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
Instructions
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In a large mixing bowl, stir together almond flour, oats, chocolate, baking powder, salt, and sugar.
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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.)
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To the aquafaba, add the almond butter, oil, and vanillaand beat or whisk to combine. Add to dry ingredients and mix until combined.
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Preheat oven to 350 degrees F.
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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.
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Bake for 10 -12 minutes.