I used a can of chickpeas in a dish recently and reserved the brine to make aquafaba to use in a recipe later and last night made these cookies to keep on hand in the freezer when having a craving for a cookie. Next time I make them, I will flatten them a bit more, because they didnt really spread while baking.
- 3/4 cup almond meal
- 1 cup rolled oats
- 1/4 cup chocolate chips
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup coconut sugar (or brown sugar) (feel free to add a little bit more if its not sweet enough for you
- 1/4 cup aquafaba liquid
- 2 Tbsp peanut butter
- 3 Tbsp avocado oil
- 1/2 tsp vanilla extract
In a large mixing bowl, stir together almond flour, oats, chocolate, baking powder, salt, and sugar.
In a separate bowl, beat aquafaba (using a handheld mixer) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
To the aquafaba, add the almond butter, oil, and vanillaand beat or whisk to combine. Add to dry ingredients and mix until combined.
Preheat oven to 350 degrees F.
Scoop dough into roughly 2-Tablespoon amounts and form into small discs (flatten them, they dont really spread, a noted above). There should be about 12 cookies.
Bake for 10 -12 minutes.