Vegan, gluten free chocolate chip cookies following the Minimalist Baker’s recipe.
- 1/4 cup coconut oil (soft or melted)
- 1/3 cup coconut or organic cane sugar
- 2 Tbsp almond butter (if unsalted, add 1/8 tsp more salt // or sub other nut butter)
- 3 Tbsp aquafaba (chickpea brine – guide here)
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1 1/3 cup brown rice (she used almond flour, brown rice flour is pretty good too)
- 1/2 cup desiccated coconut
- 3/4 cup vegan dark chocolate chips
- To a large mixing bowl, add coconut oil, coconut (or cane) sugar, almond butter, aquafaba, salt, and baking powder and stir/whisk to combine.
- Add almond flour and coconut and mix again. It won’t be so thick that you can’t continue mixing it, but it should appear “doughy.”
- Stir in chocolate chips, cover, and refrigerate overnight or for at least 30 minutes.
- Preheat oven to 350 degrees F (176 C). Once chilled, scoop out rounded Tablespoon amounts of dough (I like this scoop) and place them 2 inches apart on a bare or parchment-lined baking sheet (use more baking sheets if making a larger batch). Press down slightly to flatten (see photo).
- Bake for 12-16 minutes or until the edges are just slightly golden brown and the tops appear dry. Remove from oven and let rest on the pan for 5 minutes. Then transfer to a cooling rack or a serving plate.