These really are my new favorite cookies. And by recent, I mean an old favorite (that’s been veganized)!
If you’ve tried these Almond Meal Cookies with Coconut and Chocolate Chips, you already know how amazing they are. However, the recipe does require an egg, and a reader recently suggested/asked if I had tried organizing them. Brilliant idea, reader. Thank you!
Because I’m always testing new recipes, I rarely reach back and remake old ones. But this called for a special retest! Onto the show.
This recipe is simple, requiring just nine ingredients and roughly 1 hour (including chilling)!
The base is shredded coconut and almond meal (I mixed in a little almond flour for added fluffiness). For sweetness, I stuck with organic brown sugar, but I also think coconut sugar would work if you’re trying to go au naturel. And coconut oil and vanilla are the only liquid ingredients, besides…
Aquafaba! In place of the egg is aquafaba. Are you even surprised at this point? Aquafaba never lets me down. (See Peanut Butter Cup Cookies, Fluffy Sugar Cookies, Best-Ever Cornbread, Pumpkin Cake… The list goes on.)
After the dough has been mixed and chilled for 30 minutes, scoop, bake for 12-15 minutes, and BAM. You have chocolate chip cookie perfection.
Ingredients
- 1 1/4 cups almond meal (ground from raw almonds / I used half almond flour!)
- 1/4 cup vegan dark chocolate (bar or chips // loosely chopped)
- 1/2 cup finely shredded (desiccated) unsweetened coconut
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup organic brown sugar (or muscovado sugar)
- 1/4 cup aquafaba (the brine/liquid in a can of chickpeas)
- 3 Tbsp coconut oil (melted)
- 1/2 tsp vanilla extract
Instructions
- In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt, and sugar.
- In a separate bowl, beat aquafaba (using a handheld mixer or vigorous whisking) until light, fluffy, and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
- To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then add to dry ingredients and mix until just combined. It would be best if you had a firm, semi-tacky dough (see photo).
- Loosely cover and chill in the refrigerator for at least 30 minutes or overnight.
- Preheat oven to 375 degrees F (190 C). Scoop out 1 /1/2-tablespoon amounts of dough (I like this scoop) and form them into small discs (see photo). Place on a bare or parchment-lined baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 12 cookies (amount as original recipe is written // adjust if altering batch size).
- Bake for 12-15 minutes or until the edges are golden brown. Be careful not to burn (especially on the bottoms).
- Remove from oven and let cool for 5-10 minutes. Then, carefully loosen them with a spatula – they can stick a little to the bare pan.
- Enjoy immediately, or let it cool. Store leftovers in a sealed container at room temperature for up to 4 days or one month in the freezer. These are extremely delicious when warm and dipped in almond milk or hot cocoa!
