsp vanilla extract
- 6 tbsp whipped aquafaba
- 2 oz hazelnuts
- 2.5 oz dark chocolate chips or a dark chocolate bar cut into chunks
- Fine ground salt, for garnish
Instructions
In a medium bowl, mix together the flour, baking powder, salt, and sugar. Add the oil, vanilla, and aquafaba and mix until just combined.
Place the hazelnuts in a food processor and pulse for 30 seconds (you want to be left with some larger pieces of hazelnuts).
Add the hazelnuts and chocolate chips to the cookie dough and mix to combine (careful not to over mix).
Place the cookie dough in the fridge to chill for 30 minutes.
Preheat the oven to 340°F (170°C) and line a baking sheet with parchment paper.
Use a cookie scoop or your hands to scoop approximately 1.5 tbsp of cookie dough and transfer to the lined baking sheet. At this point, you can decide if you want to lightly smash the cookies or leave them as small balls (like I did).
Sprinkle a tiny amount of fine ground salt on each cookie and bake for 10 minutes.
Remove from the oven and let cool for 5-10 minutes before carefully loosening. Enjoy with a glass of Homemade Almond Milk.
Once completely cooled (if you have any cookies left), store the cookies in an airtight container for up to 5 days or pop in the freezer for up to 3 weeks.
Notes
How to turn salt into fine powder? If you own a mortar and pestle, simply place the desired amount of salt and grind it. If not, you can also make a larger batch of salt powder using a high-speed blender. Finally, the manual way is to simply use a large sharp knife to smash the batch of salt and then chop it as fine as possible.
