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I don’t know about you but I’ve had a bit of a sweet tooth over the last couple of months. I’ve managed to resist for the most part but I figure a delicious homemade cookie once in a while won’t hurt. I call them Grandma’s Best Chocolate Chip Cookies because many of us can remember the amazing treats that our grandmas used to whip up for us when we were kids. The only difference now is that these cookies, in addition to being rich and delicious are also plant-based and gluten-free! Enjoy!
These chocolate chip cookies were the first time I baked using aquafaba. What is aquafaba? Well, simply put, it is bean juice. Seriously, you know that liquid that you usually pour out when you open a can of beans? It turns out that it makes an excellent egg replacement. How amazing is that?
The best part (well aside from it being virtually free), is how simple it is to use as an egg substitute. One egg = Three tablespoons aquafaba. That’s so easy even I could do it.
To keep it extra simple, I decided to use one of my old standard cookie recipes and see if I could make it vegan using aquafaba. I decided to also make the cookies gluten-free.
Do you need a homemade treat? You must try Grandma's Best chocolate chip cookies! They're delicious, #vegan and #glutenfree!Click To TweetAquafabulous Chocolate Chip Cookies. Vegan and Gluten-Free
- 2¼ cups rice flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sugar
- ½ cup brown sugar
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup non-dairy butter or coconut oil
- ½ cup safflower oil
- 6 tablespoons aquafaba
- 1 package (10 or 12 ounces) vegan chocolate chips
- PREHEAT oven to 375° F.
- COMBINE flour, baking soda, baking powder, and salt in small bowl. Beat non-dairy butter, sunflower oil, granulated sugar, brown sugar, maple syrup, aquafaba, and vanilla extract in large mixer bowl until creamy Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
These cookies don’t make any pretense to being anything but delicious. Yes, they may have too much sugar and oils to be considered “healthy,” but they’re cookies. Enjoy a couple, share a lot. And while most people use the brine from garbanzo or white northern beans, black or other beans can be used too. And yes, you can make your own when you cook beans.
Have you heard of aquafaba? Are you as excited as I am? Just think of the possibilities!
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I used it as an egg replacer for a Duncan Hines cake mix and it was great!
Aquafaba – never heard of it! Thanks for the info!
Your chocolate chip cookies look delicious. They wouldn’t survive long in my house, haha!
They don’t last long in my house either. Yes, aquafaba is a thing. It’s a great egg substitute.
Thanks for the cooking education lesson…I’ve never heard of aquafaba. I love your statement about the cookies not needing to be “healthy” because they’re cookies LOL. Total agreement 😉
Yeah, I see too many recipes talking about “healthy” cookies. I’d rather have a really delicious cookie, enjoy every bite, and stop at one (or maybe two).
Yummy!!!!!
Yes, it is. 🙂
Wow those look delicious! Nothing better than chocolate chip cookies in my opinion. I have not tried cooking w aquafaba yet. Thanks for linking up today
Sadly (or maybe fortunately) my grandma and my mom were/are not bakers. I remember hiding my mom’s attempt at chocolate chip cookies under a recliner in the family room. That said, these look and sound amazing. I need to try using aquafaba. Now I’m thinking of Elphaba in Wicked. Ha!