Coconut & Choc-Chip Cookies
A new favourite of mine are these Coconut & Choc-Chip Cookies. With only 9 ingredients, they are super quick and easy to make! A key ingredient in these cookies is aquafaba. If you’re not familiar with this ingredient, aquafaba is the water found inside a can of chickpeas (…I know, sounds strange!) but this ingredient replaces the eggs, so you’re not left with a flat cookie!
Ingredients
2 ¼ cups almond meal
2/3 cup coconut sugar
½ cup aquafaba
1 cup finely shredded (desiccated) unsweetened coconut
1 cup vegan dark chocolate chips
6 tbsp coconut oil, melted
1 tsp baking powder
½ teaspoon sea salt
1 tsp vanilla extract
Method
Place almond meal, ½ cup chocolate chips, coconut, baking powder, salt and sugar in a large bowl and mix to combine.
In a separate bowl, beat aquafaba until soft, light peaks form (using a handheld mixer or vigorous whisking).
Add coconut oil and vanilla extract to aquafaba and whisk to combine.
Add wet ingredients to the dry and carefully mix together until just combined or until a semi-tacky dough forms.
Cover and chill in refrigerator for approximately 30 minutes.
Preheat oven to 190°C, scoop out roughly 1 tablespoon amounts of dough onto a lined baking tray (leave approximately 2.5cm between each cookie), roll into a ball and gently press down into a disc (don’t press too hard, dough should still have a bit of height).
Bake for 13-15 minutes, or until the edges are golden. Remove from oven and leave to cool (30 minutes).
Place the remaining chocolate (1/2 cup) in a microwaveable bowl and heat at 30 second intervals until melted, stirring after each interval. Dip a fork into the melted chocolate and drizzle over the cookies. Enjoy immediately or keep in an air-tight container for up to 4 days.