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January 14, 2020This is about...
SUPER FUDGY VEGAN CHOCOLATE COOKIES!---YUM!
SUPER FUDGY VEGAN CHOCOLATE COOKIES!---YUM!
In an attempt to stick to some of my New Year's resolutions for more than a week this year,
I'VE BEEN LOOKING FOR WAYS TO "HEALTHIFY" MY SWEET INDULGENCES without any compromises in flavor or texture.
So, here's an easy, fudgy chocolate cookie, that is secretly vegan and gluten-free! And that's the way I like it. These are
A SIMPLE ONE BOWL RECIPE---brownie-like, soft cookies that are deeply, intensely, chocolatey. Of course, only the best chocolate and cocoa will work here---my fave brand is Valrhona.
The first "secret" ingredient in these cookies is aquafaba. Have you heard of it? It's the liquid from a can of chickpeas, or the cooking liquid from homemade beans. This is something I've always just threw away. Amazingly, IT ACTS AS A VEGAN EGG SUBSTITUTE, beating into billowy white meringue-like peaks with very little coaxing. If you're interested, I have a recipe for VEGAN MERINGUES. But here we are just beating it until the aquafaba is foamy, so a hand whisk or fork will work just fine.
Secondly, there is no flour in this recipe, only finely ground almonds, which can be called almond "flour." So, these are not only vegan, but they're gluten-free too, making them a special treat for anyone who might have some dietary restrictions.
A YUMMY COOKIE with lots of antioxidants, protein, fiber and lower on the glycemic index THAT CAN ACTUALLY BE GOOD FOR YOU? YES! These will help keep you on track in the New Year without sacrificing anything, unless, of course, you devour the whole batch!
LESSONS Learned:
1. Choose the best chocolate and cocoa. I like Valrhona.
2. One 15 oz. can of chickpeas will have about 1/2 cup of aquafaba-chickpea liquid. You'll need 1/3 cup.
3. Although I'm a fan of almond butter, you could sub in peanut butter.
4. Although the original recipe doesn't include it, I really like rapping the pans on the counter. Deflating the cookies in this way creates their yummy texture.
Super Fudgy Vegan Chocolate Cookies
(adapted from Lazy Cat Kitchen)
Ingredients:
3.5 oz vegan dark chocolate, I like Valrhona Manjari or 2/3 cup semi sweet vegan chips
1/3 cup aquafaba (chickpea liquid), from a 15 oz. can of chickpeas
2/3 cup coconut sugar, lakanto or granulated sugar
1/3 cup unsweetened almond butter, I like Justins
1/2 teaspoon pure vanilla extract
1 cup almond flour, I like Bob's Red Mill
1/2 cup cocoa powder, I like Valrhona
¼ tsp fine sea salt
½ tsp baking soda
Make the cookies:
Place 2 racks in the oven, one in the lower third, the other in the top third. Preheat the oven to 350 F. Line 2 large baking trays with parchment.
In a heavy saucepan over very low heat, melt the chocolate, stirring constantly, just until smooth. Set aside.
In a medium size bowl, add the aquafaba, and using a wire whisk or a hand mixer, beat until foamy. Add the sugar to the aquafaba, and whisk well to combine. Whisk in the almond butter until well incorporated. Add the warm chocolate and again whisk to combine well.
Using a spatula, add half of the dry ingredients and mix well. Add the rest, stirring until completely incorporated. The batter will be very thick.
Using a small ice cream scoop, or a spoon, scoop 2 Tablespoon portions onto the prepared baking pans, 8 on one and 7 or 8 on the other. They will spread, so place them about 2 inches apart.
Bake for 9 minutes. Remove the sheets from the oven and rap each one the counter to deflate the cookies. If you want, when you place the pans back in the oven, change their position from top to bottom, and back to front. Bake for 2 minutes more, and rap the pans again to deflate. Place back in the oven and bake another 2-3 minutes. Cool the cookies on the pans. They can be stored in an airtight container for 2 weeks.
Makes 15-16 cookies. YUM!
The first "secret" ingredient in these cookies is aquafaba. Have you heard of it? It's the liquid from a can of chickpeas, or the cooking liquid from homemade beans. This is something I've always just threw away. Amazingly, IT ACTS AS A VEGAN EGG SUBSTITUTE, beating into billowy white meringue-like peaks with very little coaxing. If you're interested, I have a recipe for VEGAN MERINGUES. But here we are just beating it until the aquafaba is foamy, so a hand whisk or fork will work just fine.
Secondly, there is no flour in this recipe, only finely ground almonds, which can be called almond "flour." So, these are not only vegan, but they're gluten-free too, making them a special treat for anyone who might have some dietary restrictions.
A YUMMY COOKIE with lots of antioxidants, protein, fiber and lower on the glycemic index THAT CAN ACTUALLY BE GOOD FOR YOU? YES! These will help keep you on track in the New Year without sacrificing anything, unless, of course, you devour the whole batch!
LESSONS Learned:
1. Choose the best chocolate and cocoa. I like Valrhona.
2. One 15 oz. can of chickpeas will have about 1/2 cup of aquafaba-chickpea liquid. You'll need 1/3 cup.
3. Although I'm a fan of almond butter, you could sub in peanut butter.
4. Although the original recipe doesn't include it, I really like rapping the pans on the counter. Deflating the cookies in this way creates their yummy texture.
(adapted from Lazy Cat Kitchen)
Ingredients:
3.5 oz vegan dark chocolate, I like Valrhona Manjari or 2/3 cup semi sweet vegan chips
1/3 cup aquafaba (chickpea liquid), from a 15 oz. can of chickpeas
2/3 cup coconut sugar, lakanto or granulated sugar
1/3 cup unsweetened almond butter, I like Justins
1/2 teaspoon pure vanilla extract
1 cup almond flour, I like Bob's Red Mill
1/2 cup cocoa powder, I like Valrhona
¼ tsp fine sea salt
½ tsp baking soda
Make the cookies:
Place 2 racks in the oven, one in the lower third, the other in the top third. Preheat the oven to 350 F. Line 2 large baking trays with parchment.
In a heavy saucepan over very low heat, melt the chocolate, stirring constantly, just until smooth. Set aside.
In a medium size bowl, add the aquafaba, and using a wire whisk or a hand mixer, beat until foamy. Add the sugar to the aquafaba, and whisk well to combine. Whisk in the almond butter until well incorporated. Add the warm chocolate and again whisk to combine well.
Using a spatula, add half of the dry ingredients and mix well. Add the rest, stirring until completely incorporated. The batter will be very thick.
Using a small ice cream scoop, or a spoon, scoop 2 Tablespoon portions onto the prepared baking pans, 8 on one and 7 or 8 on the other. They will spread, so place them about 2 inches apart.
Bake for 9 minutes. Remove the sheets from the oven and rap each one the counter to deflate the cookies. If you want, when you place the pans back in the oven, change their position from top to bottom, and back to front. Bake for 2 minutes more, and rap the pans again to deflate. Place back in the oven and bake another 2-3 minutes. Cool the cookies on the pans. They can be stored in an airtight container for 2 weeks.
Makes 15-16 cookies. YUM!