Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cups almond meal
  • 1/4 cup vegan dark chocolate ((bar or chips // loosely chopped))
  • 1/2 cup finely shredded (desiccated) unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup organic brown sugar ((or muscovado sugar))
  • 1/4 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 meal, dark chocolate chips, coconut, baking powder, salt, and sugar.
  • In a separate bowl, beat aquafaba (using a handheld mixer or 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 melted coconut oil and vanilla and beat or whisk to combine. Then add to dry ingredients and mix until just combined. You should have a firm, semi-tacky dough (see photo).
  • Loosely cover and chill in the refrigerator for at least 30 minutes or overnight.
  • Preheat oven to 375 degrees F (190 C). Scoop out 1 /1/2-Tablespoon amounts of dough (I like this scoop) and form into small discs (see photo). Place on a bare or parchment-lined baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 12 cookies (amount as original recipe is written // adjust if altering batch size).
  • Bake for 12-15 minutes or until the edges are golden brown. Be careful not to burn (especially on the bottoms).
  • Remove from oven and let cool for 5-10 minutes. Then carefully loosen with a spatula - they can stick a little to the bare pan.
  • Enjoy immediately or let cool. Store leftovers in a sealed container at room temperature up to 4 days or 1 month in the freezer. These are insanely delicious when warm and dipped in almond milk or hot cocoa!