This week is the one year anniversary of the discovery of aquafaba, the simple little bean brine that revolutionized the world of egg-free cooking.
To celebrate, I’m sharing my recipe for perfect chewy chocolate chip cookies. I used to make these with flax seeds as the egg replacer and they were great, everyone loved them. Then, on a whim, I used some chickpea aquafaba because I’ve just been using it for everything to see what happens and I am so glad I did!
The recipe wasn’t perfect that first time but after a few more, very determined test batches (and after I ate waaay too many cookies and cookie dough, because hey, no worries about getting sick from raw eggs!) they came together in the most wonderful way: moist, chewy, and loaded with chocolate chips. It is really quite remarkable, the difference between the flax seed egg replacer and the aquafaba. The aquafaba makes them thinner and chewier and very much like the store bought cookies I remember buying in my pre-vegan days.
I missed those cookies a lot but got used to the thick, dense, doughy cookies that seemed to be the vegan way. But no longer, that’s for sure. You know that brand of cookies that comes in a white box with a see-through top, those cookies that are the perfect chewy density and taste so good because they are chock full of preservatives to keep them that way? These are reminiscent of those. Except no gross preservatives. And no gross animal by-products. Just perfect chocolate chip cookie-ness.
There are a couple of tricks to making the perfect cookies, but the number one thing to know is don’t bake them too long. Take them out before they look done as they will continue to cook while on the baking sheet. Second, let them cool about 5 minutes on the baking sheet before moving them to a wire cooling rack to cool completely. Transferring them sooner will cause the cookies fall apart.
Come celebrate the amazing discovery of aquafaba over at Vegan Meringue Hits and Misses, the Facebook group that started it all and with 40,000 members is so full of inspiration, ideas and encouragement, you will find you have no more use for eggs anymore :-).
- 1 cup vegan butter or margarine
- ¾ cup cane sugar
- ¾ cup light brown sugar
- ⅓ cup aquafaba
- 2 teaspoons vanilla extract
- 2 teaspoons molasses
- 2¼ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt (omit if aquafaba is salted)
- 1½ cup vegan chocolate chips
- Preheat oven to 375F. Line baking trays with parchment paper or spray lightly with oil.
- In a large bowl, beat the butter and both sugars until fluffy, about 1 minute.
- Add the aquafaba, vanilla and molasses and beat until well combined. Scrape down sides as needed. It will look a bit curdled but that's ok. Beat it on high until it comes together.
- Add the flour, baking soda and baking powder and mix until completely combined.
- Stir in the chocolate chips.
- Scoop dough onto cookie sheet. I used a 2 tablespoon cookie scoop for medium size cookies. You can make them smaller or larger if you wish, just be sure to adjust the baking time.
- Bake for 9 minutes. They will be very lightly browned and still puffy when you take them out (see pictures below). If you like a darker, crunchier cookie, bake them 1-2 minutes longer. If you are baking two sheets of cookies at a time, rotate the trays ½ way through.
- Let cool on cookie sheet for 5 minutes, then with a spatula gently move them to a wire cooling rack to cool completely.