Total time: 55 mins | Prep: 40 mins | Bake: about 12-15 mins
Makes: 24 cookies OR 12 large cookies
Notes: Gluten-free, vegan and dairy-free
Ingredients:
1½ cups almond meal
1½ cups rolled oats
½ cup desiccated coconut
½ cup dark chocolate chips or chopped bar
1½ tsp baking powder
½ tsp sea salt
⅔ cup packed brown sugar
½ cup aquafaba (liquid from canned chickpeas or cannellini beans) - One 420g can will have about 0.75 cup
4 tbsp almond or other nut/seed butter
6 tbsp olive oil
1 tsp vanilla extract (optional)
Method:
Combine ‘Dry Ingredients’: almond meal, oats, coconut, chocolate, baking powder, salt and sugar in a large bowl.
Using a handmixer, whip aquafaba until light and airy with soft peaks - until it turns light & airy and soft peaks appear. (If it’s slow to whipe, a pinch of cream of tartar will help).
Mix in almond butter, oil and vanilla (optional) to the whipped aquafaba then mix or whisk until combined. (It will lose some volume, which is fine).
Stir the wet mixture into the ‘Dry Ingredients’ from Step 1 to form a firm, slightly tacky dough. Cover and refrigerate for at least 30 minutes or overnight.
Preheat oven to 175°C and line a baking tray. Shape cold dough into 2-tablespoon balls, flatten into discs and space 2.5 cm apart.
Bake for 10–12 minutes, until the edges are lightly golden. Cool on the tray for 5 minutes.
Store loosely covered at room temperature for 3–4 days, or freeze baked cookies for up to one month.
They are wonderful warm, served with a cup of milk, coffee or hot cocoa. Enjoy!