Then add to the dry ingredients and mix until just combined. Enjoying going through your recipes and adding them to our family recipe file! Have a question? I ended up using a full cup of aquafaba and it just barely held together. If you try this recipe, let us know! Store cooled leftovers in a sealed container at room temperature up to 4 days or 1 month in the freezer. I’m obsessed. Nothing against aquafaba—I just didn’t have use for and didn’t want to waste the chickpeas. I made these cookies 2 weeks ago and I am making them again today. I’m not sure on vegan subs for aquafaba. A flax egg would probably be the next best thing, but not perfect. I have oat flour, but I don’t have any coconut flour on hand. Hi, maybe 1 large or 2 small eggs? Turned out so great! Notify me of followup comments via e-mail. Let us know if you do some experimenting! I subbed the 1/3 cup of brown sugar for 2 TBSP + 2 tsps of Truvia® Brown Sugar Blend (stevia leaf) and these ended up being the perfect amount of sweet for my diabetic family members. Thanks for such a simple, delicious take on a classic cookie recipe. First time using aquafaba and wow- game changer! Yay! Question for you: I love and use your GF Flour Blend often. Followed the recipe exactly. Thanks for sharing! Can I substitute Arrow root for Potato starch? Even my fiance who wouldn’t eat something without wheat and eggs liked these cookies. I’d recommend half the amount in coconut flour OR another seed or grain flour, such as sunflower seed meal OR oat flour! We baked them for 12 min & they got perfectly crispy (per the kids’ request). Let us know if you give it a try! I am wondering if applesauce might work in place of coconut oil. These were so yummy… the perfect ratio of crunch on outside, a bit gooey on inside‼️ I will have to double the recipe next time . Hi Steph, we haven’t tried that, so we can’t guarantee results. I don’t have any chickpeas to drain right now! Could this be why? It’s super helpful for us and other readers. I’ll watch your video and get to baking. Let us know if you do! I totally haven’t jumped on the aquafaba bandwagon yet, but it seems like such an awesome ingredient & it is often so difficult to bind ingredients together in gluten free bakes. We’re so glad you enjoyed them! Hi Hilary, maybe 1 large or 2 small eggs? I’d love to make these but don’t have access to some of the flours used to make the gluten free flour blend, can you substitute it with anything else? So glad to hear it! All eaters are welcome. Hi Nami, we haven’t tried that, but maybe? Hi Ange! Next comes your dry ingredients, which are organic brown sugar, vegan dark chocolate chips, almond flour (which is key to keeping these light and tender), and our gluten-free flour blend. I added a couple of tablespoons of sesame seeds and a little extra Aquafina and an extra tablespoon of coconut oil to balance moisture. In fact, I’ve used that more than from chickpeas because we eat more of those. I baked for 15 to 16 mins cause i liked the crispy bottoms. Thanks for sharing, Jessa! Hey Dana! The dough was refrigerated for about 40 minutes. You can also, Orange Cranberry Crisp (Gluten-Free & Easy! I can’t wait to try these recipes. I used eggs but increased the pumpkin butter and coconut oil. Perfect vegan chocolate chip cookies made with simple methods and 9 ingredients. Would appreciate any helpful comments. Regarding using the cream of tartar…can you explain why this helps whipping? It keeps in the fridge up to a week and makes so many delicious things (like oil-free granola!). added some flaxseeds as the dough was too wet. Don’t dump that liquid gold out next time you’re making hummus! Super moist, simple, and the perfect fall breakfast or snack. LOL. Is there any way I could make this without aquafaba? Because these cookies don’t call for egg, I find that under baked tastes just fine and makes them pleasantly soft. We’d suggest starting with less as it may be more absorbent. Oops! Because these cookies don’t call for egg, I find that under baked tastes just fine and makes them pleasantly soft. Thank you!! A perfect little tea cookie. I successfully use aquafaba from canned great northern beans as well! Thanks so much for sharing! Thanks Dana! Hm, that was supposed to be a reply to someone who rated them but it hasn’t turned out that way. Made these as instructed and they are delicious!! Thanks for sharing! I used half coconut sugar and half organic cane sugar, used Bob’s 1:1 flour, and used aquafaba that had been frozen before whipping. I made them exactly as written— why change anything when I know I can count on you? They are a hit by the way, Thanks, Hannah! and since the dough was a bit dry I added some water to adjust the consistency. Sorry, Kirianne. (we prefer almond flour // if nut-free you could try a seed meal/flour), finely shredded (desiccated) unsweetened coconut, (or you could try subbing more almond meal, oats, or even a GF flour blend), packed organic brown sugar or muscovado sugar, (or sub coconut sugar, but we prefer brown sugar for best texture), (or sub pumpkin purée, but know it will have less flavor and be more soft & tender // or sub a pumpkin-flavored nut butter! Hope that helps! Hi! Thanks so much! Kinda worked but in the end the cookies taste more mealy/ floury. Then come the cookie basics like chocolate chips for bits of sweetness, baking powder for rise, and optional sea salt to enhance all the flavors. Also, they go stale quickly, whether you buy the components separately or whether you get cup-for-cup blend from the store. All in all, I like them better than regular chocolate chip cookies! Best GF/DF choc chip cookie I’ve made and I’ve made a lot. Well … FOUR later he had to force himself to stop or he would have eaten them all. These are phenom! These are perfect on a cold, rainy day. If you give it a try, we would love to hear how it goes! Then adding the dry ingredients resulted in a dry crumb that wouldn’t come together! Let us know if you do some experimenting! Friends, you’re going to LOVE these cookies! Otherwise, maybe a flax egg, but it probably won’t have the same fluffiness. Simple ingredients, 1 bowl required, and perfect for fall! I didn’t have any almond flour so I subbed for coconut flour like you mentioned in the notes. Would it work with whipping things like coconut milk, fluffy frostings, vegan mayo? Let us know if you give it a try. Directions Step 1 Hi Emily, we haven’t had that experience, but it definitely sounds like one of the ingredients is off. Otherwise, maybe a flax egg, but it probably won’t have the same fluffiness. See more ideas about vegan desserts, vegan cookies, vegan sweets. Set aside. It whips up beautifully and helps hold the cookies together. I thought it would moisen my recipes that generally call for flax egg, but now I’m not so sure…. Wondering if the dough just got a little dry. Not sure. My. I think so, but haven’t tested it. The batch with eggs was moister; the one with egg replacer was dryer. I don’t consider myself a baker. Did you measure out 1/4 cup of chickpea brine or whipped aquafaba? I love chocolate chip cookies ♥. And they turned out perfectly. Hi, this looks like an amazing recipe. My daughter can’t eat wheat, eggs, or dairy so this was right up our food alley. These were pretty good. Whoop! You should have a firm, semi-tacky dough. Hmm, I’d actually recommend trying a nut butter or applesauce instead. Try either applesauce or nut butter. Thanks so much for sharing! They are the dreamiest, chewiest, most perfectly balanced cookie ever. If you’re looking for that chocolate-PB combo, this turned out delicious! Hmm, so a little cracking is normal as they rise and puff. So, obviously, I had to fix that. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Thank you for sharing another wonderful recipe! I double checked quantities. This was my 1st time making a vegan gluten free cookies. These cookies are so yummy, your recipes never disappoint! The cookies themselves were alright, but somewhat biscuit-y. Loved my batch of crispy crunchy and chewy cookies. I did use 1/8 tsp cream of tartar with aquafaba which worked great. Thanks for sharing =). Have you made these? We really love these and want to make a big batch and freeze. I made these over the weekend and they are fabulous. 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