This may be well-known in the vegan community, but as someone who started eating more plant-based last year and is not so familiar with vegan cooking and baking, I feel like I’ve struck gold for achieving chewy cookies. The “secret” ingredient? Aquafaba! Otherwise known as canned chickpea liquid.
Do these cookies taste like chickpeas or beans? No, they don’t. They don’t make you gassy either. Aquafaba is used in place of eggs, most commonly for egg whites such as in meringues. While acting as a binding agent, I’ve found that the aquafaba adds an immense chewiness to cookies. Even in recipes that aren’t vegan, I may use aquafaba in place of eggs for the texture.
Also, has anybody else noticed that the price of eggs has really shot up this year? In Vancouver, I usually buy the 30 pack of large eggs from Superstore. I remember them being around $5 when not on sale. Now, the normal price is about $8.50! It’s not like we’re having a shortage of eggs anymore either, like when everybody was panic buying and pandemic baking earlier in 2020.
It’s not just eggs, I have noticed higher prices for quite a few other grocery staples. I guess noticing grocery price changes comes with growing up and becoming adults, eh?
Anyways, if you like really chewy cookies, give this recipe a try – whether you’re vegan or not! If you make them, tag me on Instagram at @takeontreats and #takeontreats.
Chewy Vegan Chocolate Chip Cookies (with Aquafaba)
Ingredients:
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup melted vegan butter (or butter for non-vegan or if not dairy-free)
- 90 mL aquafaba (my canned chickpeas contained salt)
- 2 tsp vanilla extract
- 2 1/4 cup (270 g) all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 120 g semi-sweet chocolate chips
Instructions:
- Whisk sugars, melted butter, aquafaba, and vanilla in a large mixing bowl until combined.
- Add flour, baking soda and salt and mix until just combined.
- Fold in chocolate chips.
- Refrigerate dough for 30 minutes.
- Preheat oven to 350F/180C.
- Scoop 50 g dough balls out and place onto parchment lined baking sheets. Leave space between dough balls for cookies to spread.
- Bake for 10-14 minutes or until golden brown.
- Let cookies cool on baking sheets for 5 minutes then transfer onto a cooling rack.
- Store at room temperature in an air tight container or freeze in a resealable bag.
