Ingredients
Scale
- 1 15-oz can chickpeas, drained and rinsed (reserve aquafaba)
- 6 tbsp unsalted vegan butter, at room temperature
- 6 tbsp almond butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 tbsp aquafaba, liquid from canned chickpeas
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp iodized salt
- 2 cups semi-sweet chocolate chips
Instructions
- Drain and rinse the chickpeas, reserving the aquafaba. Blend chickpeas until smooth in a food processor.
- In a large mixing bowl, beat vegan butter, almond butter, light brown sugar, and granulated sugar until lighter in color.
- Stir in aquafaba and vanilla extract, mixing until smooth. Add chickpea purée and blend until fully combined.
- In another bowl, whisk together the dry ingredients: flour, cornstarch, baking soda, and salt.
- Combine the dry and wet mixtures, then fold in the chocolate chips. Refrigerate the dough for 30 minutes.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop dough onto the prepared sheet, spacing them apart. Slightly press each cookie down.
- Bake for 6 minutes, then lower temperature to 350°F (175°C) and bake for an additional 6 to 7 minutes. Allow to cool on the pan for 10 minutes before transferring.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Refrigerating the dough helps the cookies maintain their shape while baking.
Experiment with different types of chocolate chips for a twist!
Finish with flaky sea salt for an extra layer of flavor.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg