Ingredients

The following ingredients have 12 Servings
  • 1 heaping cup almond flour ((we recommend Wellbee's brand*))
  • 1/2 cup vegan dark chocolate ((chopped bar or chips), DIVIDED)
  • 1/4 cup walnuts ((optional))
  • 1/3 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup coconut sugar
  • 4 large medjool dates ((pitted and chopped // if dry, soak in warm water for 20 minutes and then drain))
  • 1/3 cup aquafaba ((the brine/liquid in a can of chickpeas))
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract

Instruction

  • In a large mixing bowl, stir together almond flour, half of the dark chocolate chips, walnuts (optional), cocoa powder, baking powder, sea salt, and coconut sugar. Add in chopped dates and use a whisk to combine / break up dates into the mixture. Set aside.
  • In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (To see aquafaba whipped, check out this Guide to Aquafaba Video.)
  • To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then melt the remaining half of the dark chocolate chips in the microwave or over a double boiler and add to the aquafaba. Fold/stir to combine (see photo).
  • Add wet ingredients to dry ingredients and mix until well combined. You should have a semi-tacky dough. Loosely cover and chill in the refrigerator for 30 minutes.
  • Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Scoop out roughly 1 1/2-Tablespoon amounts of dough (I like this scoop) and place on baking sheet with about a 1-inch gap between each cookie to allow for spreading. Gently press down with palm of hand to form small discs (see photo). Optional: Top with a few more chocolate chips and walnuts.
  • Bake on the center rack for 12-17 minutes or until puffy and the top no longer feels wet - they should appear mostly dry. Remove from oven and let cool 5-10 minutes. Then carefully loosen with a spatula and set on a wire rack or plate to cool.
  • Enjoy immediately or let cool. Store completely cooled leftovers in a sealed container at room temperature up to 3 days, in the refrigerator for 4-5 days, or in the freezer for 1 month. These are insanely delicious as is or when warm and dipped in almond milk or hot chocolate!