Ingredients

The following ingredients have 6 Servings
  • 3/4 cup almond flour or almond meal*
  • 3/4 cup rolled oats
  • 1/4 cup finely shredded (desiccated) unsweetened coconut (or you could try and sub more almond meal, oats, or even GF flour blend)
  • 1/4 cup vegan dark chocolate (chips or chopped bar)
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup packed organic brown sugar or muscovado sugar ((or sub coconut sugar))
  • 1/4 cup aquafaba ((the brine/liquid in a can of chickpeas))
  • 2 Tbsp almond butter* ((or other nut or seed butter))
  • 3 Tbsp avocado or melted coconut oil*
  • 1/2 tsp vanilla extract ((optional))

Instruction

  • In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate, baking powder, salt, and sugar.
  • In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously) 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 vanilla (optional) and beat or whisk to combine. (The mixture will deflate a little - that's OK). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). Cover and chill in the refrigerator for at least 30 minutes or overnight.
  • Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  • Scoop chilled dough into roughly 2-Tablespoon amounts (I like this scoop) and form into small discs (see photo). Place on baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 12 cookies.
  • Bake for 10-12 minutes or until the edges are slightly golden brown. Be careful not to burn (especially on the bottoms) - they bake quickly toward the end. Remove from oven and let cool for 5 minutes.
  • Store leftovers in a loosely sealed container at room temperature up to 3-4 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooked to help retain their crispy exterior. These are so delicious when warm and dipped in almond milk or hot cocoa!