Best Gluten Free Vegan Double Chocolate Chip Cookies
The best gluten-free, oil-free, AND vegan double chocolate chip cookies that can be enjoyed in just 15 minutes, and require only 7 ingredients and one bowl!
Ingredients
- ¼ cup aquafaba water from a can of chickpeas or other white beans, or cooking liquid from cooking dry chickpeas
- ½ teaspoon baking soda
- ¾ cup + 2 tablespoon coconut sugar
- ⅓ cup cocoa powder
- 1 teaspoon vanilla
- ½ cup almond butter
- ½ cup chocolate chips
Instructions
- Preheat oven to 350F. Combine almond butter, aquafaba, and vanilla in a large bowl.
- Sift dry ingredients (baking soda, coconut sugar, and cocoa powder) over the wet ingredients, stirring to combine as you do so. Alternatively, you can whisk the dry ingredients in a separate bowl.
- 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.
Video
Nutrition
Serving: 1cookieCalories: 93kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 43mgFiber: 2gSugar: 5g
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